AMAZING PINEAPPLE CRANBERRY SAUCE
This is a variation on classic, fresh Ocean Spray® cranberry sauce! My grandma has made it for years and people who don't like cranberry sauce request that I make this at our events! It's different and great! This is a nice change of pace. and I've yet to meet anyone who doesn't like it! Tastes best if stored in refrigerator overnight.
Provided by Summer Jeremy Womack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 50m
Yield 10
Number Of Ingredients 4
Steps:
- Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
- Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
- Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 27.9 g
ORANGE-CRANBERRY-PINEAPPLE BREAD
This a great bread that I like to have for breakfast! I love the loaf's and this one is tops! Recipe Source ~ theheartofnewengland.com
Provided by Angela Pietrantonio
Categories Other Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a large bowl thoroughly mix all the ingredients together and then pour the batter into 8-9 inch spring-form pan.
- 2. Topping 3 - 4 tbsp. brownulated sugar Grated orange zest from one whole orange
- 3. Mix together sugar and zest (should be crumbly), and spread over the batter.
- 4. Preheat oven to 400°F. Bake sweet bread for 20 minutes, then reduce heat to 350° and bake for an additional 10 minutes, or until knife comes out clean. Allow to cool completely, transfer to a serving plate, and dust with powdered sugar prior to serving. 5 points per serving
DOROTHY'S CRANBERRY BREAD
This was my Mothers special recipe for Cranberry bread. The best I've ever had and highly recommended! The flavors of cranberries, orange and pineapple compliment each other, and it's nice and moist. This bread continues to be a holiday tradition and family favorite.
Provided by taurusita
Categories Breads
Time 1h30m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Sift together the dry ingredients in a large bowl.
- In a 3/4 measuring cup, add the juice from one orange, vegetable oil and reserved juice from the can of crushed pineapple to equal 3/4 Cup.
- In a small bowl, add liquid with grated orange rind and beaten egg. Stir to combine well, then add to dry ingredients, stirring just enough to dampen dough mixture (do not over beat).
- Fold in chopped nuts, cranberries and crushed pineapple.
- Bake in a large greased loaf pan at 350 degrees for 50 to 60 minutes, or until a knife inserted in the middle comes out clean.
- Makes 1 loaf.
- SUGGESTION: To save time, you can coarsely chop the cranberries in a food processor, if you want. But be careful not to over pulse!
- NOTE: You may want to double the recipe and make 2 loaves. It goes fast!
PINEAPPLE CRANBERRY BREAD
Make and share this Pineapple Cranberry Bread recipe from Food.com.
Provided by Dancer
Categories Yeast Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add first seven ingredients to the bread machine pan in the order recommended by the manufacturer.
- Add cranberries and nuts at the tone indicating the end of the raisin/mix cycle. (Coconut is also a great addition).
Nutrition Facts : Calories 2460.7, Fat 38.5, SaturatedFat 17.2, Cholesterol 61.1, Sodium 1387.9, Carbohydrate 459.2, Fiber 32.4, Sugar 57.1, Protein 69.5
CRANBERRY PINEAPPLE BREAD
I hope you enjoy this moist and flavorful morning bread . If you do not frost it..It tastes great toasted too and spread with honey butter or cream cheese spread. I hope you enjoy this as much as my family...hugs..
Provided by Pat Duran
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350^. Spray 2 8x5-inch loaf pans and place a piece of waxed paper at the bottom of the pans and spray lightly. Set aside.
- 2. Using an electric mixer with a large bowl, cream margarine and sugars until well blended. Add eggs, cranberry relish , pineapple, vanilla and honey butter. Blend well.
- 3. Combine and blend flour, and remaining dry ingredients in a bowl. Add flour mixture alternately with the eggnog, beginning and ending with dry ingredients. Blend well after each addition. Stir in nuts. Pour batter evenly into the 2 prepared loaf pans. Bake for about 50 minutes.Test for doneness with a toothpick.
- 4. Remove from oven and loosen around ends and sides. Turn out onto oven mitt and remove waxed paper from bottom of bread..place on wire rack to cook completely. Frost with powdered sugar frosting and decorate top with 10 whole pecan on top.This is optional.
CRANBERRY PINEAPPLE BREAD RECIPE - (4/5)
Provided by cecelia26_
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees; coat two 9-inch loaf pans with non-stick cooking spray. Pulse cranberries in food processor to chop; set aside. Sift together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg together and set aside. With an electric mixer, beat eggs, oil, sugar and vanilla for 3 minutes at medium speed. Stir in chopped cranberries and crushed pineapple. Add dry ingredients to wet ingredients; stir together just enough to combine mixtures - do not over mix. Divide mixture evenly into both pans; Bake for 1 hour and 10 minutes, or until a knife inserted into the middle comes out clean. Notes and Suggestions: Try adding golden raisins to the batter for an extra sweet taste.
PINEAPPLE CRANBERRY ZUCCHINI BREAD
So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Including dried cranberries in the recipe adds a pop of flavor to the zucchini bread. This bread is so moist when you cut into it, it may break apart a bit. Make sure to grab every single crumb. It's that good. Enjoy!
Provided by Diane M.
Categories Sweet Breads
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
- 2. In a separate bowl, combine the dry ingredients.
- 3. Add the dry ingredients to the wet ingredients in large bowl.
- 4. Fold in nuts, cranberries, and coconut if desired.
- 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
- 6. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.
PINEAPPLE BREAD
This is a great tasting loaf, fruity and nutty at the same time.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
- In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g
PINEAPPLE-CRANBERRY ORANGE ROLLS
These breakfast rolls are so good and gooey that you will want 2- but be careful- those calories can catch up with you.
Provided by Pat Duran
Categories Other Breakfast
Time 1h35m
Number Of Ingredients 23
Steps:
- 1. DOUGH: Dissolve yeast in warm water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups of the flour- beat until smooth. Stir in enough remaining flour to form a soft dough- use a little more if needed. Place dough in a greased bowl and turn once to grease top. Cover and let rise until double in size, away from draft, about 1 hour.
- 2. FILLING: Melt butter in saucepan. Add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes or until thickened.Remove from heat. Cool.
- 3. Punch dough down and divide in 1/2. Roll each 1/2 into a 15x12-inch rectangle. Spread with filling. Sprinkle on nuts if desired. Roll up like jelly roll, starting with 15-inch side.
- 4. Slice into 1-inch rolls. Place cut side down in 2 greased 13x9-inch baking pans lined with parchment paper. Cover and let rise until double in size, about 45 minutes. Bake in 350^ preheated oven for 25-30 minutes. Cool. When cool lift out roll with parchment paper and frost. Frost or drizzle with glaze.
- 5. You can bake them both and freeze one if you like to have it another day.
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