2 bags (12 ounces each), fresh or frozen
2 cups sugar
1 cup orange juice
2 tablespoons orange zest
1 cup water
1 teaspoon kosher salt
Place all ingredients in a stockpot and bring to a boil.Reduce heat to a simmer and cook for 20 to 30 minutes uncovered, stirring frequently to help remove water, until mixture is a little thinner than jam (mixture will thicken more as it cools).
Remove from heat and mash well with a potato masher, until all cranberries are in small bits.
Keep in an airtight container in refrigerator for 3 to 4 weeks.
If canning, prepare water bath canner, and jars. Fill leaving 1/4 inch head space, and process 15 minutes.
2 cups orange juice (about 5 medium oranges)
1/3 cup lemon juice (about 2 medium lemons)
2/3 cup water
1 package powdered pectin
2 tablespoons orange peel, finely chopped
1 teaspoon whole allspice
½ teaspoon whole cloves
4 sticks cinnamon, 2 inches long
3½ cups sugar (you can replace sugar: using 1 3/4 cups sugar and 1 3/4 cups of honey in this recipe)
3 to 5 half pint glass preserving jars with lids and bands
Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
To make jelly. Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, cloves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat. Remove spice bag and skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes or according to your altitude.
2 pounds shrimp
½ cup orange marmalade
¼ cup low sodium soy sauce
2 Tbs fresh orange juice
1 Tbs finely minced onion
1 scallion – chopped (half reserved for garnish)
2 tsp olive oil
2 tsp agave syrup
1 tsp chili paste
1 tsp cornstarch
½ tsp onion powder
Heat 2 teaspoons olive oil in small sauce pan over medium heat. When oil just shimmers, add onion, onion powder, scallion, and chili paste and cook until fragrant, less than a minute.
Immediately add marmalade, agave, and soy sauce to skillet. Allow to bubble for 1 minute.
Meanwhile, use small whisk to combine the fresh orange juice and 1 teaspoon cornstarch in small bowl. Add slurry to skillet and whisk continuously for 1 final minute until sauce is thick. Set aside.
Sauté shrimp in oil in wok over medium heat. Fry shrimp until orange, curled, and slightly crisp, about 2 minutes. Drain excess liquid.
Toss shrimp with orange sauce. Garnish with fresh scallions. Serve over plain white rice.
2 (6 ounce) cans frozen orange juice concentrate
2 1/2 cups water
1 (1.75 ounce) package powdered fruit pectin
4 1/2 cups white sugar
6 half pint canning jars with lids and rings
Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).