Holiday Cranberry Spread Food

ROSEMARY AND CRANBERRY SPREAD

Steps:

• Place cream cheese into a bowl and using a spoon, fold in all ingredients until well combined.
• Serve along side crackers or toasted baguette slices.

HOLIDAY HARVEST CRANBERRY ORANGE PECAN SPREAD

Steps:

• 1. Simply mix together and chill for several hours for flavors to blend. What could be easier? =)

CRANBERRY SPREAD

Steps:

• In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.

PECAN CRANBERRY SPREAD

Steps:

• Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
• Add remaining ingredients and stir to combine.
• Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
• Serve cold with crackers.

CRANBERRY CHEESE SPREAD

Steps:

• In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread onto a serving dish or plate. , In a small bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese mixture. Sprinkle with almonds. Cover and refrigerate for 2-3 hours. Serve with crackers.

CHRISTMAS CRANBERRY SPREAD

Steps:

• Combine cream cheese, cranberry sauce, feta cheese, almonds, green onions, orange pepper, and creamy salad dressing in a bowl.

HOLIDAY CRANBERRY SAUCE

Steps:

• 1. In a heavy 3 qt. saucepan, bring the sugar and water to a boil.
• 2. While the sugar and water heat, zest the oranges over the pot, so the zest goes right into the pot.
• 3. Cut the oranges in half, crosswise, and squeeze the juice from the orange halves into the pot. Drop the orange halves into the pot.
• 4. Stir in the cranberries.
• 5. Return to a boil. Reduce heat and simmer, uncovered, 10-20 minutes, stirring occasionally, until sauce reaches desired thickness. Remove the orange halves from the sauce after a few minutes, then allow the mixture to finish cooking.
• 6. Remove from heat and cool to room temperature. Chill until ready to serve.
• 7. NOTES: Cook longer or shorter time, depending on how thick you like your cranberry sauce, taking into account that it will thicken as it cools. This recipe multiplies easily, just use a bigger pot and plan a longer cooking time. Stores well, tightly covered. I use the cooled orange halves for a project with my grandchildren: we smear the cut side with nut butter then sprinkle on sunflower seeds. We place the finished bird feeders in the fountain in the yard, which has been drained for winter :)

HOLIDAY SEASON CRANBERRY BREAD

Steps:

• Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
• Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
• Add beaten egg to orange mixture and add to dry ingredients.
• Mix until dry ingredients are moistened.
• Stir in chopped nuts and cranberries.
• Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees for 55 minutes to 1 hour.
• Let stand 24 hours before slicing.
• This recipe freezes very well - I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags - I generally take out of the freezer the night before serving, if possible.
• Delicious plain or with butter or cream cheese spread on it.