EASY ORANGE CRANBERRY GLAZE
A good, easy, yummy glaze that can be used on chicken or turkey. I came up with this a few years ago for Thanksgiving, to change up the old boring turkey. Everyone loved it. There was no left-over turkey that year.
Provided by Heather
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 30
Number Of Ingredients 4
Steps:
- Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
- To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 14 g, Fiber 0.2 g, Protein 0.1 g, Sodium 6.5 mg, Sugar 13.5 g
CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE
Cranberries, oats, pecans and orange glaze. So good!
Provided by Dion
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
- In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
- Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g
CRANBERRY ORANGE COOKIES
A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.
Provided by MORDAVIA
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 34m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.2 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 67 mg, Sugar 10.6 g
ORANGE-GLAZED CRANBERRY COOKIES
These cranberry-pecan cookies were delicious as is, but we took them over the top when we added a citrusy cream cheese glaze.
Provided by My Food and Family
Categories Dairy
Time 49m
Yield 48 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Beat 1 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each. Combine flour, dry pudding mix and baking soda. Gradually add to butter mixture, beating well after each addition. Stir in cranberries and nuts.
- Shape dough into 48 balls, using 1 Tbsp. of the dough for each. Place, 3 inches apart, on baking sheets.
- Bake 11 to 12 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
- Meanwhile, beat cream cheese and remaining butter in large bowl with mixer until blended. Add milk, orange zest and vanilla; mix well. Gradually add powdered sugar, beating well after each addition.
- Drizzle over cookies. Let stand until glaze is firm.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CRANBERRY-ORANGE COOKIES
Enjoy the flavors of cranberry and orange in these wholesome cookies made with quick-cooking oats - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 60
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking powder, baking soda and salt until well blended. Stir in oats, cranberries and chopped candies.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small bowl, mix glaze ingredients, adding enough orange juice until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 0 g
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- Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar, and beat until well combined. Add eggs, 1 at a time, beating just until blended after each addition. Beat in 2 teaspoons of the orange zest until blended.
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