Best 5 Cranberry Nut Jelly Roll Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful Cranberry Nut Jelly Roll, a culinary masterpiece that harmoniously blends sweet, tart, and nutty flavors. This delectable treat is crafted with a tender sponge cake infused with vibrant cranberry sauce, generously filled with a luscious cream cheese mixture enriched with crunchy walnuts, and topped with a glossy glaze that adds an irresistible sheen. Elevate your baking skills with this step-by-step recipe, promising an impressive dessert that will tantalize taste buds and captivate hearts.

**Additional Recipes to Explore:**

- Cranberry Nut Scones: Awaken your senses with these delectable scones, where sweet cranberries, crunchy walnuts, and a hint of orange zest dance together in perfect harmony.

- Cranberry Nut Bread: Embrace the warmth of this classic quick bread, featuring a moist and tender crumb studded with juicy cranberries and walnuts, enveloped in a symphony of spices.

- Cranberry Nut Bars: Delight in the chewy goodness of these irresistible bars, where oats, cranberries, walnuts, and a touch of honey unite to create a wholesome and satisfying snack or dessert.

- Cranberry Nut Muffins: Start your day with a burst of flavor with these delightful muffins, where tangy cranberries and walnuts add a delightful twist to a classic breakfast treat.

- Cranberry Nut Cookies: Indulge in the timeless charm of these chewy cookies, where plump cranberries, crunchy walnuts, and a hint of vanilla create a comforting and nostalgic treat.

Embark on a culinary journey with these exceptional recipes, each offering a unique twist on the classic combination of cranberries and nuts.

Let's cook with our recipes!

CRANBERRY-WALNUT JELLY ROLL



Cranberry-Walnut Jelly Roll image

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 16

1 pound cranberries (fresh or frozen)
2 cups granulated sugar
1 cup fresh orange juice
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cinnamon stick
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cream of tartar
3 large eggs
1 cup granulated sugar
Finely grated zest of 1 lemon
Unsalted butter, softened, for the baking sheet
1/2 cup walnuts, roughly chopped
Confectioners' sugar, for dusting (optional)
Whipped cream, for serving

Steps:

  • Cook the cranberries: Combine the cranberries, sugar and orange juice in a large saucepan. Bring to a boil, then reduce the heat to medium low; stir in the allspice, nutmeg and cinnamon stick and simmer 5 to 7 minutes.
  • Make the filling: Strain the cranberry mixture; set the berries aside. Return the liquid to the saucepan, bring to a simmer over medium-low heat and cook until syrupy, about 8 minutes.
  • Discard the cinnamon stick, then puree half of the cranberries in a blender; transfer to a bowl. Stir in the rest of the cranberries and the reduced syrup. Spread the mixture in a large baking dish so it cools more quickly. Refrigerate until completely cooled, about 20 minutes.
  • Make the batter: Preheat the oven to 375 degrees F. Sift the flour, baking powder and cream of tartar into a bowl. Combine the eggs, granulated sugar, lemon zest and 1/3 cup water in a stand mixer fitted with a whisk attachment. Beat on high speed until light and airy, 3 to 5 minutes. Gently fold the egg mixture into the flour mixture with a rubber spatula. Do not overmix: The batter will lose some volume, but small bubbles should remain.
  • Bake the cake: Butter a 10-by-15-inch jelly roll pan, line with parchment paper and butter the parchment. Add the batter. Slowly tilt the pan back and forth to evenly distribute the batter. Bake until the cake is golden brown, 12 to 15 minutes.
  • Unmold the cake: While the cake is still warm, place a slightly damp kitchen towel on top; lay a cutting board over the towel. Hold the cutting board and baking sheet together and flip over. Lift off the pan, then peel off the parchment. Let the cake cool slightly, 3 to 5 minutes.
  • Add the filling: Dollop the cooled filling over the cake and spread gently, leaving a 1-inch border on all sides. (Be careful not to tear the cake.) Sprinkle with the walnuts.
  • Roll the cake: Position the cake with a shorter end facing you. Use the towel to tip the edge of the cake forward and gently roll it over, using the towel to guide it. Once you make one full roll, pull the towel away and gently squeeze the cake to make the roll compact.
  • Continue rolling the cake, using the towel to guide it and gently squeezing as you go. Position the cake roll seam-side down and refrigerate at least 1 hour or overnight. Transfer to a platter and dust with confectioners' sugar. Slice and serve with whipped cream.
  • Chill the cake seam-side down to prevent it from unrolling.

CRANBERRY SWEET ROLLS



Cranberry Sweet Rolls image

Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.-Mrs. Otto (Germaine) Stank, Pound, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 15 servings.

Number Of Ingredients 20

1-1/4 cups sugar, divided
1/2 cup water
2 cups cranberries
1 teaspoon grated orange zest
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup whole milk
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4-1/2 to 5 cups all-purpose flour
Melted butter
CREAM CHEESE FROSTING:
1 cup confectioners' sugar
3 tablespoons cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon whole milk

Steps:

  • In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-NUT ROLLS



Cranberry-Nut Rolls image

I found this on Epicurious and just had to bring it home. It's a yeast roll that is very suitable to the holiday season but as it used dried cranberries you can easily enjoy it at any time of the year. The fact that it's low fat, low cal, healthy and low cholesterol doesn't hurt any! Prep time includes all rising time

Provided by Annacia

Categories     < 4 Hours

Time 3h15m

Yield 12 rolls

Number Of Ingredients 12

1 cup coarsely chopped walnuts
3 1/2 cups bread flour (or more if needed)
1 tablespoon packed golden brown sugar
1 1/2 teaspoons fast-rising active dry yeast
1 1/2 teaspoons salt
1 1/2 cups 2% low-fat milk (can use whole or skim as you prefer)
2 tablespoons vegetable oil, plus additional for coating bowl
1 large egg
1 cup dried sweetened cranberries
nonstick vegetable oil cooking spray
1 large egg, beaten to blend (for glaze)
raw sugar

Steps:

  • Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
  • Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment.
  • Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F
  • Add oil; remove from heat.
  • Add milk mixture and 1 egg to flour mixture.
  • Mix on low speed until wet coarse ball forms, about 1 minute.
  • Add nuts and cranberries.
  • Replace paddle attachment on mixer with dough hook and mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes.
  • Transfer dough to floured surface; knead 2 minutes.
  • Lightly oil large bowl, shape dough into ball; place in prepared bowl, turning to coat with oil.
  • Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
  • Line large rimmed baking sheet with parchment paper.
  • Transfer dough to unfloured surface; divide into 12 equal pieces.
  • Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction) and repeat with remaining dough pieces.
  • Transfer rolls to prepared baking sheet, spacing apart.
  • Spray rolls with nonstick spray.
  • Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours.
  • Brush rolls with egg glaze; sprinkle with raw sugar.
  • Let rise 15 minutes longer.
  • Meanwhile, position rack in center of oven and preheat to 425°F
  • Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer.
  • Cool completely on rack.
  • DO AHEAD:
  • Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.
  • * Also called turbinado or demerara sugar; available at most supermarkets.

CRANBERRY NUT SWIRLS



Cranberry Nut Swirls image

I love the combination of cranberries and walnuts so I was happy to find this recipe in an old Taste of Home recipe collection. Prep time does not include chill time.

Provided by Hey Jude

Categories     Dessert

Time 35m

Yield 3 1/2 dozen, 42 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts
1 tablespoon orange zest
3 tablespoons brown sugar
2 teaspoons milk

Steps:

  • In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally.
  • Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour.
  • In a small bowl, combine cranberries, walnuts and orange peel; set aside.
  • On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style.
  • Wrap with waxed paper; chill several hours or overnight.
  • Cut roll into 1/4-inch slices and place on a well-greased cookie sheet.
  • Bake at 375° for 14-15 minutes, or until edges are light brown.

Nutrition Facts : Calories 65.1, Fat 3.3, SaturatedFat 1.5, Cholesterol 10.9, Sodium 33.9, Carbohydrate 8.3, Fiber 0.3, Sugar 4.6, Protein 0.9

CRANBERRY NUT SWIRLS



Cranberry Nut Swirls image

This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don't like cranberries in any shape or form, but everyone enjoys these. -Carla Hodenfield, Ray, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts
1 tablespoon grated orange zest
3 tablespoons brown sugar
2 teaspoons milk

Steps:

  • Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour., Combine cranberries, walnuts and orange zest; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use Fresh Cranberries: Fresh cranberries have a brighter flavor and more vibrant color than frozen or dried cranberries. If you can't find fresh cranberries, you can substitute frozen cranberries, but be sure to thaw them completely before using.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the Cake Roll Immediately: Once you've mixed the batter, bake the cake roll immediately. Don't let it sit at room temperature for too long, or it will start to lose its airiness.
  • Roll the Cake Roll Warm: As soon as the cake roll comes out of the oven, roll it up while it's still warm. This will help prevent it from cracking.
  • Chill the Cake Roll Before Frosting: Once you've rolled the cake roll, chill it in the refrigerator for at least 30 minutes before frosting. This will help the cake roll hold its shape.
  • Use a Cream Cheese Frosting: A cream cheese frosting is the perfect complement to the tart cranberries in this cake roll. You can also use a whipped cream frosting or a chocolate ganache.

Conclusion:

This Cranberry Nut Jelly Roll is a delicious and festive dessert that's perfect for any occasion. With its moist cake, tart cranberries, and creamy frosting, this cake roll is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Cranberry Nut Jelly Roll a try. You won't be disappointed!

Related Topics