Spiced Cranberry Orange Zingers Food

SPICED ORANGE-CRANBERRY CHUTNEY

Steps:

• In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.

SPICED CRANBERRY-ORANGE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. stir in next 5 ingredients. Refrigerate 1-1/2 hours or until thickened.
• Stir in oranges and nuts. Spoon into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.

CRANBERRY-GINGER FIVE-SPICE CHUTNEY

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
• Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.

CRANBERRY ORANGE SAUCE

Steps:

• Combine sugar, zests, juices& next 5 ingredients in a heavy pot.
• Cook until sugar dissolves, stirring constantly.
• Bring to aboil& let boil for about 3 minutes.
• Fold in the fresh cranberries& liqueur.
• Simmer, stirring occasionally until most of the cranberries break open (about 15 minutes).
• Remove from heat& let the mixture cool.
• Spoon into sterilized jars, cover tightly& refrigerate.
• This will keep for up to one month.

SPICED CRANBERRY-ORANGE CHUTNEY

Steps:

• Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes., Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally., Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. , Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.

CRANBERRY ORANGE & PORT SAUCE

Steps:

• Place the cranberries and the zest and juice of the oranges in a saucepan.
• Bring to a gentle boil, reduce heat and allow to simmer for 5-10 minutes until soft; stirring occasionally.
• Stir in the sugar and port and cook gently until sauce becomes pulpy.
• Let cool to room temperature, then pour into mold and refrigerate.
• Enjoy!

FAOLANS SPICED CRANBERRY ORANGE MEAD

Steps:

• Amounts listed in recipe are for each gallon of product desired (except for yeast, 1 packet will do up to five gallons of mix).
• Heat water to 160 degrees and slowly stir in honey, let cook for 10 minutes then stir in fruit juices.
• In fermentation container (carbouy) place spices.
• Let honey mixture cool to room temperature then pour into carbouy, add yeast, and install (place) fermentation lock.
• Place in cool, dark place for about three months or until fermentation stops, then bottle in clean and sterlized bottles.

SPICED CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
• Transfer the sauce to a bowl and let cool.
• The sauce may be made 2 days in advance and kept covered and chilled.
• Serve at room temperature.

SPICED CRANBERRY-ORANGE ZINGERS

Steps:

• Combine cranberries and 1/4 cup granulated sugar in a food processor. Pulse until cranberries are fairly fine. Transfer to a large bowl. Combine 1/2 cup granulated sugar, orange zest, cardamom, baking powder and salt in processor. Process 1-2 minutes, stopping to scrape down the sides of the bowl as needed, until zest is very fine. Add confectioners' sugar, butter and 1 1/3 cups flour. Pulse until butter is reduced to fine bits; the mixture should not yet be coming together. Drizzle orange juice concentrate over the mixture. Pulse until the juice is incorporated and the mixture just starts to come together. Transfer mixture to the bowl with the cranberries; stir until well blended. Sprinkle over remaining 1 cup of flour. Stir lightly, lifting the mixture from the bottom. Use your hands to knead in the remaining flour until all of the ingredients are evenly incorporated/distributed. If dough seems too wet to shape, work in up to 4 more TBSPs of flour. Divide dough in half. Working on sheets of wax paper, shape each portion into a 10 1/2-inch log. Smooth so they are evenly thick and about 11 inches long. Roll each log in the paper, twisting the paper ends to keep it closed. (To hold round shape during chilling slide each log into a paper towel tube that has been slit lengthwise. Close the tubes with rubber bands; date and label them. Place in resealable plastic bags.) Refrigerate for at least 2 hours, up to 3 days. Let refrigerated dough warm up until just barely soft enough to slice. Position rack in the middle of oven; preheat to 350. Line baking sheets with parchment. Use a sharp knife to cut each log crosswise into 30 slices of equal size. Space them about 2 1/2 inches apart. If desired, sprinkle tops with a little sugar. Bake one sheet at a time for 12-16 minutes or until almost firm when pressed. Transfer to rack and cool completely. Buttercream: Vigorously stir together the confectioners' sugar, orange concentrate, zest, and butter. 1 tsp per sandwich.