CRANBERRY ORANGE BAGELS
Dried cranberries and orange zest add bright flavor to these scrumptious morning treats. Switch up the taste, if you'd like, by using raisins and cinnamon. -Kristy Reeves, LeRoy, Kansas
Provided by Taste of Home
Time 50m
Yield 9 bagels.
Number Of Ingredients 11
Steps:
- In bread machine pan, place 1 cup plus 2 tablespoons water, cranberries, brown sugar, orange zest, salt, cloves, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly., Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels., Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 197 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY-ORANGE RELISH
Steps:
- Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.
CRANBERRY ORANGE QUICKBREAD
Anne Burrell's cranberry orange quickbread from Food Network is a delicious holiday hostess gift.
Provided by Anne Burrell
Categories dessert
Time 1h45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
- Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
- When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
- Yummy!
CRANBERRY ORANGE LOAF
This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g
CRANBERRY ORANGE BAGELS
From Taste of Home's Healthy Cooking magazine, Oct/Nov 2010. Submitted to the magazine by Kristy Reeves, Leroy Kansas.
Provided by Shelby Jo
Categories Yeast Breads
Time 1h
Yield 9 bagels
Number Of Ingredients 12
Steps:
- In bread machine pan, place 1 cup plus 2 Tbsp water, cranberries, brown sugar, orange peel, salt, cloves, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. whole. Stretch and shape dough to form an even ring. Cover and let rest for 10 inutes; flatten rings slightly.
- Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
- Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. bake 400 degrees for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 199.3, Fat 0.5, SaturatedFat 0.1, Sodium 269.6, Carbohydrate 43.1, Fiber 1.8, Sugar 9.7, Protein 5.1
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CRANBERRY ORANGE BAGELS (FROM SCRATCH) / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 1 hr 50 minsCategory BreakfastCalories 197 per serving
- In a large mixing bowl, dissolve the yeast in warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
- *If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
- *If you are NOT using a mixer: Stir in enough flour until incorporated into a "soft dough". Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.
- Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (so it won't dry out). Cover bowl with plastic wrap; let it rise in a warm spot until it has doubled in size (this usually takes about an hour).
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5/5 (1)Total Time 1 hr 50 minsServings 9Calories 197 per serving
- Add warm water to a large mixing with the yeast and sugar, let the mixture stand until is foams (about 5 to 10 minutes) Once the yeast has been proofed (foams) add the cranberries, brown sugar, orange peel, and salt; mix well. With a hook attachment mix together. Add enough flour until the dough forms a soft ball and pulls away from the bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Punch down dough; shape into 9 balls (I weighed mine, they came out to be about 2.7 ounces). Push thumb through centers to form a 2-inch hole. Stretch and shape dough to form an even ring. Place on a parchment paper lined cookie sheet. Cover to rest for 10 minutes.
- Fill a Dutch oven two-thirds full with water; and sugar; bring to a boil. Drop bagels three to four at a time into boiling water. Boil 45 seconds on one side; turn and boil 45 seconds on the other side. Remove with a slotted spoon; drain on paper towels.
- Preheat oven to 400°. Whisk egg white and 1 tablespoon water, brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2-inches apart on prepared pan. Bake 20-25 minutes or until golden brown. Remove to wire racks to cool.
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