Cranberry Almond Gorp Recipes

CRANBERRY AND ALMOND RICE PILAF

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.

CRANBERRY ALMOND BARK

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
• On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
• Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

CRANBERRY-ALMOND GRANOLA

Steps:

• To Make Ahead: Store granola in airtight containers for up to 2 months.
• If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
• Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. Coat 2 large baking sheets with sides with cooking spray.
• Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
• Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
• Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.
• Prep Time: 30 minutes
• Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
• Nutrtion Bonus: Magnesium & Fiber (20% daily value).
• 2 1/2 Carbohydrate Servings
• Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
• Cook Time: 30 minutes.

CRANBERRY/ALMOND LOAF

Steps:

• Preheat oven to 350 F (180 C).
• Butter a 9 x 5 inch loaf pan, or line with parchment paper.
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• Make a well in the centre and add beaten eggs, Milk, butter and vanilla.
• Sprinkle with cranberries and almonds; stir just until combined.
• Spread into prepared pan, smoothing top.
• Bake for 65 to 75 mins, or until tester inserted in centre comes out clean.
• Let cool in pan on rack for 10 minutes.
• Remove from pan and transfer to rack to cool completely.

CRANBERRY ALMOND COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
• In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
• Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
• Fold in the oats, cranberries, and sliced almonds until incorporated.
• Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
• Bake for 20-22 minutes, until lightly golden around the edges.
• Enjoy!

CRANBERRY ALMOND MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds., Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SUGARED CRANBERRY GORP

Steps:

• Preheat oven to 300°F Lightly spray a large baking sheet with cooking spray.
• Combine butter and brown sugar in large saucepan; heat over medium heat until butter is melted. Stir in cinnamon. Add cranberries, walnuts, almonds and pretzels; stir until well blended.
• Spread mixture on prepared pan. Bake 15 minutes or until mixture is crunchy and light brown.