How to make Cranberry Orange Babka. 

For this easy recipe of babka, first, you have to prepare the dough. Knead all the ingredients together, and let it rise at room temperature or in a warm place for about one hour until doubles in size. 

Meanwhile, prepare the cranberry orange filling. This is easy and quick and takes no more than 10 minutes. I like to sieve the cranberry sauce to create a smooth filling but you can also consider blending it or leaving it as it is.  

On a floured surface, roll the dough into a rectangle. Evenly spread the cranberry orange filling, leaving about 1-inch (2.5cm) border around the edges. Roll the dough and cut the log in half lengthwise using a sharp knife.

Carefully, braid the two pieces, and transfer the braided bread into a parchment paper-lined loaf pan. Cover with a kitchen towel, let it rest, and rise at room temperature for 20-30 minutes more. During this time, preheat the oven. 

Bake for about 45 minutes until cooked through. I recommend covering the babka with aluminum foil after the first 15-20 minutes of baking.

Let it cool completely before slicing. Hope you will try this amazing Cranberry Orange Babka, tag me on Instagram if you do and enjoy as much as we did.

More bread recipes you may also like

If you like sweet bread recipes you may also like this Orange Nutella Walnut Babka. Even though it requires more time to prepare, this babka has an amazing crumb that is irresistible. For easier and quick bread recipes you may want to try this Cinnamon Braided Bread or this Chocolate Swirl Milk Bread. This Nutella Pull Apart Bread is also a great choice perfect for any day of the year. For a savory braided bread this Christmas Braided Bread is a great choice for Christmas dinner table.

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Knots 4 ways
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Cranberry Orange Babka

This easy Cranberry Orange Babka is a flavorful sweet bread perfect for the cranberry and holiday seasons. The babka is beautifully braided and has an impressive look. With its soft crumb and flavorful cranberry orange filling this bread makes a great treat for breakfast or as a snack during the day. 

Course Bread, Dessert

Cuisine American

Keyword babka, Christmas, cranberry, orange, sweet bread

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 10

Calories 240kcal

Ingredients

Makes about 10 servings

Babka Dough

• 2 ⅔ cups (330g) all-purpose flour
• 1/4 cup (50g) sugar
• 1/2 tsp (2g) salt
• 1¼ tsp (4g) active dry yeast
• 2/3 cup (160ml) lukewarm milk
• 1 tsp (5g) vanilla extract
• 3 tbsp (40g) melted butter
• Zest of an orange
• 1 egg , beaten

Cranberry Sauce

• 10 oz (300g) fresh or frozen cranberries
• 1/2 cup (100g) sugar
• 2 tbsp (30ml) orange juice
• zest of an orange

For Brushing

• 1 egg , beaten

Instructions

Prepare the dough.

• In a medium bowl add yeast, 1 tsp (5g) sugar and ⅓ cup (80ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
• In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, egg, vanilla extract, orange zest and melted butter. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
• Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover it with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.

Meanwhile, prepare the cranberry sauce.

• Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 5-10 minutes or until thickens.
• Remove from heat and sieve. Add orange zest, stir to combine and set aside to cool until ready to use.

Assemble the babka.

• On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×10 inches (45x25cm).
• Spread cranberry sauce evenly, leaving about a 1/2-inch (1cm) border around the edges. Roll up the dough and cut the log in half lengthwise using a sharp knife.
• Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
• Transfer the cranberry orange babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper.
• Let it rest for 20-30 minutes to room temperature.

How to bake the babka.

• Meanwhile, preheat the oven to 350F (180C).
• Brush the bread with beaten egg.
• Reduce oven temperature to 320F (160C).
• Bake for about 45-50 minutes.
• Cover with aluminum foil after about 15-20 minutes if browns too fast.
• Let the cranberry orange babka cool completely before cutting it into slices.

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 240kcal | Carbohydrates: 44.3g | Protein: 4.7g | Fat: 4.4g | Saturated Fat: 2.4g | Cholesterol: 26mg | Sodium: 115mg | Potassium: 118mg | Fiber: 2.1g | Sugar: 17.3g | Calcium: 33mg | Iron: 2mg

The post Cranberry Orange Babka appeared first on Home Cooking Adventure.

How to make Cranberry White Chocolate Tart

Whenever you prepare a tart, the first thing you need to prepare is the tart crust. Prepare the dough by mixing together the room-temperature butter with powdered sugar, egg, ground almonds, flour and salt. Refrigerate the dough for at least 30 minutes before going further with the tart crust. 

While the dough is chilling, you can prepare the cranberry sauce for the filling. Place the cranberries with sugar and orange juice in a medium saucepan and cook over medium heat until thickens. Remove from heat and sieve to create a smooth sauce, and stir in orange zest. 

Once the dough is chilled, roll it out between two sheets of parchment paper. Press the dough onto the bottom and edges of the tart pan. Cut the excess dough. Refrigerate again before blind baking. Chilling the dough is essential, in order to avoid shrinking while baking. Prick with a fork and cover with parchment paper and weights. Bake for 15-20 minutes, remove the weights and bake for 10-15 minutes more. Let it cool before filling. 

For the filling, first prepare the white chocolate almond crunch, which beside bringing texture and flavor to the tart it also seals the crust from getting soggy from the cranberry sauce. 

Once the chocolate almond thin layer is all set, cover with the smooth cranberry sauce. Top wih white chocolate ganache and refrigerate for at least 2 hours or until ready to serve. 

The good news is that you can prepare this tart with even two days in advance and it also freezes well. Keep the leftovers refrigerated. 

Hope you will try this amazing Cranberry White Chocolate Tart, tag me on Instagram if you do and enjoy!

More festive cranberry desserts you may like

If you like cranberry desserts you may also like this festive Cranberry White Chocolate Meringue Roll.

This White Chocolate Cranberry Orange Layer Cake consists of thin layers of sponge cake filled with white chocolate orange frosting and cranberry orange jam. It is bursting with flavor and it simply melts in your mouth.

These Cranberry Orange Cookies are also a great treat perfect for Christmas.

Let’s don’t forget about this delightful Triple Chocolate Cranberry Mousse Cake, an impressive cake that everybody will love. I also recommend this flavorful Cranberry Pistachio Fudge made without sweetened condensed milk, a fudge in white, green and red colors. 

For more Christmas recipes don’t forget to check my Christmas recipe collection.

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Cranberry White Chocolate Tart

This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the most beautiful, colorful and flavorful tarts I have ever prepared. The tart consists of a pâte sablée crust made with almonds,  a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, all dusted with powdered sugar.

Course Dessert

Cuisine American

Keyword Christmas, cranberries, tart, tart crust, white chocolate

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 390kcal

Ingredients

Makes about 10 servings

Pâte Sablée

• 1/2 cup (110g) unsalted butter , room temperature
• 1/4 cup (30g) powdered sugar
• 1 egg
• 1 ¼ cup (160g) all-purpose flour
• 1/2 cup (50g) ground almonds (almond flour)
• 1/4 tsp (1g) salt

Cranberry Sauce Filling

• 10 oz (300g) fresh or frozen cranberries
• 1/3 cup (70g) sugar
• 2 tbsp (30ml) orange juice
• Zest of a large orange

Crunchy Layer

• 1.5 oz (45g) white chocolate
• 1 tbsp (14 ml) vegetable oil
• 2 tbsp (20g) almonds, finely chopped

White Chocolate Ganache

• 6 oz (180g) white chocolate
• 1/4 cup (60g) whipping cream

For Decoration

• red currants
• sugar-coated cranberries
• cinnamon sticks or star anise
• powdered sugar

Instructions

Prepare the pâte sablée dough.

• In a large bowl, mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
• Gradually incorporate the ground almonds and flour.
• Make sure you don’t overwork the dough.
• Wrap the dough with plastic wrap, shape it into a disc and refrigerate for at least 30 minutes.

Meanwhile, prepare the cranberry sauce.

• Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 5-10 minutes or until thickens.
• Remove from heat and sieve. Add orange zest, stir to combine and set aside to cool until ready to use.

Prepare the dough for baking the tart crust.

• Preheat the oven to 350°F (180°C).
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12 in (30cm) in diameter.
• Press the dough onto the bottom and edges of a 8 or 9 inch (23cm) tart pan. Cut the excess dough.
• Refrigerate or freeze for about 30 minutes before baking.
• Prick the tart crust with a fork.
• Line the tart crust with parchment paper and fill with pie weights, rice or beans. Bake for 20 minutes.
• Remove the parchment paper and weights and bake for 10-15 minutes more.
• Let it cool slightly on a cooling rack.

Prepare the chocolate crunch layer.

• Melt white chocolate with oil over a bain marie, over low heat.
• Fold in the almond flakes.
• Spread the mixture over the bottom of the tart crust.
• Refrigerate or freeze for a few minutes until set.

Assemble the tart.

• Add the cranberry sauce over the cranberry layer. Use a spatula to spread evenly and smooth the top.
• Refrigerate until you prepare the white chocolate ganache.
• Prepare the white chocolate ganache. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Spread it evenly over the cranberry sauce layer.
• Refrigerate for at least 2 hours to set or overnight.
• Decorate the tart with red currants, sugar-coated cranberries, cinnamon sticks or star anise. Dust with powdered sugar. Enjoy!

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 390kcal | Carbohydrates: 40.4g | Protein: 5.3g | Fat: 23.4g | Saturated Fat: 11.9g | Cholesterol: 51mg | Sodium: 131mg | Potassium: 206mg | Fiber: 2.5g | Sugar: 25g | Calcium: 81mg | Iron: 1mg

The post Cranberry White Chocolate Tart – Christmas Cranberry Tart appeared first on Home Cooking Adventure.

How to make White Chocolate Cranberry Layer Cake

I love making this kind of layer cake, as it is so easy to prepare but look very impressive. First, prepare the cranberry orange jam so it has time to cool. You can use either fresh or frozen cranberries for this, and place them in a medium saucepan, with sugar, orange juice and orange zest. Simmer for 5-10 minutes until thickens. Sieve and set aside until ready to fill the cake. 

Now you can prepare the vanilla sponge cake layers. You need to divide the batter into two large sheet pans for this cake. This will create thin layers. The time o baking will be much reduced compared to baking in a smaller pan. Being so thin, they will also cool pretty fast. 

Once the vanilla sponge cake is cooling down you can start preparing the white chocolate and orange cream cheese frosting. This is one of my favorite frostings that I have already used in various recipes like in this White Chocolate Pineapple Cake. 

Now it is time to assemble the cake. Cut each sponge in half. Place one-half of the sponge cake on a serving platter. Spread a layer of white chocolate frosting. Add the second layer of cake. Spread the cranberry orange jam. Top with the third layer of cake and spread with white chocolate frosting. Add the last layer of sponge cake and top the cake with the frosting. Smooth the top and refrigerate for at least 2 hours or even overnight. 

Decorate as desired and hope you will enjoy this White Chocolate Cranberry Orange Layer Cake as much as we did. Would be delighted to see your creations on this, so don’t forget to tag me on Instagram whenever you have the chance.  

For more cranberry desserts you may also like this Cranberry White Chocolate Meringue Roll, or this Triple Chocolate Cranberry Mousse Cake. If you are in a cookie mood you may like these Cranberry Orange Cookies. This Cranberry Pistachio Fudge is also a festive treat that everybody will adore.

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White Chocolate Cranberry Orange Layer Cake

This White Chocolate Cranberry Orange Layer Cake is one of the most elegant and delicate cakes you can ever prepare. It is flavored with oranges and cranberries, making this cake so festive and perfect for celebrating Thanksgiving or Christmas.

Course Dessert

Cuisine American

Keyword Christmas, cranberries, layer cake, white chocolate cake

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Calories 488kcal

Ingredients

Makes about 10-12 servings

Vanilla Sponge Cake

• 8 eggs , separated
• 1 cup (200g) sugar , divided
• 1 tsp (5g) vanilla extract
• 1 cup (125g) all-purpose flour
• 1/2 tsp (2g) baking powder
• 1/2 tsp (2g) salt

Orange Cranberry Jam

• 7 oz (200g) cranberries , fresh or frozen
• 1/4 cup (50g) sugar
• 2 tbsp (30ml) orange juice
• Zest from an orange

White Chocolate Orange Cream Cheese Frosting

• 6 oz (180g) white chocolate , small pieces
• 1/4 cup (60g) whipping cream
• 13 oz (360g) cream cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract
• 1⅔ cup (400g) whipping cream (35% fat) , chilled
• zest from an orange

For Decoration

• Sugar-coated cranberries or red currants
• Whipped cream

Instructions

Prepare the cranberry orange jam.

• Place cranberries, sugar, orange juice and orange zest into a saucepan and boil while stirring constantly.
• Simmer for about 5-10 minutes or until thickens. Sieve and set aside to cool until ready to use.

Prepare the vanilla sponge cake layers.

• Preheat the oven to 350F (180C). Grease and line two 12×16 inch (30x40cm) baking sheets with parchment paper. Set aside.
• Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and mix to combine.
• Incorporate flour and baking powder into the yolk mixture.
• Add salt to the egg whites. Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.
• Gently and gradually fold the whites into the yolk mixture.
• Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 10 minutes until a toothpick inserted into the center comes out clean.

Prepare the white chocolate orange cream cheese frosting.

• Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla extract and orange zest and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Assemble the cake.

• Cut each sponge cake in half.
• Place a bit of frosting onto a serving platter. Add the first layer of sponge cake. Spread evenly up to ⅓ of white chocolate frosting.
• Add the second layer of cake.
• Spread the cranberry orange jam.
• Add the third layer of cake.
• Spread evenly up to ⅓ of white chocolate frosting.
• Add the last layer of cake.
• Top with white chocolate frosting.
• Refrigerate the cake for at least 2 hours or even overnight.
• Trim the edges of the cake and cut into 8-12 rectangle slices.
• Using a 1M tip pipe whipped cream or remaining frosting on top of each slice. Decorate with sugar-coated cranberries or red currants. Enjoy!

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 488kcal | Carbohydrates: 46.8g | Protein: 8.8g | Fat: 30.2g | Saturated Fat: 17.8g | Cholesterol: 188mg | Sodium: 223mg | Potassium: 218mg | Fiber: 0.9g | Sugar: 35.9g | Calcium: 108mg | Iron: 2mg

The post White Chocolate Cranberry Orange Layer Cake appeared first on Home Cooking Adventure.

How to make Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip

For this recipe, first, you have to make sure you have prepared the mashed sweet potatoes in advance. You can boil, steam, microwave, or roast a small sweet potato, let it cool and mash it with a fork. You can also consider leaving the sweet potato out and substituting it with more milk or pumpkin puree. 

Prepare the dough and let it rise for at least one hour until doubled in size. On a floured surface, divide the dough into 16 pieces and shape each into a ball. Place a greased bowl into the center of a greased skillet and arrange the balls around it. Cover and let rest for another 30 minutes until you prepare the walnut cranberry cheese dip. 

If you are in a hurry, you can also consider using pre-made store-bought dough, but making it from scratch always brings the best results.

Toast the pecans in a skillet or in the oven and chop them into small pieces. Mix the cream cheese with honey and cinnamon and stir in the mozzarella and cheddar cheese. Add the toasted pecans and cranberries and mix to combine. 

Remove the bowl from the skillet and fill the center with the cheese dip. Bake for 20-25 minutes until the cheese is warm and melted and the bread is golden brown. It looks so appetizing that I can assure you, everybody will be delighted. 

You may also consider this amazing Skillet Bread Four Cheese Spinach Dip for your holiday table. If you like sweet potato recipes you may also like these Roasted Sweet Potatoes with Goat Cheese and Candied Bacon. For more inspiration for your Thanksgiving table check out this collection of Thanksgiving Recipes. 

Hope you will try this Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip and don’t forget to let me know how it turned out for you. Tag me on Instagram if you do and enjoy!

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Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip

This Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip is one of the most impressive and delightful dishes you can prepare for holiday gatherings. The skillet consists of fluffy and soft homemade sweet potato bread rolls ring with a warm gooey melted cheese dip with toasted pecans, dried cranberries and honey in the center.

Course Appetizer, Bread, Side Dish

Cuisine American

Keyword baked sweet potato fries, skillet bread, skillet bread and cheese dip, Thanksgiving dishes

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting time 1 hour hour 28 minutes minutes

Total Time 2 hours hours 23 minutes minutes

Calories 223kcal

Ingredients

Makes about 16 servings

Sweet Potato Bread Dough

• 3 cups (375g) all-purpose flour
• 1 tsp (5g) salt
• 1/2 tsp 1/2 tsp (2g) cinnamon
• 2 tsp (6g) active dry yeast (or 20g fresh yeast)
• 2/3 cup (160ml) warm milk
• 1 tsp (5g) sugar
• 2 tbsp (30g) butter, melted
• 1/2 cup (120g) mashed sweet potatoes

For brushing

• 1 egg ,beaten

Pecan Cranberry Cheese Dip

• 8 oz (230g) cream cheese , room temperature
• 1 cup (100g) mozzarella cheese , grated
• 1/2 cup (50g) Cheddar cheese , grated
• 3/4 cup (75g) pecans or walnuts , toasted and chopped
• 3/4 cup (90g) dried cranberries
• 2 tbsp (30g) honey
• 1/4 tsp (1g) cinnamon

Makes: 9inch9 x 9inch round

Instructions

Prepare the sweet potato bread dough.

• In a small bowl, add active dried yeast, sugar and ⅓ cup (80ml) milk, and let it rest for 5 minutes, to activate the yeast. In a large bowl mix flour with salt and cinnamon. Add dissolved yeast, butter, mashed sweet potato and remaining ⅓ cup (80ml) warm milk. Mix everything together then knead until smooth and pulls away from the sides of the bowl.
• Place the dough in an oiled bowl, cover it with plastic wrap and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
• On a floured surface, turn the dough, knead for a few seconds and divide it into 16 pieces. Form into balls.
• Grease a 9-inch (23 cm) cast iron skillet with butter and the outer side of a 5-inch (13cm) diameter bowl. Place the bowl in the center of the skillet and arrange the dough balls around the bowl.
• Cover the skillet with plastic wrap or a kitchen towel and let rise for another 30 minutes.
• Meanwhile, preheat the oven to 350F (180C).

Prepare the pecan cranberry cheese dip.

• In a bowl add cream cheese and mix until smooth. Add the rest of the ingredients: grated mozzarella chese, grated cheddar cheese, chopped toasted pecans or walnuts, cranberries, cinnamon and honey. Mix until combined.
• Remove the bowl from the center of the skillet and add the pecan cranberry dip into the center of the skillet.
• Brush the dough balls with the beaten egg.
• Bake for about 20-25 minutes until the cheese is melted and the bread is golden brown.
• Let it cool slightly for 5 – 10 minutes before serving.

Video

Nutrition

Serving: 1 serving out of 16 | Calories: 223kcal | Carbohydrates: 23.8g | Protein: 6g | Fat: 11.7g | Saturated Fat: 5.5g | Cholesterol: 25mg | Sodium: 212mg | Potassium: 126mg | Fiber: 1.8g | Sugar: 3.3g | Calcium: 58mg | Iron: 2mg

The post Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip appeared first on Home Cooking Adventure.

This recipe of fudge that uses powdered milk is by far one of my favorite fudge recipes, as you can have better control over the sugar and the results are always amazing. I hardly recommend trying this chocolate fudge along with this white cranberry pistachio fudge as both are simply out of this world.

You can always make variations to these fudge recipes to suit your tastes by adding various fruits or nuts, citrus zest, various spices, coffee, and the list can go on. Hope you will try this cranberry pistachio fudge as I am sure you will be as delighted as we are. If you try it out don’t forget to tag me on Instagram.

If you like cranberry desserts you may also like this amazing Tripe Chocolate Cranberry Mousse Cake. This Cranberry White Chocolate Meringue Roll is also a great choice for a Christmas table. These Cranberry Orange Cookies are also very flavorful and festive, perfect for winter holidays.

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Cranberry Pistachio Fudge without Sweetened Condensed Milk

I've been making this Cranberry Pistachio Fudge for years, usually for Christmas and New Year's Eve and every time I make it everybody is super excited about it and it is usually devoured in a matter of minutes. Once you try it you can hardly stop at only one piece as it is simply irresistible and quite addictive. This recipe of fudge that uses powdered milk is by far one of my favorite fudge recipes, as you can have better control on the sugar and the results are always amazing.

Course Dessert

Cuisine American

Keyword chocolate fudge, cranberry pistachio fudge, fudge without sweetened condensed milk, powdered milk fudge, white chocolate fudge

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Calories 4990kcal

Ingredients

Suitable for a 8-9 inch (20-23cm) pan

• 4 cups (500g) powdered milk
• 1/2 tsp (3g) salt
• 1 1/2 (300g) sugar
• 7 fl (200ml) water
• 1 cup (230g) unsalted butter
• 1 tsp (5g) vanilla extract
• 2/3 cup (80g) raw pistachios divided
• 2/3 cup (80g) dried cranberries divided

Instructions

• Preheat the oven to 300F (150C). Place the raw pistachios onto a baking sheet lined with parchment paper and toast in the oven for 10 minutes.
• Chop roughly the toasted pistachios and set aside.
• In a medium bowl whisk together the powdered milk with salt.
• In a medium saucepan bring water and sugar to a boil. Let it simmer over low heat for 10 minutes then add butter. Stir until butter is melted and then remove from heat. Add vanilla extract and stir to combine.
• Pour the syrup over the powdered milk mixture and mix until well blended.
• Fold in ½ cup (60g) of toasted pistachios and ½ cup (60g) dried cranberries.
• Pour the mixture into a 8-9 inch (20-23cm) square pan, greased with butter.
• Sprinkle remaining pistachios and cranberries on top.
• Let it cool completely at room temperature.
• Cut into small squares and serve.

Video

Nutrition

Calories: 4990kcal | Carbohydrates: 579.4g | Protein: 191g | Fat: 223.9g | Saturated Fat: 122.2g | Cholesterol: 571mg | Sugar: 539.8g

The post Cranberry Pistachio Fudge without Sweetened Condensed Milk appeared first on Home Cooking Adventure.

This Triple Chocolate Cranberry Mousse Cake consists of a moist cocoa and cranberry brownie at the bottom, followed by a smooth and silky milk chocolate mousse layer, a flavorful cranberry orange jelly, a white chocolate mousse layer and all topped with a semisweet chocolate ganache. Beautifully decorated in white, red and orange colors, this cake looks festive and will surely make an impressive dessert for any celebration.

Even though the recipe seems to have many steps, each one of them is very easy and quite quick to prepare. There is no way you can go wrong with this recipe. If you give it a try don’t forget to tag me on Instagram as I would love to see how it turned out for you.

If you like cranberry desserts you may also like this festive Cranberry Pistachio Fudge without Sweetened Condensed Milk. This Cranberry White Chocolate Meringue Roll is also a delightful dessert perfect for holiday season. These Cranberry Orange Cookies are also a must-try recipe for your holiday table.

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Triple Chocolate Cranberry Mousse Cake

This beautiful Triple Chocolate Cranberry Mousse Cake is an impressive layered cake with a simply delightful flavor combination. Just imagine what play of textures and flavors in this cake, using three types of chocolate paired with a sweet and tart cranberry and orange jelly.

Course Dessert

Cuisine American

Keyword Christmas Cake, Christmas desserts, mousse cake, Thanksgiving desserts, triple chocolate cranberry mousse cake

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 14 servings

Calories 484kcal

Ingredients

Makes 12-14 servings

Cranberry Orange Jelly

• 9 oz (250g) cranberries, fresh or frozen
• 3/4 cup (150g) sugar
• 2 tbsp (30ml) orange juice
• orange zest from 1 orange
• 1 ⅓ tsp (4g) gelatin powder
• 1 ½ tbsp (25ml) orange juice

Cocoa Cranberry Brownie

• 1 large egg
• 1/3 cup (70g) sugar
• 3 tbsp (45g) reserved cranberry sauce
• 1 tsp (5g) vanilla extract
• 1/3 cup (70g) vegetable oil
• 1/4 cup (30g) unsweetened cocoa powder
• 1/3 cup (40g) all-purpose flour
• 1/4 tsp (1g) salt

Milk Chocolate Mousse

• 6 oz (180g) milk chocolate
• 5 oz (145g) whipping cream
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water
• 7 oz (200g) whipping cream (35% fat), chilled

White Chocolate Mousse

• 6 oz (180g) white chocolate
• 5 oz (145g) whipping cream
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water
• 7 oz (200g) whipping cream (35% fat), chilled

Chocolate Ganache

• 3.5 oz (100g) semisweet chocolate
• 3.5 oz (100g) whipping cream
• 1 tbsp (14g) butter, room temperature

For Decoration

• whipped cream
• sugar coated cranberries
• Kumquat slices

Instructions

First prepare cranberry orange jelly

• Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Add orange zest, stir to combine and remove from heat. Reserve 3 tbsp of cranberry sauce to use for cocoa brownie.
• Dissolve gelatin in orange juice and let it swell for 5-10 minutes.
• Add the bloomed gelatin to the warm cranberry sauce and stir until completely dissolved. Let cool.
• Prepare cocoa cranberry brownie
• Preheat the oven to 350F (180C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
• In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract. Add the reserved 3 tablespoons of cranberry sauce and mix to combine.
• Sift the flour, salt and cocoa powder and whisk to fully incorporate.
• Pour the batter into the prepared pan.
• Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
• Let cool completely.

Prepare milk chocolate mousse

• In a heatproof bowl add the milk chocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
• Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted milk chocolate mixture and mix until well combined.
• Place the cocoa cranberry brownie on a serving platter and place a cake ring around the cake lined with acetate sheet.
• Pour the chocolate mousse over the brownie and freeze for about 20-30 minutes to set slightly.
• Remove from the freezer and gently spread the cranberry jelly on top leaving a ½ inch (1cm) border.
• Return the cake in the freezer until you prepare the white chocolate mousse.

Prepare the white chocolate mousse

• In a heatproof bowl add the white chocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
• Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted white chocolate mixture and mix until well combined.
• Gently pour the white chocolate mousse over the milk chocolate mousse and cranberry jelly. Smooth the top and refrigerate for 4-6 hours or overnight.

Prepare the chocolate ganache

• In a heatproof bowl add the semisweet chocolate and whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Stir in butter until melted.
• Remove from heat and pour the ganache over the white chocolate mousse. Refrigerate for 30 minutes to set.
• Decorate the cake with whipped cream, sugar coated cranberries and Kumquat slices if desired. Enjoy!

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Nutrition

Serving: 1g | Calories: 484kcal | Carbohydrates: 42.7g | Protein: 5.3g | Fat: 34g | Saturated Fat: 19.1g | Cholesterol: 84mg | Sugar: 35g

The post Triple Chocolate Cranberry Mousse Cake appeared first on Home Cooking Adventure.

A Turkey Roulade is a dish that consists of flattened turkey breast, stuffed with a delicious filling, and then rolled and roasted. This dish is quite easy to prepare. It looks impressive and festive, making it an excellent addition to any holiday meal. 

How to make Turkey Roulade

This Turkey Roulade recipe has a stuffing made with cranberries and spinach, which adds a nice pop of flavor and color to the dish. The cranberries provide a sweet and tart taste, while the spinach adds a touch of earthiness. Together, they create a perfect balance of flavors that complement the turkey.

First, prepare the cranberry and spinach stuffing. For this mix the dry bread cubes with an onion, celery, and spinach mixture and dried cranberries. Add the beaten egg and chicken stock and mix until evenly moistened.

Flatten the turkey breast, season with salt and pepper, and spread the bread stuffing leaving a ¾ inch (2cm) border all around. Roll your breast into a log and use kitchen twine to tie it in about 1-inch (3cm) intervals.
Brand ush the roll with olive oil, season with salt, freschiliound black pepper, red chilli flakes, and herb mix.
Roast the turkey roulade uncovered for about 45 minutes to 1 hour at 350F (180C) until a thermometer inserted in the thickest part reaches 160°F (71°C). Cover and let it rest for 10 minutes before serving.

What to serve with Turkey Roulade

When serving this Turkey Roulade, it’s essential to pair it with the right sides to create a complete meal experience. These mashed potatoes, crispy sliced roasted potatoes, or roasted carrots are great options. If you love sweet potato side dishes I suggest making these roasted sweet potatoes with goat cheese and candied bacon or this sweet potato souffle. This broccoli cauliflower salad is another great side dish for this big dinner. Don’t forget to make a simple gravy from the turkey drippings. This adds moisture and flavor to the dish, while cranberry sauce provides a lovely burst of sweetness.

This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It’s an impressive dish that will make your guests feel special. It is also a great way to switch things up if you’re tired of the traditional whole-roasted turkey. 

Give this recipe a try, and you won’t be disappointed! If you do, don’t forget to tag me on Instagram, and Happy Thanksgiving everyone! 

YOU MAY ALSO LIKE:
Spinach and Shiitake Mushroom Stuffing
Roasted Turkey Breast
Mashed Potato Casserole

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Turkey Roulade with Cranberry and Spinach Stuffing

This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It's an impressive dish that will make your guests feel special, and it's a great way to switch things up if you're tired of the traditional whole-roasted turkey. 

Course Main Course

Cuisine American

Keyword cranberry stuffing, stuffed turkey breast, Thanksgiving recipes, Thanksgiving turkey, turkey breast, turkey roll with bread stuffing, turkey roulade

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 249kcal

Ingredients

• 3 pounds (1.5kg) turkey breast , boneless
• Salt and freshly ground black pepper

Cranberry Spinach Stuffing

• 3 cups (150g) bread , cut into small cubes
• 2 tbsp (30g) butter
• 1 small onion (90g) , finely chopped
• 1 celery stalk (60g) , finely chopped
• 2 cloves garlic (5g) , minced
• 2 oz (60g) baby spinach
• 1 tbsp fresh parsley , chopped
• 1 tbsp fresh thyme
• 1 tbsp fresh sage , chopped
• 1 small egg , beaten
• 1/2 cup (120ml) chicken stock
• Salt and freshly ground pepper , to taste
• 1 oz (30g) dried cranberries

For topping

• 2 tbsp (30g) olive oil
• Salt
• freshly ground black pepper
• Red chili flakes and herbs mix

For the gravy

• pan drippings
• 1 cup (240ml) chicken stock
• 1 tbsp (10g) flour

Instructions

Prepare the cranberry and spinach stuffing

• Preheat the oven to 350°F (180°C). Place the bread cubes on a baking sheet and dry in the oven for 10 minutes ( make sure they do not brown).
• Increase the oven temperature to 375°F (190°C).
• In a large skillet on medium high heat, melt 2 tablespoons of butter and add  onions and celery. Cook for about 6 minutes, until softened.  Add garlic and cook for another minute.  Season with salt and pepper.
• Add parsley, sage, thyme and spinach leaves and let them wilt. Remove from heat and let cool slightly.
• In a large bowl mix bread cubes with dried cranberries and celery onion and spinach mix. Add the beaten egg and stock and mix until evenly moistened.
• Set aside until ready to use.

Prepare the turkey roulade

• Place the turkey breast on a plastic cutting board and make a few cuts to open (butterfly) it. 
• Cover the breast with plastic wrap and pound it to about ½ inch (1cm) thickness.
• Remove plastic and season with salt and freshly ground black pepper.
• Spread the bread stuffing leaving a ¾ inch (2cm) border all around.
• Roll breast into a log.
• Use kitchen twine to tie in about 1 inch (3cm) intervals.
• Brush the roll with olive oil.
• Season with salt, freshly ground black pepper and red chili flakes and herb mix.
• Transfer to a parchment paper line baking sheet. 
• Roast uncovered for about 45 minutes to 1 hour until a thermometer inserted in the thickest part reaches 160°F (71°C).
• Cover and let it rest for 10 minutes before serving.

Meanwhile, prepare the gravy.

• In a medium saucepan add the pan drippings and place over medium heat. Add the flour and stir to combine. Add the stock, stir and let it cook until thickened and smooth.
• Cut off the twine and slice. Serve with gravy and cranberry sauce.

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Nutrition

Serving: 1 serving out of 12 | Calories: 249kcal | Carbohydrates: 9.7g | Protein: 35.7g | Fat: 5.9g | Saturated Fat: 2.1g | Cholesterol: 104mg | Sugar: 1.3g

The post Turkey Roulade with Cranberry and Spinach Stuffing appeared first on Home Cooking Adventure.

The recipe is easy, using basic ingredients, leaving you enough room to adapt it according to your taste. If you don’t have cranberries feel free to use any other berries you have on hand. If you don’t like the orange flavor feel free to leave it out. You can leave the meringue roll simply dusted with some powdered sugar or decorate it to look more festive.  What is sure is that this dessert will surely impress and delight your family and guests.

How to make cranberry white chocolate meringue roll

Begin by preparing the cranberry orange jam. Place cranberries, sugar, and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Add orange zest, stir to combine, and remove from heat. Set aside to cool until ready to use.

How to prepare the meringue

Preheat the oven to 375F (190C) and grease and line a 9×13 (23x33cm) pan with parchment paper. In a large bowl, add egg whites and salt and start whipping until foamy. Add vinegar, vanilla extract, and cornstarch. Gradually add sugar and continue whipping until stiff peaks form for about 5 minutes more.

Spread meringue evenly into the prepared pan and sprinkle almond slices on top. Bake for 10 minutes, reduce the oven temperature to 320 (160C), and bake for about 15 minutes more until slightly brown. Let cool slightly on the pan for 5 minutes, then dust with powdered sugar. Flip onto parchment paper, remove lining parchment, and let cool completely.

How to prepare the white chocolate filling

Melt chocolate and the 3 tablespoons of cream over bain-marie and let cool to room temperature. In another bowl, whip cream until stiff peaks form.

Gradually fold melted chocolate into the whipped cream and refrigerate until ready to use.

Assemble the meringue roll

Spread the cranberry jam over the meringue and then spread the white chocolate filling on top, leaving about a ½ inch (1cm) border around the edge of the meringue.

Gently roll the meringue into a log and refrigerate for about 2 hours before serving. Before serving, dust the roll with powdered sugar and pipe some whipped cream on top. You can decorate with white chocolate curls, fresh rosemary, and dust with gold edible powder if desired.

Hope you will enjoy this Cranberry White Chocolate Meringue Roll and don’t forget to tag me on Instagram if you try it out. Enjoy!

For more cranberry desserts you may also like this White Chocolate Cranberry Orange Layer Cake  or this Triple Chocolate Cranberry Mousse Cake. If you want to try some cranberry cookies you must try these Cranberry Orange Cookies. This Cranberry Pistachio Fudge is also a must-try recipe that everybody will love.

Fore more similar treats check our collection of 15 Cake Roll Recipes. 

YOU MAY ALSO LIKE:
Chocolate Coconut Buche De Noel
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Cranberry White Chocolate Meringue Roll

This Cranberry White Chocolate Meringue Roll is a delicate and festive dessert perfect for celebrating the winter holidays. Consisting of a light and airy meringue filled with a white chocolate filling and freshly made cranberry and orange jam, this roll is extremely delightful and flavorful. The tart jam is balancing in such a great way the sweetness of the meringue and white chocolate, that you can hardly stop at one slice.

Course Dessert

Cuisine American

Keyword christmas dessert, cranberry white chocolate meringue roll, meringue roll

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 328kcal

Ingredients

Makes about 8 servings

Cranberry Orange Jam

• 9 oz (250g) cranberries , fresh or frozen
• 1/4 cup (50g) sugar
• 1 tbsp (15ml) orange juice
• Zest from an orange

For Meringue

• 4 egg whites (about 130g) , room temperature
• 1/4 tsp (1g) salt
• 1 tsp (4g) cornflour
• 1 tsp (5ml) vinegar or lemon juice
• 1 tsp (5ml) vanilla extract
• 3/4 cup (150g) caster sugar
• 1/3 cup (30g) sliced almonds
• Powdered sugar for dusting

White Chocolate Filling

• 5.5 oz (150g) white chocolate
• 3 tbsp (45g) whipping cream
• 3/4 cup (180g) whipping cream , chilled

For decoration

• Whipped cream
• White chocolate curls
• Gold edible powder
• Fresh rosemary

Instructions

First prepare cranberry orange jam.

• Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens.
• Add orange zest, stir to combine and remove from heat. Set aside to cool until ready to use.

Prepare the meringue.

• Preheat the oven to 375F (190C). Grease and line a 9×13 (23x33cm) pan with parchment paper. Set aside until ready to use.
• In a large bowl add whites and salt and start whipping until foamy. Add vinegar, vanilla extract and cornstarch.
• Gradually add sugar and continue whipping until stiff peaks form for about 5 minutes more.
• Spread meringue evenly into the prepared pan.
• Sprinkle almond slices on top.
• Bake for 10 minutes, reduce the oven temperature to 320 (160C) and bake for about 15 minutes more until slightly brown.
• Let cool slightly on the pan for 5 minutes.
• Dust with powdered sugar. Flip onto parchment paper. Remove lining parchment.
• Let cool completely.

Prepare white chocolate filling.

• Melt chocolate and the 3 tablespoons of cream over bain-marie. Let cool to room temperature.
• In another bowl whip cream until stiff peaks form. Gradually fold melted chocolate into the whipped cream. Refrigerate until ready to use.
• Spread the cranberry jam over the meringue. Spread white chocolate filling on top. Leave about a ½ inch (1cm) border around the edge of the meringue.
• Gently roll the meringue into a log.
• Refrigerate for about 2 hours before serving.
• Before serving dust the roll with powdered sugar.
• Pipe some whipped cream on top. You can decorate with white chocolate curls, fresh rosemary and dust with gold edible powder if desired. Enjoy!

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Nutrition

Serving: 1 serving out of 8 | Calories: 328kcal | Carbohydrates: 41.2g | Protein: 4.3g | Fat: 16.7g | Saturated Fat: 9.2g | Cholesterol: 35mg | Sugar: 37.6g

The post Cranberry White Chocolate Meringue Roll appeared first on Home Cooking Adventure.

These cookies are very flavorful, soft, and chewy and have an amazing texture,  a true delight for your friends or family.

If you are in search of holiday chocolate cookies you may also like these Red Velvet Crinkle Cookies. They are so easy to prepare and you can enjoy red velvet cake flavor in no time. These Easy Chocolate Crinkle Cookies are the right treat for you, not only during the holiday season but all year round. Also, these Candy Cane Double Chocolate Cookies look very festive and have an amazing flavor. If you are searching for an easy Christmas cookie recipe that looks really impressive these Marbled Icing Sugar Cookies might be a great choice too.

Hope you will give these Cranberry Orange Cookies a try, tag me on Instagram if you do, and enjoy!

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Cranberry Orange Cookies

These Cranberry and Orange cookies are packed with lots of orange flavor which makes them such a special treat for holidays.

Course Dessert

Cuisine American

Keyword christmas cookies, Cranberry Orange Cookies, holiday cookies, orange cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30 cookies

Calories 118kcal

Ingredients

Makes about 30 cookies

• 2 cups (250g) flour
• 1 tsp (6g) baking soda
• 2 tsp (6g) cornstarch
• 1/2 tsp (3g) salt
• 3/4 cup (170g) unsalted butter , soften
• 2/3 cup (135g) brown sugar
• 1/4 cup (50g) sugar
• 1 egg
• Orange zest from 2 oranges
• 2 tbsp (30ml) orange juice
• 1 cup (135g) dried cranberries
• 3.5 oz (100g) white chocolate chips/chunks

Instructions

• In a medium-sized bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
• In a large bowl, mix together the butter with both sugars until creamy, light and fluffy.
• Add egg and mix to combine. Incorporate orange zest and orange juice and then incorporate flour mixture.
• Add the white chocolate chips and dried cranberries. Cover and refrigerate the dough for at least 2 hours.
• Preheat oven to 350F (180C). Line two large baking sheets with parchment paper.
• Use an ice cream scoop to take equal portions of dough and place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
• Bake 8-10 minutes or until slightly golden around the edges. Cool on baking sheets for 5-10 minutes. Remove to cooling rack to cool completely.

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Nutrition

Serving: 1 cookie | Calories: 118kcal | Carbohydrates: 15.1g | Protein: 1.3g | Fat: 5.9g | Saturated Fat: 3.6g | Cholesterol: 18mg | Sugar: 8.3g

The post Cranberry Orange Cookies appeared first on Home Cooking Adventure.

The classic cranberry sauce is made with cranberries, sugar and water. Cook the sauce until cranberries pop out and the sauce is slightly thick. Usually, orange juice, orange or lemon zest, cinnamon, or other spices are then added to bring extra flavor or texture to the classic recipe. Feel free to adjust the recipe according to your tastes.

Whether you like it warm or chilled, smooth or with whole berries, this homemade cranberry sauce brings a bright and tangy contrast to turkey, ham, or other festive main courses.

How to make cranberry sauce

Pour the water, orange juice, and sugar into a medium saucepan and bring it to a boil over medium-high heat. Add the cranberries, bring the mixture to a boil again, and then let it simmer for 10-15 minutes more until the cranberries start to pop.

Remove the saucepan from the heat. If desired, sprinkle some orange zest over the sauce. Let the mixture cool to room temperature, then transfer it to a bowl and refrigerate it until you’re ready to use it. As the sauce cools, it will naturally thicken.

Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy your cranberry sauce!

Another similar recipe you may like to try is this Easy Creamed Corn, a dish that consists of tender corn kernels bathed in a rich, creamy sauce that’s smooth and satisfying. This Greek Tzatziki Sauce is another refreshing recipe you may like to try. It is made with yogurt, cucumbers, garlic, and extra virgin olive.

For other side dishes check our full collection for Side Dish Recipes.

YOU MAY ALSO LIKE:
Roasted Brussel Sprouts
Chilli Jam 
Lemon Sauce

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Cranberry Sauce

Cranberry Sauce is a classic accompaniment to holiday meals, adding a burst of tartness and sweetness to savory dishes. It is very easy and quick to prepare with either frozen or fresh cranberries and can be made in advance.

Course Side Dish

Cuisine American

Keyword christmas recipes, cranberry sauce, Thanksgiving cranberry sauce, Thansgiving recipes

Prep Time 5 hours hours

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 997kcal

Ingredients

• 12 oz (350g) cranberries , fresh or frozen
• 1 cup (200g) sugar
• 1/2 cup (120ml) orange juice
• 1/2 cup (120ml) water
• orange zest , optional

Instructions

• Put the water, orange juice and sugar to a medium saucepan and bring to a boil on medium high heat.
• Add cranberries, bring to a boil and simmer for 10-15 minutes more until cranberries start to pop.
• Remove from heat, sprinkle orange zest if desired and let cool to room temperature, transfer to a bowl and refrigerate until ready to use. The sauce will thicken as it cools.

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Nutrition

Serving: 1sauce | Calories: 997kcal | Carbohydrates: 244.7g | Protein: 0.9g | Fat: 0.3g | Saturated Fat: 0.1g | Sugar: 223.1g

The post Cranberry Sauce appeared first on Home Cooking Adventure.