As Thanksgiving approaches, there’s nothing quite like the vibrant pop of cranberries to elevate your holiday feast from memorable to magical. These ruby-red gems bring both tart brightness and festive cheer to your table. Whether you’re a traditionalist or an adventurous cook, we’ve gathered 20 spectacular cranberry recipes that will delight every palate. Get ready to discover new favorites that will make this year’s celebration truly unforgettable!
Classic Cranberry Sauce with Orange Zest
Every holiday table needs that one standout side that feels both traditional and special. You know, the kind of homemade cranberry sauce that makes everyone forget about the canned stuff. It’s surprisingly simple to whip up and adds such a bright, festive touch.
Ingredients
– A 12-ounce bag of fresh cranberries
– 1 cup of granulated sugar
– 1 cup of water
– Zest from one large orange
– A splash of fresh orange juice (about 2 tablespoons)
– A pinch of salt
Instructions
1. Rinse the 12-ounce bag of fresh cranberries under cool water in a colander, picking out any soft or bruised berries.
2. Combine the rinsed cranberries, 1 cup of granulated sugar, and 1 cup of water in a medium saucepan over medium-high heat.
3. Stir the mixture continuously until the sugar fully dissolves, which should take about 2–3 minutes.
4. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low to maintain a steady simmer.
5. Cook the cranberries for 10–12 minutes, stirring occasionally, until most berries have popped and the sauce thickens slightly.
6. Remove the saucepan from the heat and stir in the zest from one large orange, a splash of fresh orange juice, and a pinch of salt.
7. Let the sauce cool in the pan for 15–20 minutes; it will continue to thicken as it cools.
8. Transfer the cooled cranberry sauce to a serving bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Fresh and tangy with a hint of citrus, this sauce has a lovely balance of sweet and tart. The texture is chunky yet spreadable, perfect for slathering on turkey sandwiches the next day. Try it dolloped over vanilla ice cream for a festive dessert twist—it’s a game-changer!
Slow Cooker Spiced Cranberry Apple Butter
Oh, you know those cozy autumn days when you want your house to smell incredible with minimal effort? This slow cooker spiced cranberry apple butter is your new best friend—it practically makes itself while filling your kitchen with the most amazing holiday aromas.
Ingredients
– About 3 pounds of mixed apples (I like a combo of Granny Smith and Honeycrisp), cored and roughly chopped
– A 12-ounce bag of fresh cranberries
– 1 cup of packed brown sugar
– ½ cup of apple cider
– 1 tablespoon of ground cinnamon
– 1 teaspoon of ground ginger
– A good pinch of ground cloves
– A splash of vanilla extract
Instructions
1. Dump all your chopped apples and the entire bag of cranberries into your slow cooker.
2. Sprinkle the brown sugar, cinnamon, ginger, and cloves evenly over the fruit.
3. Pour the apple cider and vanilla extract over everything—no stirring needed yet.
4. Cover and cook on HIGH for 4 hours until the fruit is completely soft and breaking down.
5. Uncover and carefully blend the mixture until completely smooth using an immersion blender.
6. Pro tip: If you don’t have an immersion blender, let the mixture cool slightly before transferring to a regular blender in batches.
7. Cook uncovered on LOW for another 2 hours, stirring occasionally, until the butter thickens significantly.
8. Watch for visual cues: it’s ready when you can drag a spoon through it and the path holds for a few seconds.
9. Another pro tip: Place a wooden spoon across your slow cooker to keep the lid slightly ajar if it’s not thickening enough.
10. Let the butter cool completely before transferring to clean jars.
11. Final pro tip: For extra smooth butter, press it through a fine-mesh sieve after blending.
Glossy and deeply spiced, this butter spreads like a dream on morning toast or stirred into oatmeal. Try it swirled into Greek yogurt or as a surprising glaze for roasted chicken—it’s that versatile sweet-tart condiment you’ll want to keep stocked all season long.
Maple Roasted Brussels Sprouts with Cranberries
You know those holiday side dishes that somehow steal the show? Yeah, this is one of those. Maple roasted Brussels sprouts with cranberries brings sweet, savory, and seriously addictive vibes to your table.
Ingredients
– About a pound and a half of Brussels sprouts, trimmed and halved
– A good glug of olive oil (around 2 tablespoons)
– A generous ¼ cup of pure maple syrup
– A couple big pinches of kosher salt
– A few cracks of black pepper
– A heaping ½ cup of dried cranberries
– A handful of chopped pecans (about ⅓ cup)
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper in a large bowl until evenly coated.
3. Spread the sprouts in a single layer on your prepared baking sheet, making sure they’re not crowded.
4. Roast for 20 minutes at 400°F until the edges start getting crispy and caramelized.
5. Remove the baking sheet from the oven and sprinkle the dried cranberries and chopped pecans evenly over the sprouts.
6. Return the pan to the oven and roast for another 5-7 minutes until the cranberries are plump and the pecans are lightly toasted.
7. Tip: Cut your Brussels sprouts roughly the same size so they cook evenly.
8. Tip: Don’t skip the parchment paper—it prevents sticking and makes cleanup way easier.
9. Tip: Wait to add the cranberries and pecans until the last few minutes so they don’t burn.
Seriously, the combination of crispy sprouts, sweet maple glaze, and tart cranberries is next-level. Try serving these alongside roasted chicken or tossing them into a grain bowl for lunch the next day—they’re just as good leftover.
Baked Brie with Cranberry Compote and Walnuts
Aren’t you always looking for that perfect holiday appetizer that looks fancy but is secretly easy? This baked brie with cranberry compote and walnuts is exactly that—a warm, gooey centerpiece that’ll have everyone gathering around. You get creamy cheese, sweet-tart cranberries, and crunchy nuts in every bite.
Ingredients
– One 8-ounce wheel of brie
– A cup of fresh cranberries
– A quarter cup of granulated sugar
– A splash of orange juice
– A couple of tablespoons of chopped walnuts
– A sheet of puff pastry
– One egg for egg wash
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small saucepan, combine the cranberries, sugar, and orange juice over medium heat.
3. Cook the cranberry mixture for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. (Tip: If the sauce seems too thick, add another splash of orange juice to loosen it.)
4. Remove the cranberry compote from the heat and let it cool for 5 minutes.
5. Unfold the puff pastry sheet on the prepared baking sheet.
6. Place the brie wheel in the center of the puff pastry.
7. Spoon the cooled cranberry compote evenly over the top of the brie.
8. Sprinkle the chopped walnuts over the cranberry layer.
9. Fold the edges of the puff pastry up and over the brie, pleating as needed to fully enclose it.
10. Whisk the egg with a tablespoon of water to make an egg wash.
11. Brush the egg wash evenly over the puff pastry. (Tip: This gives the pastry a golden, shiny finish.)
12. Bake for 20–25 minutes, until the pastry is puffed and deep golden brown.
13. Let the baked brie rest for 5–10 minutes before serving. (Tip: Resting helps the cheese set slightly so it doesn’t ooze out too quickly.)
Rich, melty brie pairs beautifully with the tangy cranberry compote and nutty crunch. Serve it warm with crackers or sliced baguette for dipping, and watch it disappear before your eyes.
Cranberry Pecan Stuffing with Herbs
Oh, you know that moment when holiday flavors just hit right? This cranberry pecan stuffing is that cozy, savory-sweet side dish that makes everyone ask for seconds. It’s packed with herbs and a little crunch—perfect for your Thanksgiving spread or a fancy Sunday dinner.
Ingredients
– 1 loaf of day-old bread, torn into bite-sized chunks
– A couple of tablespoons of olive oil
– 1 large onion, chopped up small
– 2 stalks of celery, diced fine
– 2 cloves of garlic, minced
– A big handful of fresh parsley, chopped
– A sprinkle of fresh sage, about 1 tablespoon chopped
– A cup of dried cranberries
– A generous half-cup of pecans, roughly chopped
– 2 cups of chicken or vegetable broth
– A couple of eggs, beaten
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 350°F and grab a 9×13-inch baking dish.
2. Spread the torn bread chunks on a baking sheet and toast them in the oven for 10 minutes until lightly golden and dry.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the chopped onion and celery to the skillet and sauté for 5-7 minutes until they’re soft and translucent.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Tip: If the garlic starts to brown too quickly, lower the heat to avoid bitterness.
7. Transfer the toasted bread to a large mixing bowl.
8. Add the sautéed onion, celery, and garlic mixture to the bowl.
9. Toss in the chopped parsley, sage, dried cranberries, and pecans.
10. Pour in the broth and beaten eggs, then season with salt and pepper.
11. Mix everything together gently with your hands or a spoon until well combined.
12. Tip: Don’t overmix—you want the bread to stay somewhat intact for texture.
13. Spread the mixture evenly into the greased baking dish.
14. Cover the dish tightly with foil and bake for 25 minutes.
15. Remove the foil and bake for another 15-20 minutes until the top is crispy and golden brown.
16. Tip: Check for doneness by inserting a knife into the center—it should come out hot, and the edges should be bubbling.
17. Let the stuffing rest for 5 minutes before serving. You’ll love the contrast of the crispy top with the moist, tender interior, and the bursts of tart cranberries against the buttery pecans. Try scooping it into individual ramekins for a festive touch, or pair it with roasted turkey and a drizzle of gravy for the ultimate comfort bite.
Cranberry Glazed Turkey Breast
Finally, a turkey recipe that won’t have you stressing all day! This cranberry glazed version gives you all the holiday flavors without the fuss of a whole bird.
Ingredients
– One 3-pound boneless turkey breast
– A couple tablespoons of olive oil
– A good sprinkle of kosher salt
– A few cracks of black pepper
– A cup of fresh cranberries
– Half a cup of orange juice
– A quarter cup of maple syrup
– A tablespoon of apple cider vinegar
– A pinch of cinnamon
Instructions
1. Preheat your oven to 375°F.
2. Pat the turkey breast completely dry with paper towels—this helps the skin get crispy.
3. Rub the turkey all over with olive oil.
4. Season generously with salt and pepper on all sides.
5. Place the turkey in a roasting pan, skin-side up.
6. Roast for 45 minutes at 375°F.
7. While the turkey roasts, combine cranberries, orange juice, maple syrup, vinegar, and cinnamon in a small saucepan.
8. Bring the glaze to a simmer over medium heat, stirring occasionally.
9. Cook the glaze for 10-12 minutes until the cranberries burst and the mixture thickens slightly.
10. After 45 minutes of roasting, brush half of the cranberry glaze over the turkey.
11. Return the turkey to the oven and roast for another 20-25 minutes.
12. Check the internal temperature with a meat thermometer—it should read 165°F in the thickest part.
13. Remove the turkey from the oven and let it rest for 10 minutes before slicing—this keeps the juices inside.
14. Warm the remaining glaze and serve it alongside the sliced turkey.
Deliciously moist inside with that sweet-tart cranberry crust, this turkey breast slices beautifully for sandwiches the next day. Try serving it over a bed of wild rice or with roasted sweet potatoes—the glaze makes a fantastic sauce for everything on the plate.
Rosemary Cranberry Cocktail Meatballs
Sometimes you need a party appetizer that feels fancy but comes together with minimal fuss. These rosemary cranberry cocktail meatballs are that perfect balance—savory, sweet, and totally addictive. You’ll love how the flavors meld together in every bite.
Ingredients
- 1 pound of ground beef
- 1 large egg
- 1/2 cup of breadcrumbs
- 2 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of jellied cranberry sauce
- 1/2 cup of ketchup
- 2 tablespoons of brown sugar
- 1 tablespoon of Worcestershire sauce
- A splash of water
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, egg, breadcrumbs, minced garlic, chopped rosemary, salt, and black pepper.
- Mix everything with your hands until just combined—don’t overwork the meat or the meatballs can become tough.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about an inch apart.
- Bake the meatballs for 18–20 minutes, until they’re browned and cooked through (internal temperature should reach 165°F).
- While the meatballs bake, make the sauce: In a saucepan over medium heat, combine the jellied cranberry sauce, ketchup, brown sugar, Worcestershire sauce, and a splash of water.
- Whisk the sauce continuously until the cranberry sauce melts completely and the mixture is smooth, which should take about 5–7 minutes.
- Once the meatballs are done, transfer them to the saucepan with the sauce, gently tossing to coat each one evenly.
- Let the meatballs simmer in the sauce on low heat for another 5 minutes to let the flavors soak in—this step makes all the difference for a richer taste.
- Serve the meatballs warm, garnished with an extra sprinkle of fresh rosemary if you like.
The meatballs are tender and juicy, with a glossy, sweet-tangy glaze that clings perfectly. They’re fantastic served straight from the skillet with toothpicks, or spooned over mashed potatoes for a cozy twist.
Homemade Cranberry Orange Bread
Zesty and warm, this cranberry orange bread is exactly what you need when the weather turns chilly. You’ll love how the bright citrus pairs with those tart little berries. It’s perfect with your morning coffee or as an afternoon treat.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1 tablespoon of baking powder
– A good pinch of salt
– 1 cup of fresh orange juice
– 2 large eggs
– ½ cup of vegetable oil
– The zest from one orange
– 1 cup of fresh cranberries
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
3. In a separate bowl, beat the eggs until they’re pale and frothy.
4. Stir in the orange juice, vegetable oil, orange zest, and vanilla extract until everything is smoothly blended.
5. Tip: Fold the wet ingredients into the dry ones gently—overmixing can make your bread tough.
6. Gently fold in the fresh cranberries until they’re evenly distributed throughout the batter.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out completely clean.
9. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
11. Tip: For easier slicing, wait until the bread is completely cool—it holds together better.
12. Slice and serve once cooled.
That moist, tender crumb with bursts of tart cranberry is just irresistible. Try toasting a slice and slathering it with cream cheese for an extra-indulgent breakfast. It also makes a lovely gift during the holidays—wrap it up with some festive ribbon!
Roasted Sweet Potatoes with Cranberries and Pecans
Looking for that perfect side dish that feels fancy but is actually super simple? Let’s make roasted sweet potatoes with cranberries and pecans—it’s sweet, savory, and has the best holiday vibes, but you can totally enjoy it any night of the week. You’re going to love how easy it is to throw together!
Ingredients
A couple of large sweet potatoes (about 2 pounds), peeled and cubed
A good glug of olive oil (about 2 tablespoons)
A generous sprinkle of salt (around 1 teaspoon)
A handful of fresh cranberries (about 1 cup)
A small handful of pecans (about ½ cup), roughly chopped
A drizzle of maple syrup (about 2 tablespoons)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed sweet potatoes with olive oil and salt in a large bowl until they’re evenly coated.
3. Spread the sweet potatoes in a single layer on the baking sheet—this helps them get crispy instead of steaming.
4. Roast for 20 minutes at 400°F, then pull the sheet out of the oven.
5. Scatter the fresh cranberries and chopped pecans over the sweet potatoes.
6. Drizzle everything with maple syrup and give the pan a gentle shake to mix.
7. Roast for another 10–15 minutes at 400°F, until the sweet potatoes are tender and the cranberries have burst.
8. Let the dish cool for 5 minutes before serving so the flavors meld together nicely.
Go ahead and dig into this warm, cozy side—the sweet potatoes get caramelized and tender, while the cranberries add a tangy pop and the pecans give a satisfying crunch. It’s amazing alongside roasted chicken or even piled on top of a greens salad for a hearty twist. Leftovers? They’re great reheated for lunch the next day!
Cranberry Jalapeño Cream Cheese Dip
Ready for a dip that’ll steal the show at your next gathering? This cranberry jalapeño cream cheese dip is the perfect blend of sweet, spicy, and creamy. You’ll love how easy it is to whip up for any occasion.
Ingredients
– 8 ounces of cream cheese, softened
– 1 cup of whole berry cranberry sauce
– 2 fresh jalapeños, finely chopped (remove seeds for less heat)
– 1/4 cup of chopped fresh cilantro
– 1 tablespoon of lime juice
– A pinch of salt
Instructions
1. Place the softened cream cheese in a medium mixing bowl.
2. Use an electric mixer on medium speed to beat the cream cheese for 1–2 minutes until it’s smooth and fluffy.
3. Add the whole berry cranberry sauce to the bowl.
4. Fold the cranberry sauce into the cream cheese gently with a spatula until just combined, leaving some streaks for a marbled effect.
5. Stir in the finely chopped jalapeños, making sure to wear gloves if you have sensitive skin.
6. Mix in the chopped fresh cilantro and lime juice until evenly distributed.
7. Season with a pinch of salt and stir once more to incorporate.
8. Transfer the dip to a serving bowl and cover it with plastic wrap.
9. Refrigerate the dip for at least 1 hour to let the flavors meld and the texture firm up.
Serve this dip chilled with crispy tortilla chips or crunchy celery sticks. The creamy base balances the tart cranberries and spicy jalapeños beautifully, making it irresistibly scoopable. It’s also fantastic spread on crackers for a quick appetizer—your guests will keep coming back for more!
Spiced Cranberry Mulled Wine
You know those chilly evenings when you just want something warm and festive to sip on? This spiced cranberry mulled wine is your new best friend—it’s cozy, aromatic, and perfect for sharing (or not!). Let’s get that pot simmering.
Ingredients
– A bottle of dry red wine (like Cabernet or Merlot)
– 2 cups of cranberry juice
– 1/2 cup of granulated sugar
– 1 orange, sliced into rounds
– A handful of fresh cranberries
– 2 cinnamon sticks
– 4 whole cloves
– 2 star anise pods
– A splash of brandy (optional, but oh-so-good)
Instructions
1. Pour the red wine and cranberry juice into a large, non-reactive pot.
2. Add the sugar, orange slices, fresh cranberries, cinnamon sticks, cloves, and star anise.
3. Heat the mixture over medium-low heat until it just begins to steam, about 5–7 minutes. Tip: Never let it boil—this keeps the alcohol from evaporating too much and preserves the flavors.
4. Reduce the heat to low and let it simmer gently for 20–25 minutes, stirring occasionally until the sugar dissolves and the cranberries soften.
5. Stir in the brandy if using, and simmer for another 2–3 minutes to warm it through. Tip: Taste it now—if you want it sweeter, add a bit more sugar and stir until dissolved.
6. Remove the pot from the heat and let it sit for 5 minutes to let the spices meld. Tip: For a clearer drink, strain out the solids before serving, but leaving them in makes it look extra festive.
7. Ladle the mulled wine into mugs, making sure each gets some of those boozy cranberries and orange slices.
Keep it cozy with this deep ruby brew—it’s got a warm, spiced hug from the cinnamon and cloves, balanced by the tart cranberries and sweet orange. Try serving it with a cinnamon stick stirrer or over a scoop of vanilla ice cream for a grown-up float that’ll make any night feel special.
Cranberry Pistachio Biscotti
Maybe you’ve been searching for that perfect crunchy treat to dunk in your coffee or tea—something that feels a little fancy but is totally doable at home. These cranberry pistachio biscotti are just the thing, with their nutty crunch and sweet-tart bursts. They’re twice-baked for that signature snap, and once you try them, you’ll be hooked.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 2 large eggs
– 1/2 cup of unsalted butter, softened
– 1 teaspoon of baking powder
– A big pinch of salt
– 1 teaspoon of vanilla extract
– 3/4 cup of dried cranberries
– 3/4 cup of shelled pistachios, roughly chopped
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the softened butter and use a fork or your fingers to work it into the dry ingredients until the mixture looks like coarse crumbs.
4. Crack in the eggs and pour in the vanilla extract, then mix everything with a wooden spoon until a shaggy dough forms.
5. Fold in the dried cranberries and chopped pistachios until they’re evenly distributed throughout the dough.
6. Tip: If the dough feels too sticky, dust your hands with a little extra flour to make shaping easier.
7. Turn the dough out onto the prepared baking sheet and shape it into a log about 12 inches long and 4 inches wide, flattening the top slightly.
8. Bake the log for 25 minutes, or until it’s firm to the touch and lightly golden on top.
9. Remove the baking sheet from the oven and let the log cool for 10 minutes—don’t skip this, or it might crumble when you slice it.
10. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
11. Tip: For cleaner cuts, saw gently back and forth instead of pressing down hard.
12. Arrange the slices cut-side down on the baking sheet, spacing them about 1/2 inch apart.
13. Bake for another 10 minutes, then flip each slice over and bake for another 10 minutes until they’re dry and crisp.
14. Tip: Keep an eye on the color—they’re done when the edges are a deep golden brown.
15. Transfer the biscotti to a wire rack to cool completely.
What you end up with are biscotti that are wonderfully crisp and packed with flavor. The pistachios add a buttery richness, while the cranberries give a chewy, tangy contrast. Try dipping them in dark chocolate for an extra indulgent twist, or just enjoy them plain with your morning brew.
Wild Rice Salad with Dried Cranberries and Almonds
Finally, you need a salad that actually satisfies. This wild rice salad with dried cranberries and almonds is hearty enough for a main dish but light enough to feel good about. You’ll love the mix of textures and flavors—it’s perfect for meal prep or a quick weeknight dinner.
Ingredients
- 1 cup of wild rice
- 2 cups of water
- A good pinch of salt
- 1/2 cup of dried cranberries
- 1/2 cup of sliced almonds
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- A small handful of chopped parsley
Instructions
- Rinse 1 cup of wild rice under cold water in a fine-mesh strainer until the water runs clear.
- Combine the rinsed wild rice, 2 cups of water, and a good pinch of salt in a medium saucepan.
- Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan.
- Simmer the rice for 45 minutes, or until the grains have split open and are tender but still chewy.
- Drain any excess water from the cooked rice and spread it out on a baking sheet to cool completely for about 20 minutes.
- While the rice cools, toast 1/2 cup of sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they’re golden brown and fragrant.
- Transfer the toasted almonds to a plate to cool, which prevents them from burning.
- In a large bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of lemon juice until well combined.
- Add the cooled wild rice, 1/2 cup of dried cranberries, the toasted almonds, and a small handful of chopped parsley to the bowl.
- Toss everything together until evenly coated with the dressing.
Unbelievably satisfying, this salad has a wonderful chew from the wild rice, sweet pops from the cranberries, and a nice crunch from the almonds. Serve it chilled alongside grilled chicken or spoon it into lettuce cups for a light lunch—it holds up beautifully in the fridge for days.
Cranberry Pear Galette with Cinnamon
Diving into fall baking just got easier with this rustic cranberry pear galette. You’ll love how the sweet pears and tart cranberries mingle with warm cinnamon in a free-form pastry that’s way less fussy than a pie. Perfect for when you want something impressive but don’t have all day to fuss with dough.
Ingredients
– 1 store-bought pie crust (or your favorite homemade one)
– 2 ripe pears, thinly sliced
– 1 cup fresh cranberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon ground cinnamon
– A splash of vanilla extract
– 1 egg for that golden glaze
– A sprinkle of coarse sugar for crunch
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Roll out the pie crust on the prepared baking sheet into a rough 12-inch circle.
3. In a medium bowl, toss the sliced pears and cranberries with sugar, cornstarch, cinnamon, and vanilla until everything’s nicely coated.
4. Tip: The cornstarch is key here—it’ll thicken the juicy fruit filling so your galette doesn’t get soggy.
5. Pile the fruit mixture into the center of the crust, leaving a 2-inch border all around.
6. Fold the edges of the crust up and over the fruit, pleating as you go—it doesn’t have to be perfect!
7. Tip: If your crust cracks while folding, just pinch it back together—rustic is part of the charm.
8. Whisk the egg with a teaspoon of water and brush it over the crust edges.
9. Sprinkle the coarse sugar over the egg-washed crust for that beautiful sparkle and crunch.
10. Bake for 35-40 minutes until the crust is golden brown and the fruit filling is bubbly.
11. Tip: Let it cool on the baking sheet for at least 20 minutes before slicing—this helps the filling set perfectly.
Buttery, flaky crust gives way to tender pears and pops of tart cranberry in every bite. Serve it warm with a scoop of vanilla ice cream melting over the top, or enjoy it room temperature with your morning coffee for a special treat.
Savory Cranberry Onion Jam
Sometimes you need something that bridges sweet and savory perfectly. Savory cranberry onion jam does exactly that—it’s tangy, slightly sweet, and packed with flavor. You’ll love how versatile it is, whether spread on crackers or paired with roasted meats.
Ingredients
- 2 large yellow onions, thinly sliced
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1/2 cup water
- A pinch of salt
- A splash of balsamic vinegar
Instructions
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat until it shimmers.
- Add the thinly sliced onions and a pinch of salt, then cook for 15–20 minutes, stirring occasionally, until they turn soft and golden brown.
- Tip: Stir the onions every few minutes to prevent burning and ensure even caramelization.
- Stir in 1 cup of fresh cranberries and 1/2 cup of granulated sugar, cooking for another 5 minutes until the cranberries start to pop.
- Pour in 1/4 cup of apple cider vinegar, a splash of balsamic vinegar, and 1/2 cup of water, then bring the mixture to a gentle boil.
- Reduce the heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally, until the jam thickens and coats the back of a spoon.
- Tip: If the jam seems too thick, add a tablespoon of water at a time until it reaches your desired consistency.
- Remove the saucepan from the heat and let the jam cool completely before transferring it to a jar.
- Tip: For the best flavor, let the jam sit in the refrigerator for at least an hour before serving to allow the flavors to meld.
You’ll notice the jam has a chunky texture with bursts of tart cranberry and sweet caramelized onions. It’s fantastic slathered on a grilled cheese sandwich or served alongside roasted turkey for a holiday twist.
Cranberry Ginger Sparkler Mocktail
Zesty holiday gatherings call for something special, and this cranberry ginger sparkler mocktail is just the festive drink you need. It’s bubbly, refreshing, and perfect for toasting with friends—no alcohol required. You’ll love how the sweet-tart flavors come together in minutes.
Ingredients
– 1 cup of cranberry juice
– 1/2 cup of ginger beer
– 1/4 cup of freshly squeezed lime juice
– A couple of lime slices for garnish
– A splash of sparkling water
– A handful of fresh cranberries for garnish
– Ice cubes
Instructions
1. Fill a tall glass halfway with ice cubes.
2. Pour 1 cup of cranberry juice over the ice.
3. Add 1/4 cup of freshly squeezed lime juice to the glass.
4. Slowly pour 1/2 cup of ginger beer down the side of the glass to preserve the bubbles.
5. Top with a splash of sparkling water for extra fizz.
6. Gently stir the mixture once with a long spoon to combine the layers without losing carbonation.
7. Drop a handful of fresh cranberries into the drink—they’ll add a pop of color and a festive look.
8. Garnish the rim with a couple of lime slices.
Mmm, the first sip delivers a lively fizz with the tangy cranberry and spicy ginger dancing on your tongue. The fresh cranberries bob cheerfully in the deep ruby drink, making it almost too pretty to drink—almost! Try serving it in a sugar-rimmed glass for an extra sweet touch at your next gathering.
Leftover Turkey Cranberry Panini
Cranberries and turkey aren’t just for Thanksgiving dinner—they make the most incredible panini the day after. You’ve got that leftover turkey waiting in the fridge, and this sandwich turns it into something completely new. It’s crispy, gooey, and ready in minutes.
Ingredients
– 2 slices of sourdough bread
– About 1 cup of shredded leftover turkey
– A couple of big spoonfuls of cranberry sauce
– A handful of baby spinach leaves
– 2 slices of provolone cheese
– A generous pat of softened butter
Instructions
1. Spread a thin layer of softened butter on one side of each slice of sourdough bread.
2. Flip both bread slices over so the buttered sides are facing down.
3. Spread cranberry sauce evenly over the unbuttered side of one bread slice.
4. Layer the shredded turkey evenly over the cranberry sauce.
5. Place the baby spinach leaves on top of the turkey.
6. Arrange the provolone cheese slices over the spinach.
7. Top with the second slice of bread, unbuttered side facing inward toward the filling.
8. Preheat your panini press to 375°F, or heat a skillet over medium heat if you don’t have a press.
9. Place the assembled sandwich in the preheated panini press and close the lid.
10. Cook for 4-5 minutes until the bread is golden brown with distinct grill marks.
11. If using a skillet, place the sandwich in the pan and press down firmly with a spatula.
12. Cook for 3-4 minutes, then flip carefully and cook another 3-4 minutes until both sides are crispy and golden.
13. Remove from heat and let rest for 1 minute before cutting.
14. Slice the panini diagonally with a sharp serrated knife to prevent squishing.
Leftover magic happens when that first bite reveals the crispy sourdough giving way to melted provolone and tangy cranberry. The spinach adds just enough freshness to balance the rich turkey. Try serving these with a simple side salad or some sweet potato fries for the ultimate post-holiday comfort meal.
Cranberry Walnut Pumpkin Bread
Sometimes you just need that perfect fall treat that fills your kitchen with the most incredible spicy-sweet aroma. This cranberry walnut pumpkin bread is exactly that—moist, warmly spiced, and packed with tart cranberries and crunchy walnuts. You’re going to love how simple it is to throw together for breakfast, a snack, or even dessert.
Ingredients
– 1 and 3/4 cups all-purpose flour
– 1 cup pumpkin puree (not pumpkin pie filling)
– 3/4 cup granulated sugar
– 1/2 cup packed brown sugar
– 2 large eggs
– 1/2 cup vegetable oil
– 1/4 cup milk
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup fresh cranberries, roughly chopped
– 3/4 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or the bread can become tough.
5. Fold in the chopped cranberries and walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing—this helps it set and makes cleaner slices.
Deliciously moist with a tender crumb, this pumpkin bread strikes the perfect balance between sweet and tart thanks to those juicy cranberries. Toasted slices with a smear of cream cheese make an irresistible breakfast, or serve it warm with a scoop of vanilla ice cream for a cozy dessert.
Easy Cranberry Pecan Cheese Ball
A cheesy, festive appetizer that comes together in minutes—this cranberry pecan cheese ball is perfect for holiday gatherings or casual snacking. You’ll love how the creamy cheese pairs with sweet dried cranberries and crunchy pecans. It’s seriously easy to make ahead, so you can relax when guests arrive.
Ingredients
– 2 blocks (8 ounces each) of cream cheese, softened
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of dried cranberries, chopped
– 1/3 cup of chopped pecans, plus extra for coating
– 2 tablespoons of finely chopped green onions
– 1 teaspoon of Worcestershire sauce
– A pinch of garlic powder
– A sprinkle of black pepper
Instructions
1. Place the softened cream cheese in a large mixing bowl.
2. Add the shredded cheddar cheese, dried cranberries, 1/3 cup chopped pecans, green onions, Worcestershire sauce, garlic powder, and black pepper to the bowl.
3. Mix everything together with a spatula or your hands until well combined. Tip: If the cream cheese is too firm, let it sit at room temperature for 30 minutes to make mixing easier.
4. Lay a large piece of plastic wrap on your counter.
5. Scoop the cheese mixture onto the plastic wrap.
6. Use the plastic wrap to shape the mixture into a tight ball, twisting the ends to secure it. Tip: Chilling the ball at this stage for at least 1 hour in the fridge helps it hold its shape when you coat it later.
7. Spread the extra chopped pecans on a plate or shallow dish.
8. Unwrap the chilled cheese ball and roll it gently in the pecans, pressing lightly to make sure they stick all over.
9. Transfer the coated cheese ball to a serving plate. Tip: For best flavor, let it sit at room temperature for 15–20 minutes before serving so it’s easy to spread.
10. Serve with crackers, apple slices, or veggie sticks.
But the best part is the texture—creamy with little bursts of sweet cranberry and a nutty crunch from the pecans. Try spreading it on toasted baguette slices for a warm, melty twist, or shape it into smaller balls for a party platter. It’s a crowd-pleaser that always disappears fast!
Summary
Savor the vibrant flavors of Thanksgiving with these 20 festive cranberry recipes that promise to delight every palate. From sweet to savory, there’s something for everyone to enjoy. We hope you try these dishes and share your favorites in the comments below. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for your holiday feast!
