Cranberry Orange Parfait Recipes

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CRANBERRY-ORANGE SPRITZER



Cranberry-Orange Spritzer image

Provided by Melissa d'Arabian : Food Network

Categories     beverage

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 cup sugar
1/2 cup whole berry cranberry sauce
2 teaspoons orange zest
1 cup water
1 cup dry white wine, optional
3 cups seltzer water
1 lemon, cut into wedges

Steps:

  • In a medium saucepan, heat the sugar, cranberry sauce, orange zest, and water over medium heat until it comes to a boil. Simmer for 3 minutes and then remove from the heat. Allow to sit for at least 30 minutes, then chill.
  • Place ice into 4 glasses; pour 1/4 cup cranberry syrup into each glass. Add 1/4 cup white wine, if using, the juice from a wedge of lemon and 3/4 cup seltzer to each glass.

CRANBERRY PARFAITS



Cranberry Parfaits image

Cranberry sauce and raspberry gelatin give this fluffy pink parfait a sweet-tart flavor. Pretty enough for holiday company, the dessert is light and refreshing. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 can (14 ounces) whole-berry cranberry sauce
1 cup reduced-calorie reduced-sugar cranberry juice
1/2 teaspoon grated orange zest
1 package (.3 ounce) sugar-free raspberry gelatin
1 can (12 ounces) reduced-fat evaporated milk, chilled
1 teaspoon vanilla extract
Whole cranberries for garnish, optional

Steps:

  • In a saucepan, bring the cranberry sauce, cranberry juice and orange zest to a boil; cook and stir until cranberry sauce is melted. Stir in gelatin until dissolved. Refrigerate until mixture is the consistency of egg whites, stirring occasionally., Place a bowl, with mixer beaters in freezer. Chill until very cold. Add milk and vanilla to bowl; beat until soft peaks form. Fold into gelatin mixture. Spoon into parfait glasses. Chill 1-2 hours or until set. Garnish if desired.

Nutrition Facts : Calories 174 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 86mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 5g protein.

ORANGE-ALMOND SHORTCAKES WITH CRANBERRY PARFAIT



Orange-Almond Shortcakes with Cranberry Parfait image

Provided by Selma Brown Morrow

Categories     Cake     Fruit Juice     Egg     Dessert     Bake     Hanukkah     Kid-Friendly     Cranberry     Orange     Almond     Winter     Kosher     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 21

Parfait:
1 12-ounce package fresh or frozen cranberries
1 12-ounce container frozen concentrated cranberry juice cocktail, thawed
8 large egg yolks
3/4 cup sugar
2/3 cup orange juice
2 tablespoons light corn syrup
1 tablespoon vodka
Biscuits:
1 large egg, separated
3/4 cup sugar, divided
1/2 cup sliced almonds
1/2 7-ounce log almond paste,* diced
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon finely grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground ginger
6 tablespoons non-hydrogenated vegetable shortening, frozen, diced
2/3 cup orange juice
1 8-ounce container frozen nondairy cream topping, thawed

Steps:

  • For parfait:
  • Bring cranberries and cranberry concentrate to simmer in medium saucepan. Cover; cook over medium-low heat until berries are very tender, about 12 minutes. Cool; puree in blender until smooth. DO AHEAD: Can be made 1 week ahead. Cover and chill.
  • Combine egg yolks, sugar, orange juice, corn syrup, and vodka in large metal bowl. Place over saucepan of boiling water. Using electric mixer, beat until thick and billowy and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water. Beat mixture 2 minutes. Add 1 cup cranberry puree; beat until mixture is cool, about 5 minutes. Cover; freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead; keep frozen. Chill remaining puree.
  • For biscuits:
  • Set rack in top third of oven and preheat to 400°F. Line baking sheet with parchment. Whisk egg white and 1/4 cup sugar in small bowl. Add almonds;toss to coat.
  • Grind 1/2 cup sugar and almond paste in processor to fine meal. Add flour and next 4 ingredients; blend 5 seconds. Add shortening; blend until coarse meal forms. Transfer to large bowl. Whisk egg yolk and orange juice in small bowl; add to dry ingredients, tossing until clumps form. Gather dough into 10-inch-long log. Cut crosswise into 10 pieces. Shape each into 2 1/4-inch round, about 1 inch thick. Place on sheet. Spoon almonds over biscuits (some egg white will be left over).
  • Bake biscuits until golden and tester inserted into centers comes out clean, 25 minutes. Transfer to rack; cool.
  • Swirl 1 cup remaining cranberry puree into cream topping (in about 5 turns; do not overmix) for ribboned look. Halve biscuits horizontally. Let cranberry parfait soften slightly at room temperature 10 minutes before assembling shortcakes. Mound parfait onto biscuit bottoms; cover with tops. Mound cream-cranberry mixture alongside.
  • *Almond paste is available in the baking aisle of supermarkets and specialty foods stores.

ORANGE TAPIOCA AND CRANBERRY PARFAITS



Orange Tapioca and Cranberry Parfaits image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 7

1 3/4 cups whole milk
1 large egg
1/2 teaspoon finely grated fresh orange zest
2 tablespoons quick-cooking tapioca
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon vanilla
1/2 cup picked-over fresh or frozen cranberries

Steps:

  • In a 2-quart saucepan whisk together milk, egg, zest, tapioca, and 3 tablespoons sugar until egg is incorporated and let stand 5 minutes. Bring tapioca mixture to a full boil over moderate heat, stirring constantly. Remove pan from heat and stir in vanilla. Cool tapioca mixture, uncovered, 20 minutes. In a food processor pulse cranberries until finely chopped and transfer to a small saucepan. Add remaining 1/4 cup sugar and cook over moderate heat, stirring, until sugar is completely dissolved. Transfer cranberry mixture to a bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
  • Transfer tapioca mixture to another bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
  • Reserve 1 tablespoon cranberry mixture for garnish. Beginning with cranberry mixture and ending with tapioca mixture, alternately layer mixtures in each of 2 parfait glasses. (Parfaits may be made 1 day ahead and chilled, covered.)
  • Garnish parfaits with reserved cranberry mixture.

ORANGE PARFAITS



Orange Parfaits image

"The first time my son's fiancee tried this citrus parfait, she wanted the recipe. The next time, she wanted the leftovers," writes Deborah Greenwood of Elmer, New Jersey.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

2 envelopes unflavored gelatin
1/2 cup orange juice
1 cup fat-free milk
1 package (8 ounces) reduced-fat cream cheese, cubed
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1 can (11 ounces) mandarin oranges
1 can (20 ounces) unsweetened crushed pineapple, undrained
1 carton (8 ounces) reduced-fat frozen whipped topping, thawed
1/2 cup chocolate graham cracker crumbs (about 3 whole crackers), divided

Steps:

  • In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin. Cool slightly. Transfer to a blender; cover and process for 30 seconds or until blended. Add the cream cheese, sugar, vanilla and orange zest; process until blended., Drain oranges, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping., Place half of the oranges in eight parfait glasses. Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges. Chill for 4 hours. Sprinkle with remaining crumbs.,

Nutrition Facts : Calories 277 calories, Fat 10g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 130mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 6g protein.

CRANBERRY PARFAIT



Cranberry Parfait image

My grandmother used to make this, but she used saltines and straight cranberry. I've adapted it to fit our family's taste.

Provided by Amy Lawler

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 3h35m

Yield 10

Number Of Ingredients 6

1 (14.5 ounce) can whole berry cranberry sauce
1 (14 ounce) can jellied cranberry sauce
½ (14.4 ounce) package graham crackers
8 ounces heavy whipping cream
2 teaspoons white sugar
½ teaspoon vanilla extract

Steps:

  • Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
  • Mix whole berry cranberry sauce and jellied cranberry sauce together in a bowl.
  • Place graham crackers in a large resealable plastic bag and crush with a rolling pin into crumbs.
  • Pour heavy cream into the chilled bowl and whip with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; whip until medium peaks form, about 2 minutes more.
  • Place half of the graham cracker crumbs in the bottom of a trifle bowl. Top with half of the cranberry mixture and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 47.7 g, Cholesterol 31.1 mg, Fat 10.5 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 152.3 mg, Sugar 32.1 g

ORANGE CRANBERRY PARFAITS



Orange Cranberry Parfaits image

Forget the banana split! Cater to your sophisticated taste buds and opt for an Orange Cranberry Parfait.

Provided by cannedfood

Categories     Dessert

Time 15m

Yield 8 Parfaits, 8 serving(s)

Number Of Ingredients 6

1 (16 ounce) can whole berry cranberry sauce
1/3 cup orange-flavored liqueur or 1/3 cup orange juice
1 tablespoon grated orange peel
1 quart vanilla ice cream
1 (11 ounce) can mandarin orange segments in light syrup, drained
1/2 cup chopped toasted canned walnuts

Steps:

  • Heat cranberry sauce, orange liqueur and orange peel in a medium saucepan over medium heat until cranberry sauce is melted; cool. Spoon one-third of the ice cream into eight parfait or dessert glasses to make first layer.
  • Add orange segments, dividing equally. Add another ice cream layer, using one-third of the ice cream; then spoon on cranberry sauce, dividing equally. Finish with a layer of the remaining ice cream. Freeze up to 30 minutes before serving. Sprinkle with walnuts.

Nutrition Facts : Calories 279.6, Fat 12.8, SaturatedFat 5.3, Cholesterol 31.7, Sodium 74.3, Carbohydrate 40.4, Fiber 1.6, Sugar 37.1, Protein 3.8

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