CRANBERRY CHRISTMAS CANES
A festive shape, zesty cranberry filling and Christmas colors make these sweet rolls a real holiday hit with my crew. Sometimes I change the glaze, omitting the vanilla and using orange juice instead of milk for a tangier taste. -Rita Fenley, Chesapeake, Virginia
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight., In a saucepan, combine the filling ingredients. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x15-in. rectangle. Spread filling to within 1/2 in. of edges. Fold one short side to center over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice and form a cane shape. , Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise is a warm place until doubled, about 45 minutes. , Bake at 400° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile combine glaze ingredients; drizzle over warm rolls.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 150mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CANES
In shape for the holidays, these confections from Salem, Oregon's Darlene Brenden are made from a recipe her mother handed down. "I still think her breads are better than mine--even when we're using the same recipe!" Darlene admits.
Provided by Taste of Home
Time 50m
Yield 30 rolls.
Number Of Ingredients 16
Steps:
- In a saucepan, combine all filling ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Cool. , For dough, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture, milk and eggs; stir to form a soft dough. Place in a greased bowl; cover with plastic wrap. Refrigerate at least two hours. , Divide dough in half. On a well-floured surface, roll each half into an 18x15-in. rectangle. Spoon filling down the center of each rectangle widthwise. Fold into thirds so that the finished rectangles are 15x6 in. Cut each into 15 strips. Twist strips and shape into candy canes. Place on greased baking sheets. , Bake at 375° for 15-18 minutes or until golden. Frost with confectioners' sugar icing if desired.
Nutrition Facts :
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CRANBERRY CANDY
Make and share this Cranberry Candy recipe from Food.com.
Provided by ArtWork
Categories Candy
Time 15m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Beat sugar and cranberry sauce together in sauce pan.
- Melt and bring to a boil over moderate heat and add jello.
- Stir until dissolved.
- Add nuts.
- Pour into lightly oiled 9x5x3 pan.
- Refrigerate until firm.
- Cut into small 1 to 1 1/2 pieces and roll in granulated sugar.
- Let stand at room temperature to dry.
- After 24 hours sugar again.
- You may add 1 1/2 pkg Knox gelatin for stiffer candy.
DRESSED UP CANNED CRANBERRIES
When you don't have time to make home-made cranberry sauce, this is a good, quick and tasty go-to "recipe".
Provided by Backwoods Foodie
Categories Sauces
Time 5m
Yield 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all until well mixed. Chill until ready to serve.
Nutrition Facts : Calories 111.4, Fat 0.1, Sodium 19.4, Carbohydrate 28.7, Fiber 0.7, Sugar 28, Protein 0.2
CRANBERRY SCONES
A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!
Provided by CRISTINA GOMEZ
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
- In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
- In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
- Bake in preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g
FANCY CANNED CRANBERRIES
The ultimate high-low condiment your table didn't know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt. With or without whole berries suspended in them? That's dealer's choice, but the rounds will be much easier to slice without them.
Provided by Alison Roman
Categories sauces and gravies, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Open the cans of jellied cranberries and slice the cylinders into 1/2-inch-thick rounds.
- Scatter the rounds on a large platter, and top with citrus slices and a little thinly sliced red onion. Squeeze lemon juice over everything, and sprinkle with flaky salt, black pepper and mint, if using.
CRANBERRY CINNAMON BUNS
Categories Breakfast Bake Cranberry Fall Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 pastries
Number Of Ingredients 22
Steps:
- Make dough:
- Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)
- Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).
- Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
- Prepare filling:
- Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).
- Form and bake buns:
- Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
- Brush off excess flour, then spread evenly with butter with a small metal offset spatula.
- Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.
- Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
- Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350°F while buns are rising.
- Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
- Make glaze:
- Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.
- Serve buns warm or at room temperature.
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