Advertisements

5 Crazy Cranberry Dessert Recipes

 

Hello All! Thanks For Coming Back To My Blog For Another Post! I Can’t Believe Its Almost A Week From Thanksgiving! This Friday Is A Really Special Post! I Will Be Announcing HUGE News! Be Sure To Read Friday’s Big Post! Also Please Scroll To The Bottom Of The Page For An Announcement! ! Well Enough Of Me Talking! (Lol)

Enjoy The Post!

EXPS_CMBZ17_27842_C11_30_6b-1-696x696              Pear Raspberry Crisp

Recipe Credit- Taste Of Home

Picture Credit-  Link

Pear Raspberry Crisp


Course Dessert, Side Dish
Keyword Thanksgiving
Author Taste Of Home

Ingredients

Ingredients

  • 2 cups sliced peeled fresh pears
  • 2 cups fresh or frozen raspberries
  • 3/4 cup packed brown sugar divided
  • 1 teaspoon ground cinnamon divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons cold butter
  • 1 cup cranberry almond whole grain cereal lightly crushed
  • Vanilla ice cream optional

Instructions

Directions

  1. In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate.
  2. In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit.
  3. Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes. Serve with ice cream if desired.

Recipe Notes

If using frozen raspberries, use without thawing to avoid discoloring the batter.

                Vanilla Orange Candied Cranberries

Thanksgiving is just around the corner and Christmas is only six weeks away… Time to make sparkling Vanilla Orange Candied Cranberries!

Recipe Credit- aspicyperspective.com

I Found This Recipe On- Country Living

Picture Credit- Picture Link

Vanilla Orange Sugared Cranberries

Easy Vanilla Orange Candied Cranberries Recipe, perfect for snacking, edible gifts, dessert garnishes and cocktails!
Course Dessert, Side Dish, Snack
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings
Calories 255 kcal
Author Sommer Collier

Ingredients

Ingredients

  • 3 ¾ cups sugar divided
  • 1 ¾ cups water
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract or grand mariner
  • 12 ounce bag of fresh cranberries about 3 cups

Instructions

Instructions

  1. Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved, but not boiling.
  2. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries, and adhere to the berries over time. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
  3. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry, about an hour.
  4. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week.

             Pumpkin Spice Cranberry Muffins

Recipe Credit- www.aberdeenskitchen.com

I Found This On-  Country Living

Picture Credit- Picture Link

Pumpkin Spice Cranberry Muffins

Course Breakfast
Keyword Thanksgiving
Prep Time 5 minutes
Cook Time 20 minutes
Cool For 5 minutes
Total Time 25 minutes
Servings 12 Muffins
Author www.aberdeenskitchen.com

Ingredients

INGREDIENTS

  • FOR THE MUFFINS
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoons sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup fresh cranberries
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 15 oz can pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

FOR THE STREUSEL

  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon butter

Instructions

Instructions

  1. Preheat oven to 375˚F. Grease or line a standard 12 cup muffin tin with baking cups.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until combined.
  3. In a medium mixing bowl, whisk together eggs, brown sugar, white sugar, oil, vanilla extract, pumpkin puree, and vegetable oil until thoroughly combined.
  4. Stir the wet ingredients into the dry ingredients and mix until just combined.
  5. Dust the cranberries with a little flour (helps to prevent them from sinking) and gently fold into the batter.
  6. Divide the batter evenly between each muffin cup (about 2-3 heaping large spoonfuls). You may have some leftover or you can add the extra batter to the cups for jumbo muffins.
  7. In a small bowl, whisk together all ingredients for the streusel. Sprinkle as much as desired on top of muffins.
  8. Bake on a center rack for 20-25 minutes, until tops are golden and bounce back when touched.
  9. Let cool in pan for 5 minutes and then transfer the muffins to a wire rack.

        Soft-Baked White Chocolate Cranberry Cookies

               Soft, thick, and puffy white chocolate chip cranberry cookies. The cornstarch is the secret!

Soft-Baked White Chocolate Cranberry Cookies

Soft, thick, and puffy white chocolate chip cranberry cookies. The cornstarch is the secret!
Course Dessert
Keyword Thanksgiving
Author sallysbakingaddiction.com

Ingredients

Ingredients:

  • 3/4 cup 1.5 sticks to 170g unsalted butter, softened to room temperature
  • 3/4 cup 150g packed dark brown sugar
  • 1/4 cup 50g granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups 250g all-purpose flour
  • 2 teaspoons cornstarch aka cornflour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 135g white chocolate chips
  • 3/4 cup 105g dried cranberries

Instructions

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  4. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Recipe Notes

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.

Recipe Credit- sallysbakingaddiction.com

I Found This Recipe On- Country Living

Picture Credit- Picture Link

             Orange Glazed Cranberry Scones

Orange Glazed Cranberry Scones are light, fluffy cranberry orange scones with apricots and an orange icing drizzle.

Recipe Credit-  www.momlovesbaking.com

I Found This Recipe On- Country Living

Picture Credit- Picture Link

Orange Glazed Cranberry Scones

Orange Glazed Cranberry Scones are light, fluffy cranberry orange scones with apricots and an orange icing drizzle.
Course Breakfast, Dessert
Author www.momlovesbaking.com

Ingredients

Ingredients

  • 2 cups 240g unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup 50g granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons orange zest divided
  • 5 tablespoons 70g chilled unsalted butter, sliced to 1/4-inch pieces
  • 1 1/2 cups 135g cranberries preferably fresh, but you can use frozen or dried as well
  • 1/2 cup 65g chopped dried apricots
  • 1 cup 230ml heavy whipping cream
  • 3 tablespoons 43g melted butter divided
  • 1 1/2 cups 175g powdered sugar
  • 2-3 tablespoons orange juice

Instructions

Instructions

  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and 1 1/2 teaspoons of the orange zest. Using two knives or a pastry blender, quickly cut in the cold butter until mixture resembles a coarse meal.
  3. Stir in cranberries and apricots, then add cream. With a rubber spatula or fork, stir until dough begins to form.
  4. Divide dough in half. On a floured surface, shape each half into a 7" disc. The dough will be sticky. You can sprinkle it with a little extra flour, if needed. Using a floured knife or bench scraper, cut into 8 wedges. Transfer to large cookie sheet lined with parchment paper or silicone mat. Brush with 1 1/2 tablespoons of the melted butter. Bake 13-16 minutes or until the edges are light golden brown. Cool for 10 minutes, then transfer to wire rack.
  5. Meanwhile, prepare the orange glaze. Place powdered sugar, remaining 1/2 teaspoon orange zest , 1 1/2 tablespoons melted butter and 2 tablespoons orange juice in a medium bowl. Stir until smooth. Add more juice, if needed. Pour glaze into 1 quart resealable food storage bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over scones. Store in airtight container. They will keep for several days or freeze for longer life.

Thank You For Reading Today’s Blog Post! Please Like This Post If You Enjoyed! Also Please Vote Above!!! Thank You SO Much! Thanks For Reading!

giphy

Advertisements

5 Comments on “5 Crazy Cranberry Dessert Recipes

  1. Pingback: 5 Terrific Turkey Recipes

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: