Orange Cranberry Gems Recipes

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EASY ORANGE CRANBERRY GLAZE



Easy Orange Cranberry Glaze image

A good, easy, yummy glaze that can be used on chicken or turkey. I came up with this a few years ago for Thanksgiving, to change up the old boring turkey. Everyone loved it. There was no left-over turkey that year.

Provided by Heather

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 30

Number Of Ingredients 4

1 cup orange juice
1 cup packed dark brown sugar
1 (16 ounce) can jellied cranberry sauce
1 (3 inch) cinnamon stick

Steps:

  • Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
  • To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 14 g, Fiber 0.2 g, Protein 0.1 g, Sodium 6.5 mg, Sugar 13.5 g

ORANGE CRANBERRY GEMS



Orange Cranberry Gems image

I often make these muffins ahead of time so then can be quickly reheated for a breakfast treat. The orange flavor is delightful.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2/3 cup buttermilk
1/3 cup orange juice
1/3 cup butter, melted
2 teaspoons grated orange zest
3/4 cup dried cranberries or raisins
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the egg, buttermilk, orange juice, butter and orange zest; stir into dry ingredients just until moistened. Fold in cranberries and pecans., Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Nutrition Facts : Calories 225 calories, Fat 9g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 248mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE-CRANBERRY MARGARITA



Orange-Cranberry Margarita image

Provided by Bobby Flay

Categories     beverage

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

1 cup granulated sugar
2 cups fresh cranberries, or frozen, thawed
2 cups superfine sugar
Two 2-inch strips lime zest
Two 2-inch strips orange zest
1/2 cup fresh cranberries, or frozen, thawed
2 tablespoons sugar
1 cup silver tequila
1/2 cup freshly squeezed orange juice
Juice of 1 lime
2 tablespoons orange liqueur

Steps:

  • For the cranberries: Combine the granulated sugar and 1 cup water in a saucepan, and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge them in the liquid. Cover the pot and refrigerate for at least 8 hours and up to 48 hours.
  • Drain the cranberries, reserving the syrup. (Yields about 1 1/2 cups syrup; store leftover syrup in the refrigerator in an airtight container for up to 1 month.)
  • Put the superfine sugar on a baking sheet, and toss the cranberries in the sugar. Refrigerate the cranberries, uncovered, for 1 hour, then toss again in the sugar. Refrigerate in an airtight container. (Makes about 2 cups.)
  • For the margarita: In a cocktail shaker, muddle the lime and orange zests with the cranberries, 1/4 cup of the cranberry syrup, and the sugar.
  • Add the tequila, orange juice, lime juice and orange liqueur; stir until combined. Fill 4 glasses with ice cubes, and strain some of the margarita mixture over each. Garnish each glass with 6 sugared cranberries.

CRANBERRY-ORANGE GRANITA



Cranberry-Orange Granita image

Thanksgiving may be the ultimate pie holiday, but there's still room to offer guests a little something on the lighter side.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 7h

Number Of Ingredients 7

3/4 cup sugar
1/2 cup fresh orange juice
3 cups cranberry-juice cocktail
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange zest
Salt
2 teaspoons finely grated peeled fresh ginger

Steps:

  • Place a 2-quart shallow baking dish in the freezer. In a medium saucepan, bring sugar and orange juice to a boil over medium-high heat, stirring, until sugar dissolves, about 2 minutes. Remove from heat. Stir in cranberry and lemon juice, zest, and a pinch of salt.
  • In a fine-mesh strainer set over cranberry mixture, press ginger with a spoon to release juice (discard solids). Stir to combine.
  • Pour mixture into baking dish. Freeze until solid, at least 6 hours or overnight. Mash with a fork to break granita into small crystals. Cover; freeze until ready to serve.

ORANGE CRANBERRY SCONES RECIPE BY TASTY



Orange Cranberry Scones Recipe by Tasty image

Here's what you need: dried cranberries, boiling water, all purpose flour, granulated sugar, baking powder, Private Selection® Salted French Butter, large eggs, heavy cream, vanilla extract, orange zest, large egg, cream, powdered sugar, orange, orange juice

Provided by Tasty

Categories     Desserts

Yield 8 servings

Number Of Ingredients 15

1 cup dried cranberries
boiling water, for soaking cranberries
2 ½ cups all purpose flour, plus more for dusting
⅓ cup granulated sugar
2 ½ teaspoons baking powder
8 tablespoons Private Selection® Salted French Butter, cubed and chilled
2 large eggs
½ cup heavy cream, plus 2 tablespoons, cold
1 teaspoon vanilla extract
1 tablespoon orange zest
1 large egg
1 tablespoon cream
¾ cup powdered sugar
1 orange, zested
2 tablespoons orange juice

Steps:

  • Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
  • In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
  • In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
  • Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
  • Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
  • Preheat the oven to 400°F (200°C)
  • Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
  • Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
  • Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
  • Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
  • Enjoy!

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