7 tasty ways to use orange juice

Turn your morning staple into a do-it-all meal saver with these seven orange juice-based recipes.

1. For a deliciously healthy breakfast treat, slice a banana into a bowl and top it with fresh orange juice. The juice adds sweetness, tang and moisture to the banana — it's a perfect flavour and texture combination.
2. For a quick creamy orange smoothie, combine orange-tangerine juice, vanilla ice cream, vanilla extract and orange sherbet in blender. Process until smooth.
3. For an aromatic marinade for pork tenderloin, mix together:1 can (150 ml/2/3 c) can thawed orange juice concentrate
   50 ml (1/4 cup) chicken broth
   30 ml (2 tbsp) chopped fresh rosemary
   3 garlic cloves, minced
   30 ml (2 tbsp) olive oil
   30 ml (2 tbsp) rum
   2 ml (1/2 tsp) salt
   2 ml (1/2 tsp) freshly ground black pepper
4. For an easy mango sorbet, mix 125 millilitres (1/2 cup) orange juice, 100 grams (1/2 cup) sugar, 150 grams (five ounces) of frozen mango chunks and five millilitres (one teaspoon) vanilla extract in a food processor. Process until smooth and thick, using four- to five-second pulses. Scrape into a shallow metal pan and freeze for up to two hours. Scrape out servings with a spoon. If you freeze longer, return the mixture to the food processor and pulse to revive its creamy texture.
5. To make a tasty glaze for carrots, peel and cut 500 grams (16 ounces) carrots, then simmer for four minutes in a covered pot along with:
   125 ml (1/2 c) water
   125 ml (1/2 c) fresh orange juice
   45 ml (3 tbsp) honey
   10 ml (2 tsp) grated orange zest
   15 ml (1 tbsp) unsalted butter
   15 ml (1 tbsp) chopped crystallized ginger
   2 ml (1/2 tsp) salt
   Uncover and boil until the most of the liquid evaporates and the carrots are glazed.
6. To stir up a fast and fabulous vinaigrette, whisk together 50 millilitres (1/4 cup) fresh orange juice, five millilitres (one teaspoon) grated orange zest, 15 millilitres (one tablespoon) fresh lemon juice, two millilitres (1/2 teaspoon) Dijon mustard and two millilitres (1/2 teaspoon) salt. Gradually whisk in 125 millilitres (1/2 cup) fruity olive oil. Excellent on spinach salads.
7. For instant "pickles," mix orange juice with Asian-style ingredients. In a small bowl, combine:

4 parts fresh orange juice
2 parts vegetable oil
2 parts rice vinegar
2 parts soy sauce
1 part sesame oil

Mix well and pour over sliced cucumbers to cover. Serve immediately, or let the cucumber slices soak in the refrigerator for up to 24 hours to absorb more flavour.

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