CRANBERRY ORANGE BREAD
Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two
Provided by Amethyst42
Categories Breads
Time 1h10m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 14
Steps:
- Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good!
- In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry.
- Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through.
- Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.
Nutrition Facts : Calories 93.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 16.7, Sodium 166.4, Carbohydrate 15.8, Fiber 1.2, Sugar 6, Protein 1.9
CRANBERRY-ORANGE CURD TART
A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
- Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
- Bake in the preheated oven until golden, 20 to 25 minutes.
- Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
- Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
- Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
- Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
- Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g
CRANBERRY-ORANGE TART
Adapted from a recipe by Garrett Kern. Leftover tart dough makes great Linzer cookies if filled with raspberry jam. Prep time does not include time for tart shell to cool, nor refrigeration time after assembly.
Provided by DrGaellon
Categories Tarts
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cream butter and sugar (in a stand mixer, or with a hand-held electric beater) on low speed until well-mixed. Add the egg in three doses, about 1 tbsp at a time; wait until each is fully incorporated, and scrape down the sides of the bowl before adding the next. Add salt, orange zest and optional orange oil. Sift flour, and add to bowl. Mix on low speed about 20 seconds, until a loose dough is formed. Wrap in plastic and pat into a flat disc. Refrigerate at least 1 hour.
- Roll dough out to about 1/8" thick. Place dough into a 12" tart pan. Dock the bottom of the crust with a fork or rolling docker. Cover dough with parchment or foil and fill with beans or pie weights. Bake in preheated 350°F oven 15 minutes. Remove the weights and bake another 10 minutes until lightly browned. Cool to room temperature.
- Meanwhile, beat together cream cheese, confectioner's sugar, grated ginger and salt. Beat with paddle attachment until fluffy and well mixed. Refrigerate until needed.
- Combine cranberries, orange juice, sugar and salt in a medium saucepan. Bring to a boil. Let boil for 2 minutes, then cover tightly and allow to cool to room temperature.
- Whip heavy cream and sugar until thick and holding fairly stiff peaks. Fold in orange juice and orange zest.
- Spread cream cheese evenly over bottom of tart crust with an offset spatula, filling the corners. Pour the cranberries over the cheese and spread evenly. Refrigerate 4 hours or overnight. Serve with a dollop of whipped cream and a sprinkling of diced, candied ginger.
Nutrition Facts : Calories 442.2, Fat 25.7, SaturatedFat 16, Cholesterol 92.9, Sodium 244.5, Carbohydrate 49.3, Fiber 1.4, Sugar 28.4, Protein 5.1
ORANGE CRANBERRY BREAD
This is a quick bread made with cornmeal, adapted from a Williams-Sonoma holiday cookbook. They suggested serving it as a bread with your holiday meal, but we've always liked it for breakfast during the holiday season. Eat plain, or toast individual slices in your toaster oven (it's too crumbly for a regular toaster) and top with butter and orange marmalade. Yum! Because of the cornmeal, the bread has a bit of a crunch to it when toasted.
Provided by appleydapply
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat oven to 325.
- Grease an 8x5 or 9x5 loaf pan. Cut a piece of wax paper or parchment paper to line the bottom of the pan, then grease the bottom again. (otherwise your lovely loaf might stick to the pan!).
- Sort the cranberries and discard any soft ones. Coarsely chop the cranberries (I pulse a couple of times with my food processor) and place in a small saucepan over low heat. Add the orange zest & 1/2 cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar. Set aside to cool.
- In a bowl stir together the flour, cornmeal, salt, baking powder & baking soda.
- In a separate bowl combine the butter and remaining 1/2 cup sugar. Beat until light & fluffy, about 3 minutes. Beat in the egg.
- Stir in half the flour mixture, and then the orange juice & water. Stir in the remaining flour mixture and then the cooled cranberry mixture. Don't overmix.
- Spoon the batter into the prepared loaf pan. Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes.
- Remove from the oven and let rest for 5 minutes. Turn out onto a wire rack, peel the wax paper from the bottom of the loaf, and cool completely. Slice & serve.
- Note: This recipe doesn't double well. The batter is light & airy, and too voluminous even for my Kitchenaid stand mixer. If I want to make 2 loaves, I mix them up separately. But I put each loaf in the oven as soon as it is mixed up because the baking powder is already activated. Then I know if, for example, 10 minutes have passed before the 2nd loaf goes in, I will pull the 1st loaf out when the timer goes off, then set the timer again for another 10 minutes for the 2nd loaf.
Nutrition Facts : Calories 181.9, Fat 3.6, SaturatedFat 2, Cholesterol 23.1, Sodium 203.9, Carbohydrate 35.3, Fiber 1.4, Sugar 18.1, Protein 2.7
CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE
I came up with this recipe myself. I hope you like it. It isn't as sweet as some quick breads because of the cranberries, but I like the tartness. Let me warn you, though. It smells really good fresh out of the oven, but PLEASE let it sit overnight in the refrigerator before trying it. When it is still warm, but flavors haven't blended and it is extremely tart. The longer it's allowed to sit, the better it gets. We had this for Thanksgiving and I received several compliments on it. Prep time is an estimate. Enjoy!
Provided by Chef Schellies
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- Generously grease and flour two 9x5 inch (1-pound) loaf pans.
- In a large bowl, stir together flour, baking powder, salt, and sugar.
- Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
- Gently stir in the whole cranberries and orange zest.
- Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
- Pour 1/4 cup orange juice over each loaf while still hot.
- Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
- Refrigerate overnight to blend flavors.
Nutrition Facts : Calories 200.8, Fat 5.7, SaturatedFat 0.8, Cholesterol 18.9, Sodium 197.8, Carbohydrate 35, Fiber 1, Sugar 17.6, Protein 2.9
TART CRANBERRY QUICK BREAD
My mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. -Karen Czechowicz, Ocala, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 138 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRANBERRY CURD TART
Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.
Provided by TheOtherJuliaGulia
Categories Fruit Tarts
Time 5h20m
Yield 10
Number Of Ingredients 15
Steps:
- To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
- Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
- Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
- Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
- To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
- Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
- Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
- Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.
Nutrition Facts : Calories 500 calories, Carbohydrate 57.2 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 173.4 mg
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