CRANBERRY MOLDS
Steps:
- In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set.
- Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint
CRANBERRY AND ORANGE WILD RICE
Steps:
- Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
- In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.
CRANBERRY GLAZED TURKEY
Steps:
- Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
- In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
- In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
- Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
- Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
- After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
- Remove from oven and let turkey rest 15 minutes before carving.
CRANBERRY PUNCH PIZZAZZ
Steps:
- Cut a 6-inch square from a double thickness of cotton cheesecloth to make a spice bag. Pinch the cardamom pods to break. Center the cardamom, cinnamon and cloves on the cheesecloth, bring up the corners and tie closed with clean kitchen string.
- In a 3 1/2-to-6-quart slow cooker, mix the cranberry juice concentrate with water according to the directions on the can. Stir in the wine and honey; add the spice bag. Cover and cook on low 4 to 6 hours or on high 2 hours to 2 hours 30 minutes. Remove and discard the spice bag. Ladle the punch into glasses and garnish with cranberries and orange slices.
ORANGE-SPICED CHEESECAKE
Steps:
- Cut the cheesecake into quarters and thaw according to package instructions. In a large saucepan over medium-high heat combine the marmalade, orange liqueur, orange juice concentrate, and orange slices. Simmer until thick and syrupy, about 10 minutes.
- To serve, spoon warm orange spice mixture over the top of cheesecake slices.
CRANBERRY MARGARITA
Steps:
- Combine all ingredients except garnish in blender. Blend on high until smooth and frosty. Serve in a margarita glass. Garnish with dried cranberries and a lime wheel.
ORANGE-CRANBERRY MARMALADE
This delicious marmalade is quick and easy to make. You'll enjoy it on your morning toast or as a spread for cheese and crackers.
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
- Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
- Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
- Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 13.7 g
CRANBERRY ORANGE MARMALADE
This sweet-sour marmalade is nice on toast or biscuits, or with crackers and strong-flavored cheeses. From Cooking Light.
Provided by Chef PotPie
Categories Breakfast
Time 2h15m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips.
- Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
- Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.
CRANBERRY ORANGE MARMALADE
I just found this one the web and thought it'd be interesting to try. Cranberry, orange, and clove compliment each other so well- this ought to be good.
Provided by BothFex
Categories Fruit
Time 1h15m
Yield 4 8oz. jars
Number Of Ingredients 8
Steps:
- Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves.
- Increase heat and bring to boil.
- Add cranberries.
- Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes.
- Cool slightly.
- Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan.
- Boil until mixture registers 220F.
- (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes.
- Cool slightly.
- Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid).
- Mix gently.
- Spoon into four 1-cup jelly jars.
- Seal tightly.
- Cool completely.
- (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.
Nutrition Facts : Calories 799.4, Fat 0.1, Sodium 135.8, Carbohydrate 213.2, Fiber 3.3, Sugar 194.9, Protein 0.9
LEMON MARMALADE CRANBERRY SAUCE
I thought this cranberry sauce sounded like a different way to make a holiday favorite. Recipe source Saveur (November 2004)
Provided by ellie_
Categories Thanksgiving
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine first 5 ingredients (cranberries - water) and simmer over medium heat for 10-15 minutes until berries pop, stirring often.
- Reduce heat to medium low, stir in marmalade and cook for 5 more minutes.
- Set aside to cool, stirring occasionally.
- Transfer to glass bowl (or serving dish) and refrigerate until chilled.
- ***Will keep refrigerated for up to 2 weeks.
Nutrition Facts : Calories 300.2, Fat 0.2, Sodium 4.7, Carbohydrate 77.6, Fiber 6.4, Sugar 65.5, Protein 0.8
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CRANBERRY ORANGE MARMALADE RECIPE | MYRECIPES
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4.5/5 (12)Published 2007-10-17Servings 4Calories 80 per serving
- Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
- Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.
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