Orange Cranberry Glaze Recipes

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CRANBERRY-ORANGE GLAZED TURKEY

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 15



Cranberry-Orange Glazed Turkey image

Steps:

  • Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
  • Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
  • Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
  • Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
  • Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
  • Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
  • In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.

One 11-pound turkey, cut into 6 pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cranberry Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/2 cup frozen orange juice concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

EASY ORANGE CRANBERRY GLAZE

A good, easy, yummy glaze that can be used on chicken or turkey. I came up with this a few years ago for Thanksgiving, to change up the old boring turkey. Everyone loved it. There was no left-over turkey that year.

Provided by Heather

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 30

Number Of Ingredients 4



Easy Orange Cranberry Glaze image

Steps:

  • Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
  • To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 14 g, Fiber 0.2 g, Protein 0.1 g, Sodium 6.5 mg, Sugar 13.5 g

1 cup orange juice
1 cup packed dark brown sugar
1 (16 ounce) can jellied cranberry sauce
1 (3 inch) cinnamon stick

ORANGE-CRANBERRY GLAZED CAKE

This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day - with coffee or tea in the morning or afternoon, or with Cognac or plum brandy after dinner. Dried cranberries add a jaunty burst of color that is especially nice for the most festive time of year. Don't worry if all the glaze doesn't stick; that is the charm of this cake.

Provided by Joan Nathan

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11



Orange-Cranberry Glazed Cake image

Steps:

  • Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
  • Sift together flour, baking powder, baking soda and salt.
  • Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
  • Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
  • Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
  • Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 2 grams, Carbohydrate 96 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 243 milligrams, Sugar 67 grams, TransFat 0 grams

1 cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
3 cups/360 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups/297 grams granulated sugar
4 large eggs (3 whole and 1 separated)
2 medium to large navel oranges
1 1/4 cups/160 grams dried cranberries
1/4 cup lemon juice (from 1 lemon)
3 to 3 1/2 cups/340 to 397 grams confectioners' sugar

ORANGE-CRANBERRY GLAZED CORNISH HENS

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12



Orange-Cranberry Glazed Cornish Hens image

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Cut the hens in half with kitchen shears, removing the backbone and cutting through the middle of the breastbone. Divide the onion, oranges and rosemary sprigs between 2 rimmed baking sheets. Arrange the hens skin-side up on the baking sheets and season all over with salt and pepper. Set aside at room temperature, 30 minutes.
  • Meanwhile, combine the orange juice, cranberries, maple syrup, 1 teaspoon coriander, the chile powder and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook, mashing the cranberries as they start to burst, until the mixture is thickened and reduced to about 3/4 cup, 20 to 25 minutes. Stir in the vinegar and season with salt. Set aside.
  • Melt the butter in a small saucepan over medium heat. Reduce the heat to low and add the chopped rosemary, garlic and the remaining 2 teaspoons coriander. Cook 30 seconds, then remove from the heat.
  • Pat the hens dry with paper towels, then brush with the flavored butter. Roast the hens until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, 25 to 30 minutes. Remove from the oven and switch to the broiler setting. Brush the hens with the orange-cranberry sauce, then broil, one baking sheet at a time, until glazed and dark brown in spots, 2 to 3 minutes.

4 Cornish game hens (1 1/4 to 1 1/2 pounds each)
1 large onion, sliced into rounds, rings separated
2 oranges, sliced into rounds, plus 1 cup fresh orange juice (from about 4 oranges)
8 sprigs fresh rosemary, plus 2 teaspoons finely chopped
Kosher salt and freshly ground pepper
1/2 cup cranberries (fresh or frozen)
1/2 cup pure maple syrup
1 tablespoon coriander seeds, crushed or coarsely ground
1/2 teaspoon ancho chile powder
2 teaspoons white wine vinegar
1 stick unsalted butter
3 cloves garlic, chopped

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE

I came up with this recipe myself. I hope you like it. It isn't as sweet as some quick breads because of the cranberries, but I like the tartness. Let me warn you, though. It smells really good fresh out of the oven, but PLEASE let it sit overnight in the refrigerator before trying it. When it is still warm, but flavors haven't blended and it is extremely tart. The longer it's allowed to sit, the better it gets. We had this for Thanksgiving and I received several compliments on it. Prep time is an estimate. Enjoy!

Provided by Chef Schellies

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13



Cranberry Orange Bread With Orange Butter Glaze image

Steps:

  • Heat oven to 400°F.
  • Generously grease and flour two 9x5 inch (1-pound) loaf pans.
  • In a large bowl, stir together flour, baking powder, salt, and sugar.
  • Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
  • Gently stir in the whole cranberries and orange zest.
  • Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
  • Pour 1/4 cup orange juice over each loaf while still hot.
  • Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
  • Refrigerate overnight to blend flavors.

Nutrition Facts : Calories 200.8, Fat 5.7, SaturatedFat 0.8, Cholesterol 18.9, Sodium 197.8, Carbohydrate 35, Fiber 1, Sugar 17.6, Protein 2.9

4 cups flour
6 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
2 eggs, beaten
2 cups orange juice
1/2 cup canola oil
2 cups fresh cranberries
1 tablespoon orange zest
1/2 cup orange juice
1/2 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon orange juice

CRANBERRY-GLAZED ORANGE LAYER CAKE

Categories     Fruit     Dessert     Bake     Cranberry     Orange     Fall     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13



Cranberry-Glazed Orange Layer Cake image

Steps:

  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
  • Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
  • Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 1/2 cups sifted powdered sugar
6 large eggs, separated
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons orange extract
1 cup whole milk
1/4 cup plain yogurt
Creamy Brown Sugar Frosting
Cranberry Glaze

GLAZED CARROTS WITH ORANGE AND CRANBERRIES

I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue.

Provided by Carin C.

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Glazed Carrots With Orange and Cranberries image

Steps:

  • Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
  • Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
  • Add the butter and remaining 1 tablespoon sugar to the skillet.
  • Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
  • Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
  • Season to taste with pepper and serve immediately.

Nutrition Facts : Calories 108.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 399.2, Carbohydrate 19.8, Fiber 3.5, Sugar 13.2, Protein 1.5

1/4 cup dried cranberries
1 lb medium carrot, peeled and sliced on the bias about 1/4 wide
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup low sodium chicken broth
1/2 teaspoon grated orange zest
1/4 cup orange juice
1 tablespoon butter, cut into 4 pieces
ground black pepper

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From recipesstudio.com


EASY ORANGE CRANBERRY GLAZE - GLUTEN FREE RECIPES
Instructions. 1. Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
From fooddiez.com


CRANBERRY ORANGE QUICK BREAD RECIPE (EASY & MOIST) - KITCHN
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray or butter. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted. (Alternatively, melt on the stovetop and transfer to a medium bowl.)
From thekitchn.com


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