Orange Cranberry Spread Recipes

ORANGE CRANBERRY SPREAD

Steps:

• 1. Just combine the first 5 ingredients well, then stir in the cranberries and pecans.
• 2. We had it with crackers but I also think it would be delicious on toast or pound cake.

CRANBERRY-ORANGE SPREAD

Steps:

• Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
• Stir in pecans.
• Store in refrigerator.

ORANGE CRANBERRY PRESERVES/SPREAD

Steps:

• In a medium saucepan over medium-high heat, stir orange juice and sugar until sugar is dissolved.
• Add in remaining ingredients; bring to a boil, reduce heat to medium-low and simmer, stirring occasionally until mixture is reduced to about 3 cups (this should take around 15-17 minutes).
• Cool to room temperature.
• Place into a glass jar or bowl and refrigerate up to one week.
• Delicious!

CRANBERRY SPREAD

Steps:

• In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.

CRANBERRY/ORANGE BREAD SPREAD

Steps:

• Plop cranberry sauce into bowl. Smush with fork until smooth.
• Mix in 1 to 2 Tbs dried, ground orange peel. Note* --to make your own ground orange peel....take the peels from mandarin oranges (or "cuties", tangerines). I use these because they don't have much white "pith" on them. Let dry on cookie sheet for 5 - 7 days or so until they are COMPLETELY dried out. Grind in coffee grinder (a food processed just doesn't seem to do it). Store in jar with air-tight lid.
• Spread on toast, bagels, English muffins, biscuits, scones...any breakfast bread.
• Stores in covered container in refrigerator for a week or so.

CRANBERRY-ORANGE SPREAD

Steps:

• 1. Allow cream cheese to come to room temperature. Beat with mixer.
• 2. Add orange juice, zest and powdered sugar. Mix until well incorporated.
• 3. Add the Craisins and beat till well blended with cream cheese mixture.
• 4. Pour into container and store covered in the refrigerator overnight. Good as a cracker spread, or spread on apple slices

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

MOIST CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
• Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.