Cranberry Wreaths Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 21, 2012
These were really good. I do think that next time I make these I will add a few tablespoons of orange juice to the cranberry filling to make it more sauce-like instead of dry. With no liquid in the filling it didn't really "spread" well. I also will roll them up and slice them like a cinnamon roll instead of the wreath shape. With young children, time is precious!! They were delicious. I will definitely make them again!!!
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Reviewed: Nov. 4, 2012
These took a bit of time, but were well worth it in the end! Every part of it tasted wonderful! The bread was light and the twist was beautiful to look at. I skipped the icing and they were sweet enough with out them. Because of where I live I had to use dried cranberries, which I added some liquid to and allowed to soak while I made the dough (also had to skip the oranges, though I think it would only add another wonderful dimension to the taste!) I wasn't sure putting the dough in the fridge would let it rise, but it did! Kids, hubby, and company all loved them!!
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Photo by Puck
Reviewed: Nov. 3, 2012
This was an adventure! First- I was out of AP flour, but since I have been dabbling in gluten free baking I had some rice flour on hand. I subbed that for the AP flour, and it resulted in a lovely dough, but one that did not rise, and also there was no way I was folding it without it cracking. Second- in a strange twist, I had no oranges (when I almost always have them) but I did have Cointreau (when I almost never have liquor)...so I subbed that in for the orange. Those were my only ingredient changes. After a rather comical couple of minutes trying to chop the rollie-pollie cranberries, I put them in my blender to chop them. I was careful to pulse until finely chopped, but not completely mashed. Now I was at a loss as to what to do with my dough. Ultimately, I rolled it into balls, flattened the balls into rounds, then spread some cranberry filling on half the rounds and topped with the remaining rounds. I crimped them together, brushed with an egg wash and baked them. Then I topped them with the frosting, which I added a 1/2 teaspoon of almond extract to in addition to the vanilla. These turned out incredibly, amazingly good- kind of like a super fancy Pop-Tart! I have every intention of making these again the proper way, but I am so happy I was able to turn what could have been a failure into a delectable success. I do believe when I make this again, I will still sub the Cointreau for the orange- it gives such a lovely depth of flavor. Overall, a must try!!!
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Photo by Puck

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Pittsburgh, Pennsylvania, USA

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Photo by LilSnoo
Reviewed: Oct. 31, 2012
Perfect for the holidays! I love how these come together. They look so impressive when they're done, like a lot more time and effort went into them. I brought these in to work and they were gone in under 10 minutes! I made the recipe exactly as written. The only thing I might change next time is to use a bit less orange peel. Make sure you chop the cranberries really fine. It'll make it easier to spread the filling. For the icing, I used vanilla-nut extract. Nice combo of flavors!
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Photo by LilSnoo

Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada
Living In: Aurora, Illinois, USA

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