Best Gingered Cranberry Orange Balls Recipes

GINGERED CRANBERRY-ORANGE BALLS image

Provided by Loretta Jasper

Time 1h30m

Number Of Ingredients 10

1 6 oz package of dried cranberries
1 16 oz gingersnap cookies, finely crushed
1 3/4 c ground , toasted, pecans or walnuts
1/3 c icing sugar/powdered sugar
1 Tbsp finely shredded orange peel
1/2 c orange juice
1/3 c butter, melted
2 Tbsp very finely chopped crystallized ginger
2 1/2 c white baking pieces
1 Tbsp shortening

Steps:

1. LINE TWO LARGE COOKIE SHEETS with wax paper, set aside....finely chop 1/3 cup of the dried cranberries, and set aside..then coarsely chop the remaining cranberries...
2. IN A LARGE BOWL: combine the coarsely chopped cranberries, crushed gingersnaps, ground pecans, powdered sugar, and orange peel.
3. Add: orange juice and melted butter and stir until well mixed... Shape mixture into 1 inch balls...
4. Place the balls onto the prepared cookie sheets, and let stand about 1 hour, or until dry... In a small bowl, combine the finely chopped cranberries and crystallized ginger, and set aside...
5. FOR THE COATING: In a small heavy saucepan...combine baking pieces and shortening... Cook and stir over medium low heat until melted... Remove from heat...and dip the balls in the melted mixture, turning each ball to coat completely... Return coated balls to the cookie sheets...Sprinkle with the cranberry ginger mixture...
6. Let stand for 15 to 30 minues or until coating is set... This recipe makes about 60 balls....

Gingered Cranberry Orange Balls image

Provided by Kimberly Biegacki @pistachyoo

Number Of Ingredients 15

6 ounce(s) package dried cranberries
16 ounce(s) box gingersnaps, finely crushed
1 3/4 cup(s) ground toasted pecans or walnuts
1/3 cup(s) powdered sugar
1 tablespoon(s) finely shredded orange peel
1/2 cup(s) orange juice, fresh
1/3 cup(s) butter, melted
2 tablespoon(s) very finely chopped crystallized ginger
2 1/2 cup(s) white baking pieces
1 tablespoon(s) shortening
MY CREAMY VERSION
- omit butter, powdered sugar and shortening
4 - 6 ounce(s) cream cheese (depending on how creamy you want your cookie)
2 1/2 - white and dark candy chocolate
- sprinkles of coarse ground sugar for the dark chocolate

Steps:

Line two large cookie sheets with waxed paper; set aside. Finely snip 1/3 cup of the dried cranberries; set aside. Coarsely snip the remaining cranberries.
In a large bowl combine the coarsely snipped cranberries, crushed gingersnaps, ground pecans, powdered sugar, and orange peel. Add orange juice and melted butter, stir until well mixed. Shape mixture into 1-inch balls. Place balls onto the prepared cookie sheets; let stand about 1 hour or until dry. In a small bowl combine the finely snipped cranberries and crystallized ginger, set aside.
For coating, in a small heavy saucepan combine baking pieces and shortening. Cook and stir over medium-low heat until melted. Remove from heat. Dip balls in the melted mixture, turning each ball to cat completely. Return coated balls to cookie sheets. Sprinkle with cranberry-ginger mixture. Let stand for 15 to 30 minutes or until coating is set. Makes about 60 balls. [My version is on the left and the original recipe is the other one.]