Gingered Cranberry Orange Balls Food

ORANGE CRANBERRY ENERGY BALLS (LOW SUGAR - NO BAKE)

Steps:

• Add all ingredients (except the water) to a bowl and stir to combine.
• Using a small cookie scoop, scoop out and form into a ball. Don't try to squish the dough too hard with your hands. The recipe is light on the sticky syrup so you need to gently coax them into a ball shape. Now is not the time to be a perfectionist in making the spheres!
• Add water, 1 tsp at a time, if the mixture is too crumbly to stick together at all.
• Allow to firm up in the fridge.
• Measure the oats into the food processor and turn on high. Process until oats are nearly a flour consistency.
• Add the rest of ingredients to a bowl (except the water) and stir to combine.
• Using a small cookie scoop, scoop out and form into a ball. Don't try to squish the dough too hard with your hands. The recipe is light on the sticky syrup so you need to gently coax them into a ball shape. Now is not the time to be a perfectionist in making the spheres!
• Add water, 1 tsp at a time, if the mixture is too crumbly to stick together at all.
• Allow to firm up in the fridge.

GINGERED CRANBERRY ORANGE BALLS

Steps:

• Line two large cookie sheets with waxed paper; set aside. Finely snip 1/3 cup of the dried cranberries; set aside. Coarsely snip the remaining cranberries.
• In a large bowl combine the coarsely snipped cranberries, crushed gingersnaps, ground pecans, powdered sugar, and orange peel. Add orange juice and melted butter, stir until well mixed. Shape mixture into 1-inch balls. Place balls onto the prepared cookie sheets; let stand about 1 hour or until dry. In a small bowl combine the finely snipped cranberries and crystallized ginger, set aside.
• For coating, in a small heavy saucepan combine baking pieces and shortening. Cook and stir over medium-low heat until melted. Remove from heat. Dip balls in the melted mixture, turning each ball to cat completely. Return coated balls to cookie sheets. Sprinkle with cranberry-ginger mixture. Let stand for 15 to 30 minutes or until coating is set. Makes about 60 balls. [My version is on the left and the original recipe is the other one.]

CRANBERRY ORANGE CHEESE BALL

Steps:

• Beat cream cheese until smooth.
• Stir in dried cranberries.
• Stir in thawed oj concentrate.
• Mix until well combined.
• Shape into a ball or put in a nice bowl and cover with plastic wrap.
• Set in fridge for at least 2 hours-overnight -- the longer the better.
• Take out 20 min before serving to let soften
• Serve with crackers or pretzels.

CRANBERRY ORANGE BARS

Steps:

• Grind cranberries and oranges, including peel; set aside.
• In a saucepan, combine sugar, cornstarch, ginger.add ground fruit -- bring to a boil.
• Reduce heat, cook and stir for 15 minutes or until thick.
• Remove from the heat; stir in nuts, if using.
• Set aside to cool.
• Meanwhile for crust:.
• Combine flour, sugar and lemon peel in large bowl.
• Cut in butter until coarse crumbs form.
• Add egg yolks, vanilla and just enough water so dough holds it shape.
• Pat two thirds of dough into 13x9 pan --
• Cover with cranberry orange mixture.
• Crumble remaining dough on top.
• Bake at 425°F for 20-25 minutes or until topping is golden brown.
• Cool and cut into bars.

CRANBERRY ORANGE JAM

Steps:

• Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
• *Follow the directions on your canning jars for sterilization.

GINGERED CRANBERRY-RASPBERRY RELISH

Steps:

• If using frozen raspberries, do not thaw them first. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries - it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
• Tips & Notes.
• Make Ahead Tip: Cover and refrigerate for up to 1 week.

HAM BALLS IN CRANBERRY-ORANGE SAUCE

Steps:

• Ham Balls: Mix all ingredients for ham balls together and form into 1-inch balls.
• Bake at 375°F for 15-20 minutes.
• Sauce: Mix first four ingredients.
• Stir in cranberry sauce and orange; heat until cranberry sauce melts.
• Pour over ham balls.
• Keep warm in chaffing dish or crock pot.

CRANBERRY ORANGE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Combine flour, baking powder and salt.
• Cream sugar and shortening together until light and fluffy.
• Add cream, orange extract and grated orange rind.
• Gradually add flour mixture.
• Fold in cranberries and candied ginger.
• Form dough into 2 logs, each about 1 1/2- inches in diameter.
• Wrap in waxed paper and chill for at overnight.
• Preheat oven to 375° and lightly grease cookie sheets.
• Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
• For glaze mix together orange juice, powdered sugar and food coloring.
• Drizzle on cooled cookies.

GINGERED CRANBERRY-ORANGE RELISH

Steps:

• Place orange pieces in a food processor. Pulse until coarsely chopped. Add cranberries, sugar and ginger; pulse until coarsely chopped. Transfer the relish to a small bowl and chill.