Orange Cranberry Vinegar Food

CRANBERRY ORANGE VINAIGRETTE

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.

ORANGE CRANBERRY VINAIGRETTE

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.

CRANBERRY VINEGAR

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.

ORANGE CRANBERRY SAUCE

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.

ORANGE-CRANBERRY VINEGAR

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

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!

ORANGE BALSAMIC CRANBERRY SAUCE

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

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.

VEGAN ORANGE CRANBERRY COOKIES

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.