Spiced Cranberries And Almonds Recipes

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CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

SPICED CRANBERRY BUNDT CAKE



Spiced Cranberry Bundt Cake image

Provided by Dorie Greenspan

Categories     Cake     Mixer     Brunch     Dessert     Christmas     Thanksgiving     Cranberry     Almond     Spice     Fall     Winter     Shower     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 21

Cake:
2 cups all purpose flour
3/4 cup almond flour or almond meal* (about 2 1/2 ounces)
2 1/2 teaspoons Chinese five-spice powder**
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup plain reduced-fat (2%) Greek-style yogurt
1 cup chopped toasted almonds
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries
Icing:
2/3 cup powdered sugar
4 teaspoons (about) orange juice

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
  • For icing:
  • Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.
  • Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
  • ** A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online at penzeys.com.
  • More info:
  • Greek-style yogurt is especially thick and rich, even the reduced-fat variety.

SWEET AND SALTY NUTS AND CRANBERRIES



Sweet and Salty Nuts and Cranberries image

This looked so good I had to copy it down. It is from Dishing Up Maine by Brooke Dojny and looks like the perfect snack to serve with drinks. If you don't have Cajun seasoning there is a combination of peppers listed below that you can use as a substitute.

Provided by Acerast

Categories     Lunch/Snacks

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 6

20 ounces whole almonds
3 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon cajun seasoning (or substitution listed below)
1 teaspoon sea salt (or other coarse salt)
8 ounces dried sweetened cranberries

Steps:

  • Preheat the oven to 350°F.
  • In a bowl toss the almonds, butter, sugar, and Cajun seasoning (you may substitute 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper and 1/4 teaspoon white pepper for the Cajun seasoning).
  • Pour the nut mixture onto a rimmed baking sheet. Roast, stirring occasionally until nuts are one shade darker - about 25 minutes. *Note - the time may be less if you are using almonds that are already roasted.
  • Remove from oven and sprinkle with salt.
  • Set aside to cool.
  • When cool toss the nuts with the cranberries.
  • This will last 1 week at room temperature or 3 weeks in the freezer.

Nutrition Facts : Calories 431.4, Fat 32.5, SaturatedFat 4.4, Cholesterol 9.2, Sodium 258.3, Carbohydrate 30.7, Fiber 8, Sugar 18.3, Protein 12.1

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