This is Jon's Mom's Orange Bread recipe.

Peel 3 medium navel oranges and slice in thin strips.

Boil peels with 1 cup cold water and 1 tsp. Baking soda for 5 minutes.

Drain and wash well...this removes most of the “white” stuff.

Then boil peels in 2/3 c. water and 1 cup sugar until the “syrup” is thick,
and let cool. (I usually spread the peels on sugar coated wax paper to cool)
After the peels cool, chop into small pieces.

Bread
1 c. sugar
2 T. butter, melted
2 eggs
3 ¼ c. flour
3 t. baking powder
½ t. salt
1 c. milk 1 cup pecans (chopped)
orange peel

Basic Cranberry Sauce

1 bag (12 oz, 3 cups) fresh cranberries
1/2 cup sugar
3/4 cup water

Horseradish Cranberry Sauce

Modified from http://www.epicurious.com/recipes/food/views/Cranberry-Horseradish-Sauce...

1 (12-oz) bag fresh or frozen cranberries
1/4 cup firmly packed finely grated peeled fresh horseradish (perhaps more?)
1/3 heaping cup sugar
1/3 cup water

Simmer all ingredients together, stirring often to break down the berries, 10 minutes.

Jalapeno Cranberry Sauce

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

2 tablespoons unsalted butter
1/2 cup diced onions
1 teaspoon minced garlic
1/2 serrano pepper, halved and thinly sliced
4 cups peeled, pitted, and diced peaches
1/2 cup ketchup
1/4 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 to 3 tablespoons light brown sugar
2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon fillets, skinned

I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

You can also see this recipe in a much more amusing flowchart form (PDF)