Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

gingered cranberry orange balls

(4 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

This is one "Jem of a cookie" the flavor and texture is outstanding. One of the best combinations I have ever had. An explosion of flavor comes with the toasted pecans and butter together with the ginger snaps, cranberries and orange; it is just a tantallizing treat which leave you wanting more. I do not recall tasting a cookie with such a unique combination. My family enjoyed both versions, so it's up to you which one you think you may like best. My version is creamy and milder in flavor. This recipe comes from my Celebrate the Season cookbook.

(4 ratings)
yield serving(s)
prep time 40 Min
method Stove Top

Ingredients For gingered cranberry orange balls

  • 6 oz
    package dried cranberries
  • 16 oz
    box gingersnaps, finely crushed
  • 1 3/4 c
    ground toasted pecans or walnuts
  • 1/3 c
    powdered sugar
  • 1 Tbsp
    finely shredded orange peel
  • 1/2 c
    orange juice, fresh
  • 1/3 c
    butter, melted
  • 2 Tbsp
    very finely chopped crystallized ginger
  • 2 1/2 c
    white baking pieces
  • 1 Tbsp
    shortening
  • MY CREAMY VERSION
  • omit butter, powdered sugar and shortening
  • 4 - 6 oz
    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

How To Make gingered cranberry orange balls

  • 1
    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.
  • 2
    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.
  • 3
    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.]
  • 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!
ADVERTISEMENT