EASY CRANBERRY ORANGE RELISH
A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.
Provided by TXGIRLSX3
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
- Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
- Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1 mg, Sugar 15.7 g
CRANBERRY-ORANGE SCONES
These moist, tender, and flavorful cranberry-orange scones are a great start to the day!
Provided by Michelle Hoile
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
- Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
- Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g
CRANBERRY-ORANGE COOKIES
Provided by Food Network Kitchen
Time 2h
Yield about 48 cookies
Number Of Ingredients 14
Steps:
- Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
- Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
HOMEMADE CRANBERRY SAUCE - WITH ORANGE & LEMON ZEST
This is not like the traditional "open the can, slip out the solid cylindrical figure" type of cranberry sauce. Instead, this cranberry sauce is full of bright, fresh flavor...more like a gelatin salad! The fresh cranberries make this sauce a beautiful red color. You'll be proud to add this easy-to-make, shimmering dish to your holiday table.
Provided by Clever Cooking
Categories Sauces
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Put washed cranberries into pan with water.
- Add orange and lemon zest.
- Simmer 10 minutes until berries soften.
- Sweeten to taste with sugar.
- Add gelatin to the orange and lemon juice. Mix together and add to the cranberries.
- Pour cranberry sauce into a bowl and chill completely before serving. Watch the video here: https://www.youtube.com/watch?v=2WRdEnbdSEs.
- Optional: Have a molded salad bowl? Spray with cooking spray, then pour the cranberry sauce into the bowl to chill and set. Invert the bowl on a plate to serve.
Nutrition Facts : Calories 164.6, Fat 0.2, Sodium 9, Carbohydrate 40.8, Fiber 5, Sugar 32.5, Protein 2.8
CRANBERRY ORANGE BAKED OATMEAL
This cranberry orange baked oatmeal is naturally sweetened with maple syrup, packed with tons of orange flavor and studded with juicy cranberries. It's fancy enough to serve for a holiday brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free + vegan-friendly!
Provided by Brittany Mullins
Categories Breakast
Time 1h
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, cinnamon, ginger and salt.
- Add in the milk, orange juice, orange zest, maple syrup, yogurt, flaxseed, coconut oil and vanilla. Stir well to combine. Gently fold in cranberries.
- Carefully pour oatmeal mixture into the prepared baking dish. Bake for 50-60 minutes or until the middle of the bake is set and the top is golden. Remove from the oven and let cool for about 10 minutes while you make glaze.
- Make the glaze by combining Greek yogurt, maple syrup, orange juice, orange zest and vanilla in a small bowl. Add more orange juice if needed to thin. You want to be able to drizzle the glaze over the baked oatmeal.
- Drizzle glaze over baked oatmeal, cut into 6 slices and serve.
- Store in the refrigerator in an airtight container for up to 5 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition Facts : ServingSize 1 slice, Calories 161 kcal, Carbohydrate 27 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 344 mg, Fiber 3 g, Sugar 14 g
CRANBERRY-ORANGE TART
Adapted from a recipe by Garrett Kern. Leftover tart dough makes great Linzer cookies if filled with raspberry jam. Prep time does not include time for tart shell to cool, nor refrigeration time after assembly.
Provided by DrGaellon
Categories Tarts
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cream butter and sugar (in a stand mixer, or with a hand-held electric beater) on low speed until well-mixed. Add the egg in three doses, about 1 tbsp at a time; wait until each is fully incorporated, and scrape down the sides of the bowl before adding the next. Add salt, orange zest and optional orange oil. Sift flour, and add to bowl. Mix on low speed about 20 seconds, until a loose dough is formed. Wrap in plastic and pat into a flat disc. Refrigerate at least 1 hour.
- Roll dough out to about 1/8" thick. Place dough into a 12" tart pan. Dock the bottom of the crust with a fork or rolling docker. Cover dough with parchment or foil and fill with beans or pie weights. Bake in preheated 350°F oven 15 minutes. Remove the weights and bake another 10 minutes until lightly browned. Cool to room temperature.
- Meanwhile, beat together cream cheese, confectioner's sugar, grated ginger and salt. Beat with paddle attachment until fluffy and well mixed. Refrigerate until needed.
- Combine cranberries, orange juice, sugar and salt in a medium saucepan. Bring to a boil. Let boil for 2 minutes, then cover tightly and allow to cool to room temperature.
- Whip heavy cream and sugar until thick and holding fairly stiff peaks. Fold in orange juice and orange zest.
- Spread cream cheese evenly over bottom of tart crust with an offset spatula, filling the corners. Pour the cranberries over the cheese and spread evenly. Refrigerate 4 hours or overnight. Serve with a dollop of whipped cream and a sprinkling of diced, candied ginger.
Nutrition Facts : Calories 442.2, Fat 25.7, SaturatedFat 16, Cholesterol 92.9, Sodium 244.5, Carbohydrate 49.3, Fiber 1.4, Sugar 28.4, Protein 5.1
CRANBERRY RELISH
Cranberry Orange Relish is the best kept Thanksgiving secret of all time! It's light and bright and cuts through the heaviness of holiday meals while adding a gorgeous pop of color and flavor to every bite. I hope you give this super easy recipe a try this holiday season!
Provided by Trish - Mom On Timeout
Categories Side Dish
Number Of Ingredients 6
Steps:
- Use a knife to cut the orange into 8 even pieces, keeping the peel on.
- Place the orange pieces and the Granny Smith apple slices into a food processor or blender. Pulse 4 to 5 times to begin the chopping process.
- Add the fresh cranberries, granulated white sugar, dark brown sugar, and lime zest into the food processor.
- Pulse the mixture about 8 to10 times until it looks finely chopped. Do not over process the mixture. You don't want a puree.
- Scoop into a large dish or bowl that can handle about 4 cups of relish. Cover and refrigerate for an hour to overnight to allow the flavors to meld.
- Best when served cold.
Nutrition Facts : Calories 68 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
CRANBERRY ORANGE MUFFINS (+ EASY RECIPE)
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line the muffin tin with liners or grease it with baking spray or butter.
- Sift together the flour, sugar, baking powder, and salt. In a 1-cup measuring cup, pour the vegetable oil, egg, and enough milk to fill the cup. Whisk it in a bowl until well-combined.
- Pour the oil mixture into the flour mixture and whisk just until you no longer see streaks of flour. Gently mix in the orange zest, orange juice, and cranberries.
- Fill the muffin cups 3/4 full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when pressed.
- Let the muffins cool in the pan for 5 minutes. Remove them from pan and let them cool completely on a wire rack. Serve and enjoy.
Nutrition Facts : Calories 429 cal
CRANBERRY ORANGE BREAD
Cranberries are beautifully tangy, not too sweet, and always look gorgeous. They're also the perfect ingredient for a colorful homemade loaf of quick bread. Together with the sweet scent of oranges, you're in for a festive treat that's just perfect with coffee or tea! So treat yourself to my cranberry orange bread.
Provided by Imma
Number Of Ingredients 13
Steps:
- Preheat the oven to 350℉/177℃. Spray a 9x5 loaf pan with baking spray. Set aside.
- Combine the Greek yogurt, melted butter, orange juice, eggs, vanilla, and sugar in a large mixing bowl. Whip on medium speed for a few minutes until the eggs are completely incorporated.
- Combine the dry ingredients-flour, baking powder, soda, orange zest, and salt in a separate bowl. Then sift the dry ingredients into the batter, mixing it on medium speed for around 30-60 seconds, or just until the flour is incorporated. Do not overmix the batter.
- Next, fold in fresh cranberries and almonds until thoroughly combined.
- Pour the cranberry orange batter into a greased loaf pan and bake in the preheated oven for 50-60 minutes or until an inserted toothpick comes out clean; the sides will be a rich, golden brown color. Take the bread from the oven when it's done and cool on a wire rack for about 30 minutes.
- For a super easy orange glaze, juice the large orange used earlier for the orange zest. Put 3-4 tablespoons into a mixing bowl and add the confectioner's sugar. Then whisk in the orange zest until a smooth glaze forms. If you'd like a thicker glaze, add more sugar; for a thinner glaze, add more orange juice.
- Drizzle the prepared glaze over the cooled cranberry loaf. You can store it well-wrapped in plastic at room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 320 kcal, Carbohydrate 53 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 198 mg, Fiber 2 g, Sugar 28 g
CRANBERRY ORANGE RELISH
Categories Condiment/Spread No-Cook Thanksgiving Cranberry Orange Fall Gourmet
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.
- Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.
CRANBERRY ORANGE SCONES
Steps:
- Preheat the oven to 400°F. Line a sheet pan with parchment or silicone mat.
- In the bowl of an electric mixer or food processor, combine the flour, sugar, baking powder and salt. Add the butter and, with the mixer on low speed (or the food processor on "pulse"), mix the butter into the flour until the butter is the size of peas. If you don't have a stand mixer or a food processor, you can freeze the butter and grate it into the dry ingredients, or you can cut the butter into the flour by hand with a pastry cutter or with two knives.
- In a large measuring cup or small bowl, whisk together ⅔ cup of cream, egg and orange zest. Gradually add the wet ingredients to the dry ingredients and stir, mix or pulse just until blended. Do not over-mix. The dough should be damp and should hold together when pinched. If it's too dry, add a little bit more cream (up to 1 cup may be necessary). If it's too wet, sprinkle in a little bit of extra flour. Gently fold in the cranberries.
- Dump the dough onto a very well-floured surface and knead it lightly and quickly just a few times. It helps to put flour on your hands to prevent sticking. Pat the dough into a circle that's 1-inch thick. Using a pizza cutter or knife that is sprayed with cooking spray before each slice, cut the circle into 8 wedges.
- Transfer the dough to the prepared baking sheet, leaving 2 inches between each scone.
- Cover loosely with plastic wrap and chill in the refrigerator for 15 minutes.
- Remove the cover, brush the tops of the scones with a little bit of cream, and bake for 20-25 minutes (or until the tops are lightly browned and the insides are fully baked). Remove from the oven and cool for a few minutes while you prepare the glaze.
Nutrition Facts : ServingSize 1 scone, Calories 502 kcal, Carbohydrate 52 g, Protein 6 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 119 mg, Sodium 276 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 10 g
CRANBERRY ORANGE CAKE
My cranberry orange cake is a celebration of bright seasonal flavors that's easy to make, moist, and so festive. It's great for gifting, snacking, and holiday mornings.
Provided by Sue Moran
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
- First make the orange sugar. Put the sugar and orange zest in a food processor and process until the zest is completely incorporated. The sugar will be pale orange and moist.
- Cream the orange sugar and butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. I use my stand mixer, but you can use electric beaters if you like.
- Beat in the egg and vanilla, followed by the baking powder and salt, and keep scraping that bowl.
- Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the buttermilk, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
- Gently fold in the cranberries, making sure to get them evenly distributed.
- Spread the batter (it will be quite thick) evenly into your pan.
- Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
- Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
- Store the leftover cake in the pan on the counter covered with foil.
Nutrition Facts : Calories 230 kcal, Carbohydrate 35 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 37 mg, Sodium 213 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 3 g, ServingSize 1 serving
ZESTY CRANBERRY-ORANGE RELISH
Upgrade your holiday cranberry dish with this Zesty Cranberry-Orange Relish. It only takes 15 minutes to prepare, and will round out any festive menu perfectly. This Zesty Cranberry-Orange Relish is delicious and is full of bright, traditional flavors.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 24 servings.
Number Of Ingredients 6
Steps:
- Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.
- Place cranberries, orange, sugar and orange zest in electric blender or food processor container; cover. Blend until coarsely chopped. With the motor running, gradually add the gelatine mixture through the feed cap, processing until well blended. Pour into 4-cup mold or bowl; cover. Refrigerate several hours or until firm.
- Unmold onto serving platter to serve.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.6575 g, Sugar 0 g, Protein 0.7113 g
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- Preheat the oven to 250°. Arrange racks in the lower and middle thirds of the oven. Line 2 large baking sheets with parchment paper.
- In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites, cream of tartar and salt at medium speed until soft peaks form.
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