Cranberry Orange Butter Recipes

CRANBERRY ORANGE COOKIES

Steps:

• Heat oven to 350°F.
• Combine all orange sugar ingredients in bowl; stir until well mixed. Set aside.
• Combine 1 cup sugar and butter in large bowl; beat at medium speed until creamy. Add egg and 1 teaspoon orange zest; mix until combined. Add flour, baking powder and baking soda; beat at low speed until well mixed. Add cranberries. Continue beating just until mixed.
• Shape dough into 1-inch balls; roll balls in orange sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
• Bake 8-10 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

CRANBERRY & ORANGE SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 200C/180C Fan/350F/Gas 4.Lightly grease a baking tray.
• Grate the zest from the large orange and set aside.
• Squeeze the juice from the large orange and put in a small saucepan with the cranberries. Bring to the boil, turn off the heat then set aside to cool a little.
• Sift together the flour, baking powder and salt into a large mixing bowl.
• Using your fingertips, rub the butter into the flour mixture.
• Stir the orange zest and caster sugar into the flour and butter mixture.
• Strain the soaked cranberries through a sieve over a measuring jug. Press down with a spoon to squeeze out any remaining juice from the cranberries.
• Stir the sieved cranberries into the scone mixture.
• Add enough yogurt or milk to the juice in the measuring jug to reach the 150ml mark.Stir well to combine into a smooth liquid.
• Add enough of the liquid mixture to the dry ingredients to form a soft dough - you may not need all of the 150ml, so add gradually without making the dough too wet.
• Lightly knead the dough on a floured surface then roll out to approximately 2cm thickness. Use a 6cm cutter to cut out scones, re-rolling the scraps to make 12.Place them on the greased baking tray.
• Brush a little milk over the tops of the scones then sprinkle with caster sugar.
• Bake until risen and golden (13-15 min) then move to a wire rack.Leave to completely cool if storing and freezing.
• Served the scones split and spread with orange butter.
• Beat the butter until soft.
• Remove the zest from the medium orange and mix into the butter. Squeeze in a few drops of the juice from the orange and mix.
• Add sufficient sifted icing sugar to sweeten the orange butter to taste without turning it into a buttercream.

CRANBERRY BUTTER

Steps:

• In a small saucepan, combine cranberry sauce and orange zest; cook and stir until blended. Remove from the heat; stir in extract. Cool., Spoon cranberry mixture over butter.

CRANBERRY BUTTER

Steps:

• In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.

CRANBERRY-ORANGE BUTTER

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cranberry sauce, orange zest and extract. Store in the refrigerator.

CRANBERRY HONEY BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

QUICK CRANBERRY BUTTER

Steps:

• Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
• Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners' sugar and cranberries. Mix well.