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2-1/2 quarts water
2 cups sugar
1-1/2 cups orange juice
1/2 cup plus 2 tablespoons lemon juice
1/4 cup pineapple juice
1 cinnamon stick (3 inches)
1/2 teaspoon whole cloves
In a 5-qt. slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.
1 1/2 c. all-purpose flour, spooned and leveled
1/4 c. yellow cornmeal
1 tsp. baking powder
1 tsp. Kosher salt
1/2 tsp. baking soda
2 tsp. orange zest, plus 1 orange peeled and cut into rounds
3/4 c. Buttermilk
2 large eggs
3/4 c. packed light brown sugar
3/4 c. unsalted butter, divided
2 tsp. grated fresh ginger
1 (10-oz.) package fresh or frozen cranberries
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup white vinegar
1/4 cup orange juice
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
8 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
3 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
2 cups cranberry juice cocktail
1/2 cup sugar
1-1/2 liters lemon-lime soda, chilled
In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda.
1 packet (3 oz) Jell-O™ orange flavored
1 packet (3 oz) Jell-O™ cherry flavored
2 cups sugar
5 cups boiling water
8 cups orange juice
3 liters ginger ale
In a large bowl, stir sugar with orange and cherry Jello. Add boiling water, whisking until gelatin and sugar is dissolved.
Add orange juice, stir.
Transfer mixture to two large freezer-safe containers. Freeze overnight.
To Serve: Place mixture in a large punch bowl. Use a wooden spoon to break the mixture up. Top with ginger ale.
1 can oranges (11-ounces mandarin oranges in juice)
1/2 cup pineapple (frozen chunks)
1/2 cup yogurt (vanilla, or vanilla soy yogurt)
1 tablespoon honey
1 cup soy milk (vanilla)
Open can of oranges and drain. Place in a zip-top plastic bag and freeze several hours.
Place the frozen oranges and pineapple chunks in the bottom of a blender, Vita-Mix, or food processor.
Add the remaining ingredients in the order listed. Puree until the mixture reaches the texture of a milkshake. Add more ice, if desired, until an icy consistency is achieved.
2 cups orange juice
2 cups milk
2 pints orange sherbet
4 medium ripe bananas
2 cups whipped topping
18 miniature semisweet chocolate chips
In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.