Cran Orange Delight Recipes

EASY ONE-BOWL CRANBERRY ORANGE LOAF

Steps:

• Preheat oven to 350F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into 4 pieces and add to the dry ingredients. Using your fingertips, rub the cold butter into the flour mixture, breaking it up as you go, until you have an evenly crumbly mixture resembling corn meal.
• Remove the zest from the orange and set aside for now. In a 2-cup measuring cup, add the juice from the orange. Add enough water to the measuring cup to fill up to the 3/4 cup mark. add the orange zest and the well beaten egg to the measuring cup and stir to combine. Pour the orange juice mixture all at once into the dry ingredients. Using a wooden spoon, mix together just enough to dampen all the flour. Gently stir in the cranberries. (I like to dust frozen cranberries with a tiny bit of flour before adding to the dough).
• Spoon the batter into a greased 9x5-inch loaf pan and bake in preheated oven for about 1 hour, or until a tester inserted in the centre comes out clean. (Starting with frozen cranberries may need a few extra minutes of baking. Also note that darker pans will bake more quickly. So watch closely near the end of baking, but don't be afraid to bake a little longer, if needed).
• Allow the loaf to cool in the pan for 10 minutes, then run a knife around the side of the pan and turn out/remove from pan and allow to cool completely on a wire rack to cool completely.
• Once cooled completely, prepare glaze by stirring together the glaze ingredients until smooth. Place a piece of waxed paper or paper towel under the cooling rack to catch drips, then spoon the glaze over the cooled loaf, spooning it onto the top and letting it run down the side. Allow to stand until the glaze sets (about 30 minutes) before slicing.

CRAN-ORANGE DELIGHT

Steps:

• In a mixing bowl, beat the first five ingredients until smooth. Pour into two greased and floured 9-in. cake pans. Bake at 350° for 25-30 minutes or until the cakes test done. Cool in pans for 15 minutes before removing to a wire rack. For frosting, combine cranberry-orange sauce, pudding mix and orange juice in a mixing bowl. Fold in whipped topping. Split cooled cakes in half horizontally. Spread frosting between layers and over the top and sides of cake. Garnish with almonds if desired. Store in the refrigerator.© Copyright Reiman Publications, 1993-1997

FLUFFY CRANBERRY DELIGHT

Steps:

• In a saucepan, bring the cranberries, sugar and water to a boil. Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl. , Stir in the gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon. , In a small bowl, whip cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cranberry mixture. Chill until set.

CRANBERRY DELIGHT SPREAD

Steps:

• Beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon until fluffy.
• Stir in cranberries and pecans.
• Refrigerate at least 1 hour.
• Serve with crackers.

CITRUS CRANBERRY DELIGHT

Steps:

• Chill a tall glass in the freezer until ready to use.
• Place ice cubes into chilled glass.
• Pour in grand marnia, vodka, cranberry juice, cranberry gingerale and lime juice.
• Stir to blend well.
• Garnish with lemon and orange slices.