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Celiac.com 12/02/2023 - Indulge your taste buds in a symphony of seasonal flavors with our Gluten-Free Cranberry Orange Muffins — a delightful fusion of tart cranberries and zesty orange, capturing the essence of fall and winter in every bite. These moist and tender muffins are a gluten-free sensation, blending a perfect medley of ingredients to create a harmonious balance of sweetness and tanginess. With a touch of vanilla and the brightness of orange zest, each bite is a burst of citrusy goodness. As you savor the delightful crumb texture and the vibrant hues of cranberries throughout, you'll find yourself transported to a cozy winter morning, wrapped in the comforting aroma of freshly baked muffins. Elevate your gluten-free baking experience and bring the warmth of the season into your kitchen with these irresistibly delicious Cranberry Orange Muffins. Ingredients: 2 cups gluten-free all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup plain Greek yogurt 1 teaspoon vanilla extract Zest of one orange 1 cup fresh or frozen cranberries, chopped Instructions: Dry Ingredients and Wet Ingredients Preparation Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt, vanilla extract, and orange zest. Combining and Baking Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped cranberries until evenly distributed throughout the batter. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these gluten-free cranberry orange muffins as a delightful seasonal treat!

Celiac.com 11/22/2022 - A good chiffon pie is a thing of delight, and a great way to create a memorable, holiday-themed dessert experience. This little gem is a gluten-free variation on a recipe from King Arthur Flour that harnesses the humble, yet versatile cranberry to create a sure-fire winner for your holiday dessert table. Gluten-Free Nut Crust Recipe Ingredients: 1½ cups finely crushed almonds or pecans 1½ cups almond meal ¼ cup granulated sugar ½ teaspoon salt 2-3 tablespoons butter, room temperature Directions: Note: This recipe originally contained almonds, but pecans work and taste great. Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Set aside. Curd Ingredients: scant 3½ cups cranberries, fresh or frozen 1 cup granulated sugar ½ cup orange juice, cranberry juice, or water zest (grated rind) of 1 orange, optional 6 tablespoons unsalted butter, at room temperature 2 large eggs 2 large egg yolks, whites reserved for the meringue 2 tablespoons water, hot 1 ½ teaspoons unflavored gelatin* Meringue Ingredients: ¾ cup granulated sugar 2 large egg whites, reserved from above ⅛ teaspoon salt Topping Ingredients: ½ to 1 cup heavy cream 1 to 2 tablespoons confectioners' sugar, optional To make the crust Heat the oven to 375°F. In the bowl of a stand mixer or medium bowl, combine the butter, flour, sugar, and salt. Mix on low speed until fine sandy crumbs form. Transfer the crumbs to a 9” pie pan, pressing them into an even layer across the bottom and up the sides of the pan. Bake the crust until it begins to color, 15 to 20 minutes. Remove the crust from the oven and allow it to cool on a rack while you prepare the curd filling. To make the curd In a medium saucepan, combine the cranberries, sugar, juice or water, and zest. Set the pan over medium-high heat and bring the berries to a simmer. Cook until all the berries have burst and softened, about 10 minutes total. Remove the pan from the heat and pass the cooked cranberries through a fine-mesh strainer into a bowl or measuring cup. Be sure to press the solids to extract as much of the smooth sauce as possible; you should be left with about 1 ½ cups (400g to 425g) of sauce. Stir the butter into the warm sauce until it’s melted completely. Clean and dry the saucepan, then add the eggs and egg yolks to it. Slowly pour the cranberry sauce back into the saucepan with the eggs, whisking to incorporate. Return the pan to medium-low heat and cook the curd, stirring constantly, until it’s thick enough that the lines made by your spoon or spatula as you stir take a second or two to disappear. Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them. In a small bowl, combine the hot water and gelatin. Add a spoonful or two of the hot curd to the gelatin, stirring to incorporate, then stir the gelatin mixture back into the curd, mixing thoroughly. Set aside while you prepare the meringue. To make the meringue In a large heatproof bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites, and salt. Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up) and whisk gently and continuously until the mixture reads 160°F to 165°F on a digital thermometer. Remove the bowl from the heat and beat the meringue with a whisk or your stand mixer's whisk attachment until stiff. Fold about a quarter of the meringue into the curd to lighten it, then fold the curd back into the meringue, mixing gently until no white streaks remain. Pour the filling into the cooled crust and refrigerate the pie (covered with a cake cover or large overturned bowl) until set, at least 4 hours or overnight. To make the topping Whip the cream and confectioners’ sugar until soft peaks form. Spread the whipped cream on top of the pie or serve it in a bowl alongside. Garnish with sugared cranberries, as desired. Pie can be covered and stored in the refrigerator for up to five days.

Celiac.com 11/23/2021 - Our gluten-free cherry no-bake and blueberry no-bake cheesecakes have been some of our most popular ever. This recipe celebrates the holidays by topping our no-bake cheesecake with a delicious cranberry glaze. Add a dollop of whole berry cranberry sauce as a garnish and you're ready for some of the easiest, most delicious cheesecake in town. Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal ½ teaspoon salt 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature 2 (8 ounce) packages cream cheese 1 pint heavy whipping cream 1 tablespoon lemon juice ⅓ cup white sugar Cranberry topping, as desired (See below) Cranberry sauce, to garnish Directions: Make the Gluten-free Crust Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Make the Cheesecake In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with cranberry glaze, Chill several hours or overnight. Just before serving, remove the sides of the springform pan. Slice and serve chilled, with a dollop of cranberry sauce, as desired. Make the Cranberry Glaze Ingredients: 1 cup fresh cranberries ¼ cup water 2 tablespoons white sugar ½ cup confectioners' sugar 1 tablespoon orange juice 1 ½ teaspoons light corn syrup ½ teaspoon vanilla extract ¼ teaspoon salt Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Allow to cool slightly. Transfer to the food processor. Add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth. Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Or, if you leave some room at the top of the springform pan, you can add the topping and it will self level. You can use baking parchment to line the pan edges, making sure to leave a lip at the top so adding the topping is even easier.

Celiac.com 11/27/2020 - Summer has given away, and autumn is definitely beckoning with its crisp air and shortening days. Celebrate the transition with this simple, yet tasty salad that offers the best of summer and fall in one nutritious bowl. Dried cranberries, chunks of sweet, crunchy apple, and a dash of toasted pumpkin seeds bring out the flavors of fall to this crisp green salad. Ingredients 1 package (10 ounces) mixed salad greens or red leaf lettuce 1 medium red apple, diced 1 medium green apple, diced 1 cup shredded Parmesan cheese ½ cup dried cranberries ½ cup pumpkin seeds, shelled and toasted Dressing: 1 cup fresh cranberries ½ cup sugar ½ cup apple cider vinegar ¼ cup thawed apple juice concentrate 1 teaspoon salt 1 teaspoon mustard 1 teaspoon grated onion 1 cup canola oil Directions: Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing. Toast pumpkin seeds by baking them in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat, stirring gently, until lightly toasted.

Fresh, homemade cranberry sauce is too simple to ever go with the stuff in the can. The few extra steps beyond cranking the can opener go a long way. Ginger and raisins add depth to this crowd-pleaser, enough to drizzle over all your Thanksgiving favorites. Ingredients: 1 pound fresh cranberries 2-inch piece fresh ginger, peeled and grated 1 cup golden raisins 1 cup sugar ½ orange, juiced ¼ cup apple cider vinegar 2 cinnamon sticks 1 pinch nutmeg Directions: In a large saucepan, bring sugar and water to a boil. Add cranberries, bring to a boil, and then reduce to simmer. Add raisins, ginger, orange juice, cider vinegar, cinnamon sticks and nutmeg. Cook for 15-20 minutes, until cranberries are softened and sauce is thick. Let cool, remove cinnamon sticks and serve.

Celiac.com 10/10/2012 - With so many gluten-free snack bars coming onto the market nowadays, it can be hard to find one that stands out, and really deserves a spot in your snack food reserves. SOYJOY makes great baked whole soy-based gluten-free bars, and their new cranberry flavor is one of their best yet. When trying to describe the new cranberry SOYJOY, my first instinct is to compare it to a Nutri-Grain bar, just lighter and with whole dried fruit instead of a jelly filling (and no gluten, of course). I'm not usually a huge cranberry fan, but in this context, the cranberries add a very satisfying tanginess that keeps the bar from being overwhelmingly sweet. The bar also has a pleasant texture: it's both light (not overly heavy or chewy like some snack bars) and slightly moist, which is surprising given that it's made from baked soy. You can't expect to replace breakfast with these, but they are free of trans fats, low glycemic, low sodium and have 4g of protein. The ingredients list is also short and easily understood, with whole soy and dried fruit and no high fructose corn syrup. The portion control is also good, coming in at only 140 calories per bar. If you're looking for a tasty, fruity gluten-free snack to tide you over between meals, these are definitely worth a try. For more info visit their site.

Celiac.com 09/30/2017 - This delicious pork roast combines cranberry sauce and orange zest with mustard, ginger and apples to deliver an entree to remember. Ingredients: 2 tart apples, peeled, cored, and cut into 1-inch pieces 2 pounds boneless pork loin roast, trimmed 1 14 ounce can whole-berry cranberry sauce 1½ teaspoons grated orange zest ⅓ cup orange juice ⅓ cup shallots 2 tablespoons apple cider vinegar 1 inch thumb of fresh ginger, peeled and grated 1½ teaspoon Dijon mustard Salt and pepper to taste 2 teaspoons cornstarch dissolved in 3 tablespoons hot water
, more cornstarch as needed Directions: In the slow cooker, place cranberry sauce, grated orange zest, ginger, orange juice, shallots, cider vinegar, and Dijon mustard Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. When pork is fork tender, put it on a carving board, tent it with foil, and let is rest for about 10 minutes before slicing. While the pork rests, stir the cornstarch mixture, little by little, into the sauce and cook about 8-10 minutes until thickened. Serve the pork slices with a spoonful of sauce and apples on top. Reserve the remaining sauce, and use to top pork, as desired. Serve with vegetables and rice for a great meal.

This is the perfect dip for a holiday party, or to share with your favorite dinner guests. Ingredients: 12 oz. fresh cranberries 1/2 cup organic sugar 2 Tbsp. unsweetened coconut flakes 2 (8 oz.) containers of dairy-free/vegan cream cheese such as GO Veggie! Plain Cream Cheese, softened 1 Tbsp. cranberry juice Sliced Fresh Fruit on toothpicks, for serving Directions: Pulse the cranberries in a food processor until finely chopped; add sugar, coconut flakes and cranberry juice then add the cream cheese and blend until smooth. Serve chilled with fresh fruit on toothpicks for your holiday guests. Enjoy!