Citrus Fig Cranberry Sauce

Citrus Fig Cranberry Sauce

What's turkey without cranberry sauce? It would be like not serving gravy with the meal. There's no need to serve it out of a can though because homemade cranberry sauce is one of the easiest things to prepare with your roast turkey dinner. This recipe adds some sweet figs and balancing citrus and spice flavors to the sauce for special occasions like the Holidays. These traditional festive flavors give very complimentary yet not overwhelming notes to the sauce.

Give it a try with roast chicken and pork as well. If you make a large batch and properly bottle it in mason jars, you can enjoy it for months to come and it makes a nice homemade gift too.

Citrus Fig Cranberry Sauce

Recipe by Barry C. Parsons

A delicious, lightly spiced accompaniment to roast turkey, chicken or even pork.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 cups sauce

Ingredients

• 3 cups fresh or frozen cranberries
• 1 cup chopped dried figs
• juice of one orange
• juice of one lemon
• 1/2 tsp finely minced orange zest
• 1/2 tsp finely minced lemon juice
• 1 cup water
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/4 tsp cinnamon
• 1 star anise (optional)

Cooking Directions

1. Simmer all of the ingredients together slowly for 30-40 minutes or until the cranberries are fully cooked and the mixture reduces and thickens to a jam-like consistency. Stir the sauce often as it simmers.
2. Remove the star anise if you used one and store in mason jars or in plastic containers in the fridge until served.

Citrus Fig Cranberry Sauce

What's turkey without cranberry sauce? It would be like not serving gravy with the meal. There's no need to serve it out of a can though because homemade cranberry sauce is one of the easiest things to prepare with your roast turkey dinner. This recipe adds some sweet figs and balancing citrus and spice flavors to the sauce for special occasions like the Holidays. These traditional festive flavors give very complimentary yet not overwhelming notes to the sauce.

Give it a try with roast chicken and pork as well. If you make a large batch and properly bottle it in mason jars, you can enjoy it for months to come and it makes a nice homemade gift too.

Citrus Fig Cranberry Sauce

Recipe by Barry C. Parsons

A delicious, lightly spiced accompaniment to roast turkey, chicken or even pork.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 cups sauce

Ingredients

• 3 cups fresh or frozen cranberries
• 1 cup chopped dried figs
• juice of one orange
• juice of one lemon
• 1/2 tsp finely minced orange zest
• 1/2 tsp finely minced lemon juice
• 1 cup water
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/4 tsp cinnamon
• 1 star anise (optional)

Cooking Directions

1. Simmer all of the ingredients together slowly for 30-40 minutes or until the cranberries are fully cooked and the mixture reduces and thickens to a jam-like consistency. Stir the sauce often as it simmers.
2. Remove the star anise if you used one and store in mason jars or in plastic containers in the fridge until served.

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Cranberry White Chocolate Magic Bars

Cranberry White Chocolate Magic Bars

Magic bars are one of the most popular Holiday baking recipes out there. I remember making them even as a very young child. Its popularity owes much to its ease of preparation which essentially just layers the ingredients before baking.This is a baking recipe even for those who do not bake.

I've seen many variations of this recipe over the years using different nuts and dried fruits too but I really like the contrast of the tart cranberries with the sweet white chocolate...and it looks a bit more festive too.

Cranberry White Chocolate Magic Bars

Recipe by Barry C. Parsons

Cranberry White Chocolate Magic Bars - a differently delicious take on one of the easiest and quickest bar cookies ever invented. The tart pop of the cranberries works well with the sweet white chocolate and the crunch of the toasty almonds. A perfect Holiday baking recipe.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 24 cookie bars

Ingredients

• 2 cups graham cracker crumbs
• 3 tbsp white sugar
• 1/2 cup melted butter
• 1 1/4 cups white chocolate chips
• 1 1/2 cups fresh cranberries
• 1 3/4 cups (14 oz can) sweetened condensed milk
• 2 cups roughly chopped almonds

Directions

1. First choose the size of pan you prefer. The bars in the photo are baked in a 9x9 pan because I like them thicker but if you prefer these can be baked in a 9x13 pan for thinner bars. Lightly grease the pan and line it with parchment paper.
2. Mix together the graham crumbs, sugar and butter and press firmly into the bottom of the prepared pan.
3. Sprinkle the white chocolate chips evenly over the base.
4. Sprinkle the cranberries evenly over the chocolate chips.
5. Pour the sweetened condensed milk over the cranberries and white chocolate.
6. Finally sprinkle on the nuts and press down lightly.
7. The 9x9 pan will bake for 45-50 minutes and the 9x13 pan for 30-35 minutes at 350 degrees F.
8. Cool completely in the pan before cutting in bars or squares.
9. These freeze exceptionally well when stored in airtight containers.

Cranberry White Chocolate Magic Bars

Magic bars are one of the most popular Holiday baking recipes out there. I remember making them even as a very young child. Its popularity owes much to its ease of preparation which essentially just layers the ingredients before baking.This is a baking recipe even for those who do not bake.

I've seen many variations of this recipe over the years using different nuts and dried fruits too but I really like the contrast of the tart cranberries with the sweet white chocolate...and it looks a bit more festive too.

Cranberry White Chocolate Magic Bars

Recipe by Barry C. Parsons

Cranberry White Chocolate Magic Bars - a differently delicious take on one of the easiest and quickest bar cookies ever invented. The tart pop of the cranberries works well with the sweet white chocolate and the crunch of the toasty almonds. A perfect Holiday baking recipe.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 24 cookie bars

Ingredients

• 2 cups graham cracker crumbs
• 3 tbsp white sugar
• 1/2 cup melted butter
• 1 1/4 cups white chocolate chips
• 1 1/2 cups fresh cranberries
• 1 3/4 cups (14 oz can) sweetened condensed milk
• 2 cups roughly chopped almonds

Directions

1. First choose the size of pan you prefer. The bars in the photo are baked in a 9x9 pan because I like them thicker but if you prefer these can be baked in a 9x13 pan for thinner bars. Lightly grease the pan and line it with parchment paper.
2. Mix together the graham crumbs, sugar and butter and press firmly into the bottom of the prepared pan.
3. Sprinkle the white chocolate chips evenly over the base.
4. Sprinkle the cranberries evenly over the chocolate chips.
5. Pour the sweetened condensed milk over the cranberries and white chocolate.
6. Finally sprinkle on the nuts and press down lightly.
7. The 9x9 pan will bake for 45-50 minutes and the 9x13 pan for 30-35 minutes at 350 degrees F.
8. Cool completely in the pan before cutting in bars or squares.
9. These freeze exceptionally well when stored in airtight containers.

reade more... Résuméabuiyad

Cranberry Almond Orange Cookies

 

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Cranberry Almond Orange Cookies

These inviting cookies just say festive holiday baking to me. With familiar flavors of dried fruit and nuts plus a bold citrus taste, they evoke memories of Christmases past in a taste combination that's absolutely delectable. Sit down and enjoy these with a steaming hot coffee or even a tall glass of cold milk. I'm sure Santa wouldn't take too much convincing to gobble down a couple on Christmas Eve either.

The royal icing on top hardens completely and holds up well to freezing. I think it adds a nice decorative touch but it is of course optional if you'd rather not do this additional last step.

Cranberry Almond Orange Cookies

Recipe by Barry C. Parsons

Cranberry Almond Orange Cookies - a delicious festive collision of flavors that can be enjoyed at any time of the year.

Prep time: Approximately 20 minutes
Cook time: 12-14 minutes
Total time: About 30 minutes not including chilling time for the cookie dough.
Yield: About 1 1/2 dozen cookies

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 1/4 flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• zest of one orange orange, finely chopped
• 1/2 cup dried cranberries
• 1/2 cup tiasted slivered almonds
• FOR THE ROYAL ICING
• 1 large egg white
• About 1 1/4 cups icing sugar (powdered sugar)
• pinch cream of tartar

Directions

1. Sift together the flour, salt and baking powder and set aside.
2. Cream the butter, sugar and vanilla well.
3. Beat in the egg.
4. Fold in the flour until a dough begins to form.
5. When the flour is almost incorporated into the dough add the cranberries, orange zest and almonds and fold in completely.Don't overwork the dough, or it will get tough.
6. Form the dough into a log about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for an hour or two. (Note: This dough can be kept in the fridge for a few days, allowing you to bake off a few at a time if you like, to enjoy oven fresh cookies at any time. You can also freeze the dough log and thaw it in the fridge overnight to bake your cookies the next day.)
7. Preheat oven to 350 degrees F.
8. With a very sharp knife, cut the cookie dough in 1/4 inch slices and place a couple of inches apart on a parchment lined baking sheet.
9. Bake for about 12 minutes or until they begin to brown at the edges. Transfer the cookies to a wire rack to cool completely.
10. Drizzle with royal icing (optional).
11. TO MAKE THE ROYAL ICING beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
12. Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
13. Use a piping bag or a Ziploc bag with the corner snipped off to drizzle the icing over the surface of the cookie or just spread it on thinly with a small spatula if you prefer.

 

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Cranberry Almond Orange Cookies

These inviting cookies just say festive holiday baking to me. With familiar flavors of dried fruit and nuts plus a bold citrus taste, they evoke memories of Christmases past in a taste combination that's absolutely delectable. Sit down and enjoy these with a steaming hot coffee or even a tall glass of cold milk. I'm sure Santa wouldn't take too much convincing to gobble down a couple on Christmas Eve either.

The royal icing on top hardens completely and holds up well to freezing. I think it adds a nice decorative touch but it is of course optional if you'd rather not do this additional last step.

Cranberry Almond Orange Cookies

Recipe by Barry C. Parsons

Cranberry Almond Orange Cookies - a delicious festive collision of flavors that can be enjoyed at any time of the year.

Prep time: Approximately 20 minutes
Cook time: 12-14 minutes
Total time: About 30 minutes not including chilling time for the cookie dough.
Yield: About 1 1/2 dozen cookies

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 1/4 flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• zest of one orange orange, finely chopped
• 1/2 cup dried cranberries
• 1/2 cup tiasted slivered almonds
• FOR THE ROYAL ICING
• 1 large egg white
• About 1 1/4 cups icing sugar (powdered sugar)
• pinch cream of tartar

Directions

1. Sift together the flour, salt and baking powder and set aside.
2. Cream the butter, sugar and vanilla well.
3. Beat in the egg.
4. Fold in the flour until a dough begins to form.
5. When the flour is almost incorporated into the dough add the cranberries, orange zest and almonds and fold in completely.Don't overwork the dough, or it will get tough.
6. Form the dough into a log about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for an hour or two. (Note: This dough can be kept in the fridge for a few days, allowing you to bake off a few at a time if you like, to enjoy oven fresh cookies at any time. You can also freeze the dough log and thaw it in the fridge overnight to bake your cookies the next day.)
7. Preheat oven to 350 degrees F.
8. With a very sharp knife, cut the cookie dough in 1/4 inch slices and place a couple of inches apart on a parchment lined baking sheet.
9. Bake for about 12 minutes or until they begin to brown at the edges. Transfer the cookies to a wire rack to cool completely.
10. Drizzle with royal icing (optional).
11. TO MAKE THE ROYAL ICING beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
12. Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
13. Use a piping bag or a Ziploc bag with the corner snipped off to drizzle the icing over the surface of the cookie or just spread it on thinly with a small spatula if you prefer.

reade more... Résuméabuiyad

Cranberry Pistachio White Chocolate Bake-off Cookies

Cranberry Pistachio White Chocolate Bake-off Cookies

For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

I love the idea of bake off cookies, especially when entertaining at the Holidays. Simply nothing says 'welcome to my home' like the smell of freshly baked cookies and one of the easiest ways to have that intoxicating aroma on demand is with good old fashioned bake-off cookies. Known in some parts as refrigerator cookies, the bake-off cookie was the predecessor and probably the the inspiration for all of those logs of cookie dough that line the supermarket refrigerator aisle. The dough for bake-off cookies is simply made in advance, rolled into a log shape and stored in the fridge where it can be quickly retrieved and sliced into individual cookies, then baked in just a few minutes to be served fresh and warm.

Who is going to forget your Christmas party when they are served warm cookies filled with crunchy pistachios, chewy dried cranberries and creamy white chocolate chunks? I vote for warm, fresh baked cookies as an entertaining trend this Holiday season.

Makes about 1 1/2 dozen cookies.

• 1 cup butter 
• 1 cup sugar
• 1 egg yolk
• 2 tsp vanilla extract
• 1 3/4 cups flour
• 1/2 tsp baking powder
• pinch salt
• 6 ounces white chocolate roughly chopped into small chunks
• 1/3 cup unsalted shelled pistachio nuts
• 1/3 cup dried cranberries

Cream the butter and sugar well. Beat in the egg yolk and vanilla. Sift together the flour, baking powder and salt, then fold into the creamed mixture until a soft dough begins to form. Finally add the white chocolate, cranberries and pistachios.

Form the cookie dough into a log 2 inches in diameter. Wrap in plastic wrap and store in the refrigerator. The dough should be chilled for at least a couple of hours but can be kept in the fridge for several days so you can bake as many or as few as you like and bake the rest later when needed.

Preheat the oven to 350 degrees F and with a sharp serrated knife, cut off 1/2 inch thick slices of cookie dough and place on a parchment lined cookie sheet. Bake for about 20 minutes or until they turn golden at the edges. Cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Store in an airtight container.

Cranberry Pistachio White Chocolate Bake-off Cookies

For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

I love the idea of bake off cookies, especially when entertaining at the Holidays. Simply nothing says 'welcome to my home' like the smell of freshly baked cookies and one of the easiest ways to have that intoxicating aroma on demand is with good old fashioned bake-off cookies. Known in some parts as refrigerator cookies, the bake-off cookie was the predecessor and probably the the inspiration for all of those logs of cookie dough that line the supermarket refrigerator aisle. The dough for bake-off cookies is simply made in advance, rolled into a log shape and stored in the fridge where it can be quickly retrieved and sliced into individual cookies, then baked in just a few minutes to be served fresh and warm.

Who is going to forget your Christmas party when they are served warm cookies filled with crunchy pistachios, chewy dried cranberries and creamy white chocolate chunks? I vote for warm, fresh baked cookies as an entertaining trend this Holiday season.

Makes about 1 1/2 dozen cookies.

• 1 cup butter 
• 1 cup sugar
• 1 egg yolk
• 2 tsp vanilla extract
• 1 3/4 cups flour
• 1/2 tsp baking powder
• pinch salt
• 6 ounces white chocolate roughly chopped into small chunks
• 1/3 cup unsalted shelled pistachio nuts
• 1/3 cup dried cranberries

Cream the butter and sugar well. Beat in the egg yolk and vanilla. Sift together the flour, baking powder and salt, then fold into the creamed mixture until a soft dough begins to form. Finally add the white chocolate, cranberries and pistachios.

Form the cookie dough into a log 2 inches in diameter. Wrap in plastic wrap and store in the refrigerator. The dough should be chilled for at least a couple of hours but can be kept in the fridge for several days so you can bake as many or as few as you like and bake the rest later when needed.

Preheat the oven to 350 degrees F and with a sharp serrated knife, cut off 1/2 inch thick slices of cookie dough and place on a parchment lined cookie sheet. Bake for about 20 minutes or until they turn golden at the edges. Cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Store in an airtight container.

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Pistachio Cranberry White Chocolate Biscotti

Pistachio Cranberry White Chocolate  Biscotti.

Now, don't these look festive? These elegant little twice baked cookies are made to dip in your tea, coffee or even a glass of wine; such a perfect little holiday treat when entertaining or drop some into clear cellophane bags, tied with a Christmas ribbon to give as gifts that anyone would be very happy to receive. Gifts of homemade treats are a family tradition at our house, so bake up some of these scrumptious biscotti for the folks on your Christmas list.

Sift together ans set aside:

• 3 cups flour
• 3 tsp baking powder
• 1/2 tsp salt

Cream together very well until light and fluffy:

• 1/2 cup butter
• 1 cup sugar
• 3 tsp vanilla extract

Beat in, one at a time, beating well after each addition:

• 3 eggs

Fold in the dry ingredients, just until the flour is incorporated. Work the dough as little as possible for the lightest biscotti. In the final few turns of  folding in the flour, just when it's almost completely incorporated, add:

• 1 cup chopped dried cranberries
• 1 cup lightly toasted, unsalted pistachio nuts

Form the dough into two 3 inch wide logs and place 6 inches apart on a parchment lined cookie sheet. Bake for about 30 minutes at 350 degrees F. Remove the biscotti from the oven and let cool for about 5 minutes before cutting the biscotti on a diagonal into ¾ of an inch thick slices.

Place the biscotti back on the parchment lined cookie sheet and reduce the temperature to 300 degrees F. Bake for an additional 15 minutes before turning the cookies over and baking for an additional 10 minutes. Cool completely on a wire rack.

In a double boiler melt:

• 2 cups white chocolate chips

Dip one side of the biscotti into the chocolate and lay them on parchment paper until the chocolate cools and hardens.

Pistachio Cranberry White Chocolate  Biscotti.

Now, don't these look festive? These elegant little twice baked cookies are made to dip in your tea, coffee or even a glass of wine; such a perfect little holiday treat when entertaining or drop some into clear cellophane bags, tied with a Christmas ribbon to give as gifts that anyone would be very happy to receive. Gifts of homemade treats are a family tradition at our house, so bake up some of these scrumptious biscotti for the folks on your Christmas list.

Sift together ans set aside:

• 3 cups flour
• 3 tsp baking powder
• 1/2 tsp salt

Cream together very well until light and fluffy:

• 1/2 cup butter
• 1 cup sugar
• 3 tsp vanilla extract

Beat in, one at a time, beating well after each addition:

• 3 eggs

Fold in the dry ingredients, just until the flour is incorporated. Work the dough as little as possible for the lightest biscotti. In the final few turns of  folding in the flour, just when it's almost completely incorporated, add:

• 1 cup chopped dried cranberries
• 1 cup lightly toasted, unsalted pistachio nuts

Form the dough into two 3 inch wide logs and place 6 inches apart on a parchment lined cookie sheet. Bake for about 30 minutes at 350 degrees F. Remove the biscotti from the oven and let cool for about 5 minutes before cutting the biscotti on a diagonal into ¾ of an inch thick slices.

Place the biscotti back on the parchment lined cookie sheet and reduce the temperature to 300 degrees F. Bake for an additional 15 minutes before turning the cookies over and baking for an additional 10 minutes. Cool completely on a wire rack.

In a double boiler melt:

• 2 cups white chocolate chips

Dip one side of the biscotti into the chocolate and lay them on parchment paper until the chocolate cools and hardens.

reade more... Résuméabuiyad