APRICOT CRANBERRY BREAD
I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY-APRICOT BARS
Add some delicious cheer to those dessert plates with a bright, fruity bar filling atop a simple, sweet crust. They're chock full of honey-glazed cranberries and apricots.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
- Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
- Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
- Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 16 g, TransFat 0 g
CRANBERRY BREAD PUDDING
Aromatic, flavorful bread pudding.
Provided by Mike Smith
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
- Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 71.6 g, Cholesterol 187.4 mg, Fat 23.7 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 881.3 mg, Sugar 32.8 g
CRANBERRY-APRICOT BREAD PUDDING
I adjusted a favorite bread pudding recipe to make it a little healthier. Dried fruits add texture and sweetness to this heart-warming dessert.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside. , In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts.
Nutrition Facts :
APRICOT CRANBERRY BREAD
Make and share this Apricot Cranberry Bread recipe from Food.com.
Provided by Courtly
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into greased and floured 9 x 5 x 3 inch loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl.
- Bake at 350 for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove bread from pan to wire rack.
Nutrition Facts : Calories 2482, Fat 62.2, SaturatedFat 9, Cholesterol 211.5, Sodium 2449.2, Carbohydrate 456.4, Fiber 11.6, Sugar 234.2, Protein 33.1
APRICOT, ORANGE, CRANBERRY BREAD
Steps:
- Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
- Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
- Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
- Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.
APRICOT AND CRANBERRY JELLY
Provided by Food Network
Categories condiment
Time 25m
Yield approximately 8 cups
Number Of Ingredients 5
Steps:
- Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CRANBERRY APRICOT DRESSING
This recipe takes advantage of traditional holiday dried fruits and nuts. Fresh-baked cornbread really adds to this recipe.
Provided by Food Network
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
- Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
- Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.
APRICOT CRANBERRY BREAD PUDDING
Nothing says comfort food like a creamy bread pudding. This bread pudding is extra special, taken to new heights we have made it perfect for serving at Thanksgiving or Christmas. This recipe comes from Alberta Milk.
Provided by Shirl J 831
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
- Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
- Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
- Scatter remaining apricot mixture over bread.
- Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
- Cover with foil.
- Place dish in roaster; pour enough boiling water to come halfway up side of dish.
- Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
- Carefully remove dish from roaster; let stand for 15 minutes before serving.
- Serve warm or cold.
- Serves 4 to 6.
Nutrition Facts : Calories 755.6, Fat 30.6, SaturatedFat 16.7, Cholesterol 195.8, Sodium 874, Carbohydrate 103.1, Fiber 4.7, Sugar 27.3, Protein 18
APPLE CRANBERRY BREAD PUDDING
Provided by Aaron McCargo Jr.
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
- Place cubed brioche in the baking dish. Set aside.
- In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
- In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
- Bake for 40 minutes until pudding sets. Serve with whipped cream.
- Place a medium bowl in the freezer for 1 hour before whipping cream.
- Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.
APRICOT BREAD PUDDING
Make and share this Apricot Bread Pudding recipe from Food.com.
Provided by Miss Annie
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
- In a large mixing bowl combine bread pieces, apricots, and currants.
- Place in a greased 2 quart rectangular baking dish.
- Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
- In a small bowl, stir together 2 Tbsps.
- sugar, and cardamom.
- Sprinkle over top of pudding.
- Dot with butter or margarine.
- Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
- Serve warm with maple syrup, if desired.
APRICOT BREAD PUDDING
Delicious French-style apricot bread pudding that will become a family favorite.
Provided by C.Sarah
Categories World Cuisine Recipes European French
Time 1h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
- Whisk cinnamon and brown sugar together in a small bowl; set aside.
- Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
- Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
- Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 37.7 g, Cholesterol 126.6 mg, Fat 18.5 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 10.9 g, Sodium 241.4 mg, Sugar 20.1 g
APRICOT SHORTBREAD BARS
This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!
Provided by CORWYNN DARKHOLME
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
- Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
- Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
- Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g
CANADIAN NATIONAL STEAMED APRICOT PUDDING
This recipe was taken from a 1930s recipe card given out by the Canadian National railway and is submitted mainly for historical interest.
Provided by Dan-Amer 1
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and sugar together, then add the eggs, one at a time and blend each in until well mixed. Sift together the flour and the baking powder and add this to the butter-sugar-egg mixture, stirring all the time. Make sure the mixture is uniform. Then add the milk and blend it in well. Finally stir in the apricots. Pour the mixture into a greased pudding mold, put the top on the mold and steam the pudding for two hours. Serve while warm with a sauce of your choice.
Nutrition Facts : Calories 693, Fat 39.1, SaturatedFat 22.9, Cholesterol 304.2, Sodium 692, Carbohydrate 73.5, Fiber 1.7, Sugar 36.4, Protein 14
APRICOT CRANBERRY CAKE
This cranberry and apricot cake is a yummy treat for breakfast or brunch. Its aroma while baking calls everyone to the kitchen. -Helen Borkoski, Silver Spring, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.
Nutrition Facts :
APRICOT/CRANBERRY CHUTNEY
A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!
Provided by Sher
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
- In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 2.3 mg, Sugar 18.7 g
APRICOT CRANBERRY BREAD
Bright flecks of apricot and cranberry peek through the crust of this hearty bread. Well wrapped, this bread will keep for a month or two in the freezer. A wrapped loaf atop a cutting board would make a thoughtful hostess gift. You can cut the amount of butter by 1/2 cup for a lower fat version; it will be a slightly drier yet still delicious bread.
Provided by Olha7397
Categories Breads
Time 1h15m
Yield 1 loaves
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F Thoroughly oil TWO-9 1/4 by 5 1/4 inch loaf pans.
- In a large bowl, stir together the flours, oats, baking powder, cardamom, and allspice.
- In another large bowl, using an electric mixer fitted with the paddle, beat together the butter and sugars until combined. One at a time, beat in the eggs, scraping the side of the bowl occasionally. Mix in the cranberries, apricots, and grated orange peel. Beat in the milk, juice, and sour cream until combined. Add the flour mixture and mix just until blended.
- Divide the batter evenly between the pans, smoothing the surfaces. Bake for 50 to 60 minutes, or until a cake tester inserted into the center of each loaf comes out dry. Transfer the loaves in the pans to wire racks to cool for 5 minutes. Remove the loaves from the pans and cool completely. When the loaves are cold, store them in an airtight container at cool room temperature. This bread freezes well.
- The New American Farm Cookbook.
Nutrition Facts : Calories 6329.7, Fat 329.1, SaturatedFat 197.4, Cholesterol 1443.1, Sodium 1630.3, Carbohydrate 792.9, Fiber 55, Sugar 431.9, Protein 96.6
APRICOT PUDDING
Provided by Meredith Etherington-Smith
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
- While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
- When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 357 milligrams, Sugar 72 grams, TransFat 1 gram
APRICOT ORANGE CRANBERRY BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
CRANBERRY, ONION, AND APRICOT CONFIT
Yield Makes about 3 1/2 cups
Number Of Ingredients 9
Steps:
- In a skillet cook the onions and the sugar in the butter over moderate heat, stirring, until the onions are pale golden, add the garlic, and cook the mixture, stirring, for 1 minute. Stir in the vinegar, the water, the cranberries, and the salt and cook the mixture, stirring, for 10 to 15 minutes, or until the berries have burst and are softened. Stir in the apricots and cook the confit for 1 minute. The confit keeps, covered and chilled, for 2 weeks. Serve the confit warm or at room temperature.
CRANBERRY APRICOT COMPOTE
Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vegetarian Quick & Easy Low Sodium Cranberry Apricot Fall Shallot Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.
HOLIDAY APRICOT CRANBERRY BREAD
I like to make this bread for the holidays. It's moist, delicious and makes a pretty homemade gift.-Beth Goodwin, Overland Park, Kansas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 16
Steps:
- In a food processor or blender, process cranberries and sugar just until coarsely ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, nutmeg, salt and ginger; stir in walnuts and apricots. In another bowl, combine the egg, orange juice, water, butter, orange zest and vanilla; add cranberry mixture. Stir into dry ingredients just until moistened., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
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