Best 8 Orange Cranberry Gems Recipes

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

CRANBERRY ORANGE COOKIES

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.

ORANGE CRANBERRY SAUCE

Steps:

• Stir cranberries, orange zest, sugar, and enough water to cover berries together in a saucepan. Bring mixture to a boil and cook until cranberries begin to burst, 5 to 10 minutes. Reduce heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour. Cool to room temperature and refrigerate until a gel consistency is reached, at least 1 hour.

ORANGE-CRANBERRY DREAM

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until melted. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened.
• Meanwhile, mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat cream cheese and remaining sugar in large bowl with whisk until blended. Gently stir in 3 cups COOL WHIP; spread over crust. Stir oranges into gelatin mixture; pour over cream cheese layer.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

CRANBERRY-ORANGE JELLY

Steps:

• In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
• Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
• If you chilled the jelly in a mold, turn it out by placing the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.

CRANBERRY-ORANGE MUFFINS (LIGHTER RECIPE)

Steps:

• Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
• Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
• Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

CRANBERRY ORANGE SAUCE

Steps:

• Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
• Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

EASY CRANBERRY ORANGE RELISH

Steps:

• Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
• Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
• Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.