50 Recipes for Cranberries

Cranberries are an amazing fruit. Varying in their flavor and color, it's no surprise there are so many different recipes they can be used in. We have listed a wide variety to try. The variations are endless.  Get your cranberries while they're in season .

1. Classic Cranberry Sauce: Simmer 4 cups cranberries, 1 1/2 cups each sugar and water, 4 wide strips lemon zest and 1/4 cup lemon juice over medium heat until the berries pop and the sauce thickens, 20 minutes; cool.

2. Cranberry-Port Sauce: Cook 1/3 cup minced 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, lightly smashing the berries, until thickened, 10 minutes. Season with salt and pepper.

3. Cranberry-Pear Sauce: Simmer 4 cups cranberries, 2 chopped peeled pears, 2 cups water, 1 cup sugar and 1/2 teaspoon ground cardamom over medium heat until the berries pop 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 the heat to medium and simmer until the berries pop and the sauce thickens, 20 to 25 minutes; cool. Puree, then strain. Chill.

5. Cranberry-Jalapeno Salsa: Finely chop 2 cups cranberries with 1/4 cup sugar in a food processor. Toss with 1/3 cup each chopped cucumber and cilantro, 1/4 cup chopped white onion, 1 minced jalapeno, 1 tablespoon lime juice and 1/2 teaspoon kosher 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 the heat to medium; simmer until the berries pop and the chutney thickens, 10 minutes; cool slightly. Stir in 1/2 cup chopped cranberries, 1/4 cup chopped mint and 2 tablespoons cider vinegar.

7. Cranberry Relish: Pulse 4 cups cranberries and 1/2 cup sugar in a food processor until chopped. Toss with 2/3 cup each diced celery and apple, and 2/3 cup chopped parsley.

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

9. Cranberry Maple Syrup: Simmer 1 cup maple syrup, 3/4 cup cranberries and 1/2 teaspoon vanilla over medium heat until the berries pop, 10 minutes.

10. Cranberry Pancakes: Microwave 1 1/2 cups cranberries with 2 tablespoons sugar until softened, about 5 minutes; cool. Add to about 3 cups pancake batter.

11. Cranberry Butter: Make Classic Cranberry Sauce (No. 1). Puree 1/4 cup cranberries with 1 stick softened butter and a pinch of sea salt

12. Cranberry Cream Cheese: Microwave 1/2 cup cranberries with 1 tablespoon sugar until softened, about 5 minutes; cool. Beat 8 ounces cream cheese until smooth. Mix in the cranberries and 1/4 cup dried cranberries.

13. Cranberry Oatmeal: Heat 2 cups water, 1/2 cup cranberries, 3 tablespoons brown sugar and 1/4 teaspoon each ground cinnamon and kosher salt over medium-high heat until the berries pop, 5 minutes. Add 1 cup old-fashioned oats; prepare as the label directs. Top with dried cranberries, nuts and milk.

14. Cranberry Granola: Whisk 1/4 cup each brown sugar, vegetable oil and maple syrup. Toss with 2 cups old-fashioned oats, 1 cup each cranberries and salted pepitas, and 1/2 teaspoon cinnamon. Spread on a baking sheet and bake at 300 degrees F, stirring occasionally, until crisp, 1 hour; cool.

15. Cranberry Scones: Combine 2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, 2 teaspoons poppy seeds and a pinch of salt in a bowl. Cut in 1 stick diced cold butter; add 1 beaten egg and 1/4 cup milk, then 3/4 cup cranberries. Shape into a 1/2-inch-thick disk on a baking sheet; score into 8 wedges. Brush with milk; sprinkle with coarse sugar. Bake at 375 degrees F until golden, 25 minutes. Cool; slice.

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. Cran-Carrot Juice Puree 1 sliced carrot, 1/2 peeled cored apple, 1/4 cup cranberries, 1/4 peeled and seeded orange, a splash of water and a few ice cubes.

18. Mulled Cranberry Cider: Simmer 4 cups cranberry juice cocktail, 1 cup cranberries, 1/4 cup brown sugar, the zest of 1 orange (in wide strips), 2 cinnamon sticks, 4 cloves and 2 cardamom pods over medium heat, 20 minutes.

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

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

21. Dirty Cranberry Gibson: Make Pickled Cranberries (No. 20). Shake 2 ounces gin and 1/2 ounce each dry vermouth and brine from the pickled cranberries in a shaker with ice. Strain into a glass; garnish with the berries.

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

23. Cranberry Negroni: Make Brandied Cranberries (No. 22). Shake 1 1/2 ounces gin and 1 ounce each Campari, sweet vermouth and syrup from the brandied cranberries in a shaker with ice. Strain into a glass with ice; garnish with the berries and an orange wedge.



24. Cranberry Manhattan: Make Brandied Cranberries (No. 22). Shake 2 ounces rye whiskey and 1/2 ounce each sweet vermouth and syrup from the brandied cranberries in a shaker with ice. Strain into a martini glass and add a few dashes of orange bitters; garnish with the berries and an orange twist.

25. Cranberry Margarita: Muddle 1/4 cup cranberries, 1 lime wedge and 1 teaspoon sugar in a shaker. Add ice, 2 ounces each silver tequila and orange liqueur, and 1/2 ounce lime juice; shake. Strain into a salt-and-sugar-rimmed glass with ice.

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

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

28. Cranberry-Potato Pancakes: Peel and grate 2 russet potatoes; squeeze dry. Mix with 1 egg, 1/2 grated onion, 1/2 cup each chopped cranberries and breadcrumbs, 1 tablespoon sugar, 1 teaspoon kosher salt and a few grinds of pepper. Form into 2-inch pancakes and fry in 1/4 inch vegetable oil (adding more as needed) in a large skillet over medium-high heat until golden, 6 to 8 minutes.

29. Cranberry Tea Sandwiches: Make Cranberry Jelly (No. 4). Pulse 8 ounces goat cheese, 1/4 cup creme fraiche and 2 tablespoons chopped chives in a food processor. Halve a baguette lengthwise and hollow out; spread the cheese mixture on one half and top with baby arugula. Spread 1 cup cranberry jelly on the other half. Sandwich, wrap tightly in plastic and chill. Slice 1/2 inch thick.

30. Baked Camembert with Cranberries: Mix 3 tablespoons chopped cranberries, 1 1/2 tablespoons honey, 1 tablespoon olive oil, 1/2 teaspoon each chopped rosemary and thyme, and 1 minced garlic clove. Slice off the top rind of a small Camembert or Brie wheel; top with the cranberry mixture. Bake in a small dish at 375 degrees F until slightly runny, 10 to 15 minutes. Serve with crostini.

31. Cranberry Snack Mix: Make Sugared Cranberries (No. 8). Toss 2 cups each thin pretzel sticks, salted peanuts and Chex cereal with 4 tablespoons melted butter, 2 tablespoons brown sugar and 1 teaspoon kosher salt on a baking sheet. Bake at 350 degrees F, stirring occasionally, until crisp, 25 minutes. Cool; toss with the sugared cranberries.

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

33. Green Beans with Cranberry Vinaigrette: Make Cranberry Vinegar (No. 32). Whisk 2 tablespoons each cranberry vinegar and olive oil, and 1 teaspoon Dijon mustard; season with salt and pepper. Cook 1 1/2 pounds green beans in boiling salted water until crisp-tender, 5 minutes. Drain and toss with the vinaigrette. Top with chopped toasted walnuts.

34. Cranberry-Chipotle Slaw: Whisk 2 tablespoons each cider vinegar and olive oil with 2 teaspoons each chopped canned chipotles, adobo sauce from the can and honey. Toss with 4 cups shredded red cabbage, 1 cup grated celery root, and 1/2 cup each chopped cranberries and parsley; season with salt.

35. Farro with Cranberries and Herbs: Cook 1 cup farro as the label directs. Toss 1/2 cup chopped cranberries with 2 teaspoons sugar; mix into the farro with 1/2 cup chopped mixed parsley, tarragon and chives. Season with salt; drizzle with olive oil.

36. Cranberry Rice Salad: Make Cranberry Relish (No. 7). Bring 1 cup basmati rice, 1 1/2 cups water, 1 tablespoon butter, and 1 teaspoon each curry powder and kosher salt to a simmer over low heat. Cover; cook until tender, 17 minutes. Fluff with a fork; cool. Stir in 2 cups cranberry relish and 1/4 cup each golden raisins and chopped almonds.

37. Salad with Pickled Cranberries: Make Pickled Cranberries (No. 20). Whisk 1/4 cup each mayonnaise, sour cream and buttermilk, 1 tablespoon white wine vinegar and 1 grated garlic clove. Toss with 6 heads torn Little Gem lettuce and 1 tablespoon each chopped tarragon, parsley and chives; season with salt and pepper. Top with the pickled cranberries.

38. Beet Salad with Cranberries: Cook 1/2 cup cranberries with 2 tablespoons water and 1 tablespoon sugar over medium heat until the berries pop, 7 minutes; cool. Whisk in 3 tablespoons each balsamic vinegar and olive oil. Toss with 1 pound cubed peeled cooked beets, 1/3 cup candied walnuts and 2 tablespoons chopped parsley; season with salt and pepper. Top with shaved ricotta salata.

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

40. Cranberry Wings: Roast 3 pounds split chicken wings at 425 degrees F until browned and crisp, 45 minutes. Cook 1 cup cranberries, 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and honey, 2 teaspoons Sriracha and 1 teaspoon each grated garlic and ginger over medium heat until the berries pop, 7 minutes; stir in 2 tablespoons butter. Toss with the wings and 4 chopped scallions.

41. Cranberry Turkey Meatballs: Make Cranberry Jelly (No. 4). Combine 1 pound ground turkey, 1 egg, 2 grated garlic cloves, 1/3 cup breadcrumbs, 1 teaspoon each Dijon mustard, Worcestershire sauce and kosher salt, and a few grinds of pepper. Form into 1-inch balls (about 36); brown in vegetable oil over medium-high heat, 4 minutes. Remove; add 1 1/2 cups each cranberry jelly and chicken broth, and 1 tablespoon Dijon mustard to the skillet. Cook, whisking, until thickened, 4 minutes. Return the meatballs to the sauce; top with chopped chives.

42. Cranberry-Glazed Ham: Make Cranberry Mustard (No. 27); stir in 1/2 cup brown sugar, 1/4 cup cider vinegar and 1/2 teaspoon cayenne pepper. Brush one 6-pound ham with the glaze. Bake at 350 degrees F, brushing every 30 minutes, until hot throughout, about 1 1/2 hours. Serve with the remaining glaze.

43. Cranberry-Fennel Crostini: Chop 1/3 cup cranberries; toss with 1/2 teaspoon each kosher salt and sugar. Spread 4 ounces goat cheese on 12 toasted baguette slices. Top with the berries and 1/2 cup sliced fennel; drizzle with olive oil and season with pepper.

44. Cranberry Cornbread: Combine 1 cup each flour and cornmeal, 3/4 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon aluminum-free baking powder; toss in 1 cup cranberries. Whisk 1/2 stick melted butter with 1 cup buttermilk, 2 eggs, and the zest and juice of 1 orange; stir into the flour mixture. Bake in a buttered 9-by-13-inch baking dish at 375 degrees F until a toothpick comes out clean, 20 minutes.

45. Cranberry Macaroons: Whisk 3 egg whites, 1/2 cup sugar, 1/2 teaspoon vanilla and a pinch of salt in a large bowl until frothy; fold in 1/2 cup chopped cranberries and one 14-ounce package sweetened shredded coconut. Form into 30 tablespoon-size pyramids on a baking sheet coated with cooking spray. Bake at 325 degrees F until golden, 20 to 25 minutes. Cool; drizzle with melted white chocolate.

46. Cranberry Turnovers: Make Cranberry-Pear Sauce (No. 3). Roll 1 refrigerated pie dough round to 12 inches on a floured surface; cut into 6 wedges. Top each with 1 tablespoon of the sauce; fold in half and crimp with a fork to seal. Brush with 1 beaten egg yolk and sprinkle with cinnamon sugar. Bake at 400 degrees F until golden, 20 minutes.

47. Cranberry-Pistachio Cookies: Toss 1/2 cup chopped cranberries with 1 tablespoon sugar and 1/3 cup chopped pistachios; mix into one 16.5-ounce tube refrigerated sugar cookie dough. Reshape into a 2-inch-thick log; chill. Slice and bake as the label directs.

48. Cran-Velvet Cupcakes: Make Sugared Cranberries (No. 8). Whisk 1 cup sugar, 1/2 cup each vegetable oil and buttermilk, 1 egg and 1 tablespoon each vanilla and red food coloring in a large bowl. 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 a lined 12-cup muffin pan. Bake at 350 degrees F until a toothpick inserted into the centers comes out with moist crumbs, 25 minutes. Let cool. Beat 8 ounces cream cheese, 1/2 stick softened butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla; spread on the cupcakes. Top with the sugared cranberries.

49. Cranberry Marshmallow Treats: Chop 1 cup cranberries; pat dry and sprinkle with 1 tablespoon confectioners' sugar. Melt 3 tablespoons butter and one 10-ounce bag marshmallows in a pot over medium heat, stirring. Stir in 8 cups crispy rice cereal and the berries. Press into a buttered foil-lined 9-inch-square baking dish. Let set; slice.

50. Cranberry Doughnut Holes: Microwave 1 cup cranberries with 2 tablespoons sugar until softened, 5 minutes; cool. Combine 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder and a pinch of salt. Add 1 beaten egg, 1/3 cup milk and the berries. Deep-fry spoonfuls in 350 degrees F vegetable oil, turning, until golden, 5 minutes. Toss with cinnamon sugar.

Remember to get your cranberries while they're in season. Happy cooking!

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