Cranberry Pear Cookie Cups Recipes

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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.

SNAPPY PEAR AND CRANBERRY CRUMBLE



Snappy Pear and Cranberry Crumble image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 cup finely crushed gingersnap cookies
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
4 pounds pears, peeled, cored and sliced 1/4 inch thick (8 to 10 medium)
1 1/2 cups chopped dried cranberries
1 cup granulated sugar
1/4 cup cornstarch
2 teaspoons orange zest plus 2 tablespoons orange juice
1 teaspoon vanilla extract
Butter, softened, for buttering the baking dish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
  • For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
  • Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It's delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h15m

Yield 16

Number Of Ingredients 11

1 lb fresh or frozen cranberries (4 cups)
2 small pears, peeled, chopped (about 1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup golden raisins
1 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Steps:

  • In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
  • Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
  • Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.

Nutrition Facts : Calories 120, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 25 g, TransFat 0 g

CRANBERRY-PEAR CAKE BARS



Cranberry-Pear Cake Bars image

Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes 18

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 3/4 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon finely grated orange zest (from 1 orange)
2 firm pears, peeled, halved, cored, and thinly sliced (about 2 cups)
8 ounces fresh or thawed frozen cranberries (about 2 cups)
1/2 cup walnut pieces
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on sides; butter paper, and set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  • In a large bowl, whisk together sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts.
  • Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Cool completely in pan set on a rack. Using parchment overhang, lift cake from pan, and transfer to a cutting board. Cut into 18 squares; serve with whipped cream, if desired.

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.

Provided by daphne.hardy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 3h10m

Yield 16

Number Of Ingredients 11

1 pound fresh cranberries
2 small pears, peeled and chopped
1 cup water
1 cup white sugar
½ cup golden raisins
½ cup packed brown sugar
¼ cup red wine
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Steps:

  • Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
  • Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g

CRANBERRY KITCHEN COOKIES



Cranberry Kitchen Cookies image

Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).

Provided by Lovesmurfs

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 45m

Yield 144

Number Of Ingredients 12

½ cup butter
1 cup white sugar
¾ cup packed brown sugar
¼ cup milk
2 tablespoons orange juice
1 egg
3 cups sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped walnuts
2 ½ cups fresh cranberries, roughly chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together butter, white sugar and brown sugar. Beat in the milk, orange juice and egg. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in chopped walnuts and cranberries. Drop by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven, or until edges are golden. Let cookies cool on the cookie sheet for 2 minutes before removing to wire racks to cool completely

Nutrition Facts : Calories 31.9 calories, Carbohydrate 4.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 14.3 mg, Sugar 2.6 g

CRANBERRY-PEAR CRUMBLE BARS



Cranberry-Pear Crumble Bars image

Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 1h

Yield One 9x9-inch pan

Number Of Ingredients 14

1 pound/454 grams pears (2 large), ripe but firm
2 cups/200 grams fresh cranberries
1/2 cup/101 grams granulated sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh ginger
2 cups/256 grams all-purpose flour
1 cup/220 grams light brown sugar, packed
1 cup/112 grams almond flour
1 cup/99 grams rolled oats
1 teaspoon kosher salt
1 cup/227 grams unsalted butter, melted and cooled
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
  • Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
  • Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
  • Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
  • Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

MINI PEAR-AND-CRANBERRY AMARETTI CRISPS



Mini Pear-and-Cranberry Amaretti Crisps image

Sliced almonds and store-bought amaretti-cookies made from almond flour and egg whites-double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.

Provided by Lauryn Tyrell

Categories     Dessert & Treats Recipes

Time 1h10m

Yield Serves 2 to 4

Number Of Ingredients 13

1/4 cup sliced almonds
10 amaretti (1/2 cup), such as Asturi Italian, crushed
2 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
Pinch of kosher salt
2 firm but ripe pears (each 8 to 10 ounces), peeled and sliced about 1/2 inch thick
1/3 cup fresh or frozen cranberries, thawed and drained if frozen
2 tablespoons granulated sugar
Pinch of ground cinnamon
Pinch of kosher salt
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
Vanilla ice cream or crème fraîche, for serving (optional)

Steps:

  • For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
  • For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
  • Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.

PEAR AND CRANBERRY COCKTAIL



Pear and Cranberry Cocktail image

Enjoy this cool and refreshing cocktail made using pear and cranberries - ready in five minutes.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 5m

Yield 8

Number Of Ingredients 7

4 cups cranberry juice cocktail
1 1/2 cups pear-flavored vodka
1/2 cup orange-flavored liqueur
1/4 cup lime juice
Ice cubes
8 slices fresh pear, if desired
8 sprigs fresh mint, if desired

Steps:

  • In pitcher, stir together cranberry juice cocktail, vodka, liqueur and lime juice.
  • Fill 8 glasses with ice. Pour cocktail over ice. Garnish with pear slices and mint sprigs.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg

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