Ingredients
1
cup fresh or frozen (thawed) cranberries
1/2
cup crushed pineapple, undrained (from 8-oz can)
1/2
cup strong ginger beer or ginger ale
2
tablespoons frozen orange juice concentrate
1/4
teaspoon ground ginger
1/3
cup coarsely chopped walnuts
1
can (13.9 oz) refrigerated Pillsbury™ Orange Rolls with Orange Icing (8 Count)
Preparation
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In 2-quart saucepan, cook cranberries, pineapple, ginger beer, orange juice concentrate and ginger over medium-high heat 10 to 14 minutes, stirring frequently, until liquid is absorbed and mixture is very thick. Remove from heat; cool 20 minutes.
Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown. Remove from heat.
Open can of dough; do not separate rolls. Set icing aside.
Carefully unroll dough onto cutting board, being careful not to separate. Spread cooled cranberry mixture evenly on dough; sprinkle with walnuts. Carefully reroll dough. With serrated knife, cut each roll at perforations, wiping blade of knife after each for clean cuts. Place rolls about 2 inches apart on cookie sheet, reshaping rolls if necessary.
Bake 9 to 13 minutes or until golden brown. Spread icing evenly over warm rolls.
