CRANBERRY FILLING
If fresh cranberries are not available, frozen will work just as well in this filling for Fruit Crumb Bars.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 3/4 cups
Number Of Ingredients 3
Steps:
- Place cranberries, sugar, and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer, and cook until cranberries burst and the liquid they have released has become slightly thickened, 12 to 15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool completely before using for cookies.
CRANBERRY LINZER TART
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Tart Cranberry Dessert Bake Ginger Walnut Spice Christmas Fall Peanut Free Soy Free Holiday 2018
Yield 10 servings
Number Of Ingredients 22
Steps:
- Filling:
- Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1 3/4 cups), 10-12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
- Dough and assembly:
- Place a rack in middle of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool.
- Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a 1/2"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.
- Scrape filling into crust and spread into an even layer. Unwrap remaining dough and roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking, to a 1/8"-thick round. Cut dough into 8 strips. Arrange strips over top of tart in a crosshatch pattern (this dough is delicate,so don't fuss with strips too much once they're on the tart). Pinch off excess dough and press strips into edges to adhere. Chill 15-20 minutes.
- Beat remaining egg in a small bowl and brush over crust. Bake tart until crust is golden brown around the edges and golden across surface and filling is bubbling, 45-55 minutes. Let cool.
- Just before serving, remove ring from pan and dust tart with powdered sugar.
- Do Ahead
- Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill. Tart can be baked 1 day ahead. Store tightly wrapped at room temperature.
WHITE CAKE WITH CRANBERRY FILLING
From scratch, moist White Cake recipe with cranberry filling, almond buttercream frosting, and sugared cranberries as a garnish! Perfect for holidays!
Provided by Aimee Shugarman
Categories Cake
Time 1h13m
Number Of Ingredients 14
Steps:
- To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside. (or use my homemade cake release)
- In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
- In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in almond extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture.
- Beat in remaining buttermilk for 1-2 minutes until fluffy.
- Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
- For the frosting, beat butter and cream cheese until smooth, several minutes. Add in orange juice, almond extract, and powdered sugar. Beat for 3-4 minutes until fluffy.
- To assemble. Lay one layer of cake on a cake plate. Pipe frosting around the top edge of the cake. Add half of a can of whole berry cranberry sauce. Add additional frosting OVER the cranberry sauce.
- Top with second layer of cake. Repeat frosting edge on top of cake, and spread frosting on sides of cake. Fill in the top with the remaining cranberry sauce.
Nutrition Facts : Calories 700 calories, Carbohydrate 108 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 248 milligrams sodium, Sugar 83 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ANGEL FOOD ROLL WITH CRANBERRY FILLING
I make this on Christmas Eve for company. With its low fat content, it's a guilt-free indulgence!
Provided by Paige Kowolewski
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 27m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10x15 inch jellyroll pan with cooking spray. Line with parchment paper.
- In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
- In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
- Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
- Whip cream with confectioners' sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 61.1 g, Cholesterol 16.3 mg, Fat 4.5 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 114.1 mg, Sugar 49 g
CRANBERRY FILLED COOKIES
Here is a very good filled cookies for all you cranberry lovers! I really love this little berry. It makes Holidays extra nice and it can also make your cookies extra yummy too. This recipe comes from my favorite cook book on Cranberries called "Wisconsin Cranberry Growers FAvorite Recipes". Recipe is from Sylvia Delong, A special Thanks to Sylvia for a wonderful recipe! The amount of cookies will depend on how big you make your cut outs. Enjoy!
Provided by michEgan
Categories Dessert
Time 25m
Yield 15-18 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Mix cranberries, sugar, flour, salt, orange rind and boiling water. Boil for 3 minutes, allow to cool completely.
- Cookie:.
- Cream butter and sugar. Add egg. mix. Now add the Milk and vanilla. Mix well. in another bowl, add flour, salt, and baking powder, sift together well. Add to butter mixture and mix well. On floured surface, roll cookie dough out thin. Cut into desire shapes. Place 1 teaspoon of filling into the center of one cookie, top with another cookie, moisten edges of cookies and seal with fork.
- Bake 350 degrees until cookies are brown about 10 to 15 minutes.
- OPTIONAL, drizzle a powdered sugar glaze on top of cookie.
Nutrition Facts : Calories 252.7, Fat 7, SaturatedFat 4.2, Cholesterol 31.5, Sodium 217.9, Carbohydrate 44.4, Fiber 1, Sugar 23.7, Protein 3.4
25 DELICIOUS WAYS TO USE LEFTOVER CRANBERRY SAUCE
Try any of these delicious leftover cranberry sauce recipes to breathe new life into a festive favorite. Between the muffins and meatballs, you might want to make extra on purpose.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING
Talk about a winter holiday special! WOW. Four layers of snow drift white cake with the deep scarlet of a cranberry filling. Wait until you see it cut through it's creamy white frosting and are serving this gorgeous red and white striped cake. AND IT HAS CHOCOLATE *swoon*. What a perfect cake to serve at any special celebration. Christmas, a wedding, Valentines, and anniversary?. Times given do not include cooling time.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- FILLING:.
- In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
- Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
- Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
- CAKE:.
- Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
- In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
- In a medium bowl, combine flour, baking powder, and salt, set aside.
- In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
- Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
- Spread batter in the prepared cake pans.
- Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
- Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
- FROSTING:.
- In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
- Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
- Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
- ASSEMBLY:.
- Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
- Top with the second layer; spread with one-third of the filling.
- Top with the third layer; spread with the remaining filling.
- Top with the fourth layer, cut side down.
- Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
- Makes 16 servings.
Nutrition Facts : Calories 650.5, Fat 32.2, SaturatedFat 19.6, Cholesterol 106.2, Sodium 312.7, Carbohydrate 86.5, Fiber 1.7, Sugar 69.5, Protein 6.4
CRANBERRY CRUMBLE BARS RECIPE
Cranberries are about to become a staple in your freezer. This cranberry crumble bars recipe is simple, and simply delicious.
Provided by Jessica Morone,Mashed Staff
Categories dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 F. Line a 9x13-inch baking pan with parchment paper.
- Add the cranberries, ¾ cup sugar, orange juice, vanilla extract, orange zest, and cornstarch to a large saucepan and bring to a simmer. Simmer for about 5 minutes, or until the cranberries start popping and the liquid thickens. Remove the saucepan from the stove and let it cool.
- Mix the flour, remaining 1 cup sugar, baking powder, salt, butter, and cinnamon together in the bowl of a food processor. Pulse until the mixture becomes coarse crumbs. Add the egg and continue pulsing until a crumbly dough forms. If you don't have a food processor, you can use a pastry blender
- Press half the dough into the bottom of the prepared pan until it is an even layer. Spoon the cranberry filling over the dough, and top the filling with the remaining dough mixture.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown. Remove the baking dish from the oven, let it cool, then cut the crumble bars into squares.
Nutrition Facts : Calories 247 calories, Carbohydrate 37 g carbohydrates, Cholesterol 36 mg cholesterol, Fat 11 g fat, Fiber 2 g fiber, Protein 2 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 58 mg, Sugar 21 g, TransFat 0 g
WHITE CAKE/CRANBERRY FILLING & ORANGE BUTTERCREAM
Another truly decadent cake that will be the hit of any party, hands down. I'm going to be busy in January! Recipe & Photo: Southern Living Magazine 12-16-14
Provided by Ellen Bales
Categories Cakes
Time 10h40m
Number Of Ingredients 24
Steps:
- 1. FOR CAKE: Beat butter at medium speed with an elecric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended.
- 2. Combine flour and next 2 ingredients; add to butter mixture alternately with milk; beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- 3. Beat egg whites at high speed until stiff peaks form. Stir egg whites into batter in 3 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.
- 4. Bake in a preheated 325º oven for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
- 5. FOR FILLING: Bring first 3 ingredients and 3 cups of cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries (this will be the cranberry topping). Transfer remaining hot cranberry filling mixture to another small bowl. Cool both mixures completely (1 hour). Cover; chill 8 hours.
- 6. FOR BUTTERCREAM FROSTING: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 TBSP. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
- 7. TO PUT IT ALL TOGETHER: Place one cake layer on a serving platter. Spoon 1-1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled cranberry filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining cranberry filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread cranberry topping (WITH whole berries) over top cake layer, spreading to edge of piped frosting. (Frozen cranberries, thawed, may be substituted for fresh.)
More about "cranberry filling food"
WHITE CAKE & CRANBERRY FILLING & ORANGE BUTTERCREAM RECIPE
From myrecipes.com
4.5/5 (6)Total Time 11 hrsServings 10
- Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.
- Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
- Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.
SPICE CAKE WITH CRANBERRY FILLING RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 11 hrs 15 minsServings 10-12
- Prepare Filling: Stir together first 3 ingredients in a small saucepan. Whisk together cornstarch and cold water in a small bowl until smooth. Stir cornstarch mixture into cranberry mixture, and cook over medium-low heat, stirring often, 4 to 5 minutes or until cranberries begin to pop and mixture comes to a boil. Cook, stirring constantly, 1 more minute or until thickened and translucent. Stir in chopped cranberries and 2 Tbsp. butter, and cook, stirring constantly, 1 minute or until butter is melted. Remove from heat, and cool completely (about 30 minutes). Cover and chill 8 to 24 hours.
- Prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy- duty electric stand mixer until creamy. Gradually add 2 cups granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Whisk together flour and next 6 ingredients until well blended. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla extract. Pour batter into 4 greased (with shortening) and floured 8 1/2-inch round disposable cake pans.
- Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks (about 1 hour).
LAYERED CRANBERRY CAKE WITH BUTTERCREAM FROSTING ...
From carlsbadcravings.com
Reviews 13Estimated Reading Time 9 minsServings 12-16Total Time 8 hrs 55 mins
- Add all of the Cranberry Filling ingredients to a medium saucepan and bring to a boil over medium-high heat, stirring frequently. Continue to boil for 5-6 minutes, while stirring, or until cranberries pop. Transfer Cranberry Filling to a bowl and let cool completely (about one hour) then cover and refrigerate for 8 hours up to 2 days.
- Preheat oven to 350 degrees F. Prepare three 9-inch cake pans by spraying with nonstick cooking spray WITH FLOUR (or grease and flour pans) then covering the pan bottoms with rounds of parchment paper.
- Beat butter, cream cheese and salt at medium speed with an electric mixer until very creamy, 1-2 minutes. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Beat in vanilla. To thin if needed, beat in milk, 1 teaspoon at a time to reach desired consistency.
- Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled cake.
HOMEMADE CRANBERRY PIE FILLING - LIFE BEGINS WITH DESSERT
From lifebeginswithdessert.com
5/5 (1)Total Time 42 minsCategory Pies And TartsCalories 223 per serving
- Add all the ingredients except the xanthan gum and vanilla, to a medium boiling pot over low medium heat over the stove.
BEST CRANBERRY PIE RECIPE - HOW TO MAKE CRANBERRY PIE ...
From womansday.com
Servings 10Estimated Reading Time 2 minsCategory Thanksgiving, DessertTotal Time 1 hr 10 mins
BAKED APPLE DUMPLINGS WITH CRANBERRY FILLING - EPICURUS.COM
From epicurus.com
Cuisine AmericanCategory DessertServings 6Total Time 1 hr
CRANBERRY RECIPES | ALLRECIPES
From allrecipes.com
73 BEST CRANBERRY RECIPES FOR THANKSGIVING AND BEYOND ...
From epicurious.com
Estimated Reading Time 8 minsPublished 2020-11-18
- Apple-Cranberry Crisp With Oatmeal-Cookie Crumble. Tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, which is topped with an almond-studded, oatmeal-cookie crumble.
- Cranberry-Cherry Compote. Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry recipe. Get This Recipe.
- Cranberry-Orange Snacking Cake. Swirl canned cranberry sauce (or leftover homemade) into this orange- and cardamom-scented yogurt cake. Have a slice for breakfast, dessert, or an anytime pick-me-up.
- Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce. Think of this Thanksgiving dish as two—or is it three?— sides in one. Roasted sweet potatoes and delicata squash luxuriate in the tangy cranberry sauce; plus, there's extra to serve with your turkey.
- Lipstick Memory. Meet our new favorite fall cocktail: a zingy blend of unsweetened cranberry juice, Campari, and festive sparkling wine. If you want to get fancy, run the rosemary garnish over your gas stove for a moment to add a touch of smoke.
- Turkey Meatballs With Cranberry Sauce. Maybe you're skipping the big roasted bird this year? These tender, flavor-packed meatballs are the perfect Thanksgiving snack.
- Cranberry-Pistachio Baked Alaska. Part of Gourmet magazine’s lost Christmas menu, this dessert of toasted meringue encasing layers of cranberry sorbet, pistachio ice cream, and buttery pound cake is ideal for an elegant holiday party.
- Maui Kale Salad With Sweet Onion Dressing. It’s always smart to have a bag of dried cranberries around for bumping-up the delicious factor of a salad—like this one that’s tossed in a sweet-onion dressing and topped with crunchy potato chips.
- Berry Cream Cheese Cake. If you're not going to fuss with Thanksgiving cheesecake, make this easy coffee cake–adjacent dessert instead. Teaspoon-sized pieces of cream cheese get folded into the batter along with some of the cranberries.
- Thanksgiving Skillet Pizza. Transform the last of your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes (taking the place of tomato sauce) and shreds of turkey dressed with cranberry sauce.
CRANBERRY ORANGE CAKE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
4.9/5 (15)Calories 581 per servingCategory Dessert
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
- Make the cranberry filling: Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for about 3-5 minutes until the cranberries get soft. Stir constantly. Blend cranberries with an immersion blender or mash with a potato masher to your preference (if you don't like the skin of the cranberries in the filling then the blender is the better choice). Cook another 5-6 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
- Make the orange cake: In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and orange zest and stir to combine. Alternately add dry ingredients, milk, dry ingredients, orange juice, and end with dry ingredients. Stir just until combined. If you don’t want to have a cranberry filling but cranberries in the cake, then fold in 1+1/2 cups cranberries (fresh or thawed) tossed in 1 tbsp flour, at this point. Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
- Make the white chocolate frosting: Beat butter on medium-high speed until soft and creamy, about 1-2 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and mix on medium speed until combined and creamy. Stir in 1-2 tbsp of orange juice depending on the consistency of the buttercream. It should be smooth and creamy. Add salt to your taste.
CRANBERRY SHORTBREAD BARS - FOOD DOODLES
From fooddoodles.com
5/5 (1)Category DessertCuisine AmericanTotal Time 45 mins
- For the filling, add ingredients to a medium-sized pot and place over medium-high heat. Bring to a boil, then cook until thick and syrupy, about 5-10 minutes. Set aside and let cool 10 minutes before continuing to the next step (the filling should cool at least 20 minutes total before pouring on the unbaked crust).
- For the shortbread, cream together the butter and sugar until light and fluffy. Add the extract and then mix in flour, cornstarch and salt.
- Add 2/3 of the dough to an 8x8 pan and spread out evenly, pressing the dough into one even layer.
CRANBERRY CAKE FILLING RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 1.5Total Time 4 hrs 20 mins
- Stir together cranberries, granulated sugar, lemon juice, 2 tablespoon water, and 1 tablespoon cornstarch in a small heavy saucepan. Bring to a boil over medium. Boil, stirring constantly, until berries have popped and softened and mixture has thickened, 3 to 4 minutes. Remove from heat.
- Pour cranberry mixture into a blender. Secure lid on blender; remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. (Or process mixture in saucepan using an immersion blender.)
- Return to saucepan. Cook over medium, stirring constantly, until very thick and slightly reduced, 4 to 5 minutes. Transfer to a small heatproof bowl. Place a piece of plastic wrap directly on top of mixture (to prevent a film from forming).
HOW TO MAKE CRANBERRY PIE | TASTE OF HOME
From tasteofhome.com
Author Lisa KaminskiUploaded 2020-09-05Estimated Reading Time 7 minsPublished 2019-09-26
- Make the pie crust. Learning how to make a pie crust is an essential skill for home bakers. A great crust can set you up for all sorts of delicious desserts.
- Make the cranberry-citrus filling. What’s so terrific about this cranberry pie is that stirring up the filling is exceptionally easy. Simply combine all the filling ingredients—that’s cranberries, orange zest, lemon zest, sugar, orange pieces, flour, butter and salt—together in a large mixing bowl.
- Rolling out the pie crust. Before you roll out your crust, give your work surface and rolling pin a light dusting of flour to keep the dough from sticking.
- Create the lattice top. Making a lattice-top pie might look tricky, but it’s not so challenging if you work carefully. To make the lattice, roll out your second disk of pie pastry.
- Finish with egg wash and sugar. Next, give the crust a quick egg wash. Whisk up an egg and brush it over the top of the crust. For a finishing touch, sprinkle with sugar—granulated or sanding texture both work.
- Prepare for baking. Before you pop this pie in the oven, you’ll want to take some precautionary measures to ensure the crust doesn’t brown too quickly.
- Make the orange cream. The orange cream that crowns this cranberry pie is a simple flavored whipped cream. You can stir it up right before serving.
HOMEMADE CRANBERRY FILLING WITH ORANGE ZEST - SUGAR GEEK SHOW
From sugargeekshow.com
Ratings 1Calories 774 per servingCategory Side Dish
- Combine water, sugar, zest, juice, and cranberries together in a saucepan over medium-high heat until it begins to simmer. Stir occasionally to prevent burning.
- Reduce the heat to medium and let the mixture reduce for about 10 minutes or until the mixture is thickened. It will thicken even more as it cools.
- OPTIONAL: If you want to thicken your cranberry sauce further, combine 2 teaspoons of cornstarch with 1 Tablespoon of cool water to make a slurry. Add the slurry into the cranberry sauce at the end of cooking and cook for 1 extra minute until it’s thickened.
- Remove from the heat and let the mixture cool before using. Cranberry sauce takes about 2 hours in the fridge to cool completely.
CRANBERRY PIE FILLING RECIPE (VEGAN) - HEALING TOMATO RECIPES
From healingtomato.com
Category DessertCalories 321 per serving
PUMPKIN CRANBERRY MINI CAKES - SPRINKLE BAKES
From sprinklebakes.com
5/5 (3)Category DessertCuisine AmericanTotal Time 2 hrs 50 mins
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Category PiesTotal Time 2 hrs 5 mins
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Estimated Reading Time 2 mins
ROASTED CRANBERRY PIE FILLING - THE WASHINGTON POST
From washingtonpost.com
4/5 (1)Servings 8Is Accessible For Free TrueCalories 206 per serving
CRANBERRY PIE - I AM BAKER
From iambaker.net
Servings 12Total Time 1 hr 15 minsCategory DessertCalories 239 per serving
VERY MERRY CRANBERRY CHRISTMAS CREPES - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (29)Total Time 1 hr 55 minsCategory Breakfast, BrunchCalories 628 per serving
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