Best Cranberry Filling Recipes

WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING

Steps:

• FILLING:.
• In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
• Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
• Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
• CAKE:.
• Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
• In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
• In a medium bowl, combine flour, baking powder, and salt, set aside.
• In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
• Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
• Spread batter in the prepared cake pans.
• Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
• Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
• FROSTING:.
• In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
• Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
• Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
• ASSEMBLY:.
• Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
• Top with the second layer; spread with one-third of the filling.
• Top with the third layer; spread with the remaining filling.
• Top with the fourth layer, cut side down.
• Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
• Makes 16 servings.

CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING

Steps:

• Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
• Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
• Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
• Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
• Preparation of Cake:
• Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
• Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
• Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
• In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
• Mix until well blended but do not over mix.
• Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
• Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
• Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
• Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
• Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
• Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
• Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
• Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
• Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
• Assembling the cake:
• Place one layer, bottom side up, on a platter.
• Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
• Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
• Top with the remaining whipped cream mixture.
• Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
• Refrigerate until ready to serve.

BUTTERNUT SQUASH CUPCAKES, CRANBERRY COMPOTE FILLING AND SAGE-CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
• In a large mixing bowl, cream together the butter and brown sugar until well blended using a hand held mixer. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Add the butternut squash and mix until well blended.
• With the mixer on the lowest speed, add the dry ingredients and the milk, alternating between the two, beginning and ending with the flour, blending thoroughly after each addition. Stir in the chopped pecans if using.
• Fill the cupcake liners two-thirds full with batter and bake until a wooden toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pans on a cooling rack for 10 minutes, and then remove the cupcakes from the pans and cool completely on the rack before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Spoon about 1 teaspoon of the cooled Cranberry Compote Filling into the cavity of each cupcake. Generously frost the top of each cupcake with the Sage-Cream Cheese Frosting.
• Combine the granulated sugar and 1 cup water in a medium saucepan. Bring to a boil; add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally.
• Cover and cool completely at room temperature.
• In the bowl of a stand mixer, cream the cream cheese and butter together on medium-high speed until smooth. Add the salt and vanilla extract. Beat until incorporated. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Beat in the juice from the Cranberry Compote, and then add the chopped sage and mix on low speed until fully incorporated.

COCONUT TARTS WITH PUMPKIN-CRANBERRY FILLING

Steps:

• Preheat oven to 350̊ F. Coat (2) 12-cup or (1) 24-cup miniature muffin pans with nonstick cooking spray. In a small bowl combine the granulated sugar , the egg whites and the coconut. Mix until the coconut is moistened. Spoon 1 Tablespoon coconut mixture into each muffin cup. Press onto the bottom and sides to form a well for holding filling. Bake until the tarts are golden brown, about 12 - 14 minutes. Remove pan(s) to a rack and cool completely. Gently remove from pans (running a thin knife around tart to loosen, if necessary). (The tarts may be made 2 days in advance and kept in an airtight container at room temperature. In a large bowl combine the cream cheese, the powdered sugar, the ricotta, the pumpkin, the cinnamon, the ginger and the cloves. Beat until the mixture is well combined and smooth. Fold in the whipped cream and the cranberries. Cover bowl and refrigerate for 1 hour. At serving time fill each tart shell with some of the pumpkin mixture. Transfer tarts to a large serving platter.

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING

Steps:

• For filling:
• Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.)
• For crust:
• Preheat oven to 350°F. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust.
• Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.
• Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges.

ANGEL FOOD ROLL WITH CRANBERRY FILLING

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10x15 inch jellyroll pan with cooking spray. Line with parchment paper.
• In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
• In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
• Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
• Whip cream with confectioners' sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.

HOLIDAY BREAKFAST WREATH WITH CRANBERRY-ALMOND FILLING

Steps:

• In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Beat in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. You might not use all the flour. Dump dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours). Meanwhile, prepare Cranberry-Almond Filling. Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine drained fruit with remaining Filling ingredients. Cover and refrigerate. When dough has risen and doubled in size, punch down and turn out onto a lightly floured board, kneading just enough to release air bubbles. Roll into a 9- by 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting along a long side, tightly roll up dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up. Transfer to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let rise, uncovered, in a warm place until puffy, about 45 minutes. Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together powdered sugar, water, lemon juice and cardamom until smooth. When wreath is done, transfer to a cooling rack with wide spatulas, and a helper if possible. Cool for a few minutes then drizzle glaze over warm wreath. Serve sliced with extra butter if you're feeling decadent.

WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING

Steps:

• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spread batter in the prepared cake pans. 4. Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans. Peel off waxed paper. Cool completely on wire racks. 5. For frosting: In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted. Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy. Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar. 6. To assemble, use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with the second layer; spread with one-third of the filling. Top with the third layer; spread with the remaining filling. Top with the fourth layer, cut side down. 7. Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled. Makes 16 servings.

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING RECIPE

Steps:

• For Filling: Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.) For Crust: Preheat oven to 350 degrees. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust. Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal. Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges. This recipe yields 12 servings.

WHITE CAKE/CRANBERRY FILLING & ORANGE BUTTERCREAM

Steps:

• 1. FOR CAKE: Beat butter at medium speed with an elecric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended.
• 2. Combine flour and next 2 ingredients; add to butter mixture alternately with milk; beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
• 3. Beat egg whites at high speed until stiff peaks form. Stir egg whites into batter in 3 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.
• 4. Bake in a preheated 325º oven for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
• 5. FOR FILLING: Bring first 3 ingredients and 3 cups of cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries (this will be the cranberry topping). Transfer remaining hot cranberry filling mixture to another small bowl. Cool both mixures completely (1 hour). Cover; chill 8 hours.
• 6. FOR BUTTERCREAM FROSTING: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 TBSP. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
• 7. TO PUT IT ALL TOGETHER: Place one cake layer on a serving platter. Spoon 1-1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled cranberry filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining cranberry filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread cranberry topping (WITH whole berries) over top cake layer, spreading to edge of piped frosting. (Frozen cranberries, thawed, may be substituted for fresh.)

CRANBERRY FILLING

Steps:

• Place cranberries, sugar, and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer, and cook until cranberries burst and the liquid they have released has become slightly thickened, 12 to 15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool completely before using for cookies.

LEMON BUNDT CAKE WITH CRANBERRY FILLING

Steps:

• Stir

ACORN SQUASH WITH CRANBERRY FILLING

Steps:

• Prick squash several times with fork to allow steam to escape. Place in oven. Microwave at HIGH (10) 15 to 20 minutes until soft when pricked with fork. Turn squash over after 9 minutes. Let stand 5 minutes. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in 10-inch pie plate. In small bowl, combine cranberry sauce, honey and allspice. Spoon into squahs halves. Microwave at HIGH (10) for 4 to 5 minutes until heated through.

ACORN SQUASH WITH CRANBERRY FILLING

Steps:

• Wash and dry squash.
• Place squash in microwave oven and heat, uncovered, 15 minutes or until they feel soft to the touch.
• Let stand 5 minutes.
• Cut in half and remove seeds.
• Place cut-side-up in a shallow, heat resistant, non-metallic baking dish.
• Sprinkle with salt. Place 1 tablespoon of butter and 1 tablespoon of honey in each half.
• Heat, uncovered, in microwave oven for 4 minutes or until butter has melted.
• With a brush or spoon, spread honey-butter mixture over cut surfaces of squash.
• Place a spoonful of cranberry sauce in each squash half.
• If warmed cranberry sauce is desired, return filled squash halves to microwave oven for 6 minutes or until cranberry sauce is hot.

CHICKEN ROLLS WITH CRANBERRY FILLING

Steps:

• In small saucepan, place orange juice and heat over medium heat.
• Add ALL OF THE cranberries.
• Cover and set aside to soften.
• In another saucepan, place 2 Tablespoons of the margarine and melt over medium heat.
• Add celery and onion and saute about 2 minutes.
• To 1/3 cup of the stuffing mix, add sage; stir into celery onion mixture and add 2/3 cup of the cranberries.
• Sprinkle chicken with pepper and spread with mustard.
• Spoon cranberry mixture in center of each piece, roll chicken over filling and fasten with wooden picks.
• Melt remaining 3 Tablespoons margarine and dip each chicken roll, first in margarine and then in remaining 2/3 cup crushed stuffing.
• Place chicken on baking pan lined with foil and sprayed with a vegetable spray.
• Bake, uncovered in 350 degree oven about 30 minutes or until fork can be inserted in chicken with ease.
• Garnish with tomato rosettes and parsley; sprinkle chicken with remaining 2 Tablespoons of cranberries.

CRANBERRY APPLE PIE FILLING

Steps:

• Preheat oven to 350°F.
• Clean, core and peel 4 apples. Dice into bite sized pieces and add to a saucepan over medium heat.
• Add juices, honey and cranberries and allow to simmer for 10 minutes until mushy.
• In the meantime, clean, core and slice the rest of the apples. Then add to the saucepan and warm through. Approximately 5 minutes.
• Pour into the bottom pie crust and place a second pie crust on top, brush with either water or an egg wash.
• Bake for 25 minutes.

LEMON MACARONS WITH CRANBERRY-MASCARPONE FILLING

Steps:

• Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds and powdered sugar; set aside.
• In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in almond mixture and lemon peel.
• Using a large pastry bag fitted with a 1/2-inch round tip, pipe mixture into 2-inch flat circles onto prepared cookie sheets, leaving 1 inch between circles. Let stand for 30 minutes before baking.
• Preheat oven to 325 degrees F. Bake, one sheet at a time, for 9 to 10 minutes or until set. Cool on cookie sheet on a wire rack. Carefully peel cookies off parchment paper.
• Spread Cranberry-Mascarpone Filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
• Cranberry-Mascarpone Filling
• In a medium mixing bowl beat mascarpone cheese, butter, and honey with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating well. Stir in dried cranberries and lemon peel. Stir in enough food coloring to tint the filling pink. Stir in enough lemon juice to reach spreading consistency.
• From the Test Kitchen
• Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill cookies as directed in Step 5. (You may store any leftover filled cookies in the refrigerator, but they will soften and be less crisp.)
• Servings Per Recipe 12,
• cal. (kcal) 216,
• Fat, total (g) 9,
• chol. (mg) 9,
• sat. fat (g) 2,
• carb. (g) 32,
• Monosaturated fat (g) 5,
• Polyunsaturated fat (g) 2,
• fiber (g) 2,
• sugar (g) 29,
• pro. (g) 4,