Baked Cranberries With Grand Marnier Food

GRAND MARNIER CRANBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.

CRANBERRY RELISH WITH GRAND MARNIER® AND PECANS

Steps:

• Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.

GRAND MARNIER CRANBERRY SAUCE

Steps:

• Preheat oven to 325ºF. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
• Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 3 days ahead. Keep chilled.

CRANBERRIES GRAND MARNIER

Steps:

• Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
• Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
• Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
• Chill or freeze until ready to use.

GRAND MARNIER CRANBERRY SAUCE

Steps:

• Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.

STRAWBERRIES & GRAND MARNIER

Steps:

• Mix strawberries and Grand Marnier in a small bowl.
• It may be necessary to add sugar if the strawberries are not sweet enough.
• Let the strawberries sit at room temperature for several hours.
• Stir periodically.

GRAND MARNIER CRANBERRY SAUCE WITH ORANGES

Steps:

• Grate 2 teaspoons zest from the oranges and set aside.
• Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).
• In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.
• During the last few minutes, stir in the orange sections.
• Remove from the heat and stir in the Grand Marnier.
• Cool completely.
• The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.

GRAND MARNIER CRANBERRY-ORANGE RELISH

Steps:

• Wash cranberries and combine in heavy saucepan with sugar, water and orange juice.
• Bring to a boil over high heat; reduce heat and cook at gentle boil until cranberries begin to pop.
• Remove from heat and stir in cherries and Grand Marnier.
• Chill for up to a week.
• When ready to serve, stir in pecans.

GRAND MARNIER CRANBERRY SAUCE

Steps:

• Bring water to a boil with sugar and add cranberries. Stir until half have popped and add the rest of the ingredients.
• Cook until berries have popped and have a sauce consistency.
• Storage: The sauce will last one week in the fridge and 6 months in the freezer.

GRAND MARNIER CHEESECAKE WITH CRANBERRY TOPPING (THANKSGIVING)

Steps:

• For crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9 1/2 inch round springform pan. Mix all ingredients in bowl. Press mixture firmly onto bottom and up sides of pan to within 1/2 inch of top edge (I find it easiest to do this with a straight-sided and flat-bottomed scoop). Place pan on a heavy baking sheet and bake 10 minutes. Maintain oven temperature. Transfer crust to rack and cool completely. Set aside.
• For filling: Using electric mixer, beat cream cheese in large bowl until very smooth. Beat in sugar, Grand Marnier, cream, vanilla, and orange zest. Add eggs and yolks and beat just until blended. Pour filling into prepared pan. Bake until top puffs and is golden brown, about 50 minutes. Transfer to rack and cool 15 minute (cake will fall as it cools). Maintain oven temperature.
• Meanwhile, prepare topping: Blend ingredients in small bowl. Pour over cooled filling, spreading with back of spoon. Bake 5 minutes. Transfer to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
• Cranberry Topping: In pot, combine cranberries, sugar, marmalade, and Grand Marnier. Over medium heat cook til mix simmers and cranberries start to burst 6-8 minutes. Remove from heat, cool completely. Transfer to covered container and refrigerate until ready to use.
• Candied Orange Peel: Using vegetable peeler, cut peel from orange in 1 inch wide strips. Cut away any white pith from peel. Cut peel into 3 inch long 1/8 inch wide julienne. Blanch peel in small saucepan of boiling water 1 minute. Drain; rinse peel under cold water. Repeat blanching and rinsing of orange peel twice.
• Cook 1/2 cup water and sugar in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and bring to simmer. Add peel and cook until glaze forms and almost all liquid evaporates, swirling pan occasionally, about 10 minutes. Transfer peel to waxed paper lined plate, separating each piece to prevent sticking. Cool completely. (Can be prepared 2 days ahead. Cover and let stand at room temperature.).
• Remove cheesecake from fridge one hour before serving. Run a small sharp knife around edge of pan. Release pan sides. Set cheesecake on decorative platter. Carefully spoon Cranberry Topping atop cheesecake, leaving a 1-inch border around the outer edge.
• Using electric mixer, beat 1/2 cup chilled heavy cream in medium bowl until soft peaks form. Sweeten with 2 tsp powdered sugar and 1 1/2 tsp Grand Marnier, and beat to firm peaks. Spoon cream into pastry bag fitted with star tip, and pipe a decorative border around the outer edge. Arrange orange peel atop cream.