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Best Cranberry Recipes

Best Cranberry Recipes

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Top Rated Cranberry Recipes

Cool off with this simple, refreshing mocktail—there's a good chance you already have the ingredients in your fridge.This recipe is courtesy of Ocean Spray.

This cranberry-ginger-orange concoction will keep you cool and hydrated in the heat. Make a whole pitcher for your next get-together!This recipe is courtesy of Ocean Spray.

It might take a few days (yes, really) to make a perfect Kringle, but with its irresistibly flaky outer pastry surrounding a tasty blend of cranberry and butterscotch, it’s oh so worth the time.Recipe adapted from O & H Danish Bakery courtesy of Bake from Scratch

Fresh mango juice gives this mocktail a tropical twist.This recipe is courtesy of Ocean Spray.

SKYY Infusions Coastal Cranberry captures the bright essence of cranberry with a dry, alluring aroma, and lively taste that is both sweet and tart, giving the cocktail a festive twinkle.This recipe is courtesy of SKYY.

Created by Jane Delaney, founded of eMeals, this chutney recipe is an easy, make-ahead dish to keep on hand whenever a side of cranberry is craved for: with roast chicken, turkey, or as a condiment on a sandwich.

Cheers to the holiday season and add a twist of fruity flavor to your average glass of bubbly. This can also be made as a non-alcoholic beverage.This recipe is courtesy of Yummy.

Thanksgiving has made cranberries a true marker of fall. Take your cranberries from the side dish section to the bar with this cranberry juice mulled cider recipe.This recipe is courtesy of

For a refreshing, festive treat, nothing beats cranberry. It goes perfectly with apple and is in keeping with the season’s flavors and hint of Christmas. Plus, this recipe makes enough for 12 or more, so you don't have to spend all your time with a cocktail shaker in your hand.

Don’t worry about this pie turning out too sour, the sweet, smooth filling has just the right amount of cranberry kick.You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!

If you're looking for a taste of the holidays with your dinner, or if you just really love cranberries, try this marinade with any type of meat for a sweet yet tangy twist.This recipe is courtesy of U.S. Cranberries.

Cranberries are for more than just sauce with your Thanksgiving dinner. Make this tart to incorporate the popular berry into your dessert as well.

Cranberry Bean (aka Borlotti Bean) Soup Recipe

Let me get right to it — this soup is made with “Cranberry Beans,” not cranberries and beans. This came up a lot when I taught this soup last fall in my cooking classes. The lovely and tasty cranberry bean is also known as a “Borlotti bean,” and might be my favorite bean ever, which says a lot since I am legume crazy! All beans are not created equally, amongst varieties and brands. Cranberry, aka Borlotti, beans are rich and flavorful with a soft and creamy interior. They make the best soups.

Rancho Gordo is probably my favorite source for dried beans. They have the freshest product and the most interesting varieties. I buy them at Grow, a local store in Manhattan Beach, but they can also be ordered online directly from Rancho Gordo. That said, you can substitute pinto beans in this recipe and you will still love this soup.

I could eat this soup all the time. It is so delicious, hearty and satisfying. I usually use some sort of stock in my soups, but these beans have so much flavor, I used water and everyone thought there was stock or pork in the soup. Nope! Plus, I did add my favorite secret Italian soup ingredient, a piece of Parmesan rind, which always adds a huge flavor boost. If you don’t have a piece of Parmesan on hand, you can check the cheese counter at your local market. My Whole Foods sells the rinds. I’ll buy a container of them and keep them in the freezer.

Otherwise, this is a very simple soup with great results. I usually make this for lunch on the weekends or a Meatless Monday meal since there’s tons of protein from the beans. The soup is always enough for me, but if my husband wants a little more, I’ll make a side salad or some avocado toast. Since my daughters are both in college now (sniff, sniff), I am finding that one recipe of soup is too much for the three of us. So whatever is left can be frozen easily.

It has been crazy warm in LA up until recently, so I was waiting for that first cool evening to share this soup recipe. Voila! I also think this would be the perfect pre-trick-or-treating meal (BTW, that would be a week from Monday!) I always like to fill up those bellies so that as little candy as possible can fit in there. Hope you have a cozy week!

The BEST Scones

Scones are delightful when made properly. They are perfect for breakfast, brunch, of afternoon tea if you’re feeling fancy.

You can shape them however you prefer:

  1. cut them into circles using a biscuit cutter
  2. turn them into drop scones by simply scooping some of the scone dough out and dropping onto a baking sheet
  3. shape the dough into a disc and using a bench scraper to cut into wedges

My cranberry orange scones are fantastically moist due to the heavy cream and egg. Thanks to the baking powder, they are lighter and not so dense as you might expect from a scone.

Low-Sugar Cranberry Orange Scones

Kiersten Hickman/Eat This, Not That!

Picking up a donut with your morning coffee seems pretty easy, right? Well, if you grab a Maple Creme Stick donut from Dunkin', you're consuming 34 grams of sugar in one sitting—which is already 68 percent of your daily value! Plus, with whatever coffee drink you order, that's a lot of sugar to consume so early in the morning. What if we told you we can make grabbing breakfast just as easy in the morning and slash that sugar count at the same time? Insert our low-sugar cranberry orange scones!

Each cranberry orange scone only has 8 grams of sugar in it—seriously, that's it! To put this in perspective, 8 grams of sugar is less than most of the flavored Greek yogurt you pick up at the grocery store, and just over a quarter of the sugar count in that Maple Creme Stick.

Not only that, but the sugar count in this recipe is coming from natural sweeteners. Instead of using granulated sugar, this recipe relies on honey and dried cranberries to give it that touch of sweetness you're craving.

Bake these cranberry orange scones on the weekend while you meal prep, and your mornings are as easy as grab-and-go—but without waiting on that long line at the coffee shop! You can save even more money by making your own cup of coffee at home and take it in your favorite coffee tumbler.

Nutrition: 249 calories, 11.5 g fat, 294 mg sodium, 29.5 g carbs (1 g fiber, 8 g sugar), 5 g protein

Makes 8 servings

Begin by zesting one of the oranges. A rasp grater is the best tool but any grater with small holes will work — just be sure to leave the white pith behind as it’s quite bitter. Always zest the orange before squeezing the juice out, as it’s near impossible to do afterwards.

Combine the orange juice, water and sugar in a medium pot and bring to a boil.

Add the cranberries, orange zest and salt.

Boil gently for about 10 minutes.

Most of the cranberries should burst open, creating a thick sauce. You may need to mash them a bit with a spoon.

Transfer the sauce to a bowl and refrigerate until ready to serve.

Recipe Summary

  • 2 cups all-purpose flour, plus more for work surface
  • 5 tablespoons sugar, plus 1 tablespoon for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2/3 cup (plus 1 tablespoon) half-and-half
  • 1/2 cup halved cranberries, drained on paper towels

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

  1. Combine the cranberries, orange juice, sugar, and ginger in a saucepan set over medium heat.
  2. Simmer for 20 to 25 minutes, until the cranberries break down to form a thick sauce.
  3. Taste and adjust the sweetness with more sugar if necessary.
  4. Add the orange zest just before serving.

Eat This Tip

It is always our goal to keep our recipes healthy and low-calorie, easy and fast to make, and also affordable. Often keeping things affordable means that when picking up ingredients you'll choose to opt for the less expensive produce. When it comes to making dips, spreads, and sauces, however, you might want to splurge on the organic or farmers market fruits and veggies. Because you'll be using said ingredients to distill down to their essence, the higher quality will pay off, and because you'll be using these spreads and spices to flavor the rest of your meal, it'll be worth it.

Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.

Cranberry Pie

Pie expert Kate McDermott knows her sweets. Her take on the fall favorite will be tart and festive addition to the dessert table. Kate teaches pie classes out of her home in Port Angeles, WA. Can't attend? Find this recipe plus more tips and tricks in her first cookbook, The Art of the Pie.

  1. Place 3 cups of the cranberries in the bowl of a food processor and pulse until they are slightly chopped. Transfer to a medium bowl and toss with the remaining 1 cup whole cranberries.
  2. Add 1&frasl2 cup sugar, walnuts, cornstarch, zest, salt, and nutmeg and gently mix.
  3. On a lightly floured surface, roll out 1 disk of pie dough into a 12" round. Fit into the bottom and up the sides of a 9" pie plate. Spoon the cranberry mixture into the prepared crust and dot with the butter.
  4. On a lightly floured surface, roll out the remaining disk of dough and cut out 8 large triangles. Place over the cranberry filling, leaving space between. Refrigerate for at least 1 hour or up to 1 day.
  5. Heat oven to 375 degrees F. In a small bowl, lightly beat the egg white with 2 tablespoons water. Brush all over the pie, then sprinkle with the remaining 2 teaspoons sugar.
  6. Bake the pie on the middle rack until the crust is just golden and the cranberry juices are bubbling, 40 to 45 minutes. Transfer to a wire rack and let cool completely. Serve with vanilla ice cream, if desired.

PER SERVING 410 CAL, 25 G FAT (11 G SAT FAT), 35 MG CHOL, 153 MG SOD, 5 G PRO, 42 G CAR, 3 G FIBER

20 Ways to Use Leftover Cranberry Sauce

Find ideas for breakfast, dinner, drinks, appetizers, and more.

How do you like your cranberry sauce? Sweet or tart? Smooth or chunky? Homemade or plopped straight outta the can, all shimmery and jiggly?

Me, I&rsquoll pretty much take it any way I can get it. But I find that homemade cranberry sauce, more tart than sweet, where the berries are totally softened yet mostly intact, is my favorite.

The recipe shown in the photo above comes from Joanne&rsquos post for Homemade Cranberry Sauce. I wanted to leave my cranberries mostly whole, but you can cook the sauce longer and with more liquid, for a more saucy kind of cranberry sauce.

So now that you have the means for cranberry sauce leftovers, let&rsquos hit it. Here are 20 ways to use leftover cranberry sauce!

Let&rsquos start off right away with the morning after the feast. Because breakfast loves cranberries.

1. I adore fresh fruit sauces swirled into a bowl of yogurt and granola. In the bowl above, I blitzed some of the cranberry sauce with an immersion blender and swirled it into vanilla bean yogurt. Then I topped it off with some of the whole cranberries from the sauce and my favorite homemade granola.

2. Use the cranberry sauce for filling in homemade Pop Tarts.

3. Top your pancakes, waffles, or French toast with a big spoon of warmed cranberry sauce. And a dollop of sweetened whipped cream!

4. Or make a simple maple cranberry syrup by heating some of the cranberry sauce with pure maple syrup in a saucepan on the stovetop. Then spoon it over your favorite breakfast pancakes, waffles, or French toast.

5. Stir the cranberry sauce into a bowl of steaming oatmeal or steel-cut oats, or into overnight oats.

6. Make cranberry butter for your favorite muffins or breakfast breads by beating together butter, a little cranberry sauce, fresh orange zest, and a touch of almond extract.

7. Top a toasted bagel or English muffin with cream cheese and a shmear of cranberry sauce.

There are also many ways to incorporate cranberry sauce into drinks.

8. This smoothie, another morning-after recipe, couldn&rsquot be easier to make. In a blender, combine 1 cup fresh-pressed apple cider, 1-1/2 cups cranberry sauce, 2 frozen bananas, 1 cup yogurt, and a dash of cinnamon. Blend until combined. Makes 2 large servings. Even though our family is big on fruit smoothies, they were at first skeptical of this one with cranberries. But. They were very quickly convinced, saying they liked the spiced tartness. You can bet we&rsquoll be making more of these!

9. Add a spoon of sweet/tart cranberry sauce to a tall glass with ice and pour in cold and bubbly club soda. Muddle and stir to combine, for a refreshing homemade soda.

10. Swirl a spoon of blitzed cranberry sauce into a vodka or gin cocktail with tonic water over ice. Or stir a bit of the bright sauce into your favorite margarita!

11. One of my very favorite uses for leftover cranberry sauce involves meatballs. In a large skillet, heat 1 cup cranberry sauce, 12 ounces chili sauce, 1 teaspoon cumin, and 1 teaspoon black pepper. Fold in a 22-ounce bag of your favorite frozen cooked homestyle meatballs, thawed. Stir every now and then, until heated through. Top with chopped fresh parsley, if you like a little touch of fancy. Serve as a main entree with mashed potatoes or as an appetizer with party picks. This simple recipe delivers BIG flavor.

12. Construct a way-awesome grilled cheese sandwich with layers of leftover turkey and cranberry sauce, plus sharp cheddar. Mmmmm!

13. Stir cranberry sauce into your favorite pot of chili for a fun flavor twist.

14. If you like to make your own salad dressings, try incorporating a bit of blitzed cranberry sauce into your favorite balsamic or red wine vinaigrette.

15. The cranberry sauce would make an excellent glaze for grilled meats. Toward the end of the grilling time, brush some of the smooth sauce (thin with a little water or apple cider vinegar, if needed) over pork tenderloins, bone-in pork chops, chicken breasts, turkey tenderloins, or rich and tender beef kebabs.

16. Also, super simple, just add some cranberry sauce to your favorite BBQ sauce.

17. This crostini appetizer is an easy before-dinner nibble that&rsquos so very pretty, and perfect for the holidays. Simply toast your favorite baguette or smaller bread under the broiler until just crisp, and then let cool. Top with softened cream cheese or goat cheese, followed by a bit of cranberry sauce (I really like the whole berries for this, so pretty!), fresh orange zest, and fresh thyme leaves. Crack a bit of black pepper over the top to finish them off.

And now for the very best part. Let&rsquos talk about a few ways to enjoy DESSERT!

18. I can only imagine how wonderful a spoon of cranberry sauce would be over slices of Bridget&rsquos Cheesecake with Gingersnap Crust seen above.

19. Slices of angel food cake or pound cake would be irresistible topped by cranberry sauce and whipped cream.

20. And it doesn&rsquot get much easier than this: Warm the cranberry sauce and spoon over scoops of vanilla bean ice cream.

After writing this post, I am convinced that there are at least a hundred more ways to enjoy leftover cranberries. Please share your favorite ways in the comments!

Watch the video: The Cranberries - Animal Instinct Official Music Video


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