Best Sparkly Orange Coconut Cranberry Chewies Recipes

COCONUT CRANBERRY YUMMIES

Coconut Cranberry Yummies image

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

Ingredients

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) sweetened shredded coconut
1 cup white baking chips
1/4 cup ground almonds
1 teaspoon almond extract
1 cup chopped fresh or frozen cranberries

Steps:

In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE, SPICED WALNUT AND DRIED CRANBERRY SALAD

Orange, Spiced Walnut and Dried Cranberry Salad image

Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad. From Bon Appetit, December 1997. I use pecans in place of walnuts.

Provided by swissms

Categories Oranges

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons honey
1 1/2 tablespoons water
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon generous ground ginger
1 cup walnut halves, and pieces
2 teaspoons sugar
3/4 cup water
3/4 cup cranberry juice cocktail
1/2 cup dried cranberries
8 oranges, peel and white pith removed, sliced into 1/2-inch-thick rounds, chilled
fresh mint sprig (optional)

Steps:

Preheat oven to 325°F Line baking sheet with parchment paper. Mix first 5 ingredients in large bowl to blend. Add nuts; toss to coat well. Strain nuts, reserving liquid. Transfer nuts to baking sheet. Sprinkle nuts with sugar. Bake until golden brown, about 17 minutes. Cool completely.
Whisk 3/4 cup water, cranberry juice and reserved liquid from nuts in medium saucepan to blend. Stir in dried cranberries. Bring to boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to thin syrup, about 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.)
Arrange orange slices on platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.

Nutrition Facts : Calories 225.5, Fat 9.7, SaturatedFat 0.9, Sodium 147.8, Carbohydrate 35.6, Fiber 4.5, Sugar 29.7, Protein 3.5

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