Cranberry Orange Pockets



This delicious recipe was submitted for our November 2011 Online Bake Off by Lele Hicks. We were so overwhelmed by the pockets’ crunchy outside and juicy sweet inside that we awarded this recipe first place. Thanks Lele! The beauty with all of our baking recipes is that you can get creative and sample other Bella Viva Dried Fruit in different batches.


-1/2 cup butter, softened
-1 cup granulated sugar
-1/2 t baking powder
-1/4 baking soda
-1/4 t ground nutmeg
-Dash salt
-1/2 cup sour cream
-1 egg
-2 t finely shredded orange peel from Bella Viva dried oranges
-1/2 t vanilla
-2 2/3 cups all-purpose flour

-1/2 cup dried Bella Viva cranberries
-1/4 cup dried Bella Viva oranges (no peeling)
-1/3 cup port wine or cranberry/apple juice
-2 T orange juice
-3 T granulated sugar

Port Glaze:
-1 cup powdered sugar
-3-4 t port wine or cranberry/apple juice



In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar, baking powder, baking soda, nutmeg, and salt. Beat in sour cream, egg, orange peel, and vanilla. Beat in as much flour as you can, then stir in the remaining flour. Divide dough in half, cover and chill for 1-2 hours.


In a small saucepan combine cranberries, oranges, wine or cranberry/apple juice, and orange juice. Bring just to boiling; reduce heat. Simmer, uncovered, for 5-10 minutes or until fruit is tender and most of the liquid is absorbed, stirring occasionally. Remove from heat, stir in sugar. Cool slightly. Transfer to food processor or blender. Cover and process until finely chopped. Cool.


In a small bowl stir together powdered sugar and enough of the liquid (port or juice) to make a glaze of drizzling consistency.


On a floured surface, roll half of the dough at a time, to 1/8 inch thickness. Using a 3 inch round cookie cutter, cut out dough. Place rounds on an ungreased cookie sheet. Spoon about 1/2 t cooled filling onto center of round. Fold in half, seal edges with fork.


Bake in 350 degree oven for 8-9 minutes, or until bottoms are lightly brown, (cookie should be white). Transfer to wire rack; cool. Drizzle with port glaze.