Cranberry/orange bread spread

Torrey Moseley


I ran out of jelly the other day...and went rummaging through my pantry in search of stuff I could put on my toast. Hmmm...what about cranberry sauce???...I mixed it with some ground orange peel I had. Voila--instant bread spread. REALLY yummo.

pinch tips: Slow Cooker/Crock Pot Hints



1 1/2 cups


5 Min


1 can(s)
jellied cranberry sauce
1 to 2 Tbsp
ground dried orange peel

Directions Step-By-Step

Plop cranberry sauce into bowl. Smush with fork until smooth.
Mix in 1 to 2 Tbs dried, ground orange peel.

Note* --to make your own ground orange peel....take the peels from mandarin oranges (or "cuties", tangerines). I use these because they don't have much white "pith" on them. Let dry on cookie sheet for 5 - 7 days or so until they are COMPLETELY dried out. Grind in coffee grinder (a food processed just doesn't seem to do it). Store in jar with air-tight lid.
Spread on toast, bagels, English muffins, biscuits, scones...any breakfast bread.
Stores in covered container in refrigerator for a week or so.

About this Recipe

Course/Dish: Spreads, Jams & Jellies
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #easy, #Jelly, #Cranberry