Citrus Salad With Poached Cranberries Recipes

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CITRUS-VANILLA SALAD



Citrus-Vanilla Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

3 navel oranges
3 small pink or red grapefruits
3 blood oranges
Juice of 2 lemons (preferably Meyer lemons)
1/4 cup sugar
1 vanilla bean, split lengthwise, seeds scraped out

Steps:

  • Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
  • Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
  • Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.

CRANBERRY-POACHED PEARS



Cranberry-Poached Pears image

Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

8 small pears, such as Seckel or Forelle, peeled, stems intact
2 tablespoons superfine sugar
1 cinnamon stick
1 large strip (4 to 5 inches) orange peel
1 large strip (4 to 5 inches) lemon peel
5 tablespoons honey
1 teaspoon fresh lemon juice
1 vanilla bean, split lengthwise
2 3/4 cups (10 ounces) fresh cranberries
1 tea bag, such as green tea or fruit tea
1/4 cup dried cranberries (optional)
Greek yogurt, creme fraiche, or soft goat cheese, for serving

Steps:

  • Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
  • Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
  • Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
  • Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

CITRUS POACHED SALMON



Citrus Poached Salmon image

A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem.

Provided by Rita1652

Categories     Oranges

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 13

2 1/2 lbs salmon fillets
1 quart chicken stock
1/2 quart orange juice
1/2 quart grapefruit juice
2 cups white wine
1 small yellow onion, chopped
1 small carrot, chopped
2 kaffir lime leaves, sliced
2 tablespoons minced garlic
1 -2 cup chopped lemongrass (tender white part only)
1 teaspoon salt or 1 tablespoon Thai fish sauce
1 teaspoon white pepper
1 lemons or 1 lime, for garnish

Steps:

  • In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
  • Season with salt and white pepper.
  • Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
  • Reduce heat to a very low simmer.
  • Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
  • Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.

CITRUS-CRANBERRY SAUCE



Citrus-Cranberry Sauce image

Provided by Food Network

Categories     condiment

Time 30m

Yield 3 cups

Number Of Ingredients 7

2 large navel oranges
1 (12-ounce) package fresh cranberries, picked over
3/4 cup sugar
1/4 cup water
1/8 teaspoon ground ginger
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice

Steps:

  • Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
  • In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.

CITRUS SALAD WITH POACHED CRANBERRIES



Citrus Salad with Poached Cranberries image

Brighten up your day with this fruit salad that's both sweet and tart.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 5

1/4 cup sugar
1 star anise pod or cinnamon stick
1/2 cup fresh or frozen cranberries
1/2 cup water
3 pounds mixed citrus, such as oranges and pink and red grapefruit, peel and pith removed and flesh sliced into rounds

Steps:

  • Bring sugar, anise or cinnamon, cranberries, and water to a simmer, stirring until sugar just dissolves. Remove from heat, and let cool to room temperature.
  • Place citrus in a medium glass bowl, and pour cranberry mixture over top. Refrigerate until chilled, about 1 hour.

CRANBERRY CITRUS SALAD



Cranberry Citrus Salad image

This is a bright, fresh-tasting, crunchy salad with a hint of cinnamon which was inspired by a salad Jewel used to supply with their Turkey dinner packages up to a few years ago.

Provided by benjamming1

Categories     Fruit

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 cups fresh cranberries
1 1/2 cups boiling water
1/3 cup sugar
3 ounces raspberry gelatin
1 orange, zest of
1/2 lemon, zest of
1/2 orange
1/4 lemon
2 medium sized tart apples, chopped
1 cup chopped walnuts
11 ounces mandarin oranges, drained and diced
1 teaspoon cinnamon

Steps:

  • Chop cranberries in food processor or blender. Pour boiling water into a large bowl, add Jello, sugar and cinnamon. Add cranberries and let sit for about 10 minutes. Finely blend orange and lemon. Add this and the rest of the ingredients to the bowl and stir well. Refrigerate until set.

Nutrition Facts : Calories 217.8, Fat 9.8, SaturatedFat 0.9, Sodium 23.5, Carbohydrate 24.7, Fiber 4.1, Sugar 18.1, Protein 11.8

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