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To segment an orange, use a sharp knife to slice off the top and bottom of the orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Cut along both sides of each segment to release.
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Brush a ruby red cranberry-orange glaze over your roasted holiday bird this year. This glaze is made with prepared cranberry sauce, orange juice, brown sugar, and a hint of cinnamon flavor, and is a snap to make.
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Best served warm from the oven, this moist cake is a delicious combination of orange and cinnamon flavors.
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Biscotti is an Italian cookie. It has a crunchy, buttery texture.
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Made with applesauce and orange extract, these delicious poppyseed muffins are sure to be a hit at your breakfast or brunch table!
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A buttery dessert topping scented with orange and vanilla.
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Add orange and walnut to a holiday staple to give it a pop of the unexpected.
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This is a easy, sweet but tangy glaze that goes perfectly with ham.
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Get Orange-Honey Glazed Carrots Recipe from Food Network
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: orange juice, sugar, buttermilk
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Strawberries and an orange are blended together with coconut milk in this creamy smoothie. Try this with frozen berries and ice cubes on a hot day.
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These soft cookies are perfect for any vegetarian or vegan guests this Thanksgiving; orange and cranberry flavors are perfectly autumnal.