CRANBERRY CAKE WITH ORANGE GLAZE
A light and not too sweet cake, chock full of cranberries topped with an orange glaze.
Provided by Christina Conte
Categories Cakes & Pies
Time 1h5m
Number Of Ingredients 10
Steps:
- Toss the cranberries in a little flour and set aside.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- Add the cranberries and vanilla and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the cranberry cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- While the cake is cooling (before taking it out of the pan) put the sugar and orange juice for the glaze into a small pot. Bring to a boil then simmer for about 6 or 7 minutes or until starts to become a sticky glaze.
- (Decorative Cranberries - if you want to decorate the top with a few glazed and sugared cranberries, it's easy! Before putting the glaze on the cake, drop a few berries into the pot to cover with glaze, and remove immediately. Place the cranberries on a silicone sheet or flat plate to set. If you want sugared cranberries, simply roll them in sugar after dipping in the glaze.)
- Pour and brush the glaze over the top of the cake while it is still warm. I place a plate under the cooling rack to catch any drips
- When cool, place on a cake stand or serving plate and decorate as desired. I used glazed and sugared cranberries with 3 orange leaves.
Nutrition Facts : Calories 175 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 174 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE
Bake the flavors of Thanksgiving right into the bird with this cranberry-orange glaze with garlic and chipotle.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
- Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
- Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
- After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
- Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.
CRANBERRY-ORANGE GLAZED TURKEY
Provided by Giada De Laurentiis
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
- Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
- Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
- Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
- Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
- Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
- In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.
ORANGE-CRANBERRY GLAZED CORNISH HENS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Cut the hens in half with kitchen shears, removing the backbone and cutting through the middle of the breastbone. Divide the onion, oranges and rosemary sprigs between 2 rimmed baking sheets. Arrange the hens skin-side up on the baking sheets and season all over with salt and pepper. Set aside at room temperature, 30 minutes.
- Meanwhile, combine the orange juice, cranberries, maple syrup, 1 teaspoon coriander, the chile powder and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook, mashing the cranberries as they start to burst, until the mixture is thickened and reduced to about 3/4 cup, 20 to 25 minutes. Stir in the vinegar and season with salt. Set aside.
- Melt the butter in a small saucepan over medium heat. Reduce the heat to low and add the chopped rosemary, garlic and the remaining 2 teaspoons coriander. Cook 30 seconds, then remove from the heat.
- Pat the hens dry with paper towels, then brush with the flavored butter. Roast the hens until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, 25 to 30 minutes. Remove from the oven and switch to the broiler setting. Brush the hens with the orange-cranberry sauce, then broil, one baking sheet at a time, until glazed and dark brown in spots, 2 to 3 minutes.
CRANBERRY SAUCE WITH ORANGE AND ROSEMARY
Flavorful cranberry sauce!! If you make it a day ahead the flavor is enhanced. My favorite part of Thanksgiving is cranberry sauce.
Provided by daggle
Categories Fruit
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
- Bring to a boil, reduce heat and simmer 1 minute.
- Remove from heat and add in the orange zest.
- Cover and cool.
- Return to room temperature before serving.
ORANGE GLAZE I
This glaze is perfect for the Orange Chiffon Cake. This will give a thin coating or a drizzle over any cake especially a tube cake or bundt cake.
Provided by Carol
Categories Desserts Frostings and Icings Dessert Glazes
Yield 6
Number Of Ingredients 2
Steps:
- Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 21 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 20.7 g
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