Cjs Orange Cranberries And Rosemary Pecans Recipes

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CRANBERRY-ROSEMARY JULEP



Cranberry-Rosemary Julep image

Provided by Giada De Laurentiis

Categories     beverage

Time 5m

Yield 2 drinks

Number Of Ingredients 5

2 teaspoons sugar
2 tablespoons frozen cranberries
Two 1-inch snips of rosemary, plus 2 sprigs, for garnish, optional
1/2 cup bourbon, such as Woodford Reserve
2 orange twists

Steps:

  • Muddle the sugar, cranberries and rosemary in a cocktail shaker until crushed and bruised. Add the bourbon and some ice. Shake for 1 minute.
  • Empty the contents of the shaker into 2 rocks glasses. Garnish each with an orange twist and a rosemary sprig, if desired.

CRANBERRY ORANGE RELISH



Cranberry Orange Relish image

Provided by Martina McBride

Categories     side-dish

Time 1h5m

Yield 1 cup

Number Of Ingredients 5

1 (12-ounce) bag fresh cranberries
1/2 cup sugar
3/4 cup port
2 teaspoons orange zest
2 tablespoons freshly squeezed orange juice

Steps:

  • Cook the cranberries and sugar in a small saucepan over medium 5 minutes, or just until sugar melts. Stir in the port and cook over medium-low 10 to 15 minutes, or until thickened and the cranberries begin to pop. Remove from the heat and stir in the orange zest and orange juice. Let cool completely. Cover and refrigerate until ready to serve.

CHOCOLATE FLOURLESS CAKE



Chocolate Flourless Cake image

Provided by Martina McBride

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter, plus more for the pan
1 cup unsweetened cocoa powder, plus more for dusting
8 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
6 large eggs
Powdered sugar, for dusting
Cinnamon ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter the bottom and sides of a 10-inch springform pan. Dust the bottom and sides with the cocoa, shaking to remove excess.
  • Combine the bittersweet chocolate and butter in a large microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 1 minute. (Alternatively, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth). Let cool slightly. Whisk in the granulated sugar. Whisk in the eggs 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture and whisk until just combined.
  • Pour the batter into the prepared pan and bake until just barely set, around 30 minutes. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen and remove sides. Remove to a serving platter and let cool completely. Dust with powdered sugar. Serve with cinnamon ice cream.

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