Cranberry Amaretto Punch Recipes

AMARETTO-CRANBERRY KISS

Steps:

• Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. DO AHEAD: Can be prepared 1 day ahead. Keep refrigerated.
• To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and clementine segments.

FRESH CRANBERRY PUNCH

Steps:

• In Dutch oven or large kettle, combine cranberries, water, cloves and cinnamon. Bring to boil; cover, reduce heat and simmer 12-15 minutes. Strain cooked juice through fine sieve or cheese cloth, squeezing gently. , To strained juice, add orange juice, lemon juice and sugar; stir until sugar is dissolved. Serve hot.

CRANBERRY PUNCH

Steps:

• Half-fill 6 tall glasses with ice. Fill to about three quarters with cranberry-apple juice. Pour ginger ale evenly into the glasses. Stir gently. Decorate with lime and mint sprigs.

AMARETTO PUNCH

Steps:

• Mix together and freeze.

CRANBERRY AMARETTO BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake until pudding is puffed and golden, and a knife inserted in the center comes out clean, 50-55 minutes., In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding.

CHRISTMAS CRANBERRY CAKE WITH AMARETTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix yellow cake mix, pudding mix, eggs, amaretto, oil, and milk together in a bowl. Beat using an electric mixer on medium speed for 2 to 3 minutes. Fold in cranberries, coconut, and walnuts. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
• Meanwhile, combine sugar, amaretto, and butter for glaze in a small saucepan. Bring to a boil; continue to boil until sugar is dissolved, 2 to 3 minutes.
• Remove cake from the oven and glaze immediately.

AMARETTO CRANBERRY KISS

Steps:

• Mix cranberry juice, vodka, amaretto, and orange juice in pitcher.
• Cover and chill until ready to serve.
• DO AHEAD: Can be prepared 1 day ahead.
• Keep refrigerated.
• To make 2 drinks, fill cocktail shaker with ice cubes.
• Pour in scant 1 cup vodka mixture.
• Cover and shake vigorously.
• Strain into 2 Martini glasses.
• Garnish each with clementine segment.
• Garnish with clementine segments.

CRANBERRY & AMARETTO BAKEWELL TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the flour, salt and icing sugar into a food processor and blitz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg yolks, then quickly pulse to combine. Add 1-2 tbsp of ice-cold water and pulse again until it comes together. Tip out onto a lightly floured surface, then form into a disc, cover and chill for 30 mins.
• Roll the pastry out on a lightly floured surface to a roughly 25cm circle that's the thickness of a £1 coin. Use it to line a 20cm fluted tart tin, leaving the excess overhanging the side. Line with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 7-10 mins more until the base is evenly cooked. Trim away any excess pastry with a serrated knife.
• For the jam, tip the cranberries, sugar and liqueur into a saucepan set over a medium heat. Simmer for 10-15 mins until the mixture has thickened and is reduced, then remove from the heat. Set aside.
• For the frangipane, beat the butter and caster sugar together with an electric whisk until combined. Add half the orange zest, the ground almonds, crushed amaretti biscuits, the almond extract and eggs, and beat for a further minute. Spread the cranberry jam over the base of the pastry case, then spoon over the frangipane. Scatter over the flaked almonds and bake for 35-40 mins until the frangipane is golden and firm - check after 35 mins and cover if it's starting to brown too quickly. Leave to cool completely in the tin.
• Beat the icing sugar with 1 tbsp orange juice and the remaining orange zest to create a thick but drizzly icing. Drizzle this over the cooled tart before serving. Will keep in an airtight container at room temperature for up to three days.