Spiced Cranberry Orange Zingers Recipes

CRANBERRY-ORANGE SPRITZER

Cranberry-Orange Spritzer image

Provided by Melissa d'Arabian : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup sugar
1/2 cup whole berry cranberry sauce
2 teaspoons orange zest
1 cup water
1 cup dry white wine, optional
3 cups seltzer water
1 lemon, cut into wedges

Steps:

In a medium saucepan, heat the sugar, cranberry sauce, orange zest, and water over medium heat until it comes to a boil. Simmer for 3 minutes and then remove from the heat. Allow to sit for at least 30 minutes, then chill.
Place ice into 4 glasses; pour 1/4 cup cranberry syrup into each glass. Add 1/4 cup white wine, if using, the juice from a wedge of lemon and 3/4 cup seltzer to each glass.

WARM CRANBERRY ORANGE SPICE PUNCH

Warm Cranberry Orange Spice Punch image

A great holiday punch for the whole family. The longer you let it sit, the more flavor you will get from your spices.

Provided by Heidi

Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

6 whole cloves
½ teaspoon cardamom seeds
4 cups apple juice
2 cups orange juice
2 cups cranberry juice
1 cinnamon stick

Steps:

Place cloves and cardamom seeds in a tea bag or coffee filter and tie the filter closed.
Combine apple juice, orange juice, cranberry juice, cinnamon stick, and clove-cardamom pouch in a large pot; simmer over low heat for 30 minutes.

Nutrition Facts : Calories 124 calories, Carbohydrate 30.3 g, Fat 0.4 g, Fiber 0.7 g, Protein 0.6 g, Sodium 7.7 mg, Sugar 26.2 g

SPICED CRANBERRY-ORANGE ZINGERS

SPICED CRANBERRY-ORANGE ZINGERS image

Categories Citrus

Number Of Ingredients 17

Ingredients

For the cookies
3/4 cup picked-over fresh (or defrosted) cranberries, washed and patted dry
3/4 cup granulated sugar
2 teaspoons finely grated orange zest (colored part of the skin only)
Scant 1 teaspoon ground cardamom (may substitute 3/4 teaspoon ground allspice)
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup confectioners' sugar
16 tablespoons (2 sticks) unsalted butter, slightly softened yet still cool, cut into chunks
2 1/3 cups flour, plus more as needed
3 tablespoons defrosted orange juice concentrate
Coarse crystal sugar, turbinado sugar or granulated sugar, or about 1/4 cup finely chopped pistachio nuts or almonds for garnish (optional)
For the optional buttercream (to make cookie sandwiches)
2 1/2 cups confectioners' sugar
2 tablespoons defrosted orange juice concentrate, plus more as needed
1/8 teaspoon finely grated orange zest (no pith)
1 1/2 tablespoons unsalted butter, very soft but not melted

Steps:

Combine cranberries and 1/4 cup granulated sugar in a food processor. Pulse until cranberries are fairly fine. Transfer to a large bowl. Combine 1/2 cup granulated sugar, orange zest, cardamom, baking powder and salt in processor. Process 1-2 minutes, stopping to scrape down the sides of the bowl as needed, until zest is very fine. Add confectioners' sugar, butter and 1 1/3 cups flour. Pulse until butter is reduced to fine bits; the mixture should not yet be coming together. Drizzle orange juice concentrate over the mixture. Pulse until the juice is incorporated and the mixture just starts to come together. Transfer mixture to the bowl with the cranberries; stir until well blended. Sprinkle over remaining 1 cup of flour. Stir lightly, lifting the mixture from the bottom. Use your hands to knead in the remaining flour until all of the ingredients are evenly incorporated/distributed. If dough seems too wet to shape, work in up to 4 more TBSPs of flour. Divide dough in half. Working on sheets of wax paper, shape each portion into a 10 1/2-inch log. Smooth so they are evenly thick and about 11 inches long. Roll each log in the paper, twisting the paper ends to keep it closed. (To hold round shape during chilling slide each log into a paper towel tube that has been slit lengthwise. Close the tubes with rubber bands; date and label them. Place in resealable plastic bags.) Refrigerate for at least 2 hours, up to 3 days. Let refrigerated dough warm up until just barely soft enough to slice. Position rack in the middle of oven; preheat to 350. Line baking sheets with parchment. Use a sharp knife to cut each log crosswise into 30 slices of equal size. Space them about 2 1/2 inches apart. If desired, sprinkle tops with a little sugar. Bake one sheet at a time for 12-16 minutes or until almost firm when pressed. Transfer to rack and cool completely. Buttercream: Vigorously stir together the confectioners' sugar, orange concentrate, zest, and butter. 1 tsp per sandwich.

SPICED CRANBERRY-ORANGE RELISH

Spiced Cranberry-Orange Relish image

Provided by Marian Burros

Categories condiments

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

12 ounces fresh cranberries
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
1/3 cup dried cherries
4 tablespoons Grand Marnier
2/3 cup coarsely chopped pecans

Steps:

Wash cranberries and combine in heavy saucepan with sugar, water and orange juice. Bring to boil over high heat; reduce heat and cook at gentle boil until cranberries begin to pop.
Remove from heat and stir in cherries and Grand Marnier. Chill, for up to a week.
When ready to serve, stir in pecans.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 16 grams

SPICED ORANGE CRANBERRY SAUCE

Spiced Orange Cranberry Sauce image

This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not "gel" but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.

Provided by Barbara Yoder

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Yield 64

Number Of Ingredients 6

Ingredients

2 pounds cranberries
2 tablespoons orange zest
3 cinnamon sticks
1 pint orange juice
2 cups packed brown sugar
2 cups water

Steps:

Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

Nutrition Facts : Calories 36.7 calories, Carbohydrate 9.4 g, Fiber 0.8 g, Protein 0.1 g, Sodium 2.5 mg, Sugar 7.9 g

SPICED CRANBERRY AND ORANGE RELISH

Spiced Cranberry and Orange Relish image

Categories Condiment/Spread Sauce Food Processor Fruit Ginger Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Clove Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 12 servings (about 4 cups)

Number Of Ingredients 7

Ingredients

1 1/3 cups sugar
2/3 cup water
2 small navel oranges
2 cups fresh or frozen cranberries (8 ounces; thawed if frozen)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons minced drained stem ginger in syrup (not pickled) or crystallized ginger

Steps:

Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.

SPICY & ORANGE CRANBERRY SAUCE

Spicy & Orange Cranberry Sauce image

This recipe is from my Uncle George, the best dentist in Warwick! I don't know the origin before that. You may use fresh or frozen cranberries. This is delicious!

Provided by dogsandwoods

Categories Fruit

Time 45m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces cranberries
3/4 cup sugar
1/4 cup dark brown sugar, packed
1/2 cup triple sec
1/2 cup water
4 tablespoons orange marmalade
1 orange, zest of
1 (4 inch) cinnamon sticks
1 pinch ground cloves
1/8 teaspoon ground allspice
1 tablespoon fresh lemon juice

Steps:

Bring all ingredients to a boil.
Lower heat and simmer until berries burst (about 12-15 minutes).
Cool, then refrigerate.

Nutrition Facts : Calories 192.6, Fat 0.1, Sodium 12.2, Carbohydrate 50.3, Fiber 2.9, Sugar 44.3, Protein 0.3

SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL

Spiced Cranberry-Orange Sauce With Zinfandel image

Ruby red, rich and spicy cranberry sauce with a bright citrus note. A sophisticated blend of flavors! Goes equally well with roast turkey, beef, or ham. Make a batch at T.G., and freeze half for X'mas. Delicious! Note: I reduce the sugar to 3/4 cup of each, and use a tablespoonful of orange zest in place of the strip as we really enjoy the orange flavor. No need to strain the syrup, just scoop out the whole spices. Adapted from Bon Appetit, November 2001.

Provided by BecR2400

Categories Sauces

Time 36m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 3/4 cups red Zinfandel wine
1 cup granulated sugar
1 cup packed golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 strip orange rind (strip is 3 by 1 inch in size)
1 (12 ounce) bag fresh cranberries

Steps:

Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.

Nutrition Facts : Calories 634.9, Fat 1, SaturatedFat 0.2, Sodium 27, Carbohydrate 136.2, Fiber 7.3, Sugar 118.7, Protein 0.9

SPICED ORANGE-CRANBERRY CHUTNEY

Spiced Orange-Cranberry Chutney image

The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 8 cups.

Number Of Ingredients 11

Ingredients

2-1/4 cups packed brown sugar
1-1/2 cups cranberry juice
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
3 packages (12 ounces each) fresh cranberries
2 tablespoons grated orange zest
2 medium oranges, peeled and sectioned
1 medium tart apple, peeled and coarsely chopped
1/2 cup dried currants
1/2 cup coarsely chopped dried apricots

Steps:

In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.

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