Orange Cranberry Dessert Recipes Recipe For Deviled

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CRANBERRY ORANGE COBBLER



Cranberry Orange Cobbler image

Provided by Terri

Categories     Cobbler     Dessert     Sweets

Number Of Ingredients 16

12 cups fresh cranberries (rinsed (3-12 oz bags))
1/2 cup sugar
1/2 cup brown sugar, (packed)
Zest from 2 oranges
Juice from 2 oranges, (plus 1/4 cup pulp in desired)
2 tsp corn starch
1½ cups all purpose flour
⅓ cup brown sugar
⅓ cup sugar
1½ tsp baking powder
½ tsp salt
1 stick butter (cut into small pieces)
⅓ cup boiling water
Additional Topping (optional)
1/2 tsp cinnamon
1 Tbsp sugar

Steps:

  • Preheat oven to 375° and lightly spray baking dish with a non stick spray. Set aside.

RED DEVIL CRANBERRIES



Red Devil Cranberries image

Provided by Guy Fieri

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano chile pepper
1 cup fresh orange juice
1/2 cup agave syrup
1 12-ounce package fresh cranberries
1 blood orange
1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce
1 teaspoon ground cinnamon
Kosher salt

Steps:

  • Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
  • Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
  • Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
  • Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

ORANGE-CRANBERRY SCONES



Orange-Cranberry Scones image

My wife is very picky about the consistency and flavor of scones and these are her all-time favorites, beating out all the high-end bakery scones she's had. In particular, she likes that they have great flavor and are very light and flaky. I've made variations of these substituting all the orange and cranberries and adding chocolate chips and water and the kids gobble them up.

Provided by ldonny

Time 50m

Yield 16

Number Of Ingredients 16

¼ cup orange juice
¼ cup water
1 cup dried cranberries
2 cups rolled oats
3 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, cubed
1 ⅓ cups cold milk
1 large orange, zested
2 tablespoons natural (raw) sugar
1 (8 ounce) package cream cheese
½ cup powdered sugar, or as needed
¼ cup orange juice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.
  • Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
  • Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.
  • Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.
  • Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.
  • While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.
  • Frost the scones and serve warm.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 42.3 g, Cholesterol 47.5 mg, Fat 17.7 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 10.8 g, Sodium 338.2 mg, Sugar 15.4 g

ORANGE CRèME DESSERT WITH RUBY CRANBERRY SAUCE



Orange Crème Dessert with Ruby Cranberry Sauce image

Enjoy this orange Crème dessert that's made on a stovetop using gelatin, graham crackers, orange juice and Yoplait® Original orange crème yogurt - dress with ruby red cranberry sauce!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 12

Number Of Ingredients 10

12 chocolate-covered graham crackers, finely crushed (about 1 cup)
2 cups fresh or frozen cranberries
3/4 cup sugar
1 teaspoon cornstarch
3/4 cup water
1 envelope unflavored gelatin
1/4 cup orange juice
4 containers (6 oz each) Yoplait® Original yogurt orange crème
2 teaspoons grated orange peel
2 cups Cool Whip lite frozen whipped topping, thawed

Steps:

  • Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. Press cracker crumbs evenly in bottom of pan. Bake 7 minutes. Place in refrigerator or freezer until completely cooled.
  • Meanwhile, in medium saucepan, mix cranberries, sugar, cornstarch and water until smooth. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 10 to 15 minutes or until cranberries pop, stirring occasionally. Cool 15 minutes. Refrigerate until serving time.
  • In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
  • In blender container, place yogurt and orange peel; blend until smooth. With blender running, add gelatin mixture. Cover; blend at High speed for 15 to 20 seconds or until combined. Spoon into medium bowl. Gently stir in whipped topping. Spoon and gently spread over cooled crust. Refrigerate 3 hours or until set.
  • To serve, run knife around edge of dessert; remove side of pan. Cut dessert into wedges; place on individual dessert plates. Top each with 2 tablespoons cranberry mixture.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

CRANBERRY DESSERT



Cranberry Dessert image

Make and share this Cranberry Dessert recipe from Food.com.

Provided by Wanda Fornal

Categories     Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups cranberries, chop in food processor
1 banana, diced in small pieces
2/3 cup sugar
2 cups vanilla wafers, crushed (food processor)
1/2 cup butter or 1/2 cup margarine
1 cup powdered sugar
2 eggs
1/2 cup pecans, chopped
1 cup whipping cream

Steps:

  • Mix cranberries, banana, and sugar - set aside.
  • Place half of crumbs in baking dish.
  • Cream sugar and butter, add eggs.
  • Beat well (beat the devil out of it).
  • Spread over vanilla wafer crumbs.
  • Then spread cranberry mixture over egg mixture.
  • Spread nuts over cranberry mixture.
  • Whip the cream (add a little sugar).
  • Spread over nuts.
  • Now put remaining crumbs over that.
  • Chill at least 4 hours or overnight.

Nutrition Facts : Calories 278.1, Fat 19.1, SaturatedFat 10, Cholesterol 78.5, Sodium 87.7, Carbohydrate 26.7, Fiber 1.5, Sugar 23, Protein 2.1

ORANGE-CRANBERRY RYE AND BARLEY PILAF



Orange-Cranberry Rye and Barley Pilaf image

Looking for a delicious side dish recipe? Then check out this berry laced barley pilaf that can be easily made in a slow cooker.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 8

Number Of Ingredients 10

1 cup uncooked rye berries
1/2 cup uncooked hulled barley
2 medium stalks celery, sliced (1 cup)
1/3 cup finely chopped onion
2 small parsnips or carrots, peeled, sliced (1 1/2 cups)
1/2 teaspoon salt
1 can (14 oz) chicken broth
1 1/4 cups water
1/3 cup sweetened dried cranberries
1 teaspoon grated orange peel

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Place all ingredients except cranberries and orange peel in slow cooker.
  • Cover; cook on Low heat setting 8 to 9 hours or until rye berries are chewy but tender.
  • Stir in cranberries and orange peel just before serving.

Nutrition Facts : Calories 260, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 4 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g

ORANGE DESSERT CAKE



Orange Dessert Cake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

4 eggs
1 pkg. yellow cake mix
1 pkg. (3-oz.) lemon Jell-O mix
3/4 cup Florida's Natural® Premium Orange Juice
1/2 cup canola oil
1/3 cup lemon juice
2 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Mix eggs until frothy. Blend in cake mix, Jell-O mix, orange juice, and canola oil. Mix for 10 minutes. Pour into greased and floured bundt pan. Bake for 50-60 minutes until knife comes out clean. Let set for 10 minutes. Turn onto cake plate. Mix lemon juice and powdered sugar in bowl for glaze. With a toothpick, poke several holes on surface of cake. Pour glaze over top. Garnish base of cake with mandarin orange slices and mint sprigs.

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