CRANBERRY ORANGE DESSERT DIP
Cranberry Orange Dessert Dip is perfect for all of your holiday entertaining! The bright creamy flavor will make everyone keep on dipping!
Provided by Aubrey
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Add the cream cheese, marshmallow fluff, and powdered sugar to a mixing bowl. Use a hand mixer (or your stand mixer) to beat everything together until smooth.
- Using a spoon or rubber spatula, stir in the cranberries, pecans, orange zest, and orange extract.
- Cover with plastic wrap and chill the dip for 30 minutes.
- Transfer the dip to a serving bowl and top with extra cranberries, pecans, and orange zest if desired. I like to serve this dip with Walkers Shortbread cookies, vanilla wafers, or your favorite cookie for dipping.
Nutrition Facts : Calories 250 kcal, Carbohydrate 37 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 91 mg, Fiber 1 g, Sugar 29 g, ServingSize 0.25 cup, UnsaturatedFat 5 g
ORANGE CRANBERRY CREAM CHEESE DIP
Orange Cranberry Cream Cheese Dip - perfect for the holidays! Only 5 ingredients - cream cheese, cranberries, orange zest, pecans, and powdered sugar. Only takes a minute to make. Can make in advance and refrigerate for later. Serve as a dip with cookies and fruit or as a spread with bagels and biscuits. Makes a great gift too! #creamcheese #dip #dessert #partyfood #breakfast
Provided by Plain Chicken
Time 5m
Number Of Ingredients 5
Steps:
- Combine all ingredients. Cover and refrigerate 1 hour before serving.
CRANBERRY-ORANGE TIRAMISU
The holiday version of tiramisu trades the Amaretto and coffee notes of the traditional dessert for the bright, seasonal flavors of cranberries and orange. The combination of orange liqueur and Marsala wine make this a delicious, potent meal-ender. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine cranberries, sugar and orange juice. Cook, uncovered, over medium heat until berries pop and mixture is thickened, about 10 minutes. Cool completely., For custard, heat wine and sugar in a small heavy saucepan over medium heat until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolk. Return all to pan, whisking constantly. Cook and stir over low heat until a thermometer reads at least 160° and mixture coats the back of a spoon. Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir 1 minute. In a large bowl, beat cheese until smooth. Gradually beat in custard; set aside., For fruit dip, combine cranberry juice, liqueur and sugar in a shallow bowl. Quickly dip ladyfingers into mixture, allowing excess to drip off. Arrange in a single layer in an 8-in. square dish. Layer with 1 cup custard mixture and cranberry mixture. Top with remaining ladyfingers and remaining custard mixture. Refrigerate, covered, at least 4 hours or overnight., Just before serving, dust with cocoa.
Nutrition Facts : Calories 470 calories, Fat 25g fat (13g saturated fat), Cholesterol 107mg cholesterol, Sodium 64mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY ORANGE FRUIT DIP
This dip is a variation of my Recipe #209060, which I usually serve with fruits from apple wedges to banana slices & more!
Provided by Sydney Mike
Categories Fruit
Time 5m
Yield 1 2/3 cups, 25 serving(s)
Number Of Ingredients 4
Steps:
- Mix together all ingredients.
- Chill thoroughly before serving.
CRANBERRY-ORANGE BISCOTTI
Dried cranberries and orange peel partner in a classic twice-baked cookie made for dunking.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 40
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
- Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
- Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 5 g, TransFat 0 g
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