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Traditional Mince Pies
Dessert European

Traditional Mince Pies

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Sift flour, 1/4 cup confectioners' sugar, and cinnamon together in a large bowl. Use a pastry cutter or two forks to mix in butter until mixture resembles fine crumbs. Stir in orange zest. Sprinkle with ice water and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3-inch) diameter circles, and 18 (2-inch) circles, re-rolling dough as needed.
  3. 3 Line muffin cups or mini tart tins using the 3-inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2-inch pastry circles, sealing edges firmly together or crimping lightly with a fork to prevent the filling from leaking as they cook. Brush the top of each pie with egg.
  4. 4 Bake mince pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with remaining 1/4 cup confectioners' sugar just before serving.

By conn1e l

Ukrainian Easter Cheese (Paska)
Dessert European

Ukrainian Easter Cheese (Paska)

5.0

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 Combine farmer's cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until smooth.
  2. 2 Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out. Spoon paska mixture into the cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top. Chill until firm, 8 to 24 hours.
  3. 3 Remove the weighted plate and unfold the cheesecloth ends. Use the cheesecloth ends to lift the paska out. Invert onto a plate and peel away the cheesecloth.

By Tania Mychajlyshyn- D'Avignon

Spritz Orange Crisps
Dessert European

Spritz Orange Crisps

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
  3. 3 Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
  4. 4 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

By Barb

Pfeffernusse III
Dessert European

Pfeffernusse III

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift together flour, baking powder, cloves, cinnamon, and nutmeg. Stir in the orange rind and nuts.
  3. 3 In a medium size bowl, beat eggs and sugar until thick. Blend in flour mixture to make a smooth dough.
  4. 4 Roll dough into 1 inch balls, place onto ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.

By Kathy Plew

Turkish Delight
Dessert European

Turkish Delight

3.5

Prep
20 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
  2. 2 Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
  3. 3 Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
  4. 4 When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

By JessieD

Irish Barmbrack
Dessert European

Irish Barmbrack

4.6

Prep
15 min
Cook
60 min
Total
315 min

Instructions

  1. 1 Soak dried fruit in hot tea for at least 2 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 9-inch cake pan or 9x5-inch loaf pan. Stir flour, cinnamon, nutmeg, and baking soda together; set aside.
  3. 3 Lightly beat egg in a large bowl; mix in sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour mixture until just combined, then pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 2 hours before removing to a wire rack to cool to room temperature. Press the objects of choice into the cake through the bottom before serving.

By Brooke Elizabeth

Orange Cardamom Krumkake
Dessert European

Orange Cardamom Krumkake

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
  2. 2 Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
  3. 3 Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
  4. 4 Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.

By Caiti Ann

Orange Drop Cookies II
Dessert European

Orange Drop Cookies II

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
  3. 3 Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
  4. 4 Bake for 8 to 10 minutes.
  5. 5 Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

By BREADLADY10

Dundee Cake
Dessert European

Dundee Cake

4.8

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
  2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
  3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
  4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
  7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
  8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol

Figgy Pudding
Dessert European

Figgy Pudding

4.6

Prep
15 min
Cook
85 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.
  4. 4 Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.
  5. 5 Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended.
  6. 6 Gradually mix in the sifted flour mixture until just incorporated.
  7. 7 Spoon batter into the prepared pan and cover with the greased foil.
  8. 8 Bake in the preheated oven until firm and pulling away from sides of the pan, about 1 hour 15 minutes to 2 hours.
  9. 9 Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.

By meghanmacrae

Mincemeat
Dessert European

Mincemeat

4.7

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  2. 2 Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
  4. 4 Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  5. 5 Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
  6. 6 Refrigerate sealed jars for up to 3 months. Enjoy!

By Ita

Holiday Lebkuchen (German Spice Cookies)
Dessert European

Holiday Lebkuchen (German Spice Cookies)

3.8

Prep
40 min
Cook
15 min
Total
535 min

Instructions

  1. 1 Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels.
  2. 2 Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds.
  3. 3 Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets.
  6. 6 Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern.
  7. 7 Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.
  8. 8 Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.

By Shae's Mama

Orange Sponge Cake
Dessert

Orange Sponge Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  2. 2 Separate the eggs while cold, then bring to room temperature.
  3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim

Strawberry Cream Parfaits with Coconut Macaroons
Dessert

Strawberry Cream Parfaits with Coconut Macaroons

5.0

Prep
Cook
Total

Instructions

  1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson

Pineapple Orange Sorbet
Dessert

Pineapple Orange Sorbet

4.4

Prep
20 min
Cook
10 min
Total
180 min

Instructions

  1. 1 In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
  2. 2 In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
  3. 3 Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

By JENINE7

Amaretto Shortbread Cookie
Dessert

Amaretto Shortbread Cookie

4.0

Prep
30 min
Cook
15 min
Total
115 min

Instructions

  1. 1 Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
  4. 4 Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

By Ann

Spiced Orange Olive Oil Cake
Dessert

Spiced Orange Olive Oil Cake

4.4

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
  2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Poppy Seed Cookies II
Dessert

Poppy Seed Cookies II

4.5

Prep
Cook
Total

Instructions

  1. 1 Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
  2. 2 Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
  3. 3 Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

By J. Storm

Cranberry Oat Bars
Dessert

Cranberry Oat Bars

4.4

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
  3. 3 In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
  4. 4 Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

By Inger

Chocolate-Dipped Orange Shortbread Cookies
Dessert

Chocolate-Dipped Orange Shortbread Cookies

4.9

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  3. 3 Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
  4. 4 Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
  5. 5 Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

By SunnyDaysNora

Orange Pecan Cookies
Dessert

Orange Pecan Cookies

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
  2. 2 In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
  3. 3 Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
  4. 4 Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
  5. 5 Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

By HAPPYBAKER1

Poppy Seed Cookies III
Dessert

Poppy Seed Cookies III

4.4

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

By Amy Mox

Orange Gelatin
Dessert

Orange Gelatin

5.0

Prep
10 min
Cook
5 min
Total
120 min

Instructions

  1. 1 In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
  2. 2 To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
  3. 3 Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
  4. 4 Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

By Kim

Pecan Shortbread Cookies (Mexican Wedding Cookies)
Dessert

Pecan Shortbread Cookies (Mexican Wedding Cookies)

4.5

Prep
30 min
Cook
15 min
Total
235 min

Instructions

  1. 1 Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.
  4. 4 Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  5. 5 Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.

By BakerHouston

Orange Ginger Pudding
Dessert

Orange Ginger Pudding

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Process beans and milk together in a blender until smooth; pour into a small saucepan.
  2. 2 Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
  3. 3 Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.

By Lanilu

Easy Orange Ricotta Cake
Dessert

Easy Orange Ricotta Cake

4.5

Prep
15 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 2 Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
  4. 4 Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

By Yoly

Poached Quince with Cranberries
Dessert

Poached Quince with Cranberries

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
  2. 2 Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
  3. 3 Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.

By Buckwheat Queen