CRANBERRY-ORANGE SAUCE
Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.
Provided by Tyler Florence
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 4
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.
COINTREAU CRANBERRY RELISH
Steps:
- Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.
CRANBERRY CREME BRULEE
Dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large saucepan, combine cranberries, granulated sugar, water and salt. Cook over medium heat 12-15 minutes or until berries pop, stirring frequently. Remove from heat. Spoon 2 tablespoons sauce into each of eight 6-oz. broiler-safe ramekins or custard cups; refrigerate 10 minutes. Cover and refrigerate remaining sauce until serving., For custard, in a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and granulated sugar until smooth. Slowly stir in hot cream. Stir in vanilla and remaining cream. , Place prepared ramekins in a baking pan large enough to hold them without touching. Spoon custard over cranberry sauce. Place pan on oven rack; add 1 in. of very hot water to pan. Bake 35-40 minutes or until set (centers will still be soft). Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate at least 8 hours or until cold., To caramelize topping with a kitchen torch, gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Hold torch flame 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized., Serve custards with remaining cranberry sauce.
Nutrition Facts : Calories 530 calories, Fat 34g fat (19g saturated fat), Cholesterol 368mg cholesterol, Sodium 75mg sodium, Carbohydrate 54g carbohydrate (50g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY SAUCE
Alton Brown's foolproof Cranberry Sauce recipe for Food Network requires just four ingredients and ten minutes of prep time.
Provided by Alton Brown
Categories side-dish
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Wash the cranberries and discard any soft or wrinkled ones.
- Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
- Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
- Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
CRANBERRY ORANGE SCONES
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
ORANGE CRANBERRY CHUTNEY
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
CRANBERRY, ORANGE, AND COINTREAU BRULEE
Make and share this Cranberry, Orange, and Cointreau Brulee recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add cranberries to a saucepan with the orange juice, reserving the zest for the custard; cook over moderate heat for 5-8 minutes, until the cranberries soften.
- Remove from the heat and add half the sugar.
- Using a fork to mix together the egg yolks and the remaining sugar in a bowl.
- Pour the cream into a second saucepan and bring almost to a boil.
- Gradually stir into the yolk mixture, then strain into the cooked cranberries; add in the Cointreau and mix all together.
- Arrange 6 ovenproof ramekins in a roasting pan.
- Evenly pour in the cranberry custard into the ramekins.
- Then pour warm water into the roasting pan to come halfway up the sides of the ramekins.
- Bake in a preheated 350° oven for 25-30 minutes until the custards are set with a slight softness at the center.
- Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
- about 20-30 minutes before serving, sprinkle the tops of the desserts with sugar and caramelize with a blowtorch.
- Leave at room temperature until ready to serve.
Nutrition Facts : Calories 485.8, Fat 34.8, SaturatedFat 20.2, Cholesterol 360.4, Sodium 40.6, Carbohydrate 40.7, Fiber 1.1, Sugar 35.7, Protein 5
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25 CRANBERRY-ORANGE RECIPES
From allrecipes.com
Author Hayley SuggPublished Feb 17, 2021
- Cranberry-Orange Muffins. "These cranberry-orange muffins are not overly sweet, and big on flavor," says recipe creator Jedimom. "Lots of tart cranberries and sweet orange juice/zest kick the flavor up.
- Cranberry-Orange Scones with Walnuts. "The cranberry, orange, and walnut combination is perfect for Christmas morning," says recipe creator Jeannette.
- Easy Cranberry Orange Relish. You only need four simple ingredients to whip up this ultra easy cranberry-orange relish. One bite and you'll be asked to bring it to every family holiday.
- Cranberry Orange Bread. Is this cranberry-orange bread breakfast, snack, or dessert? It's all three — or just whatever you want it to be. "This just came out of the oven, and WOW is it good," wrote recipe reviewer ceejae.
- Cranberry Orange Cookies. Just the right amount of tart and sweet, these tangy cookies are a holiday favorite. Reviewer MJones says, "Oh my goodness these are THE BEST!
- Cranberry Orange Duck. A whole bag of cranberries and entire orange are used for this ultra savory duck recipe. The inside is stuffed with Chinese five-spice and chopped oranges, while the skin is coated in a sweet cranberry sauce that creates an extra crispy texture.
- Cranberry Orange Loaf. Zesty cranberries, heady orange rind, and crunchy pecans are the delicious trio behind this sweet bread recipe. As a bonus, it's even better the next day.
- Cranberry-Orange Biscotti. The perfect accompaniment to a strong cup of coffee or tea, these toothsome biscotti are infused with orange extract, dried cranberries, and fresh orange zest.
- Cranberry Orange Cake. Each slice is studded with fresh cranberries and flavored with orange zest. You won't be able to resist a second slice from this wow-worthy cake.
- Cranberry Orange Oat Cookies. Orange and cranberry are great, but when teamed up with cinnamon, nutmeg, and brown sugar, you're guaranteed an irresistible dessert.
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