CRANBERRY ORANGE TEA RECIPES

Name: Cranberry-Orange Vodka Slush
Prep time: 15 min
Total time: 15 min
Yield: 24 servings.
Ingredients: 9 cups water; 2 cups sugar; 1 can (12 ounces) frozen cranberry juice concentrate, partially thawed; 1 can (12 ounces) frozen orange juice concentrate, partially thawed; 3/4 cup thawed lemonade concentrate; 2 cups vodka; 8 cups lemon-lime soda, chilled

CRANBERRY-ORANGE VODKA SLUSH RECIPE: HOW TO MAKE IT

Cranberry-Orange Vodka Slush Recipe: How to Make It image

Years ago, my mother made a rosy and refreshing party drink I’ve never forgotten. The sparkle comes from fruit juices, vodka and lemon lime soda. —Melinda Strable, Ankeny, Iowa

Provided by Taste of Home

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 24 servings.

Number Of Ingredients 7

Ingredients

9 cups water
2 cups sugar
1 can (12 ounces) frozen cranberry juice concentrate, partially thawed
1 can (12 ounces) frozen orange juice concentrate, partially thawed
3/4 cup thawed lemonade concentrate
2 cups vodka
8 cups lemon-lime soda, chilled

Steps:

In a 5-qt. bowl, mix water and sugar until sugar is dissolved. Stir in juice concentrates and vodka until blended. Transfer to freezer containers, allowing headspace for expansion; freeze overnight., To serve, place 2/3 cup slush in each glass. Add 1/3 cup soda.

Nutrition Facts : Calories 210 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 10mg sodium, CarbohydrateContent 43g carbohydrate (39g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

ORANGE CURD RECIPE | INA GARTEN | FOOD NETWORK

Orange Curd Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 7

Ingredients

4 oranges, at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/2 cup freshly squeezed orange juice
1/8 teaspoon kosher salt
16 long stem strawberries, for dipping

Steps:

Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

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CRANBERRY-ORANGE VODKA SLUSH RECIPE: HOW TO MAKE IT

Years ago, my mother made a rosy and refreshing party drink I’ve never forgotten. The sparkle comes from fruit juices, vodka and lemon lime soda. —Melinda Strable, Ankeny, Iowa
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Reviews 5
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In a 5-qt. bowl, mix water and sugar until sugar is dissolved. Stir in juice concentrates and vodka until blended. Transfer to freezer containers, allowing headspace for expansion; freeze overnight., To serve, place 2/3 cup slush in each glass. Add 1/3 cup soda.

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