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Cranberry Nut Swirls

 Cranberry Nut Swirls
This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to "pull a fast one" on the guys in our family - they claim they don't like cranberries in any shape or form...but everyone enjoys these. -Carla Hodenfield, Ray, North Dakota
21 ServingsPrep: 15 min. + chilling Bake: 15 min./batch


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup finely ground cranberries
  • 1/2 cup finely chopped walnuts
  • 1 tablespoon grated orange peel
  • 3 tablespoons brown sugar
  • 2 teaspoons milk


  • In a large bowl, combine first four ingredients. Beat until light and
  • fluffy, scraping the bowl occasionally. Combine dry ingredients; add
  • to the creamed mixture. Refrigerate at least 1 hour.
  • In a small bowl, combine cranberries, walnuts and orange peel; set
  • aside. On a lightly floured surface, roll dough into a 10-in.
  • square. Combine brown sugar and milk; spread over dough. Sprinkle
  • with the cranberry mixture, leaving about a 1/2-in. edge at both
  • ends of dough; roll up tightly, jelly-roll style. Wrap with waxed
  • paper; chill several hours or overnight.
  • Cut roll into 1/4-in. slices and place on well-greased baking sheets.

2 of 2

Cranberry Nut Swirls (continued)

Directions (continued)

  • Bake at 375° for 14-15 minutes or until edges are light brown.
  • Yield: about 3-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 130 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 81 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.