Cranberry and orange: a match made in culinary heaven! The tartness of cranberries perfectly complements the sweet, citrusy notes of orange, creating a flavor profile that’s both refreshing and comforting. This classic combination is especially popular during the holiday season, but it’s delicious enough to enjoy year-round. From breakfast treats to savory dishes and delightful desserts, cranberry and orange elevate any recipe they grace. In this blog post, we’ll explore a variety of cranberry orange recipes, complete with detailed instructions to help you bring these zesty delights to your own kitchen.
**The Magic of Cranberry and Orange**
Before we dive into the recipes, let’s take a moment to appreciate why cranberry and orange work so well together. Cranberries, with their vibrant color and distinctive tartness, provide a beautiful contrast to the sweetness and bright aroma of oranges. This balance is key to creating dishes that are both complex and satisfying. The acidity of both fruits also helps to cut through richness, making them ideal for pairing with heavier ingredients.
Furthermore, both cranberries and oranges are packed with vitamins and antioxidants, adding a nutritional boost to your meals. So, you can indulge in these delicious recipes knowing you’re also doing something good for your health!
**Breakfast Bliss: Cranberry Orange Scones**
Start your day with a burst of flavor with these homemade Cranberry Orange Scones. They’re perfect for a weekend brunch or a special treat any day of the week.
**Ingredients:**
* 2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/2 cup dried cranberries
* 1 orange, zested and juiced (about 1/4 cup juice)
* 3/4 cup buttermilk (or milk with 1 tablespoon of lemon juice or vinegar)
* 1 large egg, lightly beaten (for brushing)
* Coarse sugar, for sprinkling (optional)
**Instructions:**
1. **Preheat and Prepare:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. **Cut in Butter:** Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. It’s important to keep the butter cold for flaky scones.
4. **Add Cranberries and Orange Zest:** Stir in the dried cranberries and orange zest.
5. **Combine Wet Ingredients:** In a separate bowl, combine the buttermilk and orange juice.
6. **Combine Wet and Dry Ingredients:** Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are fine.
7. **Shape the Scones:** Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick disc. Use a sharp knife or a cookie cutter to cut out scones. You can make triangular scones by cutting the disc into wedges or use round cookie cutters.
8. **Place on Baking Sheet:** Place the scones on the prepared baking sheet, leaving a little space between each one.
9. **Brush and Sprinkle:** Brush the tops of the scones with the beaten egg. Sprinkle with coarse sugar, if desired.
10. **Bake:** Bake for 15-20 minutes, or until the scones are golden brown.
11. **Cool and Serve:** Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
**Tips and Variations:**
* For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
* If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for a few minutes to curdle.
* For a glaze, whisk together powdered sugar with a little orange juice or milk until you reach your desired consistency. Drizzle over the cooled scones.
* Substitute fresh cranberries for dried cranberries. If using fresh cranberries, chop them coarsely before adding them to the dough.
**Savory Sensation: Cranberry Orange Glazed Chicken**
Cranberry and orange aren’t just for sweet treats! This Cranberry Orange Glazed Chicken is a delicious and easy weeknight meal that’s sure to impress.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* Salt and pepper to taste
* 1 tablespoon olive oil
* 1/2 cup cranberry sauce (whole berry or jellied)
* 1/4 cup orange juice
* 2 tablespoons soy sauce
* 1 tablespoon honey
* 1 clove garlic, minced
* 1/4 teaspoon ground ginger
* Orange slices, for garnish (optional)
**Instructions:**
1. **Prepare Chicken:** Preheat oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. **Sear Chicken:** Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, or until golden brown. You don’t need to cook the chicken through at this point.
3. **Make the Glaze:** In a small bowl, whisk together the cranberry sauce, orange juice, soy sauce, honey, garlic, and ginger.
4. **Pour Glaze Over Chicken:** Pour the cranberry orange glaze over the chicken breasts in the skillet.
5. **Bake:** Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the glaze has thickened.
6. **Rest and Serve:** Let the chicken rest for a few minutes before slicing and serving. Garnish with orange slices, if desired.
**Tips and Variations:**
* You can use bone-in, skin-on chicken thighs instead of chicken breasts for a richer flavor.
* For a spicier glaze, add a pinch of red pepper flakes to the mixture.
* If you don’t have fresh garlic, you can use 1/4 teaspoon of garlic powder.
* Serve the chicken with rice, quinoa, or roasted vegetables for a complete meal.
**Refreshing Drink: Cranberry Orange Mocktail**
This Cranberry Orange Mocktail is a festive and refreshing drink that’s perfect for any occasion. It’s easy to make and can be enjoyed by both adults and children.
**Ingredients:**
* 4 cups cranberry juice
* 2 cups orange juice
* 1 cup sparkling water or club soda
* Orange slices, for garnish
* Cranberries, for garnish
* Ice
**Instructions:**
1. **Combine Juices:** In a large pitcher, combine the cranberry juice and orange juice.
2. **Add Sparkling Water:** Just before serving, add the sparkling water or club soda.
3. **Add Ice:** Fill glasses with ice.
4. **Pour and Garnish:** Pour the mocktail into the glasses. Garnish with orange slices and cranberries.
**Tips and Variations:**
* For a sweeter mocktail, add a tablespoon of simple syrup or honey to the juice mixture.
* For a more festive look, rim the glasses with sugar before pouring in the mocktail. To do this, rub a lemon or orange wedge around the rim of the glass and then dip it in a plate of sugar.
* You can also add other fruits to the mocktail, such as sliced apples or pears.
* To make it an alcoholic beverage, add vodka or rum to each glass.
**Sweet Ending: Cranberry Orange Cheesecake Bars**
These Cranberry Orange Cheesecake Bars are the perfect dessert to end any meal. The creamy cheesecake filling is infused with orange zest and topped with a tangy cranberry swirl.
**Ingredients:**
* **For the Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 1/3 cup (5 1/3 tablespoons) melted butter
* **For the Cheesecake Filling:**
* 16 ounces cream cheese, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 orange, zested
* **For the Cranberry Swirl:**
* 1 cup fresh cranberries
* 1/4 cup granulated sugar
* 1/4 cup water
* 1 teaspoon orange zest
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. **Make the Crust:** In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. **Bake the Crust:** Bake the crust for 8-10 minutes, or until lightly golden. Let it cool slightly.
4. **Make the Cheesecake Filling:** In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
5. **Make the Cranberry Swirl:** In a small saucepan, combine the cranberries, sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes. Let it cool slightly.
6. **Assemble the Bars:** Pour the cheesecake filling over the baked crust. Drop spoonfuls of the cranberry swirl over the cheesecake filling. Use a knife or toothpick to swirl the cranberry mixture into the cheesecake filling.
7. **Bake:** Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 30 minutes to prevent cracking. This step is very important.
8. **Chill:** Remove the cheesecake bars from the oven and let them cool completely at room temperature. Then, cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
9. **Cut and Serve:** Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve.
**Tips and Variations:**
* For a richer flavor, use full-fat cream cheese.
* If you don’t have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
* You can add a layer of white chocolate ganache on top of the cheesecake bars for an extra touch of decadence. To make the ganache, melt 4 ounces of white chocolate with 1/4 cup of heavy cream.
* For individual servings, bake the cheesecake bars in muffin tins.
**Cranberry Orange Salad with Candied Pecans**
This vibrant Cranberry Orange Salad with Candied Pecans is a refreshing and flavorful addition to any meal. The combination of sweet, tart, and crunchy elements makes it a delightful experience for the taste buds.
**Ingredients:**
* 5 ounces mixed greens
* 1 cup fresh cranberries
* 2 oranges, peeled and segmented
* 1/2 cup candied pecans
* 1/4 cup crumbled feta cheese (optional)
* **For the Dressing:**
* 3 tablespoons olive oil
* 2 tablespoons orange juice
* 1 tablespoon balsamic vinegar
* 1 teaspoon honey
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Salad:** In a large bowl, combine the mixed greens, cranberries, orange segments, and candied pecans. If using, add the feta cheese.
2. **Make the Dressing:** In a small bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, salt, and pepper.
3. **Dress and Serve:** Just before serving, pour the dressing over the salad and toss gently to combine. Serve immediately.
**Tips and Variations:**
* You can use other types of nuts instead of candied pecans, such as walnuts or almonds.
* For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
* If you don’t have fresh cranberries, you can use dried cranberries. Just soak them in warm water for a few minutes to soften them before adding them to the salad.
* Add sliced red onion for a bit of sharpness.
**Cranberry Orange Muffins: A Quick and Easy Treat**
These Cranberry Orange Muffins are a perfect grab-and-go breakfast or snack. They’re moist, flavorful, and easy to make.
**Ingredients:**
* 2 cups all-purpose flour
* 3/4 cup granulated sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, melted
* 2 large eggs
* 1 cup milk
* 1 teaspoon vanilla extract
* 1 orange, zested
* 1 cup fresh or frozen cranberries, chopped
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Add the orange zest.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. **Fold in Cranberries:** Gently fold in the chopped cranberries.
6. **Fill Muffin Cups:** Fill each muffin cup about 2/3 full.
7. **Bake:** Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. **Cool and Serve:** Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
**Tips and Variations:**
* Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
* Substitute brown sugar for granulated sugar for a richer flavor.
* Drizzle a simple glaze over the cooled muffins for an extra touch of sweetness. To make the glaze, whisk together powdered sugar with a little milk or orange juice.
* Use different types of berries, such as blueberries or raspberries, in addition to or instead of cranberries.
**Cranberry Orange Bread Pudding: A Comforting Dessert**
This Cranberry Orange Bread Pudding is a warm and comforting dessert that’s perfect for a chilly evening. The combination of bread, cranberries, and orange creates a flavor explosion in every bite.
**Ingredients:**
* 8 cups stale bread, cubed (such as French bread or challah)
* 1 cup milk
* 1 cup heavy cream
* 4 large eggs
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract
* 1 orange, zested
* 1 cup fresh or frozen cranberries
* 1/4 cup melted butter, for drizzling
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. **Arrange Bread:** Place the cubed bread in the prepared baking dish.
3. **Combine Wet Ingredients:** In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and orange zest.
4. **Pour Over Bread:** Pour the wet ingredients evenly over the bread cubes. Gently press down on the bread to make sure it’s submerged in the liquid.
5. **Sprinkle with Cranberries:** Sprinkle the cranberries over the bread.
6. **Drizzle with Butter:** Drizzle the melted butter over the top.
7. **Let it Sit:** Let the bread pudding sit for at least 30 minutes to allow the bread to absorb the liquid.
8. **Bake:** Bake for 45-50 minutes, or until the bread pudding is golden brown and set.
9. **Cool and Serve:** Let the bread pudding cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.
**Tips and Variations:**
* Add 1/2 cup of raisins or other dried fruit to the bread pudding.
* Substitute rum extract for vanilla extract for a more festive flavor.
* Top the bread pudding with a streusel topping made from flour, butter, sugar, and nuts.
* Use different types of bread, such as croissants or brioche, for a richer flavor.
**Conclusion: Embrace the Flavors of Cranberry and Orange**
As you can see, the combination of cranberry and orange is incredibly versatile and can be used in a wide variety of recipes. From breakfast to dinner to dessert, these two ingredients can add a burst of flavor and color to any meal. So, don’t be afraid to experiment and try out new cranberry orange recipes in your own kitchen. You might just discover your new favorite flavor combination!
Enjoy the zesty goodness!