Cranberry Nut Jelly Roll Recipes

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.

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.

Steps:

• Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

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.

Steps:

• Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Carefully spread into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a large saucepan, combine the cranberries, sugar and 4 Tbsp. water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan and if desired, add chopped candied orange peel, orange liqueur and orange zest. Combine cornstarch and remaining water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill., Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, top with additional confectioners' sugar, candied orange peel and sugared cranberries. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight. , Using foil, lift candy out of pan. Discard foil; cut into 1-in. squares. Roll in remaining sugar. Store at room temperature between layers of waxed paper in an airtight container. Best when stored at least three days before serving.

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.

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. 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.) 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.