CRANBERRY ORANGE BREAD WITH HONEY BUTTER
It's not the holidays for me without this bread and the honey butter is unbelievable. It just complements the cranberries and orange so well. I love it!
Provided by Lauren Perkins-Boyd
Categories Spreads
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375. Grease a 9" by 5" metal loaf pan. From orange, grate 1 tsp of peel and squeeze 1/2 cup of juice.
- 2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- 3. In a small bowl, beat orange peel, juice, melted butter, and egg until blended.
- 4. With a wooden spoon, stir egg mixture into flour mixture just until blended (batter will be stiff). Stir in cranberries.
- 5. Pour batter into a greased and floured pan.
- 6. Bake until a toothpick inserted comes out clean, 50-55 minutes. Cool loaf in pan for 10 minutes; remove from pan and cool completely on a wire rack.
- 7. For honey butter, whip together butter, honey, and cinnamon until completely combine and fluffy.
CRANBERRY ORANGE BREAD
This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 48.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 439 mg, Sugar 21.6 g
CRANBERRY-ORANGE CURD TART
A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
- Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
- Bake in the preheated oven until golden, 20 to 25 minutes.
- Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
- Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
- Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
- Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
- Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 51.7 g, Cholesterol 171.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 12 g, Sodium 108.5 mg, Sugar 35.4 g
CRANBERRY ORANGE BREAD
Marsha Ransom of South Haven, Michigan found this recipe in a children's storybook. Now it's a family favorite.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and orange zest. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9x5-in. loaf pan., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY CURD TART
Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.
Provided by TheOtherJuliaGulia
Categories Fruit Tarts
Time 5h20m
Yield 10
Number Of Ingredients 15
Steps:
- To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
- Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
- Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
- Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
- To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
- Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
- Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
- Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.
Nutrition Facts : Calories 500 calories, Carbohydrate 57.2 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 173.4 mg
TART CRANBERRY QUICK BREAD
My mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. -Karen Czechowicz, Ocala, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 138 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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