Orange Cranberry Vinegar Food

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CRANBERRY ORANGE VINAIGRETTE



Cranberry Orange Vinaigrette image

I eat a lot of salad and this is one of my favorite dressings. Living in Florida, I like using orange products produced in our state.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 9

1/4 cup thawed cranberry juice concentrate
1/4 cup thawed orange juice concentrate
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Torn salad greens
Sliced radishes and sweet yellow and orange peppers or vegetables of your choice

Steps:

  • In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.

Nutrition Facts :

ORANGE CRANBERRY VINAIGRETTE



Orange Cranberry Vinaigrette image

When I give jars of my Cranberry Vinegar, I'm certain to include this recipe. The vinaigrette pairs especially well with a green salad featuring dried cranberries, mandarin oranges and toasted walnuts. Or use it as a marinade for chicken and salmon.-Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 8

1/2 cup Cranberry Orange Vinegar or raspberry vinegar
1/4 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/2 teaspoon ground mustard
1/8 teaspoon coarsely ground pepper
1/2 cup canola oil
1/2 teaspoon poppy seeds

Steps:

  • In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

Nutrition Facts : Calories 120 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY VINEGAR



Cranberry Vinegar image

For a delicious vinegar for salad dressings and marinades, try this vinegar with cranberries. It would make a wonderful side salad during the holidays.-Lesley Colgan, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 1-1/2 cups.

Number Of Ingredients 5

3/4 cup white vinegar
3/4 cup water
3/4 cup sugar
1 cinnamon stick
1 package (12 ounces) fresh or frozen cranberries

Steps:

  • In a saucepan, bring all ingredients to a boil. Reduce heat and simmer for 5 minutes or until the cranberries burst. Cool. Strain through a fine sieve into sterilized bottles or jars. Seal tightly. Discard cranberries and cinnamon stick. Chill until ready to use in your vinegar-and-oil salad dressing.

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

ORANGE CRANBERRY SAUCE



Orange Cranberry Sauce image

In about 20 minutes, with just a few ingredients, you can have the freshest cranberry orange sauce you've ever tasted. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 6

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar
1 cup water
1/4 cup Triple Sec or orange juice
3 tablespoons freshly-squeezed orange juice
1-1/2 teaspoons grated orange zest

Steps:

  • In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

ORANGE-CRANBERRY VINEGAR



Orange-Cranberry Vinegar image

Provided by Sheri Ann Richerson

Number Of Ingredients 8

4 cups cranberries (fresh are best, but you can use dehydrated cranberries)
3 cups white wine vinegar
1 cup sugar
1/2 cup water
2 orange slices cut in quarters
2 4-inch cinnamon sticks broke into pieces
4 whole cloves
5 pint-size canning jars, bands and lids (washed and sterilized)

Steps:

  • Use a square of cheesecloth to create a spice bag and fill it with the cinnamon sticks and cloves. Tie it well.
  • Place 3 1/2 cups of cranberries and 1/2 cup of water into a stainless steel pan. Bring to a boil while continually stirring.
  • Lightly crush cranberries with a potato masher.
  • Pour the cranberry liquid through a strainer lined with several layers of cheesecloth and let drain. Do not squeeze the cheesecloth.
  • Once all the liquid has drained out of the cheesecloth, discard (or compost) the cranberry residue. The cheesecloth can be washed out and reused.
  • Pour cranberry juice back into a stainless steel pan, add the sugar and the spice bag. Bring to boil over medium heat, stirring continually until the sugar is dissolved.
  • Add the remaining cranberries and the white wine vinegar.
  • Reduce the heat and simmer for 10 minutes. Keep an eye on the pan to make sure the cranberries do not start to burst.
  • Remove the spice bag and discard (or compost).
  • Divide the orange slices equally between the jars.
  • Ladle the hot vinegar into the hot, sterilized jars.
  • Wipe the rim, put the lid on the jar and tighten the band until it is fingertip-tight.
  • Place the jars in a cold pack canner filled with boiling water. Process for 10 minutes. Remove the lid, turn off the heat and let the jars sit in the water for an additional five minutes, then remove the jars.
  • Tighten the bands if necessary so they are fingertip-tight again. Allow the jars to sit overnight to cool, then check the lid by gently prying on it to make sure it is sealed. If it is sealed, label and store the jars in a cool, dry, dark place.

CRANBERRY ORANGE CHUTNEY



Cranberry Orange Chutney image

This delicious cranberry chutney is just perfect for a holiday meal. It's made with a variety of fresh ingredients and spices.

Provided by Diana Rattray

Categories     Side Dish     Sauce     Condiment

Time 18m

Yield 4

Number Of Ingredients 10

1 large orange (peeled, tough membrane removed, chopped)
1/4 cup orange juice
1 12-ounce package (fresh or frozen cranberries , rinsed and drained)
1 3/4 cups sugar
1 large Golden Delicious apple (peeled, cored, and chopped)
1/2 cup golden raisins (or regular seedless raisins)
1/4 cup chopped pecans (or walnuts)
1 tablespoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Steps:

  • Gather the ingredients.
  • Combine all ingredients in a large saucepan; bring to a boil.
  • Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
  • Transfer the cranberry chutney to a bowl and chill until serving time.
  • Extra chutney may be frozen in small freezer containers.
  • Enjoy!

Nutrition Facts : Calories 549 kcal, Carbohydrate 130 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 1 g, Sodium 8 mg, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 4 g

ORANGE BALSAMIC CRANBERRY SAUCE



Orange Balsamic Cranberry Sauce image

Make and share this Orange Balsamic Cranberry Sauce recipe from Food.com.

Provided by TattooedMamaof2

Categories     Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 6

1/2 cup balsamic vinegar
4 teaspoons orange peel, grated
30 ounces cranberries, fresh or 30 ounces frozen cranberries
3/4 cup powdered sugar
1/2 cup orange juice
1 teaspoon cinnamon

Steps:

  • Place balsamic and orange peel in a large saucepan, bring to a boil. Reduce eat to low and simmer, uncovered for 4 minutes or until reduced by half.
  • Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
  • Remove from heat. Transfer to a bowl, cover and chill.

CRANBERRY SAUCE WITH RASPBERRY VINEGAR



Cranberry Sauce With Raspberry Vinegar image

Make and share this Cranberry Sauce With Raspberry Vinegar recipe from Food.com.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/4 cups sugar
1/2 cup raspberry vinegar
1/4 cup water
12 ounces cranberries
1 cinnamon stick
1 tablespoon orange peel, cut into strips

Steps:

  • Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
  • Bring to boil, stirring until sugar dissolves.
  • Mix in cranberries, cinnamon stick and orange peel.
  • Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
  • Remove from heat.
  • Cool completely (sauce will thicken as it cools).
  • Discard cinnamon stick.
  • Can be prepared up to 1 week ahead; cover and chill.

Nutrition Facts : Calories 284.5, Fat 0.1, Sodium 2.9, Carbohydrate 73.8, Fiber 4.3, Sugar 66, Protein 0.4

VEGAN ORANGE CRANBERRY COOKIES



Vegan Orange Cranberry Cookies image

Very soft and chewy cookies that require little effort and don't even taste vegan, these have an outstanding bold flavor with the orange and cranberry complemented quite nicely by the fragrant vanilla.

Provided by citrus.lemon01

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 41m

Yield 24

Number Of Ingredients 9

¾ cup white sugar
½ cup margarine
1 orange, zested
1 ½ teaspoons vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder
1 ½ cups all-purpose flour
1 ½ cups dried cranberries
¼ cup unsweetened applesauce

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets.
  • Beat sugar, margarine, orange zest, vanilla extract, salt, and baking powder together in a large bowl until blended. Stir in flour, applesauce, and cranberries until dough is well combined.
  • Drop dough onto baking sheets by tablespoons, 2 inches apart; flatten slightly.
  • Bake in the preheated oven until edges are golden brown, 6 to 7 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 18.8 g, Fat 3.8 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 73.3 mg, Sugar 11.5 g

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