Orange Cranberry Butter Recipe Recipes Recipe For Meatloaf

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CRANBERRY-ORANGE BUTTER



Cranberry-Orange Butter image

This delightful butter comes together in moments. You'll love it on biscuits or toasted baguettes. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 5

1-1/2 cups butter, softened
1/4 cup confectioners' sugar
1/2 cup whole-berry cranberry sauce
1 teaspoon grated orange zest
Dash to 1/8 teaspoon almond extract

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.

Nutrition Facts : Calories 97 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 70mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

WHIPPED CRANBERRY ORANGE BUTTER



Whipped Cranberry Orange Butter image

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

1 cup salted butter (softened)
1/3 cup finely chopped dried cranberries
2 TBSP pure maple syrup
1 TBSP orange zest
Dash of cinnamon

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



Cranberry Butter image

Provided by Food Network

Categories     dessert

Yield about 1 1/2 cups

Number Of Ingredients 4

1/2 cup dried cranberries
1 cup orange juice
1 cup unsalted butter, at room temperature
5 tablespoons confectioners sugar

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.

NUTTY TURKEY LOAF WITH CRACKED CRANBERRY AND ORANGE SAUCE



Nutty Turkey Loaf with Cracked Cranberry and Orange Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

Half 12-ounce bag fresh cranberries
1/3 cup sugar
1 orange, peel cut into strips and juiced
1 to 2 tablespoons unsalted butter
1 small rib celery with leafy top, finely chopped
1/2 carrot, peeled and grated or finely chopped
1/4 onion, finely chopped
2 tablespoons dry sherry or white wine
3/4 pound ground turkey, 94 percent lean
Small pinch ground cloves
A few grates fresh nutmeg
Kosher salt and freshly ground black pepper
3/4 cup fresh breadcrumbs
2 tablespoons milk
1/2 large beaten egg
2 tablespoons chopped hazelnuts, toasted
2 tablespoons pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
4 to 5 leaves sage, very thinly sliced
Olive oil, for drizzling

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
  • Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
  • Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
  • Serve individual meatloaves with the cranberry sauce on the side.

CRANBERRY, ORANGE, PECAN BUTTER



Cranberry, Orange, Pecan Butter image

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

1 cup salted butter
1/2 cup dried cranberries
2 tablespoons orange zest
1/2 cup pecans (roasted & chopped)

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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