Best 3 Cranberry Christmas Canes Recipes

TART CRANBERRY CAKE

Steps:

• In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

CHRISTMAS CRANBERRIES

Steps:

• In a large saucepan, combine cranberries, sugar, orange juice and bourbon. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop and mixture has thickened, 18-22 minutes., Remove from heat. Stir in vanilla and orange zest. Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CRANBERRY CANE ROLLS

Steps:

• 1. DOUGH: Warm the milk to lukewarm.Combine flour, sugar, salt & lemon peel. Cut in butter, blending until it resembles a coarse meal.
• 2. In a small bowl, dissolve yeast in the warm water. Add to flour mixture, along with milk and eggs. Combine to form dough into a slightly sticky ball. Place dough in a large lightly-oiled bowl. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 3 days.
• 3. FILLING: In medium saucepan, combine all ingredients. Bring to full boil on medium heat. Boil 5 minutes, stirring frequently. Mixture will be like a thick jam and will thicken more as it sits. Set aside to cool. This can also be made several days in advance and stored in the refrigerator or freezer.
• 4. ASSEMBLING: Remove dough from fridge and divide in half. Roll one half into an 18"x15" rectangle. Spread with half of the filling (be sure to use the full halved amount-it will be a thin layer, but should cover the whole rectangle)
• 5. Beginning on the 18" side, fold one third over the filling,then fold the other third over that layer: like a business letter. Dough will be 6" wide x 15" long.
• 6. Cut into 1" wide strips with a large, sharp knife - using a rocking motion, not slicing back and forth.(You could also use a large pizza cutter, but you'll want to cut straight)
• 7. Grab a strip at each end and twist several times while immediately placing on a large parchment-lined baking sheet @ 2" apart. Add a crook to the top as you place it on the sheet, to form a cane. Repeat this process with the remaining dough to make 30 canes total, 15 to a sheet.
• 8. I like to cover the canes at this point with a clean towel and allow to rise about 1/2 hour before baking, if your dough is still cold.
• 9. Bake at 400 degrees, about 13-15 minutes. They should be a little golden-colored in places, but not doughy in the centers. Allow to cool on rack about 15 mins. Dip a fork in the glaze and drizzle it over the rolls.
• 10. GLAZE: Mix powdered sugar with softenend butter. Add flavoring (if desired) and enough half&half to make a drizzling consistency.