CRANBERRY ORANGE VINAIGRETTE
I eat a lot of salad and this is one of my favorite dressings. Living in Florida, I like using orange products produced in our state.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.
Nutrition Facts :
CRANBERRY ORANGE VINEGAR
I enjoy making an assortment of vinegars but this is a favorite. The longer the cranberries and oranges sit in the vinegar, the more intensely flavored it becomes.- Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 cups.
Number Of Ingredients 3
Steps:
- In a large saucepan, heat vinegar to just below the boiling point. In a large bowl, lightly mash the cranberries and oranges; add heated vinegar. Cover and let stand in a cool, dark place for 10 days. , Strain mixture through a cheesecloth and discard pulp. Pour into sterilized jars or decorative bottles. Seal tightly. Store in a cool, dark place.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY VINEGAR
Provided by Michael Chiarello : Food Network
Categories condiment
Time 1h40m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then puree in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks.
- Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup.
- Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly.
CRANBERRY-ORANGE CONSERVE
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.
ORANGE BALSAMIC CRANBERRY SAUCE
Make and share this Orange Balsamic Cranberry Sauce recipe from Food.com.
Provided by TattooedMamaof2
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Place balsamic and orange peel in a large saucepan, bring to a boil. Reduce eat to low and simmer, uncovered for 4 minutes or until reduced by half.
- Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
- Remove from heat. Transfer to a bowl, cover and chill.
CRANBERRY-ORANGE GLAZED HAM
Make and share this Cranberry-Orange Glazed Ham recipe from Food.com.
Provided by KittyKitty
Categories Ham
Time 4h30m
Yield 25-30 serving(s)
Number Of Ingredients 11
Steps:
- Slice skin from ham. Score fat on ham in a diamond design and stud with cloves. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325°F for 3 to 3 1/2 hours.
- Combine 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour, mustard, and butter in a saucepan, mixing well. Bring to a boil, and cook 1 minute.
- Coat exposed portion of ham with remaining sugar. Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed. Place cherry half on each pick.
- Pour hot cranberry mixture over ham;bake an additional 1 hour or until thermometer reads 140°F, basting ham with pan juices twice.
Nutrition Facts : Calories 925.4, Fat 52.6, SaturatedFat 19.6, Cholesterol 276.4, Sodium 213.3, Carbohydrate 31.1, Fiber 0.4, Sugar 29.8, Protein 78.1
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