Cranberry Walnut Jelly Roll Recipes

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CRANBERRY-NUT JELLY ROLL



Cranberry-Nut Jelly Roll image

No one will believe a chiffon dessert this pretty, rich and chock-full of cranberries and nuts could be so light. No one! "It's simply delicious," says Rose Mary Liptock in Uniontown, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

4 large eggs, separated
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup fresh or frozen cranberries, coarsely chopped
3/4 cup finely chopped pecans
3/4 cup confectioners' sugar
FILLING:
1 package (8 ounces) fat-free cream cheese
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 cup confectioners' sugar

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line a 15x10x1-in. baking pan with waxed paper; coat with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, baking powder, baking soda and salt; gradually add to yolk mixture and mix well (batter will be very thick). Fold in cranberries and pecans., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioner's sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 7-10 minutes or until top springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack. , For filling, in a small bowl, combine the cream cheese, butter and extract. Set aside 1-1/2 teaspoons confectioners' sugar. Gradually beat remaining sugar into cream cheese mixture. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Sprinkle with reserved confectioners' sugar. Store in the refrigerator.

Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 219mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-NUT ROLLS



Cranberry-Nut Rolls image

Provided by Peter Reinhart

Categories     Bread     Milk/Cream     Breakfast     Bake     Christmas     Thanksgiving     Low Fat     Low Cal     Cranberry     Dried Fruit     Walnut     Healthy     Low Cholesterol     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 rolls

Number Of Ingredients 12

1 cup coarsely chopped walnuts
3 1/2 cups (or more) bread flour
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons quick-rising dry yeast (from one 1/4-ounce envelope)
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil plus additional for coating bowl
1 large egg
1 cup sweetened dried cranberries
Nonstick vegetable oil spray
1 large egg, beaten to blend (for glaze)
Raw sugar*

Steps:

  • Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
  • Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment. Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F. Add oil; remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed until wet coarse ball forms, about 1 minute. Add nuts and cranberries. Replace paddle attachment on mixer with dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes. Transfer dough to floured surface; knead 2 minutes.
  • Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
  • Line large rimmed baking sheet with parchment paper. Transfer dough to unfloured surface; divide into 12 equal pieces. Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations. (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction.) Repeat with remaining dough pieces.
  • Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
  • Meanwhile, position rack in center of oven and preheat to 425°F.
  • Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer. Cool completely on rack. DO AHEAD: Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.
  • Also called turbinado or demerara sugar; available at most supermarkets.

CRANBERRY SWEET ROLLS



Cranberry Sweet Rolls image

Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.-Mrs. Otto (Germaine) Stank, Pound, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 15 servings.

Number Of Ingredients 20

1-1/4 cups sugar, divided
1/2 cup water
2 cups cranberries
1 teaspoon grated orange zest
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup whole milk
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4-1/2 to 5 cups all-purpose flour
Melted butter
CREAM CHEESE FROSTING:
1 cup confectioners' sugar
3 tablespoons cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon whole milk

Steps:

  • In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY WALNUT RELISH I



Cranberry Walnut Relish I image

This is delicious yet easy to make. Best of all, it can be made several days ahead since it will keep for 3 weeks refrigerated or up to 3 months frozen.

Provided by Marlene

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

Yield 8

Number Of Ingredients 5

12 ounces fresh or frozen cranberries
¾ cup white sugar
1 (12 ounce) jar orange marmalade
1 tablespoon lemon juice
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
  • Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
  • Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 53.4 g, Fat 7.2 g, Fiber 3 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 24.6 mg, Sugar 46 g

CRANBERRY WALNUT RELISH II



Cranberry Walnut Relish II image

I inherited this recipe from my Mom. It is assigned to me every year along with the relish tray. I am no great cook, so you can be sure it's very easy. It's so great, it's the only cranberry dish we serve!

Provided by Judy

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

Time 3h55m

Yield 40

Number Of Ingredients 5

1 (12 ounce) package fresh or frozen cranberries
¾ cup white sugar
¾ cup coarsely chopped walnuts
¾ cup orange marmalade
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
  • Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
  • Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 9.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 7.8 g

CRANBERRY WALNUT ROLLS



Cranberry Walnut Rolls image

from "brown eyed baker" - http://www.browneyedbaker.com/2010/11/23/cranberry-walnut-rolls/ - Time does not include 3 3/4 hours of total rising time. You can wrap these in foil and place in an airtight bag and freeze for up to 2 weeks. Thaw the rolls at room temperature. If desired, you can rewarm the rolls wrapped in foil in a 350 degree F oven for about 10 minutes.

Provided by ellie3763

Categories     Yeast Breads

Time 1h

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 12

1 cup coarsely chopped walnuts
3 1/2 cups bread flour
1 tablespoon light brown sugar
1 1/2 teaspoons quick-rising dry yeast
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil, plus additional for coating bowl
1 large egg
1 cup sweetened dried cranberries
nonstick cooking spray
1 large egg, beaten to blend (for glaze)
raw sugar

Steps:

  • Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.
  • Mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment.
  • Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat.
  • Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute.
  • Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.
  • Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1¾ to 2 hours.
  • Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
  • Position a rack in the center of the oven and preheat to 425F,.
  • Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.

Nutrition Facts : Calories 256.5, Fat 10.8, SaturatedFat 1.8, Cholesterol 38.3, Sodium 316.3, Carbohydrate 32.9, Fiber 2.1, Sugar 3.5, Protein 7.5

CRANBERRY WALNUT CRESCENT ROLLS



Cranberry Walnut Crescent Rolls image

These are so easy to make and so good! They are a lovely addition to a holiday table, brunch or special occaision!

Provided by Wildflour

Categories     Breads

Time 28m

Yield 12 crescents, 6-12 serving(s)

Number Of Ingredients 6

1 (8 ounce) can pillsbury refrigerated crescent dinner rolls
1 (4 ounce) can pillsbury refrigerated crescent dinner rolls
1 tablespoon sugar
1/3 cup chopped dried sweetened cranberries, craisins
1/3 cup chopped walnuts, can sub pecans
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 375.
  • Unroll dough; separate into 12 triangles.
  • Sprinkle with sugar, craisins and walnuts.
  • Press craisins and walnuts lightly into dough.
  • Roll up loosely towards pointed end.
  • Place rolls point-side down, onto ungreased cookie sheet; curve into crescent shape.
  • Bake at 375 for 11-13 minutes or until golden brown.
  • Sprinkle with powdered sugar and serve warm.

Nutrition Facts : Calories 250.7, Fat 8, SaturatedFat 1.3, Cholesterol 28.4, Sodium 261.1, Carbohydrate 39.3, Fiber 2.9, Sugar 10.3, Protein 6.4

SURE.JELL® CRANBERRY WALNUT JAM



SURE.JELL® Cranberry Walnut Jam image

This SURE.JELL Cranberry Walnut Jam is a Healthy Living recipe that makes a great gift. What better use can there be for five cups of cranberries?

Provided by My Food and Family

Categories     Home

Time 2h

Yield Makes about 6 (1-cup) jars.

Number Of Ingredients 6

5 cups prepared fruit (5 cups cranberries)
2 cups water
1/2 cup chopped walnuts
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl (See tip below.)
1 box SURE-JELL Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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