Better Belly Burst! Orange and Cranberry Drizzle Cake


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To Make the Cranberry Glaze: In a small saucepan, set over medium-low heat, add the cranberries, along with the water, sugar, vanilla and salt. Cook until softened, about 5 minutes. Add a small sieve over a small bowl and pour the cranberry mixture into the sieve, pressing it until all the juice is released.


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Add Chambord through nutmeg and blend again. Run mixture through fine mesh sieve to remove any solids. Return mixture to sauce pan and medium-high heat. Add cranberry juice and reduce by half. When tri-tip is done roasting, heat grill to high heat. Baste with cranberry glaze and char on each side for 2-3 minutes.


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Stir until incorporated and bring to a boil. Reduce heat and simmer for 10 minutes or until cranberries break down and sauce thickens. If smaller cranberry pieces are desired, gently break cranberries apart with a wooden spoon during the cooking period. Remove from heat and let cool slightly. Makes: 1 cup of sauce.


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Moist & delicious Cranberry Orange Bread with Orange glaze and a wonderful festive decoration is the ultimate holiday favorite! With aromatic orange zest and tart cranberries that can be the.


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directions. Combine all ingredients in a sauce pan. Heat slowly, until smooth, beating with a wire whisk or rotary beater. Spoon over ham at last 1/2 hour of baking. Garnish with whole cranberries.


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Instructions. Place the meatballs in a large, microwave safe baking dish. Add 1/4 cup water to the dish and cover with a paper towel. Microwave on high power for 10 minutes. Meanwhile, in a large sauce pan or skillet, combine the cranberry sauce, chili sauce, brown sugar, lemon juice and Worcestershire sauce. Bring to simmer.


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Add the orange marmalade, brown sugar, Worcestershire sauce, mustard, apple cider vinegar, garlic, onion, pepper, salt and cinnamon. Whisk the mixture together and cook over medium heat. Stir occasionally and bring the mixture to a low boil. Lower to simmer and cook 5 minutes.


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In a 3-quart saucepan, add the cranberries, orange juice, maple syrup and brown sugar. Bring to a simmer over medium heat, stirring occasionally until the cranberries soften and burst open. Remove off of the heat and stir in the dijon, vinegar, ground clove and cayenne. Using a immersion blender, puree until smooth.


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Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup. Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight. Line a rimmed baking sheet with parchment paper.


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Step 2. Using a large fork or a potato masher, coarsely mash the fruit. Strain the mixture through a fine-mesh sieve placed over a medium bowl, pressing to release as much of the juice as possible.


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Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring.


Cranberry Cookies with White Chocolate Drizzle CPA Certified Pastry

Directions. Step 1. Combine sugar and cornstarch in a medium saucepan; stir in cranberries and water. Bring to a boil over medium-high heat, and cook 5 minutes or until cranberries pop. Cool. Advertisement. Learn how to make Cranberry Glaze. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.


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Directions. Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.


Better Belly Burst! Orange and Cranberry Drizzle Cake

Scrape the batter into the prepared pan. Bake for 57-65 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for 15 minutes. 3. Meanwhile, in a small bowl, combine the orange juice and 1/3 cup granulated sugar. Whisk to dissolve most of the sugar.


Michelle's Tasty Creations Cranberry Orange Drizzle Bread

Set aside. In a small bowl, combine the salt, pepper, nutmeg, cloves and cinnamon. Rub the spice mixture onto evenly all over the tenderloin roast. Heat a large cast iron skillet over medium-high heat. Add the vegetable oil and then sear the beef tenderloin on all sides until uniformly brown. Approximately 6-7 minutes.


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In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).