Recipes for "juice"

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, 18 to 20 minutes. Drain. Peel sweet potatoes and cut in half lengthwise. Discard skins.

Combine brown sugar, butter, orange juice, salt, and cloves in a large skillet or electric frying pan; bring to a boil. Reduce heat and simmer for 5 minutes until syrupy. Arrange potato halves in the syrup and simmer for 20 to 25 minutes. Remove cloves from syrup before serving, if you wish.

Pierce skin of sweet potatoes in several spots with a fork.

Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.

Peel sweet potatoes and cut into cubes; spread into prepared baking dish.

Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.

Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.

Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

Place a collection container under the exit spout of a juicer; turn the juicer on. Place orange halves into the feeding chute; insert the food pusher and gently guide orange halves down the chute. Repeat with carrot and ginger. Turn off the juicer.

Pour lemon juice into the collection container and stir to combine. Pour over ice.

Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.

Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.

Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

Gather the ingredients.

Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.

Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.

Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.

Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.

Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.

Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.

Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.

Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.

Put all of the ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.

Force the mixture through a fine-mesh sieve, chinoise, or food mill. Cool completely.

If you like, save the solids left in the strainer. Puree them with a little water and to add to recipes for a tomato-y boost.

Store covered and chilled. Will last for about 1 week in the refrigerator.

1. In a large pitcher, combine the pomegranate juice, Grand Marnier, and lime juice. Chill until ready to serve.

2. When ready to serve, add the champagne, ginger beer, and pomegranate arils. Pour among glasses and garnish with sugared cranberries and mint.

Gather all ingredients.

Process celery, apples, cucumber, kale, lemon, and ginger through a juicer.

Serve immediately or store in a glass jar in the fridge for up to one day; shake before drinking.

Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.

Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.

Bake for 30 minutes, or until knife inserted in cake comes out clean.

Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.

Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.

Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.

Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Gather the ingredients.

Pour orange drink, pink lemonade, pineapple-orange juice blend, vodka, rum, and fruit punch into a large punch bowl or container; stir well.

Serve and enjoy!

Combine water, brown sugar, orange juice, cinnamon stick, ginger, orange zest, salt, cloves, and allspice in a medium saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.

Stir in cranberries and return to a boil over medium heat. Cook until cranberries start to burst and mixture thickens slightly, 8 to 10 minutes; sauce will thicken further upon cooling.

Transfer cranberry sauce to a bowl; remove and discard cinnamon stick. Store in the refrigerator until serving.

Gather all ingredients.

Combine water with apple peels and cores in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the apple flavor and color have permeated the water, about 30 minutes.

Strain apple juice into a mixing bowl; discard all solids. Stir in sugar until dissolved. Allow to cool for 30 minutes before drinking.

Gather all ingredients.

Combine sugar and orange juice in a medium saucepan over medium heat; stir until sugar is dissolved. Mix in cranberries; cook, stirring occasionally, until cranberries start to pop, about 10 minutes.

Transfer to a serving bowl; the cranberry sauce will thicken as it cools.