Best 5 Orange Cranberry Gems Recipes

EASY ORANGE CRANBERRY GLAZE

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.

ORANGE CRANBERRY GEMS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the egg, buttermilk, orange juice, butter and orange zest; stir into dry ingredients just until moistened. Fold in cranberries and pecans., Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

ORANGE-CRANBERRY MARGARITA

Steps:

• For the cranberries: Combine the granulated sugar and 1 cup water in a saucepan, and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge them in the liquid. Cover the pot and refrigerate for at least 8 hours and up to 48 hours.
• Drain the cranberries, reserving the syrup. (Yields about 1 1/2 cups syrup; store leftover syrup in the refrigerator in an airtight container for up to 1 month.)
• Put the superfine sugar on a baking sheet, and toss the cranberries in the sugar. Refrigerate the cranberries, uncovered, for 1 hour, then toss again in the sugar. Refrigerate in an airtight container. (Makes about 2 cups.)
• For the margarita: In a cocktail shaker, muddle the lime and orange zests with the cranberries, 1/4 cup of the cranberry syrup, and the sugar.
• Add the tequila, orange juice, lime juice and orange liqueur; stir until combined. Fill 4 glasses with ice cubes, and strain some of the margarita mixture over each. Garnish each glass with 6 sugared cranberries.

CRANBERRY-ORANGE GRANITA

Steps:

• Place a 2-quart shallow baking dish in the freezer. In a medium saucepan, bring sugar and orange juice to a boil over medium-high heat, stirring, until sugar dissolves, about 2 minutes. Remove from heat. Stir in cranberry and lemon juice, zest, and a pinch of salt.
• In a fine-mesh strainer set over cranberry mixture, press ginger with a spoon to release juice (discard solids). Stir to combine.
• Pour mixture into baking dish. Freeze until solid, at least 6 hours or overnight. Mash with a fork to break granita into small crystals. Cover; freeze until ready to serve.

ORANGE CRANBERRY SCONES RECIPE BY TASTY

Steps:

• Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
• In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
• In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
• Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
• Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
• Preheat the oven to 400°F (200°C)
• Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
• Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
• Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
• Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
• Enjoy!