Cranberry Orange Butter Food

CRANBERRY-ORANGE BUTTER

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cranberry sauce, orange zest and extract. Store in the refrigerator.

WHIPPED CRANBERRY ORANGE BUTTER

Steps:

• Whip butter for 3 minutes using an electric or stand mixer.
• Add in cranberries, maple syrup, orange zest and cinnamon.
• Mix on high for 2 minutes.
• Transfer to jars. Refrigerate leftovers. Enjoy!

CRANBERRY HONEY BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

CRANBERRY ORANGE QUICKBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
• Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
• When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
• Yummy!

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400°F.
• Generously grease and flour two 9x5 inch (1-pound) loaf pans.
• In a large bowl, stir together flour, baking powder, salt, and sugar.
• Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
• Gently stir in the whole cranberries and orange zest.
• Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
• Pour 1/4 cup orange juice over each loaf while still hot.
• Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
• Refrigerate overnight to blend flavors.

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER

Steps:

• FOR THE BREAD, Preheat oven to 350 degrees F.
• Grease & flour 8 small loaf pans (2 1/2"x4"x1/2").
• In large bowl, mix together flour, sugar, baking powder, salt, baking soda & 2 tablespoons of zest.
• Add orange juice, shortening & eggs, stirring until just moistened.
• Fold in nuts & cranberries.
• Spoon dough into loaf pans, & bake 30-35 minutes or until golden brown & firm to touch.
• Remove from oven & cool in pans on wire rack for 5 minutes.
• Turn loaves out onto wire rack to cool completely.
• FOR THE BUTTER, in a small bowl, mix butter, zest & Triple Sec until well blended, then refrigerate.

CRANBERRY, ORANGE, PECAN BUTTER

Steps:

• Divide the dried cranberries and pecans in half.
• Place a 1/4 cup of dried cranberries and a.
• 1/4 cup of pecans in a small bowl and set aside.
• In a large mixing bowl,.
• combine butter, 1/4 cup of dried cranberries, orange zest and 1/4 cup of roasted pecans.
• Place the butter mixture on a 12x12 piece of wax paper.
• Place the top of the wax paper over the bottom and form into a log shape.
• Place the butter mixture in the freezer for 30 minutes to harden.
• Remove from freezer and remove wax paper.
• roll the butter in the remaining mixture of cranberries and pecans until.
• the outside of the log is fully coated.
• Refrigerate until needed.

CRANBERRY ORANGE BUTTER CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 12 c.
• Bundt pan.
• In a large bowl combine all cake ingredients at low speed until moistened, then beat 2 minutes at high speed.
• Pour into prepared pan.
• Bake for 35-40 minutes.
• In a small saucepan, heat all glaze ingredients until well combined.
• While still in pan, using a long tined fork, prick cake at half inch intervals; pour half of glaze over cake.
• Let stand 10 minutes; invert cake onto serving plate.
• Prick this half of cake at half inch intervals; then spoon remaining glaze over cake.
• Cool cake and serve with either ice cream or whipped cream.

CRANBERRY SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough., Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones.