Apricot Cranberry Walnut Pilaf Recipes

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APRICOT CRANBERRY BREAD



Apricot Cranberry Bread image

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

Steps:

  • In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT ALMOND PILAF



Apricot Almond Pilaf image

A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.

Provided by JOHNTHEBEAR

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 cup basmati rice
1 teaspoon salt
1 ⅞ cups water
¼ teaspoon saffron threads, crushed
1 tablespoon rose water
¼ cup dried apricots, diced
¼ cup slivered almonds

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
  • Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g

APRICOT-CRANBERRY-NUT BARS



Apricot-Cranberry-Nut Bars image

Relish these bars packed with apricot, cranberry and pecans - a nutty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 20

Number Of Ingredients 6

1 (15.6-oz.) pkg. cranberry-orange quick bread mix
1/3 cup butter, softened
1 egg, slightly beaten
1 (12-oz.) can apricot filling
1 (3-oz.) pkg. cream cheese, cut into small pieces
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
  • In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
  • Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 13 g

APRICOT, CRANBERRY AND WALNUT PIE



Apricot, Cranberry and Walnut Pie image

Provided by Elinor Klavins

Categories     Berry     Fruit     Nut     Dessert     Bake     Thanksgiving     Cranberry     Apricot     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whipping cream
3 tablespoons unsalted butter, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups coarsely chopped walnuts
1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces
1 cup dried cranberries
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Additional dried apricots, dried cranberries and walnuts (for garnish)

Steps:

  • Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
  • Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
  • Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.

APRICOT, ORANGE, CRANBERRY BREAD



Apricot, Orange, Cranberry Bread image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 5 small loaves

Number Of Ingredients 13

3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 pound (1 stick) butter, room temperature
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup orange juice
2/3 cup milk
2/3 cup finely chopped apricots
2/3 cup chopped walnuts
3 cups cranberries, picked over and chopped in a food processor

Steps:

  • Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
  • Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
  • Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
  • Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

APRICOT AND CRANBERRY JELLY



Apricot and Cranberry Jelly image

Provided by Food Network

Categories     condiment

Time 25m

Yield approximately 8 cups

Number Of Ingredients 5

2 cups water
2 cups sugar
4 cups cranberries
1 cup chopped dried apricots
1 orange, zested

Steps:

  • Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CRANBERRY APRICOT PORK ROAST



Cranberry Apricot Pork Roast image

This is a sweet/savory pork raost recipe for the slowcooker, but I suppose could be adapted to the oven. The carrots are optional but they do go very well with the sauce.

Provided by Parsley

Categories     Pork

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -5 lbs boneless pork roast, I usually use center cut loin but whatever boneless is OK
1 (15 ounce) can whole berry cranberry sauce, NOT jellied
1/2 cup apricot preserves
1/2 cup apple juice, can use cider
1 (1 ounce) envelope onion soup mix
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon ground cloves
1/4 teaspoon crushed dried rosemary
1 lb carrot, peeled and sliced (optional)

Steps:

  • If using the carrots, place them on the bottom of your slowcooker.
  • Next, put the boneless pork roast in the slowcooker.
  • In a small bowl, whisk together all remaining ingredients until well-blended.
  • Pour sauce mixture over pork.
  • Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.

Nutrition Facts : Calories 667.8, Fat 21.9, SaturatedFat 7.8, Cholesterol 195.2, Sodium 560.4, Carbohydrate 50.5, Fiber 1.2, Sugar 40.1, Protein 65.4

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

HOLIDAY APRICOT CRANBERRY BREAD



Holiday Apricot Cranberry Bread image

I like to make this bread for the holidays. It's moist, delicious and makes a pretty homemade gift.-Beth Goodwin, Overland Park, Kansas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 16

1 cup fresh or frozen cranberries
1 cup sugar
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1 large egg
3/4 cup orange juice
1/4 cup water
2 tablespoons butter, melted
2 tablespoons grated orange zest
2 teaspoons vanilla extract

Steps:

  • In a food processor or blender, process cranberries and sugar just until coarsely ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, nutmeg, salt and ginger; stir in walnuts and apricots. In another bowl, combine the egg, orange juice, water, butter, orange zest and vanilla; add cranberry mixture. Stir into dry ingredients just until moistened., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts :

DRIED APRICOT PINE NUT PILAF



Dried Apricot Pine Nut Pilaf image

Make and share this Dried Apricot Pine Nut Pilaf recipe from Food.com.

Provided by sugarpea

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 cup onion, chopped
1 cup converted rice
1/2 teaspoon salt
1 cup water
1 cup chicken broth
1/3 cup dried apricot, chopped fine
2 tablespoons pine nuts, toasted
1 tablespoon minced fresh parsley
salt and pepper

Steps:

  • Heat the oil in a saucepan, add onions and cook over moderately low heat, stirring, until it is softened; add rice and continue cooking and stirring for one minute.
  • Add salt, water and broth; bring to a boil, cover, reduce heat to simmer and cook 18-20 minutes or until liquid is absorbed.
  • Add the apricots, fluff the rice with a fork and let stand, covered, off the heat for 5 minutes.
  • Stir in pine nuts, parsley and salt and pepper to taste.

Nutrition Facts : Calories 315.7, Fat 10.6, SaturatedFat 1.4, Sodium 487.1, Carbohydrate 49.3, Fiber 2.6, Sugar 8, Protein 6.3

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