Banana Cranberry Bread
Cranberry Orange Muffins make the perfect addition to any fall breakfast. Get this family favorite recipe for Cranberry Orange Muffins.
Author: Robyn Stone | Add a Pinch
Serves: 12 muffins
• 2 cups all-purpose flour (+ 2 teaspoons for coating fresh cranberries, if used)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 cups fresh cranberries
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• zest of 1 orange
• ½ cup milk
• Orange Glaze:
• 2 tablespoons orange juice
• 1 cup confectioner’s sugar
1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
3. Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries (fresh or dried) and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
6. Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined.
7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and drizzle with orange glaze. Place onto a plate to finish cooling or serve slightly warm.
1 Jar Cranberry Jelly
Zest of an orange
½ Cup freshly squeezed Orange Juice
½ cup frozen cranberries
½ cup fresh pitted cherries
½ teaspoon ground coriander
Its so easy
Using a small pot heat the cranberry Jelly and orange
juice , over a low heat stirring continually
Add fruit and sir gently
Serve with Turkey Sauce can be served hot or cold
2 1/2 pounds cut up chicken pieces
salt and pepper to taste
1 (8 ounce) can jellied cranberry sauce
1/4 cup corn syrup
2 tablespoons melted butter
1/2 teaspoon dried rosemary, crushedDirections1. Heat grill to medium. Rinse chicken and pat dry. Season with salt and pepper to taste.
2. To Make Sauce: In a medium bowl combine the cranberry sauce, corn syrup, lemon juice, butter/margarine and rosemary. Mix well. Set aside.
3. Grill chicken pieces, bone side up, on uncovered grill over medium hot coals for 20 minutes. Turn chicken and grill for another 20 to 30 minutes or until tender and juices run clear, brushing often with the sauce during the last 15 minutes of cooking.
Cranberry & Pistachio stuffing
1 onion, finely diced
100g streaky bacon, finely diced
2 slices whole grain bread, blitz into breadcrumbs
200g pork sausage meat
1 apple peeled and grated
200g fresh cranberries or I bottle of Cranberry Relish
4 fresh sage leaves, finely sliced
½ tsp mixed spice
Salt & cracked pepper
Heat oven to 200°C
Sauté the onion in the butter and then place aside, cook the bacon in the same pan and then add the breadcrumbs and stir so that they soak up the excess butter.
Let the mixture cool and put into a mixing bowl. Add the sausage meat, grated apple, cranberries, pistachios, sage and mixed spice. Season and mix well.
Cut two sheets of greaseproof paper and oil well. Halve the mixture and place onto the sheets of paper and roll into cylinder shape. When shaped, place the rolls on a sheet of tin foil, roll and tie off the ends.
Place in the fridge for about 2 hours, cook in the oven, still in the tin foil for 40 minutes.
1 Christmas Turkey
1 bottle ofCranberry Relish
Preheat the oven to 220°C. Take out the giblets and clean the cavity. Truss turkey, then lightly smear with olive oil and season. Calculate the total cooking time for your size turkey based on the instructions below).
Enclose the turkey with tin foil to form a loose pocket, place the turkey in oven and cook for 40 minutes, then turn the oven down to 170°C.
Every thirty minutes during the cooking time try and give the turkey a good basting.
Forty minutes before the end of your cooking time, take off the tin foil, combine the cranberry relish with some of the cooking juices and baste the bird every ten minutes with the mixture.
When the turkey is cooked, take it out of the oven, replace the tin foil cover and rest it in a warm place.
Allow about 40 minutes roasting time per kg of weight. A 5kg turkey will take a little over three hours to cook properly. When you remove the turkey from the oven check that the juices run clear when a skewer is poked into the thickest part of the turkey. If you have a meat thermometer test both the thigh (82°C) and the breast (78°C).
Cranberry Glazed Ham
Use 1½ bottles of Cranberry Jelly
Mix in2Tbls of wholegrain mustard.
Have a packet of Cloves ready.
Preheat the oven to 160°C
Prepare the Ham
Firstly, carefully remove the skin. Cut into the skin around the knuckle. Ease the skin away from the fat. Don’t remove the fat as it is needed to keep the ham moist and soak up all the glaze & juices. Trim the outside of the ham if there are any rough or uneven areas to give it a neat shape.
Score 3mm deep in a diagonal fashion across the ham. This forms channels that allow the glaze to dribble in and create the flavour.
Mix the glaze ingredients to a paste in a bowl. Spoon the glaze over the ham and work into the channels well with the back of a spoon.
If you like the look and taste of a traditional ham, whole cloves can be stuck into the fat neatly in the centre of each diagonal, or each alternate diagonal.
To cook your ham
Place two sheets of tin foil onto your roasting tray then put the ham on top. Cook the ham for 20 minutes per kilogram. Glaze the ham 4 or 5 times during the cooking process and especially in the last ten minutes.
Remember: all you are doing is re heating it, glazing it and making it delicious – good things take time but it may be carved straight away.
Recipe to Cranberries Westland/Kawhaka Lodge
Depending on the tartness of the berries
you may need to adjust the amount of sugar.
1 lb. 2 ounces (500 g) frozen or fresh cranberries
A scant cup (7 oz/200g) of caster (superfine) sugar
(hs note: I just gave my regular granulated sugar a whirl in the food processor
for 15-20 seconds)
Finely grated rind and juice of 1 lemon
1 small apple, peeled and cored
Rinse the berries, if necessary, then
drain well and put them in a non-metallic bowl with the sugar and lemon juice.
Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a
jam-making pan or other heavy based saucepan with the grated lemon rind. Strain
in all the juice from the berries (hs note: I didn’t end up with a ton of
juice, but scraped all the thick, sugary juice in) and add two wooden spoonfuls
of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup
(125 ml) water and simmer for 20-30 minutes, or until the apple is very soft
and the whole lot has thickened (hs note: I ended up ~10 minutes). Add the rest
of the berries and heat through for 5-8 minutes. Pour into sterilized jars.
Seal tightly and turn upside down. Cover with a cloth and leave to cool
completely before turning upright and storing in a cool place