Tart Cranberry Butter Recipes

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PECAN CRANBERRY BUTTER TARTS



Pecan Cranberry Butter Tarts image

These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!

Provided by Annette

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 15

Number Of Ingredients 10

1 cup brown sugar
½ cup chopped pecans
½ cup chopped dried cranberries
⅓ cup butter, melted
½ orange, zested and juiced
1 egg, beaten
1 teaspoon brandy, or to taste
15 (2 inch) sweetened pastry tart shells
15 pecan halves
15 fresh cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
  • Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
  • Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 33.9 g, Cholesterol 23.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 109.3 mg, Sugar 20.7 g

TART CRANBERRY BUTTER



Tart Cranberry Butter image

One of my favorite toppings for toast is this tart spread. It's also great spooned over poultry...and ice cream! I've given jars as gifts and have always gotten positive comments. -Carol Studebaker, Gladstone, Missouri

Provided by Taste of Home

Time 35m

Yield 5 cups.

Number Of Ingredients 6

10 cups fresh or frozen cranberries
2/3 cup apple juice
1/2 to 3/4 cup sugar
1 cup maple syrup
1/2 cup honey
1/2 teaspoon ground cinnamon

Steps:

  • In a saucepan over medium heat, bring the cranberries, apple juice and sugar to a boil. Cook 10-15 minutes or until all berries have popped, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth., Return cranberry mixture to the saucepan; add remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Cover and chill 8 hours or overnight. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.

Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

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.

CRANBERRY PECAN BUTTER TARTS



Cranberry Pecan Butter Tarts image

I make these every year for Christmas...the cranberries give them a festive look. Excellent flavor! These tarts freeze well too!

Provided by MMers

Categories     Dessert

Time 40m

Yield 24 "3 inch tarts"

Number Of Ingredients 8

3 eggs
1 cup corn syrup
1 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup coarsely chopped pecans
2/3 cup chopped cranberries
24 frozen 3-inch tart shells, thawed

Steps:

  • In medium bowl, beat eggs LIGHTLY with a fork.
  • Add corn syrup, sugar, melted butter and vanilla.
  • Stir until blended.
  • Divide nuts and cranberries evenly among tart shells.
  • Pour in filling until shells are 2/3 full.
  • Bake in preheated 350F (180C) degree oven for 20 to 25 minutes or just until set and golden.
  • Hint: if you have a 3 or 4 cup measuring cup, pour the filling into this and then fill up the tart shells.
  • Much easier.

TART CRANBERRY QUICK BREAD



Tart Cranberry Quick Bread image

My mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. -Karen Czechowicz, Ocala, Florida

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1/2 cup orange juice
2 tablespoons butter, melted
1 tablespoon water
1-1/2 cups fresh or frozen cranberries, coarsely chopped

Steps:

  • Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 138 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CRANBERRY NUT TARTS



Cranberry Nut Tarts image

A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.

Provided by pammy74

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
¾ cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
3 tablespoons chopped fresh cranberries

Steps:

  • In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
  • While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
  • Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
  • Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 11.1 g, Cholesterol 23.1 mg, Fat 6.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 46.1 mg, Sugar 6.8 g

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