- ½ cup dried cranberries
- ½ cup bottled cherries, drained (reserve some of the syrup)
- 2 tablespoons cherry syrup
- 1 tablespoon water
- 6 ounces cherry preserves
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg, grated
- 1-½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, softened
- ½ cup granulated white sugar
- 2 egg whites from medium-sized eggs
- 1-½ tablespoons canola oil
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest, finely grated
- Combine together cranberries and cherries in a pan. Add reserved cherry syrup and water. Set over medium heat and bring to a boil. Once mixture is in full rolling boil, reduce heat to low and stir in cherry preserves, cinnamon and nutmeg. Continue cooking, while stirring, until thickened, about 2 to 3 minutes.
- Remove from heat and allow to cool completely. Chill for 2 to 3 hours, if needed.
- Sift together flour, baking powder, cinnamon and salt. Make a well in the center and set aside.
- Cream butter until smooth. Add sugar and continue beating for another 3 to 5 minutes or until light and fluffy. Break eggs into the butter mixture one by one, beating well after adding each. Beat in oil, milk, vanilla and orange zest. Continue beating for another 2 to 3 minutes or until well-blended.
- Gradually pour butter mixture into the dry ingredients while stirring until it forms a soft dough. Knead for 2 to 3 minutes until smooth. Form dough into a ball roll on a lightly floured surface until it is about the size of a jelly roll pan, about 10-½ inches by 15-½ inches. Spread all of the filling over dough all the way to the edges. Roll up filled dough from the long side and wrap in plastic. Refrigerate filled dough for at least 3 hours or until firm.
- Preheat oven to 350°F. Line baking sheets with waxed or baking paper. Set aside.
- Unwrap chilled dough and cut using a serrated knife into rounds or pinwheels, about 1 inch thick. Arrange pinwheels on prepared baking sheet, laying them on the flat side, with a 2-inch gap between each piece. Bake for 12 to 15 minutes or until lightly browned. Remove baking sheet from the oven and allow pinwheels to cool for 5 minutes.
- Transfer pinwheels onto wire racks to cool. Serve warm or completely cooled to room temperature.
- You may also use frozen store-bought dough for this recipe or canned crescent dinner rolls. If using frozen pastry, be sure to thaw the dough to room temperature before spreading with filling.
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