Red Vines Danish Wreath

Red Vines Danish Wreath

Red Vines Danish Wreath

Ingredients

4 cups Fresh or Frozen Cranberries
½ cup Sugar
1 cup Water
1 OrangeJuiced and Zested
1 tbsp Orange Zest
1 Cinnamon Stick
2 Puff Pastry Sheets
4 oz Cream Cheese (Room Temperature)
¼ cup Granulated Sugar
1 tsp Vanilla Extract
For the Glaze
½ cup Powdered Sugar
1 tbsp Milk
1 Egg
1 tbsp Water

Directions

Preheat oven to 400 degrees Fahrenheit.
If puff pastry sheets are frozen, set them out now before preparing the filling.

In a sauce pot, add cranberries, water, cinnamon, orange juice, zest, and sugar. Simmer for 10 minutes over medium heat.

Once the cranberries have dissolved, add in RED VINES candy and cook for 2 minutes. When the sauce has thickened, set aside and let cool to room temperature.

In a bowl, mix together cream cheese, sugar, and vanilla until creamy and smooth. Set aside.

Unroll the puff pastry sheets and spread the cream cheese & sauce, leaving less than ½ of an inch on the sides.

Starting on the long edge, roll up the pastry dough into a log.

Cut the log into 16 equal pieces and arrange in a circle on a cookie sheet lined with parchment paper.

Brush each of the rolls with the egg wash and bake for 20 – 25 minutes.

Mix together powdered sugar and milk to make the glaze.
When finished, let cool for 10 minutes and drizzle with glaze.

Rudolph the Red Nose Reindeer Cookies

Rudolph the Red Nose Reindeer Cookies

Make a sweet festive treat using Red Vines California Collection! The reindeer sugar cookies are sure to be a hit at any holiday party.

Ingredients

1 slice and bake sugar cookies
½ cup Chocolate frosting
½ cup Vanilla frosting
32 Candy eyeballs
16 Red bites from the Red Vines California Collection
Black icing (optional)

Directions

Preheat your oven according to the cookie package directions.

Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.

Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.

Rudolph Cookies in progress 1

Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.

To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.

Rudolph Cookies in progress 2

When the cookies have cooled, spread a spoonful of frosting on top of each one. Press two antlers onto the top of each cookie, followed by two candy eyeballs and a red licorice bite for the nose. If you’d like, use black icing to draw mouths beneath the noses.

Rudolph Cookies in progress 3

Homemade Grape Soda

Homemade Grape Soda

Looking for a refreshing alternative to store-bought sodas? Try making your own soda with Grape Vines as an accent straw. It doesn’t get much sweeter than this!

Ingredients

1 lb Concord or Thomcord grapes
½ cup Sugar
½ cup Water
Sparkling water or club soda

Directions

Combine the grapes, sugar and water in a large skillet.

Bring to a simmer over medium-low heat and cook for 20 to 25 minutes, until the grapes have softened and broken down. Use a large spoon to smash the grapes against the side of the skillet. Remove from heat.

Place a fine mesh strainer over a bowl. Pour the grapes through the strainer to collect the grape juice concentrate. Press down with a spoon to extract as much liquid as possible from the grapes. Discard the grapes and set the concentrate aside to cool. You should be left with about 6 ounces total.

Fill a glass with ice. Pour 2 ounces of grape juice concentrate into the glass and top off with sparkling water or club soda. Insert a Red Vines Grape Twist into the glass, stir, and enjoy. Store leftover grape juice concentrate in the fridge.

Red Licorice Cranberry Sauce

Red Licorice Cranberry Sauce

Impress your Thanksgiving guests with an unexpected twist on a holiday staple. Try something new this year with this cranberry sauce with a sweet twist.

Ingredients

20 oz Cranberries, fresh or frozen (5 cups)
1 cup Orange Juice
½ cup Water
¾ cup Sugar
1 Cinnamon stick
10 RED VINES® Original Twistschopped into ½-inch pieces

Directions

Rinse and drain the cranberries and pick out any undesirable pieces.

Place a large skillet over medium heat and pour in the orange juice, water, and sugar. Bring to a gentle simmer and stir to dissolve the sugar. Add the cinnamon stick and turn heat to medium-low.

Add the cranberries to the skillet and simmer for 15 to 20 minutes, until most of the cranberries have broken down and the mixture has thickened. In the last 3 minutes of cooking, add the Red Vines Original Twists to the skillet. Remove from heat and discard the cinnamon stick.

Transfer the Red Licorice Cranberry Sauce to a serving bowl and garnish with orange zest. Cover and refrigerate until ready to serve.

Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

It’s finally pumpkin spice season and we’re ready to celebrate with this delicious Pumpkin Spice Milkshake! Try a fun take on that pumpkin spice flavor that we all love so much. And it’s even better with Red Vines Black Licorice.

Ingredients

2 tsp Pumpkin spice mix, plus more for dusting
2 cups Vanilla ice cream
cup Pumpkin puree
1 tbsp Maple syrup
½ cup Milk
Whipped cream
For the pumpkin spice mix:
1 tbsp Cinnamon
½ tsp Nutmeg
½ tsp Ginger
Pinch of cloves
Pinch of allspice

Directions

Make the pumpkin spice mix by combining all of the ingredients in a small jar. Place the lid on and shake to combine.

Add the vanilla ice cream, pumpkin, maple syrup, 2 teaspoons of pumpkin spice mix, and milk to your blender. Blend on low until thick and smooth. Add more maple syrup for extra sweetness or more pumpkin spice mix for more pumpkin spice flavor.

Pour the milkshake into a glass. Top with whipped cream, dust with additional pumpkin spice mix, and garnish with a Red Vines Black Licorice straw.