Cran Orange Zinger Food

CRANBERRY-ORANGE SAUCE

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

ORANGE ZINGER

Steps:

• Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

HOLIDAY CRANBERRY-ORANGE PISTACHIO BARS

Steps:

• Bright red cranberries and toasted green pistachios stud these tart-and-tangy bar cookies and make them a colorful addition to any cookie platter. They hold well in both the refrigerator and the freezer so they're an excellent make-ahead option.
• To prepare crust: Position rack in center of oven; preheat to 350degreesF. Coat an 8-inch-square baking pan with cooking spray.
• Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan. Bake until just barely golden around the edges, 10 to 12 minutes.
• To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth.
• Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
• Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.
• Recipe Tips & Notes:
• 1. Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
• 2. Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
• 3. To toast chopped pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. .
• Recipe Nutrition:
• Per serving: 126 calories; 4 g fat (2 g saturated fat, 1 g mono unsaturated fat); 19 mg cholesterol; 22 g carbohydrates; 2 g protein; 1 g fiber; 44 mg sodium; 58 mg potassium
• 1/2 Carbohydrate Servings
• Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 fat
• To Make Ahead: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month

CRAN-RASPBERRY ORANGE JUICE

Steps:

• In a tall glass add 8 ounces of crushed ice.
• Pour cranberry and raspberry juice over ice and mix well with sugar substitute.
• Then add orange juice. (If you want you can mix everything together but I like the color combo of them unmixed).

CRAN-ORANGE ICEBOX COOKIES

Steps:

• * 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
• Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
• Line an 8x4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
• Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets.
• Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.