CANDIED CRANBERRIES
These sugar-coated cranberries are a tasty snack, or make a pretty holiday garnish. They are simply made with cranberries, sugar, and water.
Provided by luckytrim
Time 45m
Yield 30 pcs
Number Of Ingredients 3
Steps:
- After washing and drying cranberries, prick each berry in several places with a needle. Boil sugar and water to 230 degrees F. Add cranberries and cook gently until syrup will jell when dropped from the tip of a spoon. Remove berries. Place on wax paper to cool and dry. Roll cranberries in granulated sugar.
MILK CHOCOLATE MOUSSE WITH CRANBERRY AND CANDIED-ORANGE CHUTNEY
Categories Chocolate Dessert Thanksgiving Cranberry Orange Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes.
- Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours.
- Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.
CRANBERRY ORANGE COMPOTE
Provided by Marisa McClellan
Number Of Ingredients 4
Steps:
- Prepare a boiling water bath canner and enough jars to hold 4 cups of product.
- In a medium pan, combine the cranberries, orange zest and segments, orange juice, and honey.
- Put a lid on the pan, place it on the stove over high heat, and bring the liquid in the pan to a boil.
- Reduce the heat to medium-high, remove the lid, and stirring occasionally, simmer until the cranberries pop and the liquid has reduced.
- When you like the consistency of the compote, funnel it into jars, wipe the rims, apply the lids and rings, and process the closed jars for 10 minutes in a boiling water bath.
- When the time is up, pull the pot off the heat, remove the lid, and let the jars cool gradually in the water for ten minutes.
- When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
CANDIED-ORANGE AND CRANBERRY COMPOTE
Categories Liqueur Dessert Thanksgiving Quick & Easy Cranberry Orange Fall Vegan Simmer Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes.
- Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.
CRANBERRY-VANILLA COMPOTE WITH ORANGE ICE
Bright and tangy, our compote adds lovely color and flavor to this refreshing frozen treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Make orange ice: In a large bowl, combine orange juice, lemon juice, liqueur, and 1 tablespoon sugar. Stir until sugar is dissolved. Pour mixture into a 9-by-13-inch baking dish or pan. Cover with plastic wrap; freeze until firm, about 3 hours.
- Using a vegetable peeler, remove zest from 1 orange (leave white pith behind); slice zest into long thin strips, and set aside. Set aside orange.
- Make candied zest: Heat 1/2 cup water and remaining 1/2 cup sugar in a medium saucepan over medium-high heat, stirring until sugar dissolves. Add reserved zest; bring to a simmer. Cook 2 minutes. Using a slotted spoon, transfer zest to a bowl; set aside. Reduce heat to medium.
- Make compote: Scrape seeds from vanilla bean into pan; add vanilla bean and cinnamon stick. Bring to a simmer; add cranberries. Cook until berries burst and mixture thickens, 6 to 8 minutes. Remove from heat, and let cool. Discard vanilla bean and cinnamon stick.
- Peel remaining 2 oranges with a paring knife, following curve of fruit; remove pith from reserved orange. Working over a bowl to catch juices, cut out segments from membranes. Squeeze membranes over bowl; coarsely chop segments. Add oranges and juice to cranberry mixture. Transfer to a bowl; cover with plastic wrap. Chill at least 1 hour and up to 2 days.
- Using a fork, scrape orange ice to create a slush. Spoon into serving dishes; top with compote and candied zest.
Nutrition Facts : Calories 167 g, Fiber 3 g, Protein 1 g, Sodium 3 g
CRANBERRY-CHERRY COMPOTE
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Provided by Anna Stockwell
Categories Cranberry Cherry Fruit Kid-Friendly Small Plates
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
- Do Ahead
- Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.
CRANBERRY TRIFLE
Cranberry Trifle is a show-stopping, yummy dessert that's perfect for the holidays! And, so easy. Recipe is adapted from Dec. 2008 edition of Everyday Food. Note: Use a 3 quart trifle/serving dish.
Provided by BecR2400
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Make compote:.
- In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely.
- Make Cream Filling:.
- Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
- Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest), if desired.
Nutrition Facts : Calories 738.4, Fat 39.1, SaturatedFat 23.3, Cholesterol 241.8, Sodium 368.9, Carbohydrate 95.1, Fiber 3.7, Sugar 54, Protein 6.4
WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE
Provided by Food Network
Categories dessert
Time 6h10m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside.
- For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
- To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
- Serve cheesecake with compote and orange segments.
CRANBERRY-ORANGE COMPOTE
Provided by Food Network
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.
BRANDIED ORANGE AND CRANBERRY SAUCE
This is the best cranberry sauce you will ever eat!
Provided by Claudia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
- To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
- Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
- Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 236 calories, Carbohydrate 59.5 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 53.4 g
CRANBERRY ORANGE JAM
Provided by Food Network
Time 25m
Yield approx. 1 quart
Number Of Ingredients 4
Steps:
- Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
- *Follow the directions on your canning jars for sterilization.
VANILLA-ORANGE SUGARED CRANBERRIES
I always like to make sugared cranberries in preparation for the holidays. They are extremely simple, and impressive at any Thanksgiving, Christmas, or New Years table! Sugared cranberries are like nature-made Sour Patch Kids, sweet and tart. Plus they are so pretty; just think of all the wonderful ways to use them: Place them in a candy dish to be gobbled up by the handful! Use as a fancy garnish for holiday pies, cakes...even savory dishes. Fill martini or champagne glasses with them to decorate your holiday table. Place them in little tins or gift bags for small edible gifts!
Provided by spicyperspective
Categories Dessert
Time P1DT5m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved-but not boiling.
- Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.
- Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
- Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.
- Carefully transfer them to a baking sheet to dry-about an hour.
- Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!
- *Don't forget to refrigerate your Cranberry Infused Vanilla-Orange Syrup for cocktail time!
CRANBERRY ORANGE COMPOTE RECIPE
Steps:
- Combine all ingredients in a large sauce pan or skillet and bring them to a boil.
- Simmer at a low temperature for 5-10 minutes or until the fresh cranberries are nice and soft and the liquid turns to a thick syrup. *I ended up simmering for 10 minutes to be sure the cranberries were softened and the recipe was well mixed.
- Stir to combine all ingredients and remove from heat. Allow the cranberry orange compote to cool slightly.
- You can serve this orange cranberry dish warm, refrigerate it, or eat it at room temperature, either way is delicious!
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- Using a vegetable peeler, remove 2 strips of orange zest from 1 of the oranges. Halve and squeeze 2 of the oranges to get 1/2 cup juice (if you have super juicy oranges and get more than that, drink it up).
- In a large skillet, bring 1/4 cup water, the cranberries, 1/2 cup sugar and the orange zest to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the liquid is reduced to a syrup, 10 to 15 minutes. Set aside and let cool to room temperature, then discard the orange zest.
- Meanwhile, cut the peel and pith from the remaining 5 oranges. Working over a bowl, cut between the orange membranes to release the segments.
- In a medium saucepan, bring the squeezed orange juice, remaining 1/2 cup sugar and the cinnamon stick to a simmer and cook until the liquid is syrupy, about 10 minutes. Discard the cinnamon stick (or save for another use) and transfer the orange syrup to a bowl.
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- Place sugar and 1 1/4 cups water in large saucepan; bring to boiling. Reduce the heat to low and cook 10 to 15 minutes, or until the sugar syrup begins to thicken slightly and turn pale amber.
- Add maple syrup and cranberries. Cook, stirring occasionally, until cranberries begin to pop. Add orange juice, rind, and zest. Cook another 5 to 10 minutes, or until sauce begins to thicken slightly.
- Remove from the heat. Add ginger and nuts, stirring well. Cool completely. Place in a clean jar and cover; refrigerate up to a week, or freeze 6 months. Makes 4 cups.
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- To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. With motor running, pour butter through food chute; process until well blended. Divide crumb mixture evenly among 8 (6-ounce) straight-sided ramekins coated with cooking spray; press mixture into bottoms of ramekins. Place ramekins on a baking sheet; bake at 400° for 8 minutes or until toasted. Cool completely.
- To prepare filling, place egg whites and salt in a bowl; beat with a mixer at high speed until foamy. Combine sugar and 3 tablespoons water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at medium speed, then at high speed until stiff peaks form. Reduce mixer to medium speed; beat until mixture cools (about 8 minutes).
- Allow ice cream to stand at room temperature for 15 minutes or until very soft; stir rind and orange juice into ice cream. Fold one-third of egg white mixture into ice cream mixture. Gently fold remaining egg white mixture into ice cream mixture. Divide mixture evenly among ramekins; freeze for 8 hours or overnight.
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