1,725 orange juice recipes

Blueberry yogurt shake blended with ripe banana and fresh-squeezed orange juice. Thick, creamy, naturally sweet, and ready in 5 minutes with no added sugar.

Bread machine cranberry walnut bread with fresh orange juice and zest, sweet-tart cranberries, and chopped walnuts. A quick-bread holiday loaf with zero kneading required.

Orange honeyed chicken breasts simmered in orange juice and honey, then topped with a wine-thickened pan sauce studded with fresh orange sections and zest. Served over rice.

Ensalada pico de gallo, a refreshing Mexican orange and jicama salad with crisp red onion, walnuts, and a honey-lime dressing spiced with cumin and chile. Bright, crunchy, and sweet-tangy in every bite.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Sweet and tangy crockpot Corned Beef with apple juice, brown sugar, and orange zest. This Irish-inspired slow cooker recipe adds fruity brightness to traditional cabbage.

Rhubarb and strawberry compote in a glossy orange juice syrup. Rhubarb simmers first, then fresh strawberries fold in off the heat for a fresh-tasting spring fruit topping. Light, tangy, low-sugar.

Shrimp sauteed with fresh pineapple, papaya, orange juice, and lime in a glossy cornstarch-thickened fruit sauce. A bright Salvadoran-inspired seafood dinner served over rice.

Non-alcoholic mock champagne punch with grapefruit juice, orange juice, simple syrup, grenadine, and ginger ale. A sparkling party drink for celebrations and showers.

Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.

Copycat Orange Julius made in 5 minutes with fresh orange juice, vanilla instant breakfast powder, and a whipped egg white for that signature frothy mall-counter texture. Four ingredients, no ice cream needed.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Boboli topping with a sweet-savory pork and apple filling: roast pork and tender apples in an orange, Dijon and ginger glaze, piled onto a warm Boboli crust and quartered. A fast, gourmet flatbread that puts leftover pork to use.

Hot curried broccoli slaw stir-fried with orange juice, maple syrup, and toasted curry powder. A tangy, sweet, tender-crisp side dish served over rice in just 30 minutes.

Chocolate orange brioches with bittersweet chocolate chunks and fresh orange zest baked into a classic buttery brioche dough, topped with an orange juice glaze.