Cranberry Fruit Rollers Recipe By Tasty

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CRANBERRY FRUIT ROLLERS RECIPE BY TASTY



Cranberry Fruit Rollers Recipe by Tasty image

Here's what you need: fresh cranberries, lemon juice, lemon zest, maple syrup

Provided by Frank Tiu

Categories     Snacks

Yield 10 servings

Number Of Ingredients 4

10 oz fresh cranberries
1 teaspoon lemon juice
2 teaspoons lemon zest
½ cup maple syrup

Steps:

  • Preheat the oven to 170°F (80°C). Line a baking sheet with parchment paper.
  • In a food processor, combine the cranberries, lemon juice, lemon zest, and maple syrup. Process until smooth.
  • Spread the puree on the prepared baking sheet into an 8x11-inch (20x28 cm) rectangle about ¹⁄₁₆ inch (1 mm) thick.
  • Bake for 6 hours, or until no longer sticky to the touch. Let cool completely.
  • Roll the fruit sheet in the parchment paper. Trim the ends, then slice crosswise into 1-inch (2 cm) pieces.
  • Enjoy!

Nutrition Facts : Calories 43 calories, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 8 grams

SIMPLE & DELICIOUS CRANBERRY CREAM CHEESE PINWHEELS



Simple & Delicious Cranberry Cream Cheese Pinwheels image

These are super easy to make for a dinner party or as a dinner appetizer. I always make them for the Christmas holiday season and use spinach tortilla rollups.

Provided by Canadian in Minneso

Categories     Lunch/Snacks

Time 15m

Yield 40 serving(s)

Number Of Ingredients 5

4 soft flour tortillas (for Christmas I use the green spinach ones)
2 (8 ounce) packages cream cheese, softened
1 cup dried cranberries (I use Craisins)
2 bunches diced green onions
1 teaspoon garlic salt

Steps:

  • Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
  • In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
  • Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.

CRANBERRY CAKE ROLL



Cranberry Cake Roll image

This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season. -Paige Kowolewski, Topton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

9 large egg whites
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
Confectioners' sugar
FILLING:
2-1/3 cups fresh or frozen cranberries
1 cup sugar
6 tablespoons water, divided
1/3 cup chopped candied orange peel, optional
1 tablespoon orange liqueur, optional
1 teaspoon grated orange zest, optional
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Carefully spread into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a large saucepan, combine the cranberries, sugar and 4 Tbsp. water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan and if desired, add chopped candied orange peel, orange liqueur and orange zest. Combine cornstarch and remaining water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill., Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, top with additional confectioners' sugar, candied orange peel and sugared cranberries. Refrigerate leftovers.

Nutrition Facts : Calories 196 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY ORANGE ROLLS



Cranberry Orange Rolls image

A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!

Provided by Kim

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 15

Number Of Ingredients 23

1 cup warm milk (120 to 130 degrees F)
1 teaspoon white sugar
2 ½ teaspoons rapid-rise yeast
2 eggs, room temperature
⅓ cup unsalted butter, melted and cooled
2 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ cup white sugar
1 teaspoon salt
2 ½ cups finely chopped cranberries
¾ cup firmly packed brown sugar
3 tablespoons orange juice
1 tablespoon orange zest
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup confectioners' sugar
3 tablespoons heavy cream, or more as needed
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
  • Whisk eggs and cooled melted butter together in a bowl and set aside.
  • Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
  • Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.
  • Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.
  • Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
  • Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.
  • Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
  • Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 55.1 g, Cholesterol 41 mg, Fat 6.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 226.9 mg, Sugar 27.8 g

CRANBERRY SWEET ROLLS



Cranberry Sweet Rolls image

Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.-Mrs. Otto (Germaine) Stank, Pound, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 15 servings.

Number Of Ingredients 20

1-1/4 cups sugar, divided
1/2 cup water
2 cups cranberries
1 teaspoon grated orange zest
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup whole milk
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4-1/2 to 5 cups all-purpose flour
Melted butter
CREAM CHEESE FROSTING:
1 cup confectioners' sugar
3 tablespoons cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon whole milk

Steps:

  • In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

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