1 . Soften the orange. Tightly squeeze or roll the oranges firmly with the palm of     your hand across the counter or table to soften them up.

2 . Cut the orange. Slice the orange in half and remove the seeds. If you want to go seedless, use navel oranges.

3 . Juice the orange. Grip the one of the orange halves tightly and squeeze it by hand, using a plain juicer to coax all the juice out.

4 . Add pulp. Scrape the orange with a spoon and add the pulp directly to the juice if you use a hand juicer. If you prefer clear juice, pour the juice through a strainer before drinking add some pinch of black salt or sugar for more flavour. Some oranges are already sweet.

5 . Drink up! Enjoy a crisp, cold glass of freshly squeezed, unpasteurized orange juice, the way it was intended to be!

You can use as much meat as you want, really - but anywhere from 1-2 pounds per large jar of sauce should work out best. I tend to use 1 pound of meat nearly every time.

Firstly, tightly squeeze or roll the oranges firmly with the palm of your hand across the counter or table to soften them up. Secondly, slice the orange in half and remove the seeds. If you want to go seedless, use navel oranges. Thirdly, grip the one of the orange halves tightly and squeeze it by hand, using a plain juicer to coax all the juice out. Fourthly, scrape the orange with a spoon and add the pulp directly to the juice if you use a hand juicer. If you prefer clear juice, pour the juice through a strainer before drinking add some pinch of black salt or sugar for more flavour. Some oranges are already sweet. And lastly, enjoy a crisp, cold glass of freshly squeezed, unpasteurized orange juice, the way it was intended to be!

Firstly, tightly squeeze or roll the oranges firmly with the palm of your hand across the counter or table to soften them up. Secondly, slice the orange in half and remove the seeds. If you want to go seedless, use navel oranges. Thirdly, grip the one of the orange halves tightly and squeeze it by hand, using a plain juicer to coax all the juice out. Fourthly, scrape the orange with a spoon and add the pulp directly to the juice if you use a hand juicer. If you prefer clear juice, pour the juice through a strainer before drinking add some pinch of black salt or sugar for more flavour. Some oranges are already sweet. And lastly, enjoy a crisp, cold glass of freshly squeezed, unpasteurized orange juice, the way it was intended to be

Then you can cook .Set the oven to 190C, gas 5. 

Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth. 

Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.

Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour. 

Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.

Thats all thank you

Firstly, tightly squeeze or roll the oranges firmly with the palm of your hand across the counter or table to soften them up. Secondly, slice the orange in half and remove the seeds. If you want to go seedless, use navel oranges. Thirdly, grip the one of the orange halves tightly and squeeze it by hand, using a plain juicer to coax all the juice out. Fourthly, scrape the orange with a spoon and add the pulp directly to the juice if you use a hand juicer. If you prefer clear juice, pour the juice through a strainer before drinking add some pinch of black salt or sugar for more flavour. Some oranges are already sweet. And lastly, enjoy a crisp, cold glass of freshly squeezed, unpasteurized orange juice, the way it was intended to be