Orange Cranberry Butter Recipe Recipe For Deviled

CRANBERRY-ORANGE BUTTER

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cranberry sauce, orange zest and extract. Store in the refrigerator.

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

CRANBERRY-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
• Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
• Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
• Pour and spread the batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

CRANBERRY BUTTER

Steps:

• In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
• Place the cranberry butter on a piece of plastic wrap & form into a log.
• Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
• Cut into rounds, then serve & enjoy!