Cranberry Ring Recipes

CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
• Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
• Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
• Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
• Enjoy!

CRANBERRY-ORANGE TEA RING

Steps:

• Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
• Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
• Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
• Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
• Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
• Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
• Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.

CRANBERRY CAKE RING

Steps:

• In a large bowl, beat the cake mix, milk and cream cheese for 2 minutes. Add eggs; beat 2 minutes longer. Combine the remaining ingredients; fold into batter. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 1 hour or until a toothpick comes out clean. Cool for 10-15 minutes before removing from pan to a wire rack to cool completely.

CHESTNUT & CRANBERRY XMAS RING

Steps:

• Preheat the oven to 200C / Gas 6 / fan oven 180C
• a) Cut a 23cm / 9in circle from a piece of non-stick baking parchment. Cut a 13cm / 5in circle from the middle, to make a ring shape (use a desert plate and saucer as guides if necessary). Make 1cm deep cuts, spaced 3cm / 5 in apart, all the way around the inside and outside edges of the ring.
• b) Brush a 12 Litre / 2 pint non-stick ring mould with oil and use the paper ring to line the base. Brush with a little more oil.
• a) Heat half the butter (25g) and 1 tablespoon of the oil in a large frying pan until the butter is foaming.
• b) Gently fry the Onion, Leek, and Garlic for 3-5 minutes, stirring occasionally, until softened
• c) Place the chestnuts in a food processor and process until most are finely chopped but some slightly larger pieces remain.
• a) Transfer the onion mixture to a large mixing bowl
• b) Return the pan to the heat and melt the remaining butter (25g) and oil (1tbsp)
• c) Add the chestnuts and cook for 5 minutes, stirring continuously, until lightly browned
• a) Tip the chestnuts into the bowl with the onion mixture and stir in almost all the cranberries, reserving some for decoration, the breadcrumbs, parsley, thyme, rosemary, eggs, grated apples and plenty of seasoning. Mix well
• b) Spoon half the mixture into the prepared tin, pressing it down with the back of a spoon.
• c) Dot with pieces of cheese then cover with the remaining chestnut mixture.
• a) Bake for 40-45 minutes until the ring is lightly browned and starting to come away from the sides of the tin.
• b) Allow to cool in the tin for 5 minutes. Oil a baking sheet
• c) Loosen the edges with a round bladed knife and turn out onto an oiled baking sheet
• d) Discard the Lining paper and leave the chestnut ring to cool for 1 hour until cold.
• a) Unroll one pack of pastry onto a lightly flowered surface. Using a sharp knife cut out 2x20cm strips reserving the leftover pastry.
• b) Arrange the pastry strips over the chestnut ring, tucking in the edges with a round bladed knife as you go.
• a) Re-roll the reserved pastry (Cook tip 2) to about 2mm thick. Cut leaf shapes from the pastry and mark on veins with a knife.
• b) Brush the pastry strips with egg yolk (Cook tip 1). Then attach the pastry leaves, curling and overlapping them to form a number of flower shapes spaced evenly around the ring.
• c) Shape several small balls of pastry and attach three to the centre of each flower with a dab of the egg yolk. (Cover and chill the remaining egg glaze)
• d) Cover with cling film and chill for at least 45minutes.
• a) Preheat the oven to 200C / Gas 6 / fan oven 180C
• b) Brush the pastry decorations carefully with the reserved egg yolk.
• c) Bake for 40-45minutes until the pastry is risen and golden brown. If necessary cover the top of the ring with foil if it begins to over-brown before the sides are cooked.
• a) Remove from the oven and slide gently onto a warmed serving plate.
• b) Garnish the ring with the remaining cranberries, the extra rosemary sprigs and the bay leaves.
• c) Serve with a rich sherry gravy and vegetables of your choice.