Cranberry Orange Butter Recipes

Steps:

• In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough., Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones.

Steps:

• 1. Finely chop the dried cranberries. Set aside.
• 2. Zest an orange and squeeze the juice. Set aside.
• 3. In a large bowl, stir the butter and sugar together.
• 4. Add the cranberry sauce, dried cranberries, orange zest, and juice to the butter mixture. Mix with a spoon.
• 5. On a piece of parchment paper, form the butter into a log shape.
• 6. Roll up the parchment paper to help shape the log.
• 7. Cut off the excess parchment paper and place butter in a resealable bag. Refrigerate for at least 2 hours.
• 8. Unroll the butter log. Sprinkle the chopped pecans on the parchment.
• 9. Roll the log in the chopped pecans.
• 10. Press the loose pecans into any bald spots.
• 11. Serve immediately or refrigerate until ready to serve.

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 12 c.
• Bundt pan.
• In a large bowl combine all cake ingredients at low speed until moistened, then beat 2 minutes at high speed.
• Pour into prepared pan.
• Bake for 35-40 minutes.
• In a small saucepan, heat all glaze ingredients until well combined.
• While still in pan, using a long tined fork, prick cake at half inch intervals; pour half of glaze over cake.
• Let stand 10 minutes; invert cake onto serving plate.
• Prick this half of cake at half inch intervals; then spoon remaining glaze over cake.
• Cool cake and serve with either ice cream or whipped cream.

Steps:

• Divide the dried cranberries and pecans in half.
• Place a 1/4 cup of dried cranberries and a.
• 1/4 cup of pecans in a small bowl and set aside.
• In a large mixing bowl,.
• combine butter, 1/4 cup of dried cranberries, orange zest and 1/4 cup of roasted pecans.
• Place the butter mixture on a 12x12 piece of wax paper.
• Place the top of the wax paper over the bottom and form into a log shape.
• Place the butter mixture in the freezer for 30 minutes to harden.
• Remove from freezer and remove wax paper.
• roll the butter in the remaining mixture of cranberries and pecans until.
• the outside of the log is fully coated.
• Refrigerate until needed.

Steps:

• 1. Preheat oven to 375. Grease a 9" by 5" metal loaf pan. From orange, grate 1 tsp of peel and squeeze 1/2 cup of juice.
• 2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• 3. In a small bowl, beat orange peel, juice, melted butter, and egg until blended.
• 4. With a wooden spoon, stir egg mixture into flour mixture just until blended (batter will be stiff). Stir in cranberries.
• 5. Pour batter into a greased and floured pan.
• 6. Bake until a toothpick inserted comes out clean, 50-55 minutes. Cool loaf in pan for 10 minutes; remove from pan and cool completely on a wire rack.
• 7. For honey butter, whip together butter, honey, and cinnamon until completely combine and fluffy.

Steps:

• Heat oven to 400°F.
• Generously grease and flour two 9x5 inch (1-pound) loaf pans.
• In a large bowl, stir together flour, baking powder, salt, and sugar.
• Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
• Gently stir in the whole cranberries and orange zest.
• Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
• Pour 1/4 cup orange juice over each loaf while still hot.
• Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
• Refrigerate overnight to blend flavors.