Cranberry Sauce with Orange and Cinnamon (so easy!) The Chunky Chef

Cranberry Blueberry Crisp Recipe Build Your Bite

Preheat oven to 400ºF. Grease a muffin tin or line with muffin liners. To prepare muffins, in a large bowl, sift together 2 cups flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until.

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Instructions. Preheat oven to 350°F. Lightly spray or grease an 8" x 8" baking dish. Place blueberries, cranberries, sugar, flour, lemon juice and dash of salt in a large bowl. Gently stir until combined. NOTE: You can use frozen OR fresh blueberries and cranberries.

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Step 3: Bake the Cranberry Blueberry Crisp. Bake the cranberry blueberry crisp at 375 degrees for 30-40 minutes. If you are using frozen berries you may need to cook it a little longer, for a total of about 40-50 minutes. The crisp is done when the edges are bubbly and the juices have thickened. The topping should be a beautiful golden brown color.

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How to Make Blueberry Cranberry Sauce. Step #1: Heat the sugar and water in a 3-quart or larger Dutch oven (or other heavy-bottomed pot) over medium-high heat until boiling. Step #2: Add the cranberries, frozen blueberries, cinnamon, and lemon peel (or zest). Step #3: Allow the mixture to return to a boil, then turn the heat down to medium-low.

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Step 2. Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1.

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Combine flour, sugar, baking powder and salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill a 12-cup muffin tin 2/3 full with batter. Bake in 380°F oven for 20 to 25 minutes or until golden brown.

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Directions: Preheat oven to 350. Grease and flour or use cooking spray with flour one loaf pan. In a large bowl, cream together butter and sugar. Add egg and sour cream, combine thoroughly. Add the flour and baking powder, mix thoroughly. Slowly fold in both berries.

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Transfer the berries to a shallow bowl and place them in the refrigerator to cool quickly and completely. Once the filling is cooled, preheat the oven to 375°F (190°C). On a floured surface, roll out one pie crust ¼-ich (6mm) thick and line the bottom of a 9-inch (23cm) pie plate with it. Pour in the cooled filling.

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Bake the pie at 350 for 15 minutes to set. Chill the pie for at least a few hours before making the meringue. Make the meringue: Set the egg whites in the bowl of a stand mixer fitted with a whisk attachment. In a pot, combine the sugar and cranberry juice and set over medium heat. Clip a candy thermometer to the pot.

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Assemble and Bake: Preheat oven to 425ºF and place an oven rack in the lower part of the oven. Roll out one pie dough to an 11″ circle. Fit the pastry in a 9" pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second pastry as desired (either a full top crust or lattice strips).

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Step 3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, 2- 3 minutes. Then stir in the egg, and vanilla extract. Step 4. Mix in ⅓ of the flour mixture to the egg/ sugar mixture. Then ⅓ of the milk and mix. Alternate the flour mixture and the milk, ending on the flour. Step 5.

The Perfect Blueberry Bread A Slice of Summer in Every Bite

Directions. Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

Cranberry Blueberry Crisp Recipe Build Your Bite

Step 1: mix together the filling ingredients in a bowl: fresh cranberries, frozen blueberries, sugar, cornstarch, salt, and cinnamon. Stir several times over the course of 5-10 minutes, or until sugar and cornstarch stick to the fruit. Step 2: Add all ingredients for crisp topping to a bowl: brown sugar, pecan crumbs, oat flour, rolled oats.

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Preheat oven to 375 degrees F. Rinse and drain the cranberries and place them and the frozen blueberries in a square baking dish. Sprinkle with the 3 Tablespoons of sugar. In a large bowl, combine the certified gluten free oats, gluten free flour blend, cinnamon, and brown sugar.

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Preheated oven to. Line a muffin tray with lining paper or spray with oil. In a large bowl, mix all dry ingredients until combined, about 20 seconds. In another bowl whisk the eggs well, until light and fluffy. Mix in yogurt, oil, and vanilla. The mixture will be pale and yellow.

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Step 1 To ensure even baking all ingredients (except fruit) should be room temperature. Preheat the oven to 350F. In a large bowl, sift flour and baking powder. Add sugar and pieces of soft butter. Using your fingers or a pastry cutter, mix all the ingredients until they form small crumbs. Set aside 3/4 cup of this mixture.