Orangecranberryscrewdriver Recipes

Steps:

• Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
• In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

Steps:

• In a medium saucepan, heat the sugar, cranberry sauce, orange zest, and water over medium heat until it comes to a boil. Simmer for 3 minutes and then remove from the heat. Allow to sit for at least 30 minutes, then chill.
• Place ice into 4 glasses; pour 1/4 cup cranberry syrup into each glass. Add 1/4 cup white wine, if using, the juice from a wedge of lemon and 3/4 cup seltzer to each glass.

Steps:

• In a large pitcher, add cranberry-apple juice, orange, juice, and lemon juice; stir to mix.
• Pour the sparkling water slowly down the side of the pitcher; stir gently to mix.
• Stir in vodka.
• Serve in glasses over ice.

Steps:

• Mix together orange juice and cranberry juice in a large jug. Slowly pour in the sparkling elderflower drink, as it will fizz up. Mix together and serve in tall glasses with ice.

Steps:

• Tip the cranberries into a large pan with the orange juice and sugar, and bring to the boil. Turn down the heat to medium and bring to a gentle simmer, then continue to cook for 10 mins until the cranberries become plump and sticky.
• Tip the mixture into a blender, blitz to a purée, then return to the pan and simmer over a low heat for 5 mins until thick and jammy. Leave to cool and tip into a serving dish or jar. Will keep in the fridge for four days or freezer for up to six months.

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• Bring orange juice to a boil on a large saucepan, remove from heat.
• Stir in rice, cranberries, almonds and parsley.
• Cover and let stand 10 minutes.
• Fluff rice with fork before serving.

Steps:

• Place the sugar, 1 cup water, and the orange juice in a medium saucepan over medium heat. Stir until sugar dissolves, about 5 minutes.
• Add cranberries; cook just until berries start to pop, about 15 minutes. Remove from heat, and stir in orange zest and segments. Cool, and refrigerate overnight.