Cranberry Orange Bread With Grand Marnier Glaze Food

CRANBERRY ORANGE BREAD WITH GRAND MARNIER GLAZE

Steps:

• Preheat the oven to 330°F. (yep, you read that correctly!). Spray two 5x8-inch loaf pans nonstick spray (or, if making mini loaves, spray six 2-cup capacity pans).
• With an electric or standing mixer on medium speed, combine the butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each. Add the orange juice, sour cream, orange zest, and vanilla; mix until blended.
• In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture and cranberries to the wet ingredients and mix just until the dry ingredients are absorbed; do not overmix.
• Divide the batter evenly between the prepared loaf pans. Bake until a toothpick inserted into center of the breads comes out clean, 70 to 75 minutes for large loaves and 55 to 60 minutes for mini loaves.
• Meanwhile, in a small bowl, whisk together the powdered sugar and 6 tablespoons Grand Marnier (or orange juice). The glaze should have the consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tablespoon or two of the liqueur.
• Let the loaves cool in the pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in the tops of the loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
• Let the loaves cool completely, then slice and serve, or wrap and freeze.

CRANBERRY-ORANGE BREAD WITH GRAND MARNIER GLAZE

Steps:

• Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).
• With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
• In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
• Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.
• Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.
• Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
• Let loaves cool completely, then slice and serve, or wrap and freeze (see Notes).
• Note: Nutritional analysis is per serving.

CRANBERRY-ORANGE BREAD WITH GRAND MARNIER GLAZE

Steps:

• Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans.
• With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
• In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
• Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.
• Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tablespoons of liqueur.
• Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
• Let loaves cool completely, then slice and serve, or wrap and freeze.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

GRAND MARNIER CRANBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.

CRANBERRY ORANGE RELISH WITH GRAND MARNIER

Steps:

• Put cranberries and oranges in a food processor. Pulse until consistency that suits you. Combine in a saucepan with all other ingredients, except Grand Marnier. Bring to a boil and simmer 30 minutes.
• Cool and add Grand Marnier.
• Will keep several months in the refrigerator.