Gingered Cranberry Orange Balls Recipes

GINGERED CRANBERRY ORANGE BALLS

Steps:

• Line two large cookie sheets with waxed paper; set aside. Finely snip 1/3 cup of the dried cranberries; set aside. Coarsely snip the remaining cranberries.
• In a large bowl combine the coarsely snipped cranberries, crushed gingersnaps, ground pecans, powdered sugar, and orange peel. Add orange juice and melted butter, stir until well mixed. Shape mixture into 1-inch balls. Place balls onto the prepared cookie sheets; let stand about 1 hour or until dry. In a small bowl combine the finely snipped cranberries and crystallized ginger, set aside.
• For coating, in a small heavy saucepan combine baking pieces and shortening. Cook and stir over medium-low heat until melted. Remove from heat. Dip balls in the melted mixture, turning each ball to cat completely. Return coated balls to cookie sheets. Sprinkle with cranberry-ginger mixture. Let stand for 15 to 30 minutes or until coating is set. Makes about 60 balls. [My version is on the left and the original recipe is the other one.]

PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
• Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
• Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
• Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.

GINGER CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

GINGERED CRANBERRY-ORANGE BALLS

Steps:

• 1. LINE TWO LARGE COOKIE SHEETS with wax paper, set aside....finely chop 1/3 cup of the dried cranberries, and set aside..then coarsely chop the remaining cranberries...
• 2. IN A LARGE BOWL: combine the coarsely chopped cranberries, crushed gingersnaps, ground pecans, powdered sugar, and orange peel.
• 3. Add: orange juice and melted butter and stir until well mixed... Shape mixture into 1 inch balls...
• 4. Place the balls onto the prepared cookie sheets, and let stand about 1 hour, or until dry... In a small bowl, combine the finely chopped cranberries and crystallized ginger, and set aside...
• 5. FOR THE COATING: In a small heavy saucepan...combine baking pieces and shortening... Cook and stir over medium low heat until melted... Remove from heat...and dip the balls in the melted mixture, turning each ball to coat completely... Return coated balls to the cookie sheets...Sprinkle with the cranberry ginger mixture...
• 6. Let stand for 15 to 30 minues or until coating is set... This recipe makes about 60 balls....

CRANBERRY ORANGE & GINGER CHUTNEY

Steps:

• Melt the butter in a clean thick bottom pan over medium heat.
• Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
• Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
• Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
• Remove from heat and allow to cool.
• This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

CRANBERRY ORANGE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Combine flour, baking powder and salt.
• Cream sugar and shortening together until light and fluffy.
• Add cream, orange extract and grated orange rind.
• Gradually add flour mixture.
• Fold in cranberries and candied ginger.
• Form dough into 2 logs, each about 1 1/2- inches in diameter.
• Wrap in waxed paper and chill for at overnight.
• Preheat oven to 375° and lightly grease cookie sheets.
• Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
• For glaze mix together orange juice, powdered sugar and food coloring.
• Drizzle on cooled cookies.