Cranberry Almond Sauce Recipes

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ALMOND CRANBERRY SAUCE



Almond Cranberry Sauce image

This homemade sauce is scrumptious served over pound cake. It's nice for when company's coming because it can be made ahead of time.-Doris Eastlund, Isanti, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 10

2 cups fresh or frozen cranberries
1-1/4 cups sugar
1/2 cup water
1/3 cup apricot preserves
5 teaspoons cornstarch
2 tablespoons cold water
1/4 cup slivered almonds
1 tablespoon lemon juice
1 loaf (10-3/4 ounces) frozen pound cake, thawed and sliced
Whipped topping

Steps:

  • In a large saucepan, combine the cranberries, sugar, water and apricot preserves. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until cranberries pop, about 10 minutes, stirring occasionally., Combine cornstarch and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in almonds and lemon juice. Serve over pound cake. Garnish with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 85 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY SAUCE QUICK CROSTATA WITH ALMOND CRUMBLE



Cranberry Sauce Quick Crostata with Almond Crumble image

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 cup sliced almonds
3 tablespoons sugar
Kosher salt
2 tablespoons unsalted butter, melted
1 1/2 cups leftover whole-berry cranberry sauce
2 tablespoons sugar, plus more for sprinkling
2 teaspoons cornstarch
1/4 teaspoon finely grated orange zest plus 1 tablespoon orange juice
1 refrigerated pie dough round from a 14.1-ounce box
1 tablespoon milk

Steps:

  • For the crumble topping: Combine the flour, almonds, sugar and a pinch of salt in a small bowl. Drizzle in the butter and use your fingers to fully incorporate. Set aside.
  • For the galette: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Stir the cranberry sauce in a bowl with the sugar, cornstarch and orange zest and juice.
  • Put the pie dough round on the prepared baking sheet. Spread the cranberry mixture evenly over the crust, leaving a 1 1/2-inch border, then fold and pleat the exposed crust to partially cover the filling. Brush the crust lightly with the milk and sprinkle generously with sugar. Sprinkle the crumble topping over the cranberry, leaving a little border exposed.
  • Bake until the crust and topping are golden brown, about 35 minutes. Cool on a rack before serving.

CRANBERRY AND ALMOND PASTA SALAD



Cranberry and Almond Pasta Salad image

Sweet and tangy pasta salad filled with dried cranberries and almonds. Turkey can be used in place of the ham. Great served right away or chilled briefly.

Provided by My Hot Southern Mess

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 8

1 (12 ounce) package bow-tie pasta (farfalle)
8 ounces diced ham
½ cup thinly sliced celery
½ cup dried cranberries
½ cup sliced almonds
1 cup mayonnaise
¼ cup apple cider vinegar
½ cup white sugar

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil until cooked through yet tender, about 12 minutes; drain.
  • Rinse the pasta in cold water until completely chilled; drain. Transfer cool pasta to a large mixing bowl.
  • Toss the ham, celery, dried cranberries, and sliced almonds with the bow-tie pasta to mix evenly.
  • Stir the mayonnaise, apple cider vinegar, and sugar together in a bowl.
  • Pour the mayonnaise dressing over the pasta mixture; toss to coat evenly.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 34.4 g, Cholesterol 17.4 mg, Fat 20.7 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 3.7 g, Sodium 349.6 mg, Sugar 12.9 g

ROASTED CRANBERRY SAUCE WITH ALMOND BRITTLE



Roasted Cranberry Sauce with Almond Brittle image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries, thawed if frozen
1 cup sugar
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary
Kosher salt
Cooking spray
1/3 cup sliced raw almonds
1 tablespoon pure maple syrup

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the cranberries with the sugar, wine, olive oil, 1 tablespoon rosemary and 1/2 teaspoon salt in a 9-by-13-inch baking dish. Bake on the lower oven rack, breaking up the berries with a spoon halfway through, until bubbling, 20 to 30 minutes. Let cool 10 minutes. Transfer to a bowl, cover and refrigerate until chilled, at least 2 hours.
  • Meanwhile, coat a rimmed baking sheet with cooking spray. Toss the almonds with the maple syrup, remaining 1 teaspoon rosemary and 1/8 teaspoon salt in a small bowl until coated. Spread on the prepared baking sheet and bake on the upper oven rack until golden brown and bubbling, 10 to 12 minutes. Let cool until hardened, about 30 minutes. Finely chop the brittle and sprinkle on the cranberry sauce just before serving.

CRANBERRY/ALMOND LOAF



Cranberry/Almond Loaf image

Every year, The Dairy Farmers of Canada sponsor the printing and distribution of (what Canadians affectionately call) The Milk Calendar. Each page, starting with December of the previous year (in case you missed it), is a beautiful photograph, in colour, of a recipe for the month, and the applicable recipe neatly printed beside the photo. This year (2008), I started in December, because I love to bake "loaves" and this loaf is particularly appealing. Quoting directly, they say: "Moist, studded with fruit and nuts and made in one bowl - what more can you ask? A slice of this sweet loaf is perfect with a cup of tea or cafe latte..." Cooking Tip: *To sour Milk, spoon 2 tbsp (30 mL) lemon juice or white vinegar into measuring cup; pour in enough Milk to make 1 1/2 cups (375mL). Let it stand for 5 mins. then stir. For the Adventurous: replace half the cranberries with chopped dried apricots and use hazelnuts instead of almonds. Healthy Eating Tip: Don't deprive yourself of delicious baked goods over the holiday season. Forbidden foods will tantalize you all the more. Instead, choose modest-sized servings and savour the flavour. Allergy alert: If there is an aversion to nuts, simply eliminate the nuts and increase cranberries, or add raisins, or other chopped, dried fruit. You will like the combination. Butter substitution: Margarine, Vegetable Oil; Olive Oil: Unsweetened Apple Sauce, in the same measurement

Provided by TOOLBELT DIVA

Categories     < 4 Hours

Time 1h15m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 1/2 cups milk, soured (or buttermilk)
1/2 cup butter, melted
1 tablespoon vanilla
1 cup dried cranberries
1/2 cup toasted almond, chopped

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.

Nutrition Facts : Calories 367.8, Fat 15.6, SaturatedFat 7.3, Cholesterol 71.8, Sodium 320.4, Carbohydrate 49.2, Fiber 2.3, Sugar 16.9, Protein 8

CRANBERRY-TANGERINE SAUCE WITH APPLES & ALMONDS



Cranberry-Tangerine Sauce With Apples & Almonds image

This is my favorite cranberry sauce from "Fruit Cookbook" by Nicole Routhier. My sister and I both love cranberry sauce and try out two new recipes every Thanksgiving. This year I'm not going to bother, since this is the only one I like to eat plain (with a spoon)! The tangerines give it a wonderful flavor, even better than oranges and combine great with the Granny apple.

Provided by Roxygirl in Colorado

Categories     Low Protein

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 tangerines, unpeeled and chopped (remove seeds)
2 cups water
1 (12 ounce) bag cranberries, rinsed
2 medium tart green apples, peeled,cored,chopped
1 1/2 cups sugar
1 cup slivered almonds

Steps:

  • Combine tangerines and water in a saucepan.
  • Cook rapidly until peel is tender, about 20 minute.
  • Add cranberries, apples, sugar.
  • Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
  • Increase heat and boil gently for about 20 minutes.
  • As mixture thickens, stir frequently to prevent sticking.
  • Add almonds during last 5 minutes of cooking.
  • Cool and refrigerate or freeze.

Nutrition Facts : Calories 271.8, Fat 7, SaturatedFat 0.6, Sodium 2.9, Carbohydrate 52.9, Fiber 4.8, Sugar 45.6, Protein 3.3

CRANBERRY ALMOND COOKIES RECIPE BY TASTY



Cranberry Almond Cookies Recipe by Tasty image

Here's what you need: ground flaxseed, water, coconut oil, sugar, brown sugar, almond extract, all-purpose flour, baking powder, baking soda, rolled oats, dried cranberries, sliced almonds

Provided by Rachel Gaewski

Categories     Desserts

Yield 13 cookies

Number Of Ingredients 12

2 tablespoons ground flaxseed
6 tablespoons water
½ cup coconut oil, melted
½ cup sugar
¼ cup brown sugar
1 teaspoon almond extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ cup rolled oats
¾ cup dried cranberries, or use fresh cranberries for more tartness
½ cup sliced almonds

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!

Nutrition Facts : Calories 216 calories, Carbohydrate 26 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams

CRANBERRY-ALMOND VINAIGRETTE



Cranberry-Almond Vinaigrette image

I got the idea for this dressing from my love for Post Cranberry and Almond Cereal - I thought it was a great flavor combination. I like this dressing over a mixed green salad, potato salad (yes, it actually works) and even grilled salmon or warm roast turkey breast and glazed ham steaks at Christmas. I really love the color of this dressing - whatever it touches looks so pretty.

Provided by danadooley

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 11

½ cup cranberry juice
1 tablespoon lemon juice
1 tablespoon dried cranberries, finely chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh parsley
2 teaspoons ground almonds
½ teaspoon crushed red pepper flakes
½ teaspoon garlic powder
2 teaspoons salt
1 tablespoon white sugar
⅓ cup vegetable oil

Steps:

  • Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 5.3 g, Fat 9.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.4 g, Sodium 582.3 mg, Sugar 4.2 g

CRANBERRY AND CELERY RELISH



Cranberry and Celery Relish image

Provided by Andrea Albin

Categories     Sauce     Thanksgiving     Cranberry     Apple     Almond     Celery     Fall     Simmer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 6

1 (12-ounces) bag fresh or thawed frozen cranberries
3/4 cup sugar
3/4 cup water
1 cup chopped celery
1/4 cup sliced almonds, toasted and cooled
Garnish: finely chopped celery leaves

Steps:

  • Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
  • Just before serving, stir in celery and almonds.

ALMOND AND CHOCOLATE DACQUOISE WITH CRANBERRY SAUCE



Almond and Chocolate Dacquoise with Cranberry Sauce image

Categories     Berry     Chocolate     Egg     Dessert     Bake     Christmas     Cranberry     Lemon     Almond     Vanilla     Winter     Honey     Gourmet

Number Of Ingredients 23

For meringue layers:
6 large egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla
1 cup whole almonds, toasted, cooled completely, and ground fine
For cranberry sauce:
1 cup fresh or unthawed frozen cranberries, each berry halved
1/2 cup raspberry preserves
1/3 cup sugar
1/3 cup water
2 tablespoons fresh lemon juice
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
Garnish:
chocolate holly leaves and cranberries coated lightly in honey and rolled in sugar
For the chocolate holly leaves:
4 ounces fine-quality bittersweet chocolate (not unsweetened) chopped
15 fresh holly leaves or small lemon leaves, washed well and patted dry
*Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

Steps:

  • Preheat oven to 325°F. Line 2 baking sheets with parchment paper and, using an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one sheet and 1 on other). Turn parchment over (circles will show through paper).
  • Make meringue layers:
  • In a large bowl with an electric mixer beat whites with cream of tartar and salt until they hold soft peaks. Add sugar all at once and vanilla and beat until meringue holds stiff glossy peaks. Fold in almonds gently but thoroughly and divide meringue evenly among parchment circles, spreading to fill in circles.
  • Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, 1 hour, or until firm and pale golden. Remove parchment from sheets and cool meringue layers on it on racks. Carefully peel off parchment and put meringues, smooth sides up, on a work surface. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool dry place.
  • Make cranberry sauce:
  • In a heavy saucepan combine cranberries, preserves, sugar, water, and lemon juice and simmer until thickened slightly, 10 to 15 minutes. Cranberry sauce may be made 2 days ahead and chilled, covered.
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and transfer chocolate to a sealable plastic bag. Seal bag, pressing out excess air. Squeeze chocolate to one corner and snip off corner as close to edge as possible to make a 1/8-inch hole. Drizzle chocolate over smooth sides of meringues (do not spread to coat) and chill, uncovered, until chocolate is set, about 30 minutes.
  • In a bowl beat cream with sugar and vanilla until cream holds stiff peaks.
  • Assemble dacquoise:
  • Put 1 meringue layer, chocolate side down, on a cake plate and spread evenly with about half of whipped cream. Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue. Dacquoise may be assembled and kept in a cake keeper, chilled, at least 8 hours and up to 2 days.
  • Garnish dacquoise with chocolate leaves and sugared cranberries, Slice dacquoise with a serrated knife and serve chilled with cranberry sauce.
  • To make the chocolate holly leaves:
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat. With a 1/2-inch pastry brush coat underside of each leaf about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, until chocolate is set, about 30 minutes, and carefully peel off holly or lemon leaves. Chocolate leaves may be made 1 week ahead and kept frozen, in layers separated by wax paper in an airtight container lined with wax paper. Makes 15 chocolate leaves.

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE



Cranberry Cake with Almond-Butter Sauce image

Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings (1-1/4 cups sauce).

Number Of Ingredients 12

3 tablespoons butter, softened
1 cup sugar
1 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen cranberries
SAUCE:
1/2 cup butter, cubed
1 cup sugar
1/2 cup half-and-half cream
1 teaspoon almond extract

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

Nutrition Facts : Calories 442 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 501mg sodium, Carbohydrate 70g carbohydrate (47g sugars, Fiber 2g fiber), Protein 4g protein.

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From oceanspray.com


CRANBERRY THUMBPRINT COOKIES WITH ALMOND GLAZE
2013-11-27 Preheat oven to 375 degrees. On medium speed, cream together butter and sugar. Add egg and almond extract, and mix well. Gradually add flour and mix until just combined on low speed. Roll into teaspoon sized balls and place on a baking sheet. Make a small indentation into the center of the ball, and fill with a small scoop of cranberry sauce ...
From lovelylittlekitchen.com


WHOLE TROUT WITH CRANBERRY ALMOND SAUCE RECIPE - RECIPETIPS.COM
Place trout in bag with flour and toss to coat. Heat oil in pan to sizzling and fry trout until flesh is flaky (3 to 6 minutes per side depending on size of fish). Simultaneously, make sauce: Add onions to pan and sauté 30 seconds. Add almonds, cranberries, and their water (and butter, if using), and stir to combine. Pour sauce over cooked ...
From recipetips.com


CRANBERRY ALMOND SQUARES - BAKING BITES
2009-12-16 Lightly grease an 8×8-inch baking pan. In a small bowl, whisk together flour, almond meal, baking powder and salt. In a medium bowl, cream together butter and sugars until light. Beat in egg and vanilla extract. Add flour mixture and mix on low speed until just combined. Mix in chopped cranberries and 6 tbsp slivered almonds.
From bakingbites.com


CRANBERRY ALMOND BREAD RECIPE - TWO PEAS & THEIR POD
2018-11-28 Set aside. In a medium bowl, whisk together the brown sugar, granulated sugar, and egg. Whisk until smooth and there are no brown sugar clumps. Whisk in the milk, oil, almond extract, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps.
From twopeasandtheirpod.com


CRANBERRY ALMOND COFFEE CAKE - SEASONS AND SUPPERS
2018-12-15 Add the almond extract (or vanilla) and mix to combine. Add the flour mixture alternately with the sour cream and mix until well combined. With a spoon, gently stir 1 cup of the cranberries into the batter. Pour batter into prepared pan and smooth top. Scatter remaining 1/2 cup of cranberries over the top.
From seasonsandsuppers.ca


CRANBERRY ALMOND COOKIES - MRS. CRIDDLES KITCHEN
2018-11-20 Instructions. Preheat over to 375 degrees. Place parchment paper on a cookie sheet. Chop cranberries into small pieces, add the 3 tbsp of THM Gentle Sweet & 1 tsp of salt (set aside) Cream butter, sweetener, flavoring together. Add eggs to the butter. Add in the THM Baking Blend, baking powder, salt & almonds.
From mrscriddleskitchen.com


HOMEMADE CRANBERRY SAUCE | SWISS DIAMOND RECIPES
Having a diabetic in the household, I try to reduce sugar and carbs wherever possible. Cranberries have 9 net carbs per cup so there’s still carbs but by reducing the sugar in the recipe, a few tablespoons of cranberry sauce on your holiday plate becomes a not-quite-so-bad indulgence. The holidays are tough for anyone counting calories or ...
From swissdiamond.com


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