Orange Cranberry Butter Recipe Recipes 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 SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough., Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones.

CRANBERRY ORANGE BUTTER CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 12 c.
• Bundt pan.
• In a large bowl combine all cake ingredients at low speed until moistened, then beat 2 minutes at high speed.
• Pour into prepared pan.
• Bake for 35-40 minutes.
• In a small saucepan, heat all glaze ingredients until well combined.
• While still in pan, using a long tined fork, prick cake at half inch intervals; pour half of glaze over cake.
• Let stand 10 minutes; invert cake onto serving plate.
• Prick this half of cake at half inch intervals; then spoon remaining glaze over cake.
• Cool cake and serve with either ice cream or whipped cream.

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.

WHIPPED CRANBERRY ORANGE BUTTER

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!

CRANBERRY, ORANGE, PECAN BUTTER

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.

WHIPPED CRANBERRY BUTTER

Steps:

• Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.