ALMOND CRANBERRY SAUCE
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
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
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
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
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
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
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
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
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
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
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
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
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
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
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
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
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
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
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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