WHIPPED CRANBERRY ORANGE BUTTER
Whipped Cranberry Orange Butter is a fast, 5-ingredient, insanely delicious recipe for festive holiday butter. Lovely citrus, cranberry flavors meld with a dash of cinnamon & maple syrup for a sweet buttery treat.
Provided by Jessica & Nellie
Categories Breakfast Jams/ Jellies Spreads
Time 7m
Number Of Ingredients 5
Steps:
- Whip butter for 3 minutes using an electric or stand mixer.
- Add in cranberries, maple syrup, orange zest and cinnamon.
- Mix on high for 2 minutes.
- Transfer to jars. Refrigerate leftovers. Enjoy!
Nutrition Facts : Calories 93 kcal, Carbohydrate 3 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 81 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRANBERRY BUTTER
Steps:
- In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.
CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE
Got this recipe from a Nov. 1990 issue of Classic Pillsbury Cookbooks and have been making it ever since. I have made this dessert a Christmas tradition in our household (though have also served it for other special occasions). Everyone who has sampled it gives it a "thumbs up".
Provided by Nova Scotia Cook
Categories Breakfast
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Generously grease and lightly flour 12 cup fluted tube pan.
- In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
- Add vanilla and orange peel.
- Add eggs 1 at a time, beating well after each addition.
- In medium bowl, combine 3 cups flour, baking powder and salt.
- Add alternately with sour cream, beating well after each addition.
- Gently stir in cranberries.
- Pour batter into greased and floured pan.
- Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Remove from pan.
- Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
- Stir in half-and-half and 1/2 cup butter.
- Cook over medium heat until thickened and bubbly, stirring constantly.
- Remove from heat; stir in rum.
- Serve warm sauce over cake.
Nutrition Facts : Calories 545.4, Fat 28.9, SaturatedFat 17.5, Cholesterol 141.3, Sodium 340.8, Carbohydrate 67.3, Fiber 1.1, Sugar 47.9, Protein 5.6
CRANBERRY ORANGE BREAD WITH ORANGE BUTTER
There are many similar recipes out there for this kind of bread, but I like this particular one because of the butter! Preparation time does not include time for bread to cool or time for butter to chill.
Provided by Sydney Mike
Categories Quick Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE BREAD, Preheat oven to 350 degrees F.
- Grease & flour 8 small loaf pans (2 1/2"x4"x1/2").
- In large bowl, mix together flour, sugar, baking powder, salt, baking soda & 2 tablespoons of zest.
- Add orange juice, shortening & eggs, stirring until just moistened.
- Fold in nuts & cranberries.
- Spoon dough into loaf pans, & bake 30-35 minutes or until golden brown & firm to touch.
- Remove from oven & cool in pans on wire rack for 5 minutes.
- Turn loaves out onto wire rack to cool completely.
- FOR THE BUTTER, in a small bowl, mix butter, zest & Triple Sec until well blended, then refrigerate.
CRANBERRY, ORANGE, PECAN BUTTER
i was watching a friends grandson and saw this recipe in a flyer on her table. I copied it on a napkin and thought I would post it here for safe keeping. I plan on making this for Christmas morning. I think this was be wonderful on good raisin bread toast. I counted the freezing time as cooking time. I made this butter for Christmas morning. This is so good. I plan on making a Cranberry, Orange, Nut bread to go with it.
Provided by Jane from Ohio
Categories Breakfast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Divide the dried cranberries and pecans in half.
- Place a 1/4 cup of dried cranberries and a.
- 1/4 cup of pecans in a small bowl and set aside.
- In a large mixing bowl,.
- combine butter, 1/4 cup of dried cranberries, orange zest and 1/4 cup of roasted pecans.
- Place the butter mixture on a 12x12 piece of wax paper.
- Place the top of the wax paper over the bottom and form into a log shape.
- Place the butter mixture in the freezer for 30 minutes to harden.
- Remove from freezer and remove wax paper.
- roll the butter in the remaining mixture of cranberries and pecans until.
- the outside of the log is fully coated.
- Refrigerate until needed.
Nutrition Facts : Calories 254.8, Fat 27.9, SaturatedFat 15, Cholesterol 61, Sodium 202.8, Carbohydrate 2.1, Fiber 1.1, Sugar 0.5, Protein 0.9
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