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Easy Vanilla Orange Candied Cranberries Recipe, perfect for snacking, edible gifts, dessert garnishes and cocktails!
Dessert, Side Dish, Snack
2teaspoonsorange extract or grand mariner
12ouncebag of fresh cranberriesabout 3 cups
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.
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.
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.
Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week.
Soft, thick, and puffy white chocolate chip cranberry cookies. The cornstarch is the secret!
3/4cup1.5 sticks to 170g unsalted butter, softened to room temperature
3/4cup150g packed dark brown sugar
1/4cup50g granulated sugar
1large eggat room temperature
2cups250g all-purpose flour
3/4cup135g white chocolate chips
3/4cup105g dried cranberries
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.
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.
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.
Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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.
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.
Orange Glazed Cranberry Scones are light, fluffy cranberry orange scones with apricots and an orange icing drizzle.
2cups240g unbleached all-purpose flour
1/4cup50g granulated sugar
2teaspoonsorange zest divided
5tablespoons70g chilledunsalted butter, sliced to 1/4-inch pieces
1 1/2cups135g cranberriespreferably fresh, but you can use frozen or dried as well
1/2cup65g chopped dried apricots
1cup230ml heavy whipping cream
3tablespoons43g melted butterdivided
1 1/2cups175g powdered sugar
Preheat oven to 425°F.
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.
Stir in cranberries and apricots, then add cream. With a rubber spatula or fork, stir until dough begins to form.
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.
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.
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