CRANBERRY ORANGE BAGELS RECIPES

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CRANBERRY NUT BREAD RECIPE - NYT COOKING



Cranberry Nut Bread Recipe - NYT Cooking image

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

Provided by Florence Fabricant

Total Time 1 hours 20 minutes

Yield 1 large loaf

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange rind
1 1/2 cups chopped fresh cranberries
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
  • Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
  • Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
  • Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
  • Cool on a rack, wrap in foil and hold overnight before slicing.

TRADITIONAL CRANBERRY SAUCE - WILLIAMS SONOMA



Traditional Cranberry Sauce - Williams Sonoma image

<p>When it comes to Thanksgiving classics like cranberry sauce, sometimes the simplest preparations are the best, like this version that uses just four ingredients. The sauce can be made up to three days ahead of time, so you can check this side dish off your to-do list well in advance.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 4

1 orange
1 1/2 lb. (750 g) fresh or frozen cranberries
1 cup (8 oz./250 g) sugar
1 cinnamon stick

Steps:

  • Using a vegetable peeler, remove the zest from the orange in wide strips, leaving the bitter white pith behind. Juice the orange.
  • In a saucepan over medium heat, stir together the cranberries, sugar, orange zest and juice, cinnamon stick and 3 Tbs. water. Cook, stirring occasionally, until the cranberries begin to pop and the sauce thickens, 20 to 25 minutes. Remove the orange zest and cinnamon stick and discard.
  • Transfer the cranberry sauce to a serving bowl and serve warm or at room temperature. Or let cool, then transfer to an airtight container and refrigerate for up to 3 days, then serve cold. Serves 6.
  • Williams-Sonoma Test Kitchen

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TRADITIONAL CRANBERRY SAUCE - WILLIAMS SONOMA
<p>When it comes to Thanksgiving classics like cranberry sauce, sometimes the simplest preparations are the best, like this version that uses just four ingredients. The sauce can be made up to three days ahead of time, so you can check this side dish off your to-do list well in advance.</p>
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