Cranberry Nut Fruit Cups Recipes

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FROSTY CRANBERRY SALAD CUPS



Frosty Cranberry Salad Cups image

Instead of traditional cranberry sauce, consider these individual fruit salads. They're a make-ahead treat terrific for potlucks. -Bernadine Bolte, St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 16 servings.

Number Of Ingredients 6

1 can (14 ounces) jellied cranberry sauce
1 can (8 ounces) crushed pineapple, drained
1 cup sour cream
1/4 cup confectioners' sugar
3/4 cup miniature marshmallows
Red food coloring, optional

Steps:

  • In a large bowl, combine all the ingredients. Fill foil-or paper-lined muffin cups two-thirds full. Cover and freeze until firm, about 3 hours.

Nutrition Facts : Calories 92 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 14mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY NUT OATMEAL GRANOLA BARS



Cranberry Nut Oatmeal Granola Bars image

Healthy homemade granola bars. This recipe is easily customizable. You can substitute the dried fruit, pecans, and chocolate morsels out for what you like.

Provided by MzTravelista

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 46m

Yield 16

Number Of Ingredients 12

2 cups quick-cooking oats
1 cup dried cranberries
1 cup pecan halves
½ cup ground flax seed
½ cup milk chocolate chips
¼ cup wheat germ
1 cup packed light brown sugar
½ cup honey
2 tablespoons vegetable oil
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.
  • Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.
  • Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.
  • Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.
  • Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 43.4 g, Cholesterol 2.7 mg, Fat 11.8 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 84.6 mg, Sugar 31.6 g

CRANBERRY NUT MUFFINS



Cranberry Nut Muffins image

I can always be impressed by anything with cranberries in it and this is no exception, I love these muffins for breakfast -

Provided by Chef mariajane

Categories     Dessert

Time 20m

Yield 12 muffins

Number Of Ingredients 10

3/4 cup Miracle Whip
1 1/4 cups orange juice concentrate, undiluted
2 eggs, beaten
2 cups fresh cranberries or 2 cups frozen cranberries
2 cups flour
3/4 cup sugar
1/2 cup chopped nuts
2 teaspoons orange rind
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

  • Combine Miracle Whip, orange juice, eggs and cranberries.
  • In a separate bowl, combine remaining ingredients.
  • Stir wet mixture into dry ingredients. Fill greased muffin cups. Bake at 350F for 20-25 minutes. Let stand for 10 minutes. Remove from pan.

Nutrition Facts : Calories 225.2, Fat 4, SaturatedFat 0.7, Cholesterol 35.2, Sodium 186.6, Carbohydrate 43.3, Fiber 2.1, Sugar 24.6, Protein 5

CRANBERRY FRUITCAKE



Cranberry Fruitcake image

Cranberries & raisins -- How can I go wrong with this recipe, one that I snagged from my favorite cranberry cookbook, The Joy of Cranberries: The Tangy Red Treat, which was sent to me by my partner in the current Cookbook Swap!

Provided by Sydney Mike

Categories     Dessert

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups walnuts, toasted, coarsely chopped
1 1/2 cups golden raisins
1 cup dried cranberries
1 tablespoon all-purpose flour
1 1/4 cups granulated sugar
1 cup unsalted butter, softened
5 large eggs
1/2 cup brandy
1 tablespoon pure vanilla extract
3/4 cup walnut halves, toasted
1/3 cup apple jelly

Steps:

  • Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
  • In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
  • In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
  • In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
  • On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
  • Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
  • Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from oven & cool in pan for 10 minutes.
  • Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
  • Cool completely, then melt apple jelly & brush over cake. Refrigerate.

Nutrition Facts : Calories 307.2, Fat 17.6, SaturatedFat 6, Cholesterol 64.4, Sodium 145.9, Carbohydrate 31.6, Fiber 1.8, Sugar 18.9, Protein 4.9

CRANBERRY CLAFOUTI CUPS



Cranberry Clafouti Cups image

Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes list cherries as the fruit of choice, but in honor of Thanksgiving, this version calls for cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

3 cups fresh cranberries
1 1/2 cups cranberry juice cocktail, or water
6 large eggs
1 cup granulated sugar, plus more for sprinkling
6 tablespoons all-purpose flour
1 cup milk
3/4 cup heavy cream
3/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.
  • In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.
  • Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid.
  • Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.

CRANBERRY NUT GRANOLA BARS



Cranberry Nut Granola Bars image

This is one fast and totally addicting recipe. It's easy to adjust to your tastes or what's in your cupboard - try adding chocolate chips, coconut, raisins, cherries or a spoonful of peanut butter. You'll be making this every week.

Provided by SeattleFarmersMarketGirl

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 1h15m

Yield 24

Number Of Ingredients 7

2 cups quick-cooking oats
1 cup old-fashioned oats
½ cup hulled pumpkin seeds
½ cup slivered almonds
1 cup mixed nuts
1 cup dried cranberries
1 (14 ounce) can sweetened condensed milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
  • Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
  • Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
  • Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 22.3 g, Cholesterol 5.6 mg, Fat 7.5 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 60.3 mg, Sugar 12.6 g

DRIED CRANBERRY FRUIT-NUT BARS



Dried Cranberry Fruit-Nut Bars image

Fruit-nut bars with dried cranberries. No sugar added.

Provided by catwall

Time 3h10m

Yield 16

Number Of Ingredients 10

1 cup almond flour
½ cup unsalted butter, softened
2 large eggs, divided
1 cup dark chocolate chips
1 cup chopped walnuts
1 cup unsweetened dried cranberries
1 cup unsweetened coconut flakes
½ cup raw sunflower seeds
2 tablespoons flax seeds
1 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
  • Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
  • Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
  • Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 19 g, Cholesterol 58.9 mg, Fat 30 g, Fiber 4.1 g, Protein 5.5 g, SaturatedFat 13.7 g, Sodium 19 mg, Sugar 9.5 g

CRANBERRY FRUIT RELISH



Cranberry Fruit Relish image

Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. -Henryetta Lewis Santa Fe, New Mexico

Provided by Taste of Home

Time 10m

Yield about 4 cups.

Number Of Ingredients 7

3-1/2 cups fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
1 medium apple, cored and cut into wedges
1-1/2 cups sugar
1 can (8 ounces) crushed pineapple, drained
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Steps:

  • Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 0 protein.

CHOCOLATE CRANBERRY NUT BALLS



Chocolate Cranberry Nut Balls image

I'm gravitating towards the Paleo Diet so I created this high-protein and energy snack recipe out of a desire to eliminate those expensive and so-called nutritious protein bars. I don't want all of the processed carbs that are hidden in them because, quite honestly, they aren't that healthy. These are really tasty and my whole family loves them. I recommend making them fairly small and bite-sized, as they can crumble a little as you're biting into them. Freezing or refrigerating them keeps the messiness down, but they won't spoil if left at room temperature. I eat 4 or 5 with a big glass of water and feel full!

Provided by chefboy1969

Categories     Appetizers and Snacks     Fruit

Time 8h33m

Yield 120

Number Of Ingredients 12

4 ounces whole grain teff
4 ounces shredded coconut
2 ounces chia seeds
2 ounces milled flax seed
1 pound raw walnuts
12 ounces raw almonds
12 ounces semisweet chocolate chips
8 ounces chopped dates
5 ounces dried cranberries
4 ounces roasted pumpkin seeds (pepitas)
1 (16 ounce) jar natural peanut butter, melted
6 ounces honey

Steps:

  • Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
  • Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
  • Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 8.7 g, Fat 7.7 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 12.6 mg, Sugar 5.4 g

CRANBERRY NUT COOKIES



Cranberry Nut Cookies image

Cranberries are perfect for Autumn. You can use fresh cranberries or ones that are frozen; just thaw the frozen ones.

Provided by PalatablePastime

Categories     Drop Cookies

Time 40m

Yield 36 cookies

Number Of Ingredients 13

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/4 cup butter, softened
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cranberries, coarsely chopped
1/2 cup chopped nuts

Steps:

  • Note: make sure you pick any stems off the cranberries before chopping those, or they could be yucky.
  • In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.
  • Add milk, lemon juice, vanilla and egg, mixing well.
  • Stir in flour, baking powder, baking soda, and salt, mixing well.
  • Mix in nuts, then fold in cranberries.
  • Drop by spoonfuls onto greased cookie sheets 2-inches apart.
  • Bake at 375 for 8-12 minutes or until edges brown slightly.
  • Remove from cookie sheet and cool on a wire rack.

FAVORITE CRANBERRY NUT BARS



Favorite Cranberry Nut Bars image

Each fall when cranberries are harvested, I buy many bags and put them in the freezer. That way I can enjoy these delicious berries all year long. This dessert is a favorite at potluck suppers.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 10

2 eggs
1 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup butter, melted
1-1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Steps:

  • In a bowl, beat eggs, sugar, extracts and salt. Add butter. Combine flour and baking powder; gradually add to the sugar mixture and mix well. Fold in cranberries and nuts. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 73mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY NUT TARTS



Cranberry Nut Tarts image

A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.

Provided by pammy74

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
¾ cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
3 tablespoons chopped fresh cranberries

Steps:

  • In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
  • While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
  • Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
  • Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 11.1 g, Cholesterol 23.1 mg, Fat 6.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 46.1 mg, Sugar 6.8 g

CRANBERRY NUT BREAD



Cranberry Nut Bread image

The recipe for this moist, dark holiday bread was found in the Taste of Home's Fall Baking Cookbook, 2009.

Provided by Sydney Mike

Categories     Quick Breads

Time 1h25m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

2 1/2 cups cranberries, chopped, divided (fresh or frozen)
2/3 cup sugar
2 teaspoons orange zest, minced
2 1/4 cups all-purpose flour
3/4 cup light brown sugar, packed
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs, lightly beaten
3/4 cup sour cream
1/4 cup unsalted butter, melted
1 cup pecans, chopped

Steps:

  • In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
  • Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
  • Remove from the heat & stir in the remaining berries before setting them aside.
  • Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
  • In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
  • In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
  • Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
  • Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.

CRANBERRY-PEAR COOKIE CUPS



Cranberry-Pear Cookie Cups image

I bake cream cheese cookie dough in miniature muffin tins to form little cups that hold a ginger-spiced fruit filling. They're fun for winter potlucks and are just the right size. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons sugar
3/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 teaspoon ground ginger
FILLING:
1/2 cup sugar
1/2 cup grated peeled fresh pears
1 large egg
2 tablespoons dried cranberries, chopped
1 tablespoon crystallized ginger, finely chopped
1 tablespoon pistachios, finely chopped

Steps:

  • In a small bowl, beat the butter, cream cheese and sugar until light and fluffy. Stir in the flour, oats and ginger. Cover and refrigerate for 1 hour., Meanwhile, in a small bowl, combine filling ingredients. Shape dough into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 23-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY NUT CUPCAKES



Cranberry Nut Cupcakes image

"I convinced my son to eat cranberries with these quick-to-fix cupcakes," relates Anna Minegar of Zolfo Springs, Florida. With lots of cranberries and walnuts and a hint of lemon, they're ideal at breakfast or as after-school snacks, but special enough to serve to company.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups fresh or frozen cranberries, coarsely chopped
1-1/4 cups sugar, divided
1/2 cup butter, softened
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon sweetened lemonade drink mix
1/2 teaspoon salt
1 cup milk
1 cup chopped walnuts
1 can (16 ounces) cream cheese frosting

Steps:

  • In a small bowl, combine cranberries and 1/4 cup sugar; set aside. In a large bowl, cream butter and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, drink mix and salt; add to creamed mixture alternately with milk. Fold in walnuts and reserved cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with cream cheese frosting. Store in the refrigerator.

Nutrition Facts :

CRANBERRY FRUIT NUT BREAD



Cranberry Fruit Nut Bread image

Make and share this Cranberry Fruit Nut Bread recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Quick Breads

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 cup ocean spray cranberries
1/2 cup nuts, chopped
1 tablespoon orange rind, grated
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons shortening
1/4 cup orange juice
1 egg, well beaten

Steps:

  • Preheat oven to 350°F.
  • Generously grease and lightly flour 9x5x3 inch loaf pan.
  • Prepare cranberries, nuts and orange peel; set aside.
  • In a bowl, mix together flour, sugar, baking powder, salt and soda.
  • Cut in shortening.
  • Stir in orange juice, egg and orange peel mixing just to moisten.
  • Fold in cranberries and nuts.
  • Spoon into the prepared pan.
  • Bake 60 minutes or until wooden pick inserted in center comes out clean.
  • Cool on rack 15 minutes.
  • Remove from pan, cool completely.
  • Wrap and store overnight.

Nutrition Facts : Calories 308.9, Fat 8.6, SaturatedFat 1.6, Cholesterol 26.4, Sodium 504.4, Carbohydrate 53.7, Fiber 2.3, Sugar 26.6, Protein 5.6

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From uscranberries.com


CRANBERRY BUTTER CUPS: NO BAKE & NUT FREE - MEATIFIED
LINE: Use a 2 tsp / 10 ml scoop or measuring spoon to fill the cupcake liners with enough of the carob mixture to cover the bottoms, saving the leftover carob mixture for later. Chill the filled cupcake liners until just set, about ten minutes or so. FILL: Divide the cranberry butter filling evenly between the cups, spooning a rounded ...
From meatified.com


CRANBERRY FRUIT NUT BREAD – CAN'T STAY OUT OF THE KITCHEN
2013-01-14 Wash and rinse cranberries. Place in large bowl. Add nuts, orange peel, and ½ cup sugar. Stir well to combine. Set aside. In a large mixing bowl combine flour, remaining 1 cup sugar, baking powder, salt, and baking soda.
From cantstayoutofthekitchen.com


CRANBERRY FRUIT CUPS - RECIPES - PAGE 6 | COOKS.COM
Mix and dissolve Jello; set ... with juice into fruit mixture and let stand 15 ... and mix into Jello mixture; pour into oiled mold and let set.
From cooks.com


CRANBERRY FRUIT NUT BREAD RECIPE
2020-11-29 Look no further, here is a Cranberry Fruit Nut Bread recipe that is easy and straight forward to prepare using our step by step instructions. Let’s make this awesome Cranberry Fruit Nut Bread now. Ingredients & Directions. 1 c Ocean Spray Cranberries 1 t Salt 1/2 c Nuts, chopped 1/2 t Baking Soda 1 T Orange Peel, grated 2 T Shortening 2 c All …
From recipes.com.co


CRANBERRY NUT AND FRUIT MIX - COOKEATSHARE
Bombay Nut And Raisin Mix, ingredients: 2/3 c. Thin pretzel sticks, 3 Tbsp. Butter Baklava – A Sweet Indulgence with Wheatgerm and Healthy Nuts & Fruits 682 views
From cookeatshare.com


CRANBERRY FRUIT & NUT ROCKY ROAD | OCEAN SPRAY®
Mix the marshmallows, almonds, peanuts, pistachios, raisins and Craisins® Dried Cranberries together in a large mixing bowl. Melt the milk and dark chocolate together and then pour over the fruit and nut mix. Stir well to combine. Pour mixture into a paper lined tray and then place in fridge for 2-3 hours to set.
From oceanspray.com


CRANBERRY NUT GRANOLA: AN EASY HOMEMADE RECIPE
Preheat oven. Line a baking sheet with parchment paper for easy clean-up. In a microwave safe bowl, combine coconut oil, agave and maple syrup. Heat for approximately 20 seconds (or until coconut oil has fully melted) and whisk together well. Chop 1 cup of mixed nuts, set aside.
From nelliebellie.com


CRANBERRY CUPS - DIARY OF A RECIPE COLLECTOR
Instructions. In a bowl, drain pineapple juice and reserve the juice. Add juice to saucepan with water and lemon juice. Heat until boiling. Remove from heat and add Jello and stir well to combine. Break up cranberry sauce with a fork. Add cranberry sauce , pineapple, and pecans to Jello mixture and stir to combine. Pour into foil muffin liners.
From diaryofarecipecollector.com


RECIPES > BREADS > HOW TO MAKE CRANBERRY FRUIT AND NUT BREAD
Cranberry Nut Orange Bread PRINT the recipe: SUBSCRIBE for more great videos! Like my page on Facebook: Visit my website: Check me out on Instagram: -----INGREDIENTS - 2 cups flour - 1 cup sugar - 1 1/2 teaspoon baking powder - 1 teaspoon salt - 1/2 teaspoon baking soda - 2 tablespoons butter (softened) - 3/4 cup orange juice - 1 egg
From mobirecipe.com


ORANGE-CRANBERRY-NUT FRUIT CAKE | KING ARTHUR BAKING
Instructions. To prepare the fruit: Combine the dried fruit (except the candied cherries) with liquid in a bowl. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool. Preheat the oven to 325°F. To prepare the cake: In a large bowl, beat together …
From kingarthurbaking.com


CRANBERRY FRUIT NUT BREAD – RECIPE CLIPPING « RECIPECURIO.COM
2008-09-21 1 1/2 cup fresh or fresh frozen cranberries, coarsely chopped 1/2 cup chopped nuts. Preheat oven to 350 degrees F. In a bowl, mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Turn into a 9-by-5-inch loaf pan, greased on ...
From recipecurio.com


EASY CRANBERRY TRAIL MIX RECIPE - DINNER, THEN DESSERT
2021-06-03 Once they are well coated, lay the nuts in a single layer on an ungreased baking sheet. Put the sheet in the oven to roast for 10 minutes. Remove the tray and stir to move the position of the nuts and help them bake evenly. Put them back in the oven for 5-7 minutes.
From dinnerthendessert.com


CRANBERRY FRUIT NUT BREAD | RECIPE | BREAD RECIPES SWEET, CRANBERRY ...
Apr 4, 2016 - This lovely breakfast sweet bread is filled with tart, juicy cranberries, orange peel and orange juice and pecans. It's great for holiday breakfasts when cranberries are in season. Or, you can freeze cranberries and enjoy this tasty bread all-year round!
From pinterest.com


CRANBERRY, ALMOND, FRUIT & NUT BAR - RECIPE DETAILS
A simple, gluten free energy bar. Ingredients. 1/2 tbsp almond butter; 2 tbsps almond meal; 2 oz whole natural almonds; 2.3 oz pitted dates; 1/4 cup craisins
From fatsecret.ca


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