Cranberry Bread with orange sauce

Cranberry Bread Ingredients 1 1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/4 cup milk, room temperature Zest of 1 large orange, divided 1/4 cup orange juice, freshly squeezed 6 Tbsp unsalted butter, softened 3/4 cup granulated sugar 2 large eggs, room temperature 1 1/2 cups fresh cranberries, rinsed and patted dry 1/2 Tbsp all-purpose flour Orange Glaze Ingredients: 1 cup powdered sugar 1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency 1 tsp orange zest, reserved from the orange above US Customary – Metric Instructions How to Make Cranberry Orange Bread: Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour. In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside. In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside. In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated. Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed. Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing. To Make the Glaze: In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.

Cranberry Chicken (crockpot)

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless chicken breasts, thawed
• 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
• 1 pkg. Dry Onion Soup
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}

Instructions

1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
2. After 3 hours, drain juices from crockpot.
3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

Cranberry Sauce

Skip the can:  Buy fresh cranberries and follow the recipe on the back of the bag, plus add one-quarter teaspoon of salt.  “It’s incredibly simply, can be made ahead, and it’s 10 times better than anything you can buy in a can.”  -- USA Today Nov 15, 2006 

                                                                                     The American’s Test Kitchen

From the Ocean Spray Cranberry Bag:

1 c. water

1 c. sugar

1 (12 oz) bag of frozen or fresh cranberries

Bring water and sugar to a boil in a medium saucepan.  Add cranberries and return to a boil  Reduce heat and  boil gently for ten minutes, stirring occasionally   Pour sauce into a bowl, cover and cool completely at room temperature.  Refrigerate until serving time.

Cranberry/French Dressing Chicken

This is EASY and DELICIOUS.  It only takes a minute to make, and you can substitute the sauteed onions for dry onion flakes, about 1/4 cup if you don't want to dirty a pan.  A good time to buy cranberry sauce is on the Thanksgiving or Christmas sales or right after the holidays as some stores reduce the price.  Canned cranberry is a good storage item.

1 16 oz. can whole berry cranberry sauce
1 8 oz. bottle French dressing
1 onion, diced and sauteed
1 garlic clove, diced
8 boneless, skinless chicken breasts

Combine cranberry sauce, dressing, and onions.  Put chicken breasts in a sprayed or greased 3 quart casserole dish or 9 x 13 inch baking dish.  Pour mixture over chicken breasts.  Bake, uncovered--abt 50-60 minutes.  As soon as the chicken is in put brown rice on, and they will be done about the same time.  Delicious. 

Cranberry Salsa Chicken Breast

 4 boneless, skinless chicken breast halves (4 oz. each)

1 Tablespoon olive oil

(1)  16 ounce jar of chunky salsa

1 cup dried cranberries

1/4 cup water

2 heaping Tablespoons honey
2 garlic cloves, minced (or 1/4 t. garlic powder)

3/4 heaping t. ground cinnamon
1/2 heaping teaspoon ground cumin 2 cups hot cooked couscous, (or substitute your favorite rice) 

1. In a large non-stick skillet, sauté chicken in oil until browned on both sides.

2. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin.  Mix well and pour over chicken.

3. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear.

4. Serve over couscous or rice.

(For a crockpot, wash and prepare chicken breasts, leave out the olive oil, and combine the remaining ingredients and pour over the chicken.  Cook on Low for

3-4 hours.)  Great companion recipe: Pumpkin Seed Spinach Salad