CRANBERRY-ORANGE HOLIDAY PUNCH
Provided by Valerie Bertinelli
Categories beverage
Time 21h25m
Yield about 9 cups
Number Of Ingredients 12
Steps:
- For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
- For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
- Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
- For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
- For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.
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.
TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
- Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
- To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.
CRANBERRY-ORANGE FLUFF
Dessert salad, fluff or whatever you call this wonderful stuff-it's simple to prepare, beautiful to look at and delicious to eat. It's also perfect for holiday entertaining, especially in this sweet-tart-tangy rendition. Canned cranberries and chopped pecans add a chewy and crunchy contrast to the creamy base of whipped topping and cream cheese, while mandarin oranges add sweetness (and take the place of the pineapple that's a dessert salad standby). Serve up a bowl of this pretty pink salad, and watch how quickly it disappears.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 12
Number Of Ingredients 7
Steps:
- In large microwavable bowl, mix cranberry sauce, cream cheese and sugar; microwave uncovered on High 1 to 2 minutes, until easily stirred together. Stir in mandarin oranges. Refrigerate at least 2 hours but no longer than 12 hours.
- Gently fold in whipped topping and marshmallows. Top with pecans.
- Serve immediately, or cover and refrigerate until ready to serve, up to 2 hours.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize About 2/3 Cup, Sodium 75 mg, Sugar 22 g, TransFat 0 g
CRANBERRY-ORANGE STOVE TOP STUFFING
Put a tart and citrusy twist on your next stuffing side dish by adding orange juice and dried cranberries.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Prepare stuffing as directed on package, substituting orange juice for the water and stirring in cranberries and nuts along with the juice.
- Fluff with fork before serving.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CRANBERRY ORANGE STUFFING
Make and share this Cranberry Orange Stuffing recipe from Food.com.
Provided by Charlotte J
Categories Berries
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan.
- Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves about 9 to 11 minutes; cool 15 minutes.
- Meanwhile, combine all remaining stuffing ingredients in large bowl.
- Stir in cranberry mixture.
- Heat oven to 325 degrees.
- To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish.
- Bake, uncovered, for 60 to 70 minutes or until celery is tender.
- Meanwhile, combine all sauce ingredients in 2-quart saucepan.
- Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes).
- Pour into blender in small batches and puree.
- Serve sauce with turkey.
Nutrition Facts : Calories 237.7, Fat 11.1, SaturatedFat 6.7, Cholesterol 27.3, Sodium 705.8, Carbohydrate 32.2, Fiber 1.9, Sugar 13.9, Protein 3.1
CRANBERRY-ORANGE MUFFIN STUFFING
This is a Rachael Ray recipe that I have adjusted slightly to taste. I saw this on 30 minute meals and HAD to try it. I love the slight sweetness in this skillet stuffing that you don't get from a box or using bread. If you use the jumbo muffins like the ones from the bakery, 2 will be enough. If you use muffins made in a standard size muffin pan, you will need 4. I've also made this with corn muffins, and it is equally as good!
Provided by ColCadsMom
Categories Kid Friendly
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil and butter in a medium skillet over moderate heat.
- Add the celery and onion, and saute until tender.
- Season with salt and pepper.
- Crumble the muffins into the pan and combine with the vegetables.
- Add herb of choice and chicken broth.
- Cook stuffing 5 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 103.3, Fat 9.5, SaturatedFat 4.2, Cholesterol 15.3, Sodium 528.7, Carbohydrate 3.3, Fiber 0.5, Sugar 1.5, Protein 1.6
CRANBERRY-ORANGE ROAST DUCKLINGS
I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up., In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.), Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.
Nutrition Facts : Calories 373 calories, Fat 21g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 517mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 16g protein.
CRANBERRY & ORANGE TURKEY STUFFING
This is a slightly different dressing - I like it with Cornish hens too. You may also bake it separately from the turkey 350F for apprx 45 minutes -. If you like a moister dressing add more chicken broth
Provided by Bergy
Categories Weeknight
Time 1h10m
Yield 5 1/2 cups
Number Of Ingredients 15
Steps:
- Remove bacon, leave dripping in the pan.
- Add butter to the pan.
- Add garlic, onion,& celery, saute until translucent.
- Add remaining ingredients and mix well Cool completely before stuffing the turkey.
CORNISH HENS WITH CRANBERRY STUFFING
Serving Cornish hens to our young sons makes them feel like kings! I often have to make extra stuffing to have on hand for leftovers. -Marjorie O'Dell, Bow, Washington
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut bread into 1/2-in. cubes; place on a baking sheet. Bake at 300° for 15 minutes or until toasted and dry. In a bowl, combine the cranberries, sugar, orange zest, salt and cinnamon; mix well. Stir in bread cubes and raisins. Add 1 tablespoon butter and enough orange juice until stuffing reaches desired moistness., Loosely stuff hens; rub skin with remaining butter. Place in a shallow roasting pan. Bake, uncovered, at 375° for 1 hour and 15 minutes or until juices run clear and a thermometer inserted into stuffing reads 165°.
Nutrition Facts :
AUBERGE CRANBERRY AND SAUSAGE STUFFING WITH CHESTNUTS AND ORANGE
A wonderful colourful, fruity & flavourful stuffing recipe; you can use any type of bread, but stale bread works best! I have used dried cranberries, but fresh can be used too. Likewise, I have listed vacuum packed chestnuts, but fresh, frozen or canned can also be used. This stuffing is best made upto a day before - to allow the flavours to infuse & mingle......it can also be frozen for up to a month if you want to get ahead for Christmas or Thanksgiving! I stuff some into the neck cavity & under the breast skin - this keeps the breast from drying out; I then bake the rest in an ovenproof dish. Makes a GREAT filling for post-Christmas sandwiches!
Provided by French Tart
Categories Oranges
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large pan and gently fry the chopped shallots, rosemary & thyme leaves together for about 10 minutes or until shallots are soft & golden.
- Tip them into a large bowl & add the celery tops, bread, apples, chestnuts, cranberries & orange zest.
- Divide the sausage meat into small balls the size of walnuts.
- Fry in the juices from the shallots in the same pan until the pieces are golden & well cooked.
- Add to the bowl with the other ingredients.
- Stir to mix well, mashing all the ingredients together with the back of a fork.
- Season with salt & black pepper.
- Use the stuffing to stuff the neck end of a large chicken or turkey.
- Put the remaining stuffing into a well greased ovenproof dish & cover with buttered foil.
- Bake in a pre-heated oven 180C/360F or Gas mark 4 for about 45 minutes or until well cooked through.
- You can remove the foil for the last 15 minutes to brown the top if you wish.
- Makes enough stuffing to stuff a 12-14 lb turkey.
Nutrition Facts : Calories 458.2, Fat 29, SaturatedFat 11.8, Cholesterol 74.8, Sodium 733.9, Carbohydrate 34.9, Fiber 2.7, Sugar 6.8, Protein 14.7
SAVORY ORANGE DRESSING
This recipe was in my files for years before I finally tried it one Thanksgiving. My family loves the combination of orange and carrots.-Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, zest and the celery mixture. , Spoon into a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 15 minutes longer or until heated through.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 811mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
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