CRANBERRY COFFEE RECIPES

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CRANBERRY GIN FIZZ RECIPE | BBC GOOD FOOD



Cranberry gin fizz recipe | BBC Good Food image

Treat guests to a festive cranberry gin fizz at your next Christmas party. You can easily make it a mocktail by replacing the gin with a non-alcoholic option

Provided by Sophie Godwin – Cookery writer

Categories     Drink

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 6

150g caster sugar
300g fresh or frozen cranberries
200-400ml gin of your choice (depending on whether you prefer a single or double measure)
1.5 litres soda water
1 orange, cut into slices
handful of ice cubes

Steps:

  • Tip the sugar and 150ml water into a saucepan set over a low heat and heat until all the sugar has dissolved. Turn up the heat to medium-low and add the cranberries. Cook, stirring occasionally for 15 mins or until the cranberries have started to break down. Leave to cool, then blitz to a smooth purée using a hand blender, if you like (you can also leave it as is). Will keep in a sterilised sealed jar in the fridge for up to a week.
  • To serve, spoon 1 tbsp of the cranberry purée into each glass, stir in a single or double measure of the gin and top up with the soda water. Garnish each glass with an orange slice and add a few ice cubes. Alternatively, mix everything together in a jug and serve.

Nutrition Facts : Calories 108 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 1 grams fiber, ProteinContent 0.1 grams protein, SodiumContent 0.1 milligram of sodium

WINNING CRANBERRY MUFFINS RECIPE: HOW TO MAKE IT



Winning Cranberry Muffins Recipe: How to Make It image

Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! —Dorothy Bateman, Carver, Massachusetts

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 standard or 6 jumbo muffins.

Number Of Ingredients 10

1 cup fresh cranberries, quartered
8 tablespoons sugar, divided
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup whole milk
1/3 cup vegetable oil
1 teaspoon grated lemon zest, optional
Cinnamon sugar

Steps:

  • Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.

Nutrition Facts : Calories 171 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 24g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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CRANBERRY MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. —Ronni Dufour, Lebanon, Connecticut
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Calories 231 calories per serving
  • In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
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