Crystal Margarine Recipes
Prep: 1 hour
Servings: 10 servings
Bring a touch of festive cheer to your table with this cranberry almond holiday wreath – a showstopping treat that’s as delicious as it is beautiful. Made with tender, golden dough and a luscious filling of cranberries and almonds prepared with creamy Crystal Margarine, it’s the perfect balance of sweet and bright. A drizzle of refreshing orange glaze on top ties everything together, adding just the right pop of citrus to every bite.
This wreath isn’t just a dessert – it’s the ultimate holiday multitasker. Serve it warm at brunch alongside coffee and tea, or save it for dessert when guests gather around after dinner. Either way, it’s guaranteed to turn heads and bring people back for seconds. Festive, flavourful, and fun to share, it’s the kind of recipe that makes holiday moments feel extra special.
Visit @crystal_margarine on Instagram for more recipe ideas!
ingredients
Dough
4 cups
all-purpose flour
1/3 cup
Crystal Margarine
1/4 cup
sugar
1/2 tsp
fine salt
2 tsp
instant yeast
1 3/4 cup
milk
Cranberry Almond Filling
3/4 cup
dried sweetened cranberries
3/4 cup
almonds, toasted & sliced
1/4 cup
sugar
1/4 cup
all-purpose flour
3/4 cup
Crystal Margarine
1
zested orange
Glaze
1 cup
icing sugar
2 tbsp
fresh orange juice (from the one zested)
directions
Dough
In the bowl of a stand mixer fitted with dough hook, combine flour, sugar, salt, and yeast. Add the milk and Crystal Margarine, mixing on medium speed for about 10 minutes or until the dough is smooth and elastic.
Transfer the dough to a large lightly oiled bowl. Cover with plastic wrap and place in a warm area until the dough has doubled in size, about 60-90 minutes.
Filling
Place cranberries in a bowl and cover with hot water. Let them sit for about 30 minutes to soften and slightly plump. Drain and discard the soaking water.
Combine the soaked cranberries, almonds, sugar, flour, Crystal Margarine, and the zest of an orange in a bowl, mixing to form a paste.
Assembly
Once the dough has doubled in size, turn it out onto a floured countertop. Roll the dough into a rectangle about 60cm wide by 36cm deep.
Spread the cranberry filling over the dough, leaving a 1″ border along the top of the dough furthest from you. With the longer side of dough in front of you, roll the dough into a tight log, pinching the dough shut at the wide end after rolling.
Slice the roll in half lengthwise into two long pieces of dough. Leave an inch or two connected at one end.
Preheat your oven to 375°F.
Gently twist the two lengths of dough together, keeping the cut side of the dough up. Transfer the dough to a large parchment-lined sheet pan and form the braid shape, tucking the ends of the dough under the wreath.
Cover and place in a warm area, letting the dough rest until about doubled in size. This should take 30-60 minutes.
When the wreath has doubled in size, place it in the oven and bake for 20-25 minutes or until golden brown. Remove from oven and let cool.
Chef’s tip: tapping the edges and hearing a hollow sound will help you know that the wreath is done.
Glaze
In a small bowl mix together the icing sugar and 2 tbsp of orange juice from the one zested earlier. Mix this into a smooth glaze.
Drizzle the glaze over the wreath as desired and slice to serve.
Chef’s tip: the dough can be divided to make two smaller wreaths
