I have a 1/2 gallon of Orange Juice that is about to expire.Any ideas on how to use? I won't be

[barb_b]

able to drink it all. Feel guilty throwing it out.

TIA,

Barb

 

[maycee]

Sorbet?

 

[marilynfl]

Make ice cubes. Good with mint iced tea.

 

[dawn_mo]

I like both ideas. What about freezing it in 1/2 cup increments

to use for marinades or quick breads, etc. There are lots of times when I need orange juice for a recipe and I don't have it. All those years of being spoiled by having citrus in the backyard.

 

[dawnnys]

Marinate chicken or fish in it? A couple hours only, though

 

[orchid]

Yes, it makes a great marinade for chicken leg and thighs. I combine

orange juice, honey and tons of garlic and then marinate over night. No recipe but I'd guess I use about 2 c. juice, probably a good 2 T. honey and like I said...tons of garlic minced.

 

[dianncy1964]

Awesome Idea~~ Never thought of that smileys/smile.gif

 

[melissa-dallas]

Get a package of achiote paste & marinate a pork butt or shoulder with the o.j. & paste

 

[mistral]

Jelly!

Orange Sauterne Jelly

From Judith Choate's "Gourmet Preserves"

3 1/2 cups fresh orange juice, strained
1 1/2 cups sauterne
1 teaspoon fresh lemon juice
3 1/4 cups sugar
1 box powdered light fruit pectin
6 sprigs fresh tarragon (optional)

Mix o.j., sauterne and lemon juice together
in heavy saucepan. Mix 3/4 cup sugar and
pectin together, add to juice mixture. Bring
to hard boil. Add remaining sugar and bring
to boil again. Boil for one minute. Remove
from heat and skim off foam. Pour into
sterilized jars, add tarragon (if using) and
seal.

ORANGE HONEY JELLY
1 c. fresh orange juice (about 3 oranges)
3 c. honey
1/2 bottle Certo fruit pectin
Measure juice into a non aluminum saucepan. Add honey, stir well over high heat, bringing to boil, stirring constantly. At
once stir in Certo. Return to hard boil for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon.
Pour in jars. Process 10 minutes in boiling water bath.

ORANGE JUICE JELLY
2 c. reconstituted frozen orange juice or fresh orange juice
1/4 c. fresh lemon juice
4 1/2 c. sugar
3/4 c. water
1 box Sure Jel
Combine orange juice and lemon juice in large bowl or pan. Thoroughly mix sugar into juice mixture. Let stand 10 minutes. Mix 3/4
cup water and the Sure Jel in a small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. Stir into the juice, continue
stirring for 3 minutes. Pour quickly into scalded containers, filling to within 1 inch of tops. Cover at once with tight lids. Let stand at
room temperature for 24 hours, then store in freezer. Makes about 7 half pints. Very good.

 

[barb_b]

Thanks for the great ideas! Now to decide.

 

[curious1]

I do this, its surprising how many recipes and marinades call for a little juice.