Grand Marnier Cranberry Muffins Recipes

CRANBERRY, GRAND MARNIER AND ALMOND MUFFINS

Steps:

• Preheat oven to 200C (180C for fan assisted).
• Line a muffin tin with 12 liners.
• Sift flour, sugar, baking powder and salt into a large bowl. Stir in the ground almonds.
• Combine wet ingredients in a medium-sized bowl, and mix thoroughly with a fork.
• Add the wet ingredients to the dry, and fold together with a large metal spoon until just moistened. Very gently fold in the cranberries and the white chocolate.
• Spoon into prepared muffin cups, and sprinkle evenly with almonds and demerara sugar.
• Bake for 20-25 minutes until the tops spring back gently when pressed.
• Cool on a wire rack.

GRAND MARNIER CRANBERRY MUFFINS

Steps:

• Preheat oven to 400°.
• Combine the orange juice, Grand Marnier, and the oil and set aside.
• In a large bowl, combine the flours, sugar, baking powder, salt and orange zest.
• In another large bowl, beat the egg whites until frothy.
• Combine the juice mixture with the beaten egg whites.
• Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.
• Fill muffin pans lined with paper liners, about 3/4 full.
• Bake for 25 minutes or until golden brown and puffed.

CRANBERRY-ORANGE BREAD WITH GRAND MARNIER GLAZE

Steps:

• Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans.
• With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
• In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
• Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.
• Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tablespoons of liqueur.
• Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
• Let loaves cool completely, then slice and serve, or wrap and freeze.

CRANBERRIES GRAND MARNIER

Steps:

• Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
• Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
• Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
• Chill or freeze until ready to use.