That HOLIDAY PUNCH Recipe
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❤️SUBSCRIBE Let the holiday celebrations begin! This sweet & tart holiday punch is fun, festive and so delicious! Make it super bubbly by adding cranberry ginger-ale or turn it into an adult punch by throwing in some vodka (you deserve it!). Garnish this gorgeous red punch with cranberries and slices of citrus to make it super pretty.
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Cranberry Bread with Orange Glaze
Orange-glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.
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CRANBERRY BREAD INGREDIENTS:
►1 1/2 cups all-purpose flour
►1 tsp baking powder
►1/4 tsp salt
►1/4 cup milk, room temperature
►Zest of 1 large orange, divided
►1/4 cup orange juice, freshly squeezed
►6 Tbsp unsalted butter, softened
►3/4 cup granulated sugar
►2 large eggs, room temperature
►1 1/2 cups fresh cranberries
►1/2 Tbsp flour
ORANGE GLAZE INGREDIENTS:
►1 cup powdered sugar
►1 1/2 Tbsp freshly squeezed orange juice
►1 tsp orange zest, reserved from the orange above
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:51 Quick prep
1:17 Making batter
3:58 How to bake cranberry bread
4:52 How to make the glaze
5:38 Glazing cranberry cake
6:25 Taste test
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Canning Cranberry Juice - Tiny House Cooking
Are cranberries on sale after the holidays in your area? It is very easy to can your own cranberry juice to enjoy the rest of the year!
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Join Fy Nyth on social media - mewe.com/i/fynyth ! If you are new to my channel and Fy Nyth (Welsh for My Nest) in general, welcome! I'm Ariel. Along with my husband Clay, our dogs, cats, bees, and some poultry, we live in a tiny house on wheels in the mountains of western Wyoming and are working on setting into our own new little homestead. I've been living this lifestyle since 2014 and my wonderful partner has joined me more recently. What will you find if you follow the channel and watch the videos?
Real life here. I try to show the good and the bad. The ups and the downs. What works, and what doesn't. The parts I love (most of it!), and the things that suck. Not just the showroom version of a tiny house, but everyday life in a tiny house. Not just the romantic idea of homesteading or off grid life, but the everyday details of this lifestyle. We split wood for heat, fill the water tank from a gravity fed spring, and attempt to grow as much of our own food as possible between the weather and wildlife here. I hope to help others learn from mistakes and make life just a little easier for anyone else interested in pursuing a similar lifestyle.
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Mulled Cranberry Cosmo Cocktail | Giada De Lauretniis
If you've wondered what the holidays taste like in cocktail form, this is it. This mulled cosmo has all the warming flavors and aromas of the season. Between the cranberries, cinnamon and cloves, your senses are in for a treat. The vodka certainly helps! Oh, and I love the pop of color. Freezing the cranberries into ice cubes is the cherry — ahem, cranberry— on top of this cocktail.
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Mulled Cranberry Cosmo Cocktail written recipe:
Ingredients:
6 cups unsweetened cranberry juice
6 star anise
3 cinnamon stick
10 cloves
3 cups light brown sugar
For the cocktail:
2 ounces vodka
1/4 ounce triple sec
1 ounce mulled cranberry juice
Cranberry ice cube, optional
Preparation:
Combine the cranberry juice, star anise, cinnamon, cloves and sugar in a medium sauce pan. Place over medium heat bring to a simmer. Reduce the heat to medium low and simmer for 30 minutes. Cool to room temperature. Place in the refrigerator to cool completely. Stain just before using.
Combine the vodka, triple sec and cranberry juice in a cocktail pitcher with ice and stir to combine and chill. Strain into a rocks glass over a cranberry ice cube and serve.
Cooks note: To make the cranberry ice cubes, divide 1 cup fresh cranberries into a large ice cube silicone mold. Pour water over the berries to fill. Place in the freezer and freeze until frozen.
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Mulled Cranberry Cosmo Cocktail - Giada De Lauretniis
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Recipe by: Giada De Laurentiis
Creamy Strawberry Agua Fresca #aguafresca #mexicanfood #recipe
Giada De Laurentiis' Cherry and Cranberry Cobbler | Giada's Holiday Handbook | Food Network
Giada adds polenta for extra crunchy texture in the crust of this sweet and tart dessert!
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Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cherry and Cranberry Cobbler
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 3 hr 20 min (includes cooling time)
Active: 25 min
Yield: 8 servings
Ingredients
Crust:
2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan
1 3/4 cups all-purpose flour
1/2 cup fine polenta, such as Bob's Red Mill
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
Filling:
One 10-ounce bag frozen cherries, thawed and drained
One 10-ounce bag frozen cranberries, thawed
2/3 cup light muscovado sugar or light brown sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest (from 1/2 orange)
1/4 teaspoon kosher salt
Serving suggestion: whipped cream or vanilla ice cream
Directions
For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.
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Giada De Laurentiis' Cherry and Cranberry Cobbler | Giada's Holiday Handbook | Food Network