Cranberry-Orange Muffins
Cranberry-Orange Muffins are a delightful combination of tart cranberries and vibrant orange zest, making them a perfect treat for breakfast or as a snack. They are moist, flavorful, and easy to bake, offering a great way to start your day or to enjoy throughout the afternoon. Whether shared with friends or savored alone, these muffins are sure to brighten up your table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3/4 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Orange zest | 1 tablespoon |
| Fresh cranberries | 1 cup (chopped) |
| Eggs | 2 |
| Milk | 1/2 cup |
| Vegetable oil | 1/3 cup |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract, mixing well.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
- Fold in the orange zest and chopped cranberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!
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Cranberry-Orange Bread
Cranberry-Orange Bread is a moist and flavorful loaf that combines the tartness of fresh cranberries with the zesty brightness of orange. Perfect for breakfast, snacking, or even as a delightful dessert, this bread is quick to prepare and sure to impress anyone who takes a bite. With its inviting aroma and colorful presentation, it’s an excellent addition to your holiday baking or any time you’re craving a sweet treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Orange zest | 1 tablespoon |
| Fresh cranberries | 1 cup |
| Eggs | 2 |
| Milk | 1/2 cup |
| Vegetable oil | 1/3 cup |
| Vanilla extract | 1 teaspoon |
| Orange juice | 1/4 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, milk, vegetable oil, vanilla extract, and orange juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the orange zest and fresh cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy!
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Cranberry-Orange Scones
Cranberry-Orange Scones are a delightful treat that combines the tartness of cranberries with the bright flavors of orange, making them a perfect choice for breakfast or an afternoon tea. These scones are light, flaky, and infused with a sweet orange glaze, providing a wonderful balance of flavors that will brighten up any meal or snack time.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/4 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter | 1/2 cup (cold) |
| Fresh cranberries | 1 cup |
| Orange zest | 1 tablespoon |
| Milk | 1/2 cup |
| Egg | 1 |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | 1 cup (for glaze) |
| Orange juice | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add cranberries and orange zest, and mix to combine.
- In a separate bowl, whisk together milk, egg, and vanilla extract; then pour into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead a few times. Pat into a circle about 1 inch thick.
- Cut into wedges and place on prepared baking sheet. Bake for 15-20 minutes until golden.
- For the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over cooled scones. Enjoy!
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Cranberry-Orange Cheesecake Bars
Cranberry-Orange Cheesecake Bars are a deliciously creamy dessert that combines the smooth richness of cheesecake with the tartness of fresh cranberries and the bright flavor of oranges. These bars have a buttery graham cracker crust, making them a delightful treat for any occasion, perfect for holiday gatherings or as a sweet ending to a meal.
| Ingredients | Quantity |
|---|---|
| Cream cheese | 16 oz (2 packages) |
| Granulated sugar | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Fresh cranberries | 1 cup |
| Orange zest | 1 tablespoon |
| Orange juice | 2 tablespoons |
| All-purpose flour | 1/4 cup |
| Unsalted butter | 1/2 cup (melted) |
| Graham cracker crumbs | 1 1/2 cups |
| Powdered sugar | For dusting (optional) |
Cooking Steps:
- Preheat your oven to 325°F (163°C) and line an 8-inch square baking dish with parchment paper.
- In a mixing bowl, combine graham cracker crumbs and melted butter to form the crust mixture. Press it into the bottom of the prepared baking dish and bake for 10 minutes.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs, vanilla extract, orange zest, and orange juice, mixing until well combined.
- Gently fold in the fresh cranberries.
- Pour the cheesecake mixture over the pre-baked crust and spread evenly. Bake for 25-30 minutes until the center is set and slightly jiggles.
- Allow to cool completely at room temperature, then refrigerate for at least 4 hours before slicing into bars. Dust with powdered sugar if desired. Enjoy!
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Cranberry-Orange Tarts
Cranberry-Orange Tarts are delightful bite-sized desserts featuring a buttery crust filled with a zesty and invigorating cranberry-orange mixture. These tarts are perfect for holiday gatherings or as a sweet treat to impress your guests with their vibrant flavors and stunning presentation.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Unsalted butter | 1/2 cup (chilled) |
| Granulated sugar | 1/4 cup |
| Salt | 1/4 teaspoon |
| Egg yolk | 1 large |
| Ice water | 2-3 tablespoons |
| Fresh cranberries | 1 cup |
| Granulated sugar (for filling) | 1/2 cup |
| Orange zest | 1 tablespoon |
| Orange juice | 2 tablespoons |
| Cornstarch | 1 tablespoon |
| Egg (for egg wash) | 1 |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a muffin tin or tartlet pans.
- In a large mixing bowl, combine flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until a dough forms.
- Roll out the dough and cut it into circles to fit your tart pans. Press the dough into the pans and chill for 15 minutes.
- In another bowl, mix cranberries, sugar, orange zest, orange juice, and cornstarch until well combined.
- Spoon the cranberry mixture into the chilled tart crusts and bake for 20-25 minutes, or until the filling is bubbly and the crust is golden.
- Remove from the oven and allow to cool before serving. Brush the top with beaten egg for a shiny finish, if desired. Enjoy!
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Cranberry-Orange Oatmeal Cookies
Cranberry-Orange Oatmeal Cookies are a delicious and wholesome treat that perfectly combines the tartness of cranberries with the fresh zest of oranges. These chewy cookies are not only satisfying but also make for a great snack or dessert, especially during the fall and winter months when cranberries are in season.
| Ingredients | Quantity |
|---|---|
| Old-fashioned rolled oats | 1 cup |
| All-purpose flour | 1 cup |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter | 1/2 cup (softened) |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Dried cranberries | 1 cup |
| Orange zest | 1 tablespoon |
| Chopped nuts (optional) | 1/2 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
- In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Fold in the dried cranberries, orange zest, and nuts if using.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your cookies!
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Cranberry-Orange Pound Cake
Cranberry-Orange Pound Cake is a moist and flavorful dessert that beautifully balances the tartness of cranberries with the bright citrus flavor of oranges. This cake is perfect for any occasion, whether it’s served at a family gathering or enjoyed with a cup of tea. The dense texture makes it rich and satisfying, while the fruity elements add a revitalizing twist.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 1/2 cups |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
| Orange zest | 2 tablespoons |
| Fresh cranberries | 1 cup (chopped) |
| Orange juice | 1/4 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, combine flour, baking powder, and salt; set aside.
- In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and orange zest.
- Gradually add the flour mixture and orange juice alternately to the wet ingredients, mixing just until combined. Fold in the chopped cranberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your pound cake!
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Cranberry-Orange Galette
Cranberry-Orange Galette is a rustic, open-faced pastry that combines the tartness of fresh cranberries with the bright, zesty flavor of oranges. This free-form tart offers a deliciously flaky crust and a juicy filling, making it a perfect dessert for fall or winter gatherings. Its simplicity and charm make it a delightful centerpiece for any table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Granulated sugar | 1/4 cup |
| Salt | 1/2 teaspoon |
| Unsalted butter | 1/2 cup (cold, cubed) |
| Ice water | 3-4 tablespoons |
| Fresh cranberries | 2 cups |
| Orange zest | 1 tablespoon |
| Orange juice | 2 tablespoons |
| Additional sugar | 1 tablespoon (for topping) |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until a dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- On a floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer to the prepared baking sheet.
- In a bowl, combine cranberries, orange zest, and orange juice. Spread the cranberry mixture over the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary.
- Sprinkle additional sugar over the galette and bake for 30-35 minutes, or until the crust is golden brown. Allow to cool slightly before slicing. Enjoy your Cranberry-Orange Galette!
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Cranberry-Orange Pancakes
Cranberry-Orange Pancakes are a delightful breakfast option that combines the tartness of fresh cranberries with the bright, citrusy flavor of orange. These fluffy pancakes are perfect for cozy mornings and make an excellent way to brighten up your brunch table. Whether served with maple syrup or a sprinkle of powdered sugar, they bring a festive touch to any meal.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Granulated sugar | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Milk | 1 cup |
| Egg | 1 |
| Unsalted butter | 2 tablespoons (melted, plus more for the pan) |
| Fresh cranberries | 1 cup (chopped) |
| Orange zest | 1 tablespoon |
| Orange juice | 2 tablespoons |
Cooking Steps:
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, melted butter, orange zest, and orange juice. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
- Heat a skillet or griddle over medium heat and lightly grease with butter.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup or your favorite toppings. Enjoy your Cranberry-Orange Pancakes!
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Cranberry-Orange Bundt Cake
Cranberry-Orange Bundt Cake is a moist and flavorful dessert that perfectly highlights the seasonal ingredients of fresh cranberries and zesty orange. This cake is a beautiful centerpiece for holiday gatherings, offering a delightful balance of sweetness and tartness. Its vibrant colors and inviting aroma will surely impress family and friends during any special occasion.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 1/2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter | 1/2 cup (softened) |
| Eggs | 3 large |
| Milk | 1 cup |
| Orange zest | 1 tablespoon |
| Orange juice | 1/2 cup |
| Fresh cranberries | 1 1/2 cups (whole) |
| Powdered sugar | For dusting (optional) |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with cooking spray or butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and then add the eggs, milk, orange zest, and orange juice, mixing well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the fresh cranberries.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar before serving. Enjoy your Cranberry-Orange Bundt Cake!
Cranberry-Orange Granola
Cranberry-Orange Granola is a deliciously crunchy and nutritious breakfast or snack option that combines the tartness of cranberries with the bright, citrusy flavor of orange. This homemade granola is perfect for topping yogurt, enjoying with milk, or simply eating by the handful. Packed with wholesome oats, nuts, and seeds, it offers a delightful way to start your day or satisfy your midday cravings.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 3 cups |
| Nuts (e.g., almonds, walnuts) | 1 cup (chopped) |
| Seeds (e.g., pumpkin, sunflower) | 1/2 cup |
| Dried cranberries | 1 cup |
| Orange zest | 1 tablespoon |
| Orange juice | 1/4 cup |
| Honey or maple syrup | 1/3 cup |
| Coconut oil | 1/4 cup (melted) |
| Cinnamon | 1 teaspoon |
| Salt | 1/4 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, cinnamon, and salt.
- In a separate bowl, mix together the melted coconut oil, honey (or maple syrup), orange juice, and orange zest.
- Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
- Spread the mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring halfway through, until golden brown.
- Remove from the oven and allow to cool completely before mixing in the dried cranberries. Store in an airtight container. Enjoy your Cranberry-Orange Granola!
