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.


★★★★★ 1 vote

1 1/2 cups
5 Min


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

How to Make Cranberry/orange bread spread


  • 1Plop cranberry sauce into bowl. Smush with fork until smooth.
  • 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.
  • 3Spread on toast, bagels, English muffins, biscuits, scones...any breakfast bread.
  • 4Stores in covered container in refrigerator for a week or so.

Printable Recipe Card

About Cranberry/orange bread spread

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

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