Cranberry Sauce Quick Crostata With Almond Crumble Recipes

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CRANBERRY ALMOND CROSTATA



Cranberry Almond Crostata image

Provided by Gina Marie Miraglia Eriquez

Categories     Food Processor     Mixer     Berry     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Tree Nut     Almond     Fall     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For pastry dough:
1/8 cup whole raw almonds (1/4 pound), toasted and cooled
2 cups all-purpose flour, divided
1 1/4 sticks unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten, divided
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 teaspoons grated lemon zest
1/2 teaspoon salt
For filling and assembly:
2 1/2 cups fresh or frozen cranberries (10 ounces)
1/4 cup fresh orange juice
1/2 cup sweet orange marmalade
1/2 cup packed light brown sugar
1 tablespoon granulated sugar
Equipment: a 9-inch springform pan; a pastry wheel or pizza cutter

Steps:

  • Make dough:
  • Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste).
  • Beat together butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla and almond extracts, beating well. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until mixture just forms a dough.
  • Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
  • Make filling:
  • Bring cranberries, orange juice, marmalade, brown sugar, and 1/4 teaspoon salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of cranberries burst and mixture is slightly thickened, about 5 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
  • Bake crostata:
  • Preheat oven to 375°F with a foil-lined large baking sheet on middle rack. Generously butter springform pan.
  • Roll out 1 piece of dough between sheets of parchment paper into a 12-inch round (dough will be very tender). Remove top sheet of paper and invert dough into springform pan. (Dough will tear easily but can be patched together with your fingers.) Press dough over bottom and up side of pan, trimming dough to reach 1/2 inch up side of pan. Chill shell.
  • Roll out remaining dough into a 12-inch round in same manner. Remove top sheet of paper, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide (still on wax paper) onto a tray. Freeze strips until firm, about 10 minutes.
  • Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with reserved beaten egg and sprinkle crostata with granulated sugar.
  • Bake crostata in pan on hot baking sheet until pastry is golden and filling is bubbling, 50 to 60 minutes. (If pastry is too brown after 30 minutes, loosely cover crostata with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours (to allow juices to thicken).

ALMOND CRANBERRY CROSTATA



Almond Cranberry Crostata image

Almond Cranberry Crostata

Provided by Daisy Molina

Categories     Dessert

Time 2h55m

Yield 1

Number Of Ingredients 15

granulated sugar
all purpose flour
salt
unsalted butter (chilled, cut into squares)
egg
egg yolk
finely chopped almonds
sugar
dried cranberries
sliced almonds
cornstarch
cinnamon
nutmeg
egg
water

Steps:

  • In a bowl, combine the flour, sugar, and salt. Whisk until well combined.
  • Add the butter cutting it with a pastry blender, mixing until the dough is the texture of rolled oats. (Avoid large pieces of butter) Then mix in the almonds mixing until well combined.
  • Add the egg and egg yolk and mix until it all comes together.
  • Transfer onto floured surface and knead for 2 mins or until you get a smooth consistency. Form dough into a disk, wrap in plastic wrap and chill for at least 2 hours
  • While dough chills prepare filling Add heavy cream, and cornstarch into a sauce pan, whisking until cornstarch dissolves. Then add the sugar.
  • Heat the mixture over medium heat. Stir until sugar dissolves, bring to a boil them simmer for about 6 mins, or until it thickens (Remember to stir often to prevent the mixture to stick to pan)
  • While the cream mixture is thickening mix together the cranberries, almonds, cinnamon, and nutmeg until well combined
  • Once the cream mixture has thickened, remove from heat and add the berry and almond mixture, using a rubber spatula.
  • Line a 9 inch pie pan with plastic wrap, then transfer the filling to this spreading evenly to the edges, place in fridge until ready to add to the crostata.
  • Once the 2 hours have pasted. Preheat oven to 375 Degrees. Line a cookie sheet with parchment paper. Take out dough from fridge
  • On a floured surface knead dough a bit then roll dough out to about 14 inches round and about 1/8 inch thick. Transfer the dough on the cookie sheet.
  • Take the chilled filling out and add the center of the dough.
  • Fold the edges toward the center leaving a window of the filling
  • Cool in the fridge for about 15 mins
  • For the egg wash whisk together egg and water.
  • Take out the crostata and brush the egg wash on top of dough. sprinkle a bit of sugar
  • Bake for 30 minutes. Allow to cool for 15 mins before cutting. Enjoy!

ALMOND CRANBERRY SAUCE



Almond Cranberry Sauce image

This homemade sauce is scrumptious served over pound cake. It's nice for when company's coming because it can be made ahead of time.-Doris Eastlund, Isanti, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 10

2 cups fresh or frozen cranberries
1-1/4 cups sugar
1/2 cup water
1/3 cup apricot preserves
5 teaspoons cornstarch
2 tablespoons cold water
1/4 cup slivered almonds
1 tablespoon lemon juice
1 loaf (10-3/4 ounces) frozen pound cake, thawed and sliced
Whipped topping

Steps:

  • In a large saucepan, combine the cranberries, sugar, water and apricot preserves. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until cranberries pop, about 10 minutes, stirring occasionally., Combine cornstarch and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in almonds and lemon juice. Serve over pound cake. Garnish with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 85 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.

QUICK CRANBERRY SAUCE



Quick Cranberry Sauce image

Why buy a can when it's so easy to use fresh cranberries?

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 55m

Number Of Ingredients 2

1 bag (12 ounces) frozen cranberries
1 jar (12 ounces) red-currant jelly

Steps:

  • In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.
  • Transfer to a serving dish, and let cool.

Nutrition Facts : Calories 136 g, Fiber 1 g

CRANBERRY CRUMBLE



Cranberry Crumble image

My family likes this crumble so much I make it year-round. But I especially like to serve it warm on cool winter evenings.-Karen Riordan, Louisville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 6

1-1/2 cups quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup cold butter, cubed
1 can (14 ounces) whole-berry cranberry sauce
Whipped cream or ice cream, optional

Steps:

  • In a large bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Press half into a greased 8-in. square baking dish. Spread the cranberry sauce evenly over crust. sprinkle with remaining oat mixture. , Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with whipped cream or ice cream if desired.

Nutrition Facts : Calories 300 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 89mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

ALMOND CRANBERRY CRUMBLE RECIPE BY TASTY



Almond Cranberry Crumble Recipe by Tasty image

Here's what you need: flour, cocoa powder, milk, honey, melted butter, crushed almonds, desired amount of dried cranberries, oats, maple syrup, vanilla extract, milk, melted dark chocolate

Provided by Aishani Uddaraju

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 12

2 tablespoons flour
½ teaspoon cocoa powder
1 tablespoon milk
1 teaspoon honey
¼ teaspoon melted butter
20 crushed almonds
desired amount of dried cranberries
2 tablespoons oats
1 teaspoon maple syrup
vanilla extract, (small drop) or powdered vanilla biscuits (1 tablespoon)
1 teaspoon milk
melted dark chocolate, optional

Steps:

  • In a bowl, mix together cereal powder, honey, cocoa powder, and melted butter. Slowly pour the milk and mix thoroughly until it becomes doughy. Mold into the bottom of a separate bowl to form a base crust.
  • In the mixing bowl, add the oats, biscuit powder, and crushed almonds. Mix thoroughly. Add the cranberries. Mix well.
  • Drizzle the syrup and let the mixture sit there for 2 minutes.
  • Mix the syrup well into the crumble (make sure it is evenly mixed). Put the mixture on top of the chocolate tart base and press in evenly. Make sure it is really compact.
  • Drizzle the milk over it and let it rest.
  • If desired, drizzle melted dark chocolate on top for a warm taste.
  • Bake in the microwave for about 2 minutes (may vary).
  • Serve warm.

Nutrition Facts : Calories 316 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 4 grams, Protein 9 grams, Sugar 12 grams

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