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Spiced Cranberry Sauce

Spiced Cranberry Sauce

by Pam on November 17, 2013

I made an early Thanksgiving meal today. My daughter helped me in the kitchen for a few of the recipes and it was so much fun cooking with her! She prepared this cranberry sauce we found at MyRecipes[1] all by herself. It was easy to make, smelled fantastic while it simmered, and tasted wonderful. The spices added a nice flavor to this sauce and really made it taste extra special.

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

 



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Spiced Cranberry Sauce




Prep Time: 5 min.

Cook Time: 10 min.



Ingredients:

1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tbsp grated orange zest

Directions:

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes

 

 

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Fruit Salad with Honey-Citrus Dressing

Fruit Salad with Honey-Citrus Dressing

by Pam on May 30, 2013

I was making s garlic-citrus flank steak for dinner along with a black bean salad and I decided to make a fresh fruit salad with a honey-citrus dressing to go with them. It was quick and easy to make and a great way to use up some fresh fruit that I had on hand. It was a light, refreshing, and delicious salad that paired perfectly with the rest of the meal.

Combine the orange zest, orange juice, lemon juice, lime juice, and honey together in a small bowl. Whisk until well combined. Taste and add more honey if needed.

Combine the pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with the honey citrus dressing, to taste, then toss to coat evenly. Serve and enjoy.

 



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Fruit Salad with Honey-Citrus Dressing




Yield: 6



Ingredients:

Juice and zest of 1/2 an orange
Juice of 1/2 a lemon
Juice of 1/2 a lime
1 tbsp of honey (more if needed)
1 cup of pineapple, chopped
1 cup of mango, chopped
1 cup of strawberries, hulled and sliced
1 cup of green grapes
1/2 cup of blueberries
1/2 cup of blackberries

Directions:

Combine the orange zest, orange juice, lemon juice, lime juice, and honey together in a small bowl. Whisk until well combined. Taste and add more honey if needed.

Combine the pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with the honey citrus dressing, to taste, then toss to coat evenly. Serve and enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Daffodil cupcakes

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Ingredients

For the cakes:

  • 2 large eggs
  • 130g caster sugar, preferably golden
  • 120ml veg oil
  • ½tsp vanilla extract
  • 2tsp fresh orange zest
  • 120g plain flour
  • 1tsp bicarbonate of soda
  • Pinch of salt
  • 1tsp cinnamon
  • 225g of grated carrot

For the icing:

  • 350g icing sugar, sifted
  • 100g unsalted butter, at room temperature
  • 125g cream cheese, cold
  • 1tsp lemon extract
  • ½tsp vanilla extract

For the daffodil toppers:

  • 200g ready to roll fondant
  •  ½tsp Tylose powder (optional but helps with the shaping)
  • Yellow and orange food colour

You will also need:

  • Deep muffin pan
  • Cupcake cases
  • Piping bag with Wilton 1E nozzle
  • Petunia flower cutter
  • Sharp knife

That’s goodtoknow

If you fancy being creative you could add some food colouring to the buttercream like green to make the daffodil leaves or pink for a summery feel

Method

For the cakes:

  1. Preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4. Line a 12 hole muffin tins with cupcake cases.
  2. Put the grated carrots in a large bowl and place to one side. Beat the eggs and sugar together for several mins and then carefully add the oil, vanilla extract and orange zest and beat together.
  3. Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these dry ingredients to the egg and sugar mixture, beating well after each addition.
  4. Pour this mixture into the bowl containing the carrots and mix with a large metal spoon or spatula until they are well incorporated.
  5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper.
  6. Place the trays in the oven and bake for approx 25 mins. When cooked, the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool

For the icing:

  1. Beat the butter and cream cheese together until light and fluffy.
  2. Add the icing sugar bit by bit and beat until smooth. Add the lemon/vanilla extract and beat again.
  3. Add to a large piping bag and pipe 12 swirls with the 1E nozzle, starting at the outside edge of the cases, working your way up in to the middle. To finish release the pressure, push down slightly and pull up quickly.

For the toppers:

  1. Knead the Tylose (if using) to the fondant and knead for a couple of munites. Colour 150g of fondant yellow and 50g orange.
  2. Using the yellow fondant, roll and cut 12 petunias. Victoria used a veining tool but if you don’t have one you could use a toothpick. Leave to dry on a drying sponge (or you can use ice cube trays/plastic egg trays) and push each one slightly in the middle, ready for the centre.
  3. To make the centres. Roll the orange fondant out to 1/8 of an inch thick and with a sharp knife cut into 1.5cm ribbons and trim the ends. Starting at one end of the ribbon, roll it up and, using a sharp knife, trim when you get to the desired size.
  4. Stick a ribbon rolls in the centre of each flower with a brush of water. Pop a daffodil on the top of the buttercream.

By Victoria Threader
Victoria Threader on Google+

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