CRANBERRY SAUCE WITH APRICOTS, RAISINS, AND ORANGE
So easy and always a hit at our holiday dinners! This should be made at least one day ahead and refrigerated to thicken.
Provided by TINKERTHINKER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h25m
Yield 24
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.
Nutrition Facts : Calories 71.3 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.8 mg, Sugar 14.8 g
APRICOT ORANGE VINAIGRETTE
This sweet and tangy citrus dressing perks up any salad, lending appeal to even a simple blend of mixed greens. Diana Rios - Lytle, Texas
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.
Nutrition Facts : Calories 78 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
SCRIPPELLE RIBBONS WITH APRICOT-ORANGE SAUCE
Make and share this Scrippelle Ribbons With Apricot-Orange Sauce recipe from Food.com.
Provided by under12parsecs
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider.
- To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way.
- Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan.
- When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter.
- Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce.
- Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.
Nutrition Facts : Calories 472.5, Fat 22.5, SaturatedFat 11.8, Cholesterol 64.5, Sodium 70.8, Carbohydrate 70.9, Fiber 0.4, Sugar 57.7, Protein 2.1
ALMOND-ORANGE-APRICOT CRESCENT ROLLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 8 rolls
Number Of Ingredients 7
Steps:
- Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.
APRICOT ORANGE-GLAZED DUCK
Provided by Food Network
Time 2h52m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Rinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.
- Preheat the oven to 500 degrees.
- Place the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.
- Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.
- Cooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.
- Place one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.
- Meanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.
- In a large bowl, combine all the ingredients and mix well.;
APRICOT-ORANGE SHORTBREAD BARS
Categories Liqueur Dessert Bake Christmas Orange Apricot Almond Winter Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
- Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
- Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
- Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)
APRICOT ORANGE SYRUP WITH AMARETTO
My parents have an apricot tree, so I've eaten fresh apricots all my life. I'm used to eating them fresh only, but I recently purchased some apricots that ripened very quickly. I wanted to make a jam or syrup out of them and couldn't find what I wanted, so I made something up. The result is a very sweet, thick syrup. Leave out the amaretto if you don't use it in cooking.
Provided by pomplemousse
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
- Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 20 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 1 mg, Sugar 18.6 g
APRICOT ORANGE MARMALADE
Make and share this Apricot Orange Marmalade recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h30m
Yield 4 1/2 pints
Number Of Ingredients 3
Steps:
- Coarsely grate and keep the zest.
- Separate the orange segments.
- Combine orange segments (minus membranes), zest, apricots and sugar.
- Bring to a boil over medium heat.
- When mixture begins to boil, start mashing.
- Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
- Hot pack and seal.
- Hot water bath 15 minutes.
PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO
This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in
Provided by Thomasina Miers
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
- Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
- Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.
Nutrition Facts : Calories 549 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 6.51 milligram of sodium
SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE
Delicate shallots lend a mild, oniony bite to sweet shrimp and oranges in these skewers that benefit from a liberal slathering of an apricot-Dijon vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
- Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.
- Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.
BRAISED ORANGE-GINGER SHORT RIBS WITH DRIED APRICOTS
Categories Beef Citrus Fruit Ginger Braise Super Bowl Orange Apricot Beef Rib Winter Poker/Game Night Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F. Using vegetable peeler, remove four 4x1-inch strips from rind of 1 orange. Grate peel from 2 more oranges. Cut 4 oranges in half; squeeze out 1 1/4 cups juice. Whisk grated orange peel, orange juice, hoisin sauce, tomato paste, and garlic in large bowl to blend. Stir in ginger.
- Sprinkle ribs with salt and pepper. Place in heavy large ovenproof pot. Pour orange-ginger mixture over ribs. Stir in orange strips and apricots. Cover and bake 2 hours. Stir rib mixture; reduce oven temperature to 250°F. Continue cooking ribs, covered, until meat is very tender, about 1 hour longer. (Can be made 1 day ahead. Cool. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off solidified fat, then rewarm ribs over medium heat before serving.) Using slotted spoon, transfer ribs and apricots to large platter. Spoon off any fat from sauce in pot. Pour sauce over ribs. Sprinkle with parsley and serve.
ORANGE APRICOT BALLS
I first tried this citrusy candy as a child at my grandmother's house. I enjoyed it so much, my dad has been making it every Christmas since.-Shelly Detwiler, Marysville, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds (5 dozen).
Number Of Ingredients 3
Steps:
- In a food processor or grinder, coarsely chop apricots and orange. Add 2/3 cup sugar; mix well. Shape into 3/4-in. balls; roll in remaining sugar. Store in refrigerator.
Nutrition Facts : Calories 34 calories, Fat 0 cholesterol, Cholesterol 0 sodium, Sodium 8g carbohydrate, Carbohydrate 0 protein.
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