CRANBERRY-ORANGE TEA RING
This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 20
Steps:
- Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
- Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
- Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
- Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
- Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
- Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g
CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY
It's a wreath you can eat! The creamy brie and sweet cranberry sauce complements the flaky crust so perfectly, this easy appetizer will be gone in minutes. We can't think of a better way to "ring" in the holiday season.
Provided by Betsy Carter
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
- Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
- Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
- Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
- Enjoy!
Nutrition Facts : Calories 104 calories, Carbohydrate 14 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
CRANBERRY MOLD
Provided by Food Network Kitchen
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
- Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.
CRANBERRY RASPBERRY GELATIN RING
This recipe is a Raspberry gelatin, combined with crushed pineapple and homemade whole cranberry sauce, is chilled in a ring mold and served with a cream cheese and sour cream dressing.
Provided by Pat Duran
Categories Gelatin Salads
Time 5m
Number Of Ingredients 9
Steps:
- 1. In a large bowl prepare the Jell-O according to package directions. Add the crushed pineapple, and cranberries,stirring with a fork to break up the sauce. Chill until partially set about 40 minutes; pour into a ring mold. --- In a medium bowl combine cream cheese, sugar and sour cream. When the Jell-O has set completely, unmold it onto a serving plate. Place dressing in a bowl in the center of the ring. Sprinkle dressing with walnuts for presentation.
CRANBERRY ICE RING FOR PUNCH
To keep your favorite punch recipe cold at Christmastime-use this cranberry ice ring in place of ice cubes. Such a pretty presentation!
Provided by Meredith .F
Categories Punch Beverage
Time 6h5m
Yield 1 ring
Number Of Ingredients 2
Steps:
- Fill a 4 cup metal ring mold with 3/4 inch water; freeze until solid.
- Place enough fresh cranberries on the ice to fill the mold. Fill completely with water and freeze until solid, at least 6 hours or up to 1 week.
- To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water.
- Immediately float the ring in the punch.
Nutrition Facts : Calories 43.7, Fat 0.1, Sodium 11.4, Carbohydrate 11.6, Fiber 4.4, Sugar 3.8, Protein 0.4
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CRANBERRY TURKEY CRESCENT RING RECIPE - PILLSBURY.COM
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4.5/5 (31)Total Time 45 minsCategory EntreeCalories 380 per serving
- Heat oven to 375°F. In medium bowl, mix turkey, spinach, cheese and 1/2 cup cranberry sauce.
- Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
- Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
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