Cranberry And Orange Tea Brack Food

CRANBERRY-ORANGE TEA RING

Steps:

• Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
• Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
• Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
• Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
• Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
• Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
• Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.

CRANBERRY AND ORANGE ICED TEA

Steps:

• Use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind.
• Place the rind and tea bags in a large heatproof jug. Pour over the water. Set aside for 20 minutes to infuse.
• Remove the tea bags and rind, and discard. Add the cranberry juice and sugar to the jug, and stir to combine.
• Cut half the orange flesh into small pieces and divide among 2 ice cube trays. Pour the tea mixture among the trays. Place in the freezer overnight. Cover the remaining tea mixture with plastic wrap and place in the fridge to chill.
• Remove the ice cubes from the trays and place in a serving jug. Pour over the tea mixture and serve.
• Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Continue from step 5 just before serving. Picnic tip: Divide the ice cubes and tea among airtight bottles or jugs. Transport in your esky.

CRANBERRY ORANGE TEA

Steps:

• Steep the tea bags in boiling water for about 5 minutes.
• Add the sugar and stir to disssolve.
• Add the hot cranberry juice and serve warm in mugs garnished with orange wedges or chill and serve over ice.

CRANBERRY ORANGE ICED TEA SPARKLER

Steps:

• Bring 1 quart water to a boil, then remove from the heat and add the tea bags. Steep the tea, dunking the bags occasionally, 10 minutes. Remove the tea bags. Add the cranberry juice and stir. Refrigerate until chilled completely, about 1 hour.
• Fill a tall glass a third of the way with the cranberry tea, then fill the rest of the way with the Italian orange soda. Add a heaping tablespoon of the cranberry cubes. Garnish with an orange zest curl and serve. Repeat with 11 more glasses and the remaining ingredients.

DARJEELING CRANBERRY, GINGER AND ORANGE TEA LOAF (FAT-FREE)

Steps:

• NIGHT BEFORE BAKING:.
• Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
• BAKING THE TEA LOAF:.
• Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
• Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
• Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
• Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
• If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
• Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
• Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
• This is wonderful when buttered or toasted!
• NB: You must use HOT tea!

CRANBERRY ORANGE TEA BREAD (SUGAR-FREE)

Steps:

• Preheat oven to 350 degrees. Coat 9x5 inch loaf pan with nonstick cooking spray.
• In a medium bowl, stir together orange juice, milk, oil, eggs, zest and vanilla. Set aside.
• In a large bowl, combine flour, Splenda, baking powder, baking soda, salt, nuts and cranberries. Stir; make a well and add the liquid mixture, stirring just until blended.
• Spoon into prepared pan and smooth.
• Bake for 50 minutes or until a toothpick inserted into the middle of the loaf comes out dry.
• While bread is baking prepare Glaze: Combine orange juice and Splenda in a small saucepan. Place on medium heat and reduce by one half. Stir in cream cheese until melted. Brush glaze onto warm loaf immediately after removing from oven. Cool on rack for 15 minutes; then remove from pan.
• *Gift loaf variation: Makes 2-3 small loaves - fill mini loaf pans 2/3 full and bake for 30-35 minutes.