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How To make Cranberry Cheesecake with Cranberry Orange Compote
CRANBERRY FILLING:
1 lb Cranberries *
1 1/3 c Sugar
1/3 c Orange juice, fresh
CHEESE FILLING:
2 lb Cream cheese **
1 1/3 c Sugar
4 x Large eggs
CRUST:
1 1/3 c Vanilla wafer crumbs ***
3 tb Unsalted butter, melted
TOPPING:
2 c Sour cream
1/3 c Sugar
1 t Vanilla extract
COMPOTE:
1 c Sugar
1/2 c Water
1 3/4 c Cranberry filling ****
2 t Orange peel, minced *****
4 x Large oranges
* fresh or frozen, about 4 2/3 cups ** room temperature *** about40 wafers **** reserved from cheesecake recipe ***** orange part only FOR CRANBERRY FILLING: Combine cranberries, sugar, and fresh orange juice in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes. Cool cranberry filling completely. FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating after each addition. Set cheese filling aside. FOR CRUST: Preheat oven to 350F degrees. Lightly butter 9-inch diameter spring form pan with 2 3/4-inch-high sides. Place cookie crumbs in medium bowl. Add melted butter and blend until moist crumbs form. Press onto bottom (not sides) of prepared pan. Pour cheese filling over crust in pan. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote). Using a small sharp knife, swirl to form marble pattern. Bake until center of cheesecake is set, about 1 hour. Transfer cheesecake to rack and maintain oven temperature. MEANWHILE, PREPARE TOPPING: Mix sour cream, sugar, and vanilla in small bowl. Gently press down any raised edges of cheesecake. Spoon topping over cake. Bake 5 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate over night. (Cheesecake can be prepared 2 days in advance. Keep refrigerated) Release pan sides. Transfer cheesecake to platter. Cut cheesecake into wedges and serve, passing compote separately. CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan. Bring to a boil, stirring until sugar dissolves and liquid appears clear. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel. Using small sharp knife, cut peel and white pith from oranges. Working over another bowl to catch juices, cut between membranes to release segments. Add segments to bowl with juices. (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and
refrigerate.) Add orange segments and juices to compote and serve. Use ~--
How To make Cranberry Cheesecake with Cranberry Orange Compote's Videos
How to Make Cranberry Orange Cheesecake Dip (Live Recipe Demo with Lisa)
This 5-minute cheesecake dip is fruity & creamy — perfect for holidays and beyond! 1/4 cup = 73 calories. Watch Lisa mix it up...
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The Perfect Cranberry Sauce For Thanksgiving | Chef Jean-Pierre
Hello There Friends, today I'm going to show you how to make the perfect Cranberry sauce to go alongside your Turkey dinner! Making a Cranberry sauce is always a must during Thanksgiving so give my recipe a try! Let me know what you think in the comments below.
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Tyler Florence Makes Cranberry-Orange Sauce | Tyler's Ultimate | Food Network
Once you make Tyler's Cranberry-Orange Sauce, you'll never use canned again!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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!
Cranberry-Orange Sauce
RECIPE COURTESY OF TYLER FLORENCE
Level: Advanced
Total: 25 min
Prep: 5 min
Cook: 20 min
Yield: 8 to 10 servings
Ingredients
Two 8-ounce packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick
Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
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Tyler Florence Makes Cranberry-Orange Sauce | Tyler's Ultimate | Food Network
Cranberry-Port Compote with Cinnamon & Orange Zest
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A Modern Spin on the Compulsory Thanksgiving Cranberry Sauce
A Thanksgiving feast doesn't feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it's served with.
So here's a version of the cherished sauce that will bring a modern twist to your holiday table. Simmered in Port, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavors. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.
Here's wishing you a festive, joyful and delectable holiday celebration!
Orange and Cranberry Cheesecake | Blue Jean Chef
The PERFECT cheesecake for the holidays, all made quickly and effectively in your pressure cooker or Instant Pot®! Recipe here:
Cranberry Orange Italian Cheesecake
This will be the talk of your friends and family for years once they try this Cranberry Orange Italian Cheesecake! So rich, creamy and surprisingly light the first bite will melt in your mouth. And then you get the beautifully tart and sweet finish of the topping. So delicious and so easy! You can see how easy by watching the video or following the super simple recipe in the community tab. You’re going to love it! Mangia!