Orange and Cranberry Scones, via The Food Network
This gorgeous breakfast treat is as lovely drizzled with honey as it is slathered in Earth Balance.
- 4 cups plus 1/4 cup all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 tablespoon grated orange zest
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 1/2 cup confectioners’ sugar, plus 2 tablespoons
- 4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.
Cranberry Almond Breakfast Bars, via Clabber Girl
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/4 cup flax seeds (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup orange juice
- 2 tablespoons vegetable oil, such as canola
- 1/3 cup honey or agave syrup
- 1 egg
- 1/2 cup chopped almonds
- 1/2 cup dried cranberries
- 1/2 cup raisins OR chocolate chips (or a mix of the two)
Preheat the oven to 350°. Coat an 8 x 8 or 9 x 9 baking pan with non-stick cooking spray or brush with oil.
In a medium size bowl, mix together the flour, oats, flax seeds, baking powder, baking soda and salt. Make a well in the center and whisk in the orange juice, vegetable oil, honey and egg. Stir in the almonds and cranberries.
Spread the batter evenly in the prepared pan. Cut through the moist dough with a knife, forming 3 evenly spaced rows. Turn the pan, make 4 more cuts of evenly spaced rows. (The dough will bake together, but the pre-cutting will make it easier to cut through and separate after baking).
Bake for about 25 minutes or until lightly browned. Cool and serve.
Winter Salad with Dried Cranberries, Oranges, and Pecans, via Epicurious
- 1 cup plus 3 tablespoons orange juice
- 6 tablespoons dried cranberries
- 3 1/2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon grated orange peel
- 6 cups mixed baby greens
- 3 oranges, peel and white pith removed, segmented
- 3/4 cup pecans, toasted
Bring 1 cup of orange juice to simmer in heavy small saucepan. Remove from heat, mix in dried cranberries, and let stand until softened, about 30 minutes. Drain well; discard soaking juice.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.
Boozy Holiday Cocktail
Cranberry juice pairs gorgeously with vodka, but you can make a non-alcoholic version of this simply by omitting the booze-ahol.
- 1 ounce vodka
- 1/2 a cup of fresh cranberries
- Lime slices
- Ice cubes or shavings
- 1/2 cup 100% pure unsweetened cranberry juice
- 1/2 cup club soda or tonic water
- 1/2 teaspoon simple syrup or agave nectar
Pour the vodka into your glass, followed by a couple of cranberries and a slice of lime. Toss in the ice, followed by the cranberry juice and club soda. Add the sweetener to taste (optional), squeeze a bit of lime juice in, and garnish with a slice of lime on the rim or a few fresh cranberries on a decorative pick. If you like, you can also add a bit of mint to this, or else swap out the lime in favor of orange or tangerine slices.
Goat Cheese Crusted With Cranberries and Pistachios
- 2 tablespoons roasted pistachios, chopped
- 2 tablespoons dried cranberries, chopped
- 1 8- to 10-ounce log of fresh soft goat cheese (chèvre)
- Crackers or slices of bread
Combine the pistachios and cranberries on a large plate, and roll the goat cheese log around in it until totally covered. Serve with an assortment of crackers or bread slices, and do try to hold back from eating the entire thing yourself until your guests arrive.
Feel free to omit the nuts in case of any allergies, and just swap in some chopped dried cherries and a bit of cracked pepper instead.