cranberry/orange bread spread
(1 rating)
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.
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(1 rating)
yield
1 1/2 cups
prep time
5 Min
Ingredients For cranberry/orange bread spread
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1 canjellied cranberry sauce
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1 to 2 Tbspground dried orange peel
How To Make cranberry/orange bread spread
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1Plop cranberry sauce into bowl. Smush with fork until smooth.
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2Mix 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.
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3Spread on toast, bagels, English muffins, biscuits, scones...any breakfast bread.
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4Stores in covered container in refrigerator for a week or so.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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