50 Cranberry Recipes

1. Classic cranberry sauce. Simmer 4 cups cranberries, 1 1/2 cups each sugar and water, 4 wide strips lemon peel, and 1/4 cup lemon juice over medium heat until the berries burst and the sauce thickens, 20 minutes; cool.

2. Cranberry-wine sauce. Cook 1/3 cup chopped red onion in 1 tablespoon butter over medium heat until softened. Add 1/2 cup Ruby port; simmer until reduced by half. Add 1 cup cranberries, 3/4 cup chicken broth, 2 tablespoons each sugar and orange juice, and 1/4 teaspoon mustard powder. Simmer, gently crushing the berries, for 10 minutes, or until thickened. Season with salt and pepper.

3. Cranberry-pear sauce. Simmer 4 cups cranberries, 2 sliced, peeled pears, 2 cups water, 1 cup sugar, and 1/2 teaspoon ground cardamom over medium heat until the berries burst and the sauce thickens, 25 minutes; cool.

4. Cranberry jelly. Bring 4 cups cranberries, 2 cups sugar, 1 cup water, 2 tablespoons lemon juice, and a pinch of salt to a boil. Reduce heat to medium and simmer until the berries burst and the sauce thickens, 20–25 minutes; cool. Puree, then strain. Refrigerate.

5. Jalapeno Salsa. In a food processor, finely chop 2 cups cranberries with 1/4 cup sugar. Combine with 1/3 cup each chopped cucumber and cilantro, 1/4 cup chopped white onion, 1 minced jalapeño, 1 tablespoon lime juice, and 1/2 teaspoon salt.

6. Cranberry-mint chutney. Bring 1 cup cranberries, 3/4 cup each sugar and water, 1/2 cup dried cranberries, and a pinch of salt to a boil. Reduce heat to medium; simmer until the berries burst and the chutney thickens, 10 minutes; cool slightly. Stir in 1/2 cup chopped cranberries, 1/4 cup chopped mint, and 2 tablespoons apple cider vinegar.

7. Cranberry relish. In a food processor, puree 4 cups of cranberries with 1/2 cup of sugar. Mix with 2/3 cup of diced celery and apple and 2/3 cup of chopped parsley.

8. Candied cranberries. Bring 1/2 cup each sugar and water to a boil. Pour over 1 1/2 cups cranberries. Cool for 1 hour; drain. Roll in 1/2 cup sugar on a baking sheet. Let dry for 4 hours.

9. Maple syrup with cranberries. Simmer 1 cup maple syrup, 3/4 cup cranberries, and 1/2 teaspoon vanilla over medium heat for 10 minutes, until berries burst.

10. Pancakes. Microwave 1.5 cups cranberries with 2 tablespoons sugar for about 5 minutes until softened; let cool. Add to pancake batter (about 3 cups).

11. Cranberry butter. Make cranberry sauce (No. 1). Puree with 110g of softened butter and a pinch of sea salt.

12. Cream cheese with cranberries. Microwave 1/2 cup cranberries with 1 tablespoon sugar for about 5 minutes until softened; let cool. Beat 8 ounces (230 g) cream cheese until smooth. Stir in the cranberries, sugar, and 1/4 cup dried cranberries.

13. Oatmeal with cranberries. Heat 2 cups water, 1/2 cup cranberries, 3 tablespoons brown sugar, 1/4 teaspoon each ground cinnamon and salt over medium-high heat until the berries burst, 5 minutes. Stir in 1 cup rolled oats; cook according to package directions. Add dried cranberries, nuts, and milk.

14. Granola. Whisk together 1/4 cup brown sugar, vegetable oil, and maple syrup. Add 2 cups rolled oats, 1 cup each cranberries and salted pumpkin seeds, and 1/2 teaspoon cinnamon. Spread on a baking sheet and bake at 300°F (150°C), stirring occasionally, for 1 hour, until crisp; let cool.

15. Scones. In a bowl, combine 2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, 2 teaspoons poppy seeds, and a pinch of salt. Stir in 4 oz (110 g) cold diced butter; add 1 beaten egg and 1/4 cup milk, then 3/4 cup cranberries. Form into a 1/2-inch-thick disk on a baking sheet; score to create 8 triangles. Brush with milk; sprinkle with coarse sugar. Bake at 375°F (190°C) until golden, 25 minutes. Cool and cut.

16. Cranberry smoothie. Puree 1/2 cup vanilla almond milk, 1/2 frozen banana, 1/3 cup frozen cranberries and 1 tablespoon almond butter.

17. Carrot-cranberry juice. Puree 1 sliced ​​carrot, 1/2 peeled and cored apple, 1/4 cup cranberries, 1/4 orange (peeled and seeded), a splash of water and a few ice cubes.

18. Spiced non-alcoholic cider. Simmer 4 cups sweetened cranberry juice, 1 cup cranberries, 1/4 cup brown sugar, the peel of 1 orange (in wide strips), 2 cinnamon sticks, 4 cloves, and 2 cardamom pods over medium heat for 20 minutes.

19. Arnold Palmer cocktail. Heat 1 cup cranberries, 1 cup each sugar and water over medium heat until softened, 5 minutes; let cool. Pour into a pitcher; add 1 cup lemon juice (from about 6 lemons) and 3 cups chilled brewed black tea. Serve with ice and lemon wedges.

20. Pickled cranberries. Bring 1 cup water, 2/3 cup sugar, 1/2 cup white vinegar, 2 tablespoons salt, 1/4 teaspoon each crushed coriander seeds and red pepper flakes to a boil. Pour over 1 1/2 cups cranberries. Cool and refrigerate for at least 4 hours.

21. Gibson cocktail. Marinate the cranberries (No. 20). Shake 60 ml of gin, 15 ml each of dry vermouth and cranberry marinade in a shaker with ice. Strain into a glass; garnish with berries.

22. Cranberries in brandy. Bring 3/4 cup each sugar and water to a boil with 1 cinnamon stick, 1 star anise, and 1 split vanilla bean. Add 2 1/2 cups cranberries; cook for 3 minutes. Remove from heat and stir in 1/2 cup brandy. Cool and refrigerate overnight.

23. Negroni cocktail. Make a brandy cranberry (No. 22). Shake 45 ml of gin, 30 ml each of Campari liqueur, sweet vermouth, and cranberry syrup in a shaker with ice. Strain into a glass with ice; garnish with a cranberry and an orange slice.

24. Manhattan cocktail. Make a brandy-infused cranberry (No. 22). Shake 60 ml of rye whiskey, 15 ml each of sweet vermouth and cranberry syrup in a shaker with ice. Strain into a martini glass and add a few drops of orange bitters; garnish with a cranberry and an orange peel twist.

25. Margarita cocktail. In a shaker, combine 1/4 cup cranberries with 1 lime wedge and 1 teaspoon sugar. Add ice, 60 ml each of silver tequila and orange liqueur, and 30 ml of lime juice; shake well. Strain into a glass filled with ice (rim the glass with salt and sugar).

26. Cranberry ketchup. Cook 2 cups cranberries, 1/2 chopped onion, 1/2 cup water, 1/3 cup each granulated sugar and brown sugar over medium-high heat for 10 minutes until softened. Puree with 1 teaspoon Dijon mustard, 1/4 teaspoon each five-spice powder and salt; let cool.

27. Mustard with cranberries. Cook 2 cups cranberries, 1/4 cup each water and honey over medium heat until the berries burst, 3 to 5 minutes. Puree with 2 tablespoons Dijon mustard; let cool.

28. Potato pancakes. Peel and grate 2 Russet potatoes; squeeze dry. Add 1 egg, 1/2 grated onion, 1/2 cup each chopped cranberries and bread crumbs, 1 tablespoon sugar, 1 teaspoon salt, and a couple of grinds of pepper; mix. Form into 2-inch (5-cm) pancakes and fry in vegetable oil to a depth of 1/4 inch (0.6 cm) (adding more if necessary) in a large skillet over medium-high heat until golden brown, 6 to 8 minutes.

29. Mini sandwiches. Make the Cranberry Jelly (No. 4). In a food processor, combine 8 ounces (230 g) of goat cheese, 1/4 cup crème fraîche, and 2 tablespoons of chopped chives. Slice the baguette in half lengthwise and scrape out the inside; spread the cheese mixture on one half and top with baby arugula. Spread 1 cup of cranberry jelly on the other half of the baguette. Assemble the sandwich, wrap tightly in plastic wrap, and refrigerate. Slice into 1/2-inch-thick slices.

30. Baked Camembert. Combine 3 tablespoons chopped cranberries, 1.5 tablespoons honey, 1 tablespoon olive oil, 1/2 teaspoon each chopped rosemary and thyme, and 1 crushed garlic clove. Trim the top rind from a small wheel of Camembert or Brie cheese; top with the cranberry mixture. Bake in a small pan for 10-15 minutes at 350°F (190°C), until the cheese is slightly runny. Serve with crostini.

31. Cranberry snacks. Make Candied Cranberries (No. 8). Toss 2 cups each pretzels, salted peanuts, and Chex cereal with 4 tablespoons melted butter, 2 tablespoons brown sugar, and 1 teaspoon salt on a baking sheet. Bake at 350°F (180°C), stirring occasionally, for 25 minutes, until crisp. Cool; stir in cranberries.

32. Cranberry vinegar. Mash 1/2 cup cranberries in 1/2 cup rice vinegar; strain into a jar and add a few crushed cranberries, 1 sprig of thyme, and 2 slices of fresh ginger. Refrigerate for at least 1 day, or up to 2 weeks.

33. Green beans with vinegar dressing. Prepare the vinaigrette (No. 32). Whisk together 2 tablespoons each of vinaigrette, olive oil, and 1 teaspoon of Dijon mustard; season with salt and pepper. Cook 1½ lbs (680 g) of green beans in salted boiling water until tender, 5 minutes. Drain and toss with the vinaigrette. Sprinkle with chopped toasted walnuts.

34. Chipotle Coleslaw. Whisk together 2 tablespoons each apple cider vinegar and olive oil, 2 teaspoons each honey, chopped chipotle peppers, and jarred adobo sauce. Add 4 cups shredded red cabbage, 1 cup shredded celery root, 1/2 cup each chopped cranberries and parsley; toss and season with salt.

35. Spelt with cranberries and herbs. Prepare 1 cup spelt according to package directions. Combine 1/2 cup chopped cranberries with 2 teaspoons sugar; stir into the spelt along with 1/2 cup a mixture of chopped parsley, tarragon, and chives. Season with salt; drizzle with olive oil.

36. Rice salad with cranberries. Make the relish (No. 7). Bring 1 cup basmati rice, 1 1/2 cups water, 1 tablespoon butter, and 1 teaspoon each curry powder and salt to a simmer. Cover; cook until tender, 17 minutes. Fluff with a fork; let cool. Stir in 2 cups cranberry relish, 1/4 cup each yellow raisins and sliced ​​almonds.

37. Salad with pickled cranberries. Pickle Cranberries (No. 20). Whisk together 1/4 cup each mayonnaise, sour cream, and buttermilk, 1 tablespoon white wine vinegar, and 1 grated garlic clove. Add 6 torn heads little jam lettuce, 1 tablespoon each chopped tarragon, parsley, and chives; toss to combine, and season with salt and pepper. Sprinkle with pickled cranberries.

38. Beetroot salad with cranberries. Cook 1/2 cup cranberries with 2 tablespoons water and 1 tablespoon sugar over medium heat until bursting, 7 minutes; cool. Stir in 3 tablespoons each balsamic vinegar and olive oil. Toss with 1 pound diced, peeled, cooked beets, 1/3 cup candied walnuts, and 2 tablespoons chopped parsley; season with salt and pepper. Sprinkle with grated ricotta cheese over the salad.

39. Chicken salad with cranberries. Microwave 1/2 cup cranberries with 1 tablespoon water until bursting, 3 to 5 minutes; cool. Combine with 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and the juice of 1/2 lemon. Toss with 3 cups shredded cooked chicken, 1/2 cup each dried cranberries, walnuts, and chopped celery, 3 tablespoons each chopped red onion and parsley. Season with salt and pepper.

40. Chicken wings with cranberries. Bake 3 pounds (1.3 kg) chopped chicken wings at 425°F (220°C) until golden brown and crisp, 45 minutes. Cook over medium heat with 1 cup cranberries, 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and honey, 2 teaspoons Sriracha sauce, and 1 teaspoon each grated garlic and ginger until berries burst, 7 minutes; stir in 2 tablespoons butter. Toss with wings and 4 chopped scallions.

41. Turkey meatballs. Make Cranberry Jelly (No. 4). Combine 1 pound ground turkey, 1 egg, 2 grated garlic cloves, 1/3 cup bread crumbs, 1 teaspoon each Dijon mustard, Worcestershire sauce, and salt, and a couple of grinds of pepper. Form into 1-inch (2.5 cm) balls; brown in vegetable oil over medium-high heat for 4 minutes. Remove; stir in 1 1/2 cups each cranberry jelly, chicken broth, and 1 tablespoon Dijon mustard. Cook, stirring, for 4 minutes, until thickened. Return the meatballs to the sauce; garnish with chopped chives.

42. Glazed ham. Make Cranberry Mustard (No. 27); stir in 1/2 cup brown sugar, 1/4 cup apple cider vinegar, and 1/2 teaspoon cayenne pepper. Brush 2.7 kg (6 lb) ham with the glaze. Bake at 350°F (180°C) for about 1 1/2 hours, brushing with glaze every 30 minutes, until heated through. Serve with the remaining glaze.

43. Crostini with fennel. Chop 1/3 cup cranberries; toss with 1/2 teaspoon each sugar and salt. Spread 110 g goat cheese on 12 toasted baguette slices. Top with berries and 1/2 cup sliced ​​fennel; drizzle with olive oil and season with pepper.

44. Cornbread with cranberries. Combine 1 cup each all-purpose flour, 1 cup cornmeal, 3/4 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon aluminum-free baking powder; stir in 1 cup cranberries. Whisk 2 ounces melted butter with 1 cup buttermilk, 2 eggs, and the zest and juice of 1 orange; fold into the flour mixture. Bake in a greased 9 x 13-inch loaf pan at 375°F (190°C) until a toothpick inserted comes out clean, 20 minutes.

45. Cranberry macarons. In a large bowl, whisk 3 egg whites, 1/2 cup sugar, 1/2 teaspoon vanilla, and a pinch of salt until foamy; stir in 1/2 cup chopped cranberries and a 14-ounce package of sweetened coconut. Form 30 1-tbsp pyramids on a baking sheet coated with cooking spray. Bake at 325°F (160°C) for 20-25 minutes, until golden. Cool; drizzle with melted white chocolate.

46. ​​Cranberry puffs. Make the cranberry-pear sauce (No. 3). On a floured surface, roll out 1 circle of chilled pie dough into a 12-inch (30-cm) disk; cut into 6 triangles. Top each with 1 tablespoon of sauce; fold in half and seal the edges with a fork. Brush with 1 beaten egg yolk and sprinkle with the cinnamon sugar mixture. Bake for 20 minutes at 400°F (200°C) until golden brown.

47. Pistachio cookies. Combine 1/2 cup chopped cranberries with 1 tablespoon sugar and 1/3 cup chopped pistachios; stir into a 16-ounce (470 g) tube of store-bought sugar cookie dough. Shape into 2-inch-thick logs; chill. Slice and bake as directed on the package.

48. Red Velvet Cupcakes. Make the Candied Cranberries (No. 8). In a large bowl, whisk together 1 cup sugar, 1/2 cup each vegetable oil and buttermilk, 1 egg, and 1 tablespoon each vanilla and red food coloring. Stir in 1 1/2 cups flour, 1 tablespoon cocoa powder, and 1/2 teaspoon each baking soda and salt; stir in 1/2 cup chopped cranberries. Divide among 12 lined muffin tins. Bake at 350°F (180°C) for 25 minutes, or until a toothpick inserted in the center comes out moist. Cool. Beat together 8 ounces cream cheese, 2 ounces softened butter, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla; combine until combined. Spread onto cupcakes. Top with candied cranberries.

49. Cranberry marshmallow dessert. Chop 1 cup cranberries; pat dry and dust with 1 tablespoon powdered sugar. Melt 3 tablespoons butter and 1 package (280 g) marshmallows in a saucepan over medium heat, stirring. Stir in 8 cups rice cereal and the cranberries. Press into a greased and foil-lined 9-inch square baking pan. Let set; cut.

50. Mini Cranberry Donuts. Microwave 1 cup cranberries with 2 tablespoons sugar for 5 minutes until softened; cool. Combine 1 cup flour, 1/4 cup sugar, 1.5 teaspoons baking powder, and a pinch of salt. Add 1 beaten egg, 1/3 cup milk, and the berries. Deep-fry, dropping batter by the spoonful, in vegetable oil at 180°C, turning, for 5 minutes until golden brown. Stir in the sugar and cinnamon mixture.




Votes: 25