20 Delicious Dried Cranberry Recipes for Every Occasion

Craving something sweet, tangy, and utterly versatile? Dried cranberries are the unsung heroes of the kitchen, ready to elevate your meals from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner, baking seasonal treats, or indulging in comfort food, these little gems add a burst of flavor and color. Dive into our roundup of 20 delicious dried cranberry recipes that promise to delight for every occasion!

Dried Cranberry and Orange Scones

Evenings like these call for something sweet yet comforting, a treat that feels like a warm hug. Dried cranberry and orange scones, with their tender crumb and bright bursts of flavor, are just the thing to savor slowly with a cup of tea.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup dried cranberries
  • 1 tbsp orange zest
  • 1/2 cup heavy cream
  • 1 large egg
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp orange juice

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the dried cranberries and orange zest until evenly distributed.
5. In a small bowl, whisk together the heavy cream and egg. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
9. While the scones cool slightly, make the glaze by whisking together the powdered sugar and orange juice until smooth.
10. Drizzle the glaze over the warm scones before serving.

Perfectly crumbly yet moist, these scones offer a delightful contrast between the tart cranberries and the sweet, citrusy glaze. Serve them alongside a dollop of clotted cream for an extra indulgent treat.

Quinoa Salad with Dried Cranberries and Almonds

Moments like these call for a dish that’s both nourishing and a joy to prepare, a simple yet vibrant quinoa salad that brings together the sweetness of dried cranberries and the crunch of almonds. It’s a recipe that feels like a gentle embrace, perfect for those days when you need a little extra comfort.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup almonds, sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is fluffy.
3. While the quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they’re golden and fragrant. Tip: Keep a close eye on them to prevent burning.
4. In a large bowl, whisk together the olive oil, lemon juice, and salt to create the dressing.
5. Fluff the cooked quinoa with a fork and add it to the bowl with the dressing. Mix well to combine.
6. Add the dried cranberries and toasted almonds to the quinoa, gently folding them in to distribute evenly. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld beautifully.
7. Serve the salad at room temperature or chilled. Tip: For an extra touch of freshness, sprinkle with chopped parsley or mint before serving.

Delightfully, this quinoa salad offers a delightful contrast of textures—chewy cranberries, crunchy almonds, and fluffy quinoa—all brought together by the bright, lemony dressing. It’s a versatile dish that shines as a standalone lunch or as a colorful side at your next gathering.

Dried Cranberry and White Chocolate Cookies

Just like the quiet moments of early morning, these cookies bring a gentle sweetness to your day, blending the tartness of dried cranberries with the creamy richness of white chocolate in a soft, chewy embrace.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
• For the mix-ins:
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Zesty with a hint of sweetness, these cookies offer a delightful contrast between the chewy cranberries and the melt-in-your-mouth white chocolate. Serve them slightly warm with a glass of cold milk for a comforting treat, or pack them in a pretty box as a thoughtful homemade gift.

Turkey and Dried Cranberry Sandwich

Beneath the soft glow of the morning light, there’s something deeply comforting about assembling a Turkey and Dried Cranberry Sandwich. It’s a melody of flavors that sings of cozy autumn afternoons and the simple joy of a well-made meal.

Ingredients

• For the sandwich:
  • 2 slices of whole grain bread
  • 4 oz sliced roasted turkey breast
  • 1/4 cup dried cranberries
  • 2 tbsp mayonnaise
  • 1 tbsp whole grain mustard
  • 1/2 cup arugula
  • 1/4 avocado, sliced

Instructions

1. Lay out the two slices of whole grain bread on a clean, flat surface.
2. Spread 1 tbsp of mayonnaise evenly on one slice of bread and 1 tbsp of whole grain mustard on the other slice.
3. Layer the sliced roasted turkey breast evenly over the mayonnaise-covered slice.
4. Sprinkle the dried cranberries over the turkey, ensuring an even distribution.
5. Place the arugula on top of the cranberries, followed by the sliced avocado.
6. Carefully bring the two slices of bread together, pressing gently to secure the fillings.
7. Cut the sandwich diagonally for easier handling and a visually appealing presentation.

Only the first bite reveals the perfect harmony between the savory turkey, the sweet pop of cranberries, and the creamy texture of avocado. Serve it with a side of sweet potato fries for a delightful contrast in flavors and textures.

Dried Cranberry and Walnut Bread

Sometimes, the simplest combinations bring the most comfort, like the pairing of tart dried cranberries and earthy walnuts in a soft, sweet bread. It’s a recipe that feels like a quiet morning, inviting you to take your time and savor each step.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
• For the mix-ins:
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the bread tender.
5. Gently fold in the dried cranberries and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 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 to a wire rack to cool completely.

Once cooled, the bread reveals a moist crumb speckled with juicy cranberries and crunchy walnuts, a delightful contrast in every bite. Enjoy it toasted with a smear of butter or as a sweet companion to your afternoon tea.

Spinach Salad with Dried Cranberries and Goat Cheese

Now, as the golden light of late afternoon spills across the kitchen counter, I find myself drawn to the simplicity and vibrancy of a dish that feels like a gentle embrace. It’s a salad that balances the earthiness of spinach with the sweet tang of dried cranberries and the creamy richness of goat cheese, a combination that never fails to soothe the soul.

Ingredients

• For the salad:
• 6 cups fresh spinach leaves
• 1/2 cup dried cranberries
• 1/4 cup crumbled goat cheese
• For the dressing:
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. In a large salad bowl, gently toss the fresh spinach leaves to ensure they’re evenly distributed and free of any stems.
2. Evenly sprinkle the dried cranberries over the spinach, aiming for a balance of sweet and tart in every bite.
3. Crumble the goat cheese over the salad, allowing its creamy texture to contrast beautifully with the crisp spinach.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until the dressing is emulsified and smooth.
5. Drizzle the dressing over the salad just before serving, using just enough to lightly coat the leaves without weighing them down.
6. Toss the salad gently with your hands or salad tongs to ensure every leaf is kissed by the dressing, being careful not to crush the delicate spinach.

Vivid in color and bursting with flavors, this salad offers a delightful crunch from the spinach, a chewy sweetness from the cranberries, and a smooth finish from the goat cheese. Serve it alongside a crusty baguette or as a bed for grilled chicken to turn it into a more substantial meal.

Dried Cranberry and Apple Stuffed Pork Chops

Evenings like these call for a meal that feels both comforting and a little special, something that fills the kitchen with aromas as inviting as the dish itself. Imagine the sweet tartness of dried cranberries and the subtle crunch of apples, all nestled within a perfectly cooked pork chop.

Ingredients

• For the stuffing:
  • 1 cup dried cranberries
  • 1 large apple, diced
  • 2 tbsp butter
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
• For the pork chops:
  • 4 bone-in pork chops, 1 inch thick
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium skillet over medium heat, melt the butter. Add the diced apple, dried cranberries, brown sugar, and cinnamon. Cook for 5 minutes, stirring occasionally, until the apples are slightly softened. Tip: Let the mixture cool slightly before stuffing to make it easier to handle.
3. Using a sharp knife, cut a pocket into the side of each pork chop. Season the inside and outside of the chops with salt and pepper.
4. Stuff each pork chop with the cranberry and apple mixture, securing the opening with toothpicks if necessary. Tip: Don’t overstuff the chops to ensure they cook evenly.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork chops for 3 minutes on each side, until golden brown.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer to check for doneness without cutting into the chop.
7. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Unwrapping the flavors of this dish reveals a delightful contrast between the juicy pork and the sweet, tangy stuffing. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s as beautiful on the plate as it is on the palate.

Dried Cranberry and Pecan Rice Pilaf

Kindly imagine a quiet evening where the kitchen becomes a sanctuary, and the act of cooking transforms into a meditative practice. This dried cranberry and pecan rice pilaf is a humble dish that carries the warmth of home and the crunch of autumn in every bite.

Ingredients

• For the pilaf:
  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the rice to the saucepan, stirring to coat the grains in the oil and onion mixture, toasting slightly for about 2 minutes.
5. Pour in the broth, then add the salt and black pepper, bringing the mixture to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam.
8. Fluff the rice with a fork, then gently fold in the dried cranberries and chopped pecans.
9. Serve warm, allowing the sweetness of the cranberries and the nuttiness of the pecans to shine through.

Gently, this pilaf presents a delightful contrast of textures—chewy cranberries, crunchy pecans, and fluffy rice—each forkful a testament to simplicity and balance. Consider serving it alongside roasted chicken or as a standalone dish for a light, satisfying meal.

Dried Cranberry and Dark Chocolate Bark

Calmly, as the evening light fades, I find myself drawn to the simplicity and elegance of combining dried cranberries with dark chocolate, a pairing that speaks to both the heart and the palate.

Ingredients

• For the bark:
  • 12 oz high-quality dark chocolate, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup roasted almonds, roughly chopped
  • 1 tbsp coconut oil

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a double boiler over medium heat, melt the dark chocolate and coconut oil together, stirring occasionally until completely smooth. Tip: Avoid overheating the chocolate to prevent seizing.
3. Once melted, pour the chocolate onto the prepared baking sheet, spreading it evenly with a spatula to about 1/4 inch thickness.
4. Evenly sprinkle the dried cranberries and chopped almonds over the melted chocolate, gently pressing them in with the back of a spoon. Tip: Distribute the toppings evenly for a balanced bite in every piece.
5. Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely set. Tip: For quicker setting, you can place it in the freezer for 15 minutes.
6. Once set, break the bark into irregular pieces by hand or cut it with a sharp knife for more uniform pieces.

Gently, the bark reveals a delightful contrast between the crisp snap of dark chocolate and the chewy sweetness of cranberries, with the almonds adding a satisfying crunch. Serve it alongside a cup of herbal tea for a moment of quiet indulgence, or package it prettily as a heartfelt homemade gift.

Dried Cranberry and Cinnamon Oatmeal

Falling into the rhythm of the morning, there’s something deeply comforting about stirring a pot of oatmeal, watching as it transforms into a creamy, nourishing breakfast. The addition of dried cranberries and cinnamon turns this simple dish into a warm embrace, perfect for those quiet moments before the day begins.

Ingredients

• For the oatmeal:
  • 1 cup rolled oats
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1 tsp ground cinnamon
  • 1 tbsp honey
  • 1/4 tsp salt

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1/4 tsp salt and 1 cup rolled oats to the boiling water, then reduce the heat to medium-low.
3. Stir the oats occasionally, cooking for about 5 minutes or until the water is mostly absorbed and the oats are tender.
4. Mix in 1/2 cup dried cranberries and 1 tsp ground cinnamon, stirring gently to combine.
5. Continue to cook for another 2 minutes, allowing the cranberries to soften slightly and the flavors to meld.
6. Remove the saucepan from the heat and stir in 1 tbsp honey for a touch of sweetness.
7. Let the oatmeal sit for a minute to thicken before serving.

Mornings are made brighter with this oatmeal, its texture a perfect balance between creamy and chewy, punctuated by the tartness of cranberries and the warmth of cinnamon. Serve it topped with a dollop of yogurt or a sprinkle of nuts for an extra layer of texture and flavor.

Dried Cranberry and Brie Stuffed Chicken

Zephyrs of June breeze through the kitchen window as I ponder the simplicity and elegance of combining sweet dried cranberries with creamy brie, all nestled within a tender chicken breast. It’s a dish that whispers of lazy summer evenings and the joy of savoring each bite.

Ingredients

• For the stuffing:
  • 1/2 cup dried cranberries
  • 4 oz brie cheese, cut into small pieces
  • 1 tbsp fresh thyme, chopped
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the glaze:
  • 1/4 cup honey
  • 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, mix the dried cranberries, brie pieces, and thyme to create the stuffing.
3. Carefully slice a pocket into the side of each chicken breast, being mindful not to cut all the way through.
4. Stuff each chicken breast evenly with the cranberry and brie mixture, then secure the opening with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper.
6. Sear the chicken for 3-4 minutes on each side until golden brown, which locks in the juices.
7. In a separate bowl, whisk together honey and Dijon mustard for the glaze.
8. Brush the glaze over the seared chicken breasts, ensuring they’re evenly coated.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

Finally, the chicken emerges from the oven, its exterior glistening with a sweet and tangy glaze, while the inside reveals a molten core of brie and cranberries. Serve it atop a bed of wild rice or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Dried Cranberry and Almond Granola

Evenings like these call for something simple yet nourishing, a recipe that feels like a warm hug. Dried cranberry and almond granola is just that—a blend of sweet, tart, and nutty flavors that come together in a comforting crunch.

Ingredients

• For the granola base:
  • 3 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup dried cranberries
• For the syrup:
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats and sliced almonds.
3. In a small saucepan over low heat, warm the honey, maple syrup, and coconut oil until fully melted and combined, about 2 minutes. Stir in the vanilla extract and ground cinnamon.
4. Pour the syrup mixture over the oat and almond mixture, stirring until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 20 minutes, then stir in the dried cranberries and bake for an additional 10 minutes, or until the granola is golden brown.
7. Remove from the oven and let cool completely on the baking sheet to crisp up.

Soothingly crunchy with bursts of tart cranberry and the rich flavor of almonds, this granola is perfect over yogurt or simply by the handful. Its versatility makes it a delightful addition to any meal or snack time.

Dried Cranberry and Sweet Potato Casserole

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and warmth, much like the dish we’re about to explore. It’s a blend of sweet and tart, earthy and vibrant, a testament to the beauty of simple ingredients coming together.

Ingredients

• For the base:
  • 3 cups peeled and cubed sweet potatoes (1/2-inch cubes)
  • 1/2 cup dried cranberries
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup chopped pecans
  • 2 tbsp brown sugar
  • 2 tbsp unsalted butter, chilled and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. In a large bowl, combine the sweet potatoes, dried cranberries, melted butter, brown sugar, cinnamon, and salt. Mix gently until the sweet potatoes are evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Tip: For extra flavor, let the mixture sit for 10 minutes before baking to allow the flavors to meld.
4. In a separate bowl, prepare the topping by combining the flour, oats, pecans, and brown sugar. Add the chilled butter cubes and use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the sweet potato mixture. Tip: For a crispier topping, ensure the butter is cold and the topping is loosely packed.
6. Bake in the preheated oven for 35-40 minutes, or until the sweet potatoes are tender when pierced with a fork and the topping is golden brown. Tip: Rotate the dish halfway through baking for even browning.

As it emerges from the oven, the casserole presents a delightful contrast: the creamy softness of the sweet potatoes against the crunchy, nutty topping. Serve it warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream, to elevate the experience into something truly memorable.

Dried Cranberry and Coconut Energy Balls

Dusk settles softly outside, and here in the kitchen, the simple act of mixing these ingredients feels like a quiet rebellion against the rush of the day. Dried cranberry and coconut energy balls are not just snacks; they’re little parcels of joy, easy to make and easier to love.

Ingredients

• For the base:
  • 1 cup rolled oats
  • 1/2 cup almond butter
  • 1/4 cup honey
• For the mix-ins:
  • 1/2 cup dried cranberries
  • 1/2 cup shredded coconut

Instructions

1. In a large mixing bowl, combine the rolled oats, almond butter, and honey. Stir until the mixture is evenly moistened.
2. Fold in the dried cranberries and shredded coconut, ensuring they’re distributed throughout the mixture.
3. Using your hands, roll the mixture into small balls, about 1 inch in diameter. Tip: If the mixture sticks to your hands, lightly wet them with water.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set. Tip: For a firmer texture, leave them in the fridge overnight.
5. Once set, transfer the energy balls to an airtight container for storage. Tip: Layer them between sheets of parchment paper to prevent sticking.

Oftentimes, the best things come in small packages, and these energy balls are no exception. Their chewy texture, punctuated by the tartness of cranberries and the sweetness of coconut, makes them a perfect pick-me-up. Try serving them alongside a cup of herbal tea for a moment of quiet indulgence.

Dried Cranberry and Avocado Salad

Lately, I’ve found myself craving something that balances the richness of avocado with the tartness of dried cranberries, a salad that feels both indulgent and refreshing. It’s a dish that seems to whisper of summer evenings and the simple joy of eating well.

Ingredients

• For the salad:
  • 2 cups mixed greens
  • 1 ripe avocado, sliced
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, gently toss the mixed greens to separate any clumps.
2. Add the sliced avocado and dried cranberries to the bowl, arranging them evenly among the greens.
3. Sprinkle the chopped walnuts over the top for a crunchy texture.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey until the mixture is smooth and emulsified.
5. Season the dressing with salt and pepper, adjusting to your preference, but remember the cranberries add sweetness.
6. Drizzle the dressing over the salad just before serving to keep the greens crisp.
7. Toss the salad lightly to ensure every leaf is coated with the dressing, being careful not to crush the avocado.

The salad offers a delightful contrast between the creamy avocado and the chewy cranberries, with the walnuts adding a necessary crunch. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light, satisfying lunch.

Dried Cranberry and Pumpkin Seed Trail Mix

Zenfully combining the tartness of dried cranberries with the earthy crunch of pumpkin seeds, this trail mix is a simple yet profound celebration of textures and flavors. It’s the kind of snack that invites you to pause and savor each bite, perfect for those quiet moments of reflection or as a companion on your adventures.

Ingredients

• For the mix:
  • 1 cup dried cranberries
  • 1 cup roasted pumpkin seeds
  • 1/2 cup raw almonds
  • 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F to roast the almonds, enhancing their natural flavors.
2. Spread the raw almonds evenly on a baking sheet and roast for 10 minutes, or until they’re golden and fragrant. Tip: Stir the almonds halfway through to ensure even roasting.
3. Allow the almonds to cool completely before mixing to prevent the chocolate chips from melting.
4. In a large bowl, combine the cooled almonds, dried cranberries, roasted pumpkin seeds, and dark chocolate chips. Tip: For a more uniform mix, chop the almonds and cranberries if they’re too large.
5. Gently toss the ingredients until they’re evenly distributed throughout the mix. Tip: Use a spatula to fold in the chocolate chips carefully to avoid crushing them.
6. Store the trail mix in an airtight container to maintain its freshness and crunch.

Just as the flavors meld together in harmony, the trail mix offers a delightful contrast between the chewy cranberries and the crisp seeds and nuts. Serve it in small mason jars for a charming, portable snack or sprinkle it over yogurt for a quick, nutritious breakfast.

Dried Cranberry and Maple Glazed Carrots

Beneath the golden glow of the afternoon sun, there’s something deeply comforting about transforming simple carrots into a dish that feels both rustic and refined. This recipe, with its sweet maple glaze and tart dried cranberries, is a celebration of contrasts, perfect for those moments when you crave a side dish that’s as visually appealing as it is delicious.

Ingredients

• For the carrots:
  • 1 lb carrots, peeled and sliced into 1/2-inch rounds
  • 2 tbsp unsalted butter
  • 1/4 tsp salt
• For the glaze:
  • 1/4 cup pure maple syrup
  • 1/4 cup dried cranberries
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

1. In a large skillet over medium heat, melt the butter until it begins to foam slightly, about 1 minute.
2. Add the sliced carrots and salt to the skillet, stirring to coat the carrots evenly with the butter. Cook for 5 minutes, stirring occasionally, until the carrots start to soften.
3. Pour the maple syrup over the carrots, followed by the dried cranberries, cinnamon, and nutmeg. Stir well to combine all the ingredients.
4. Reduce the heat to low and simmer the mixture, uncovered, for 10 minutes. Stir occasionally to prevent sticking and ensure the carrots are evenly glazed.
5. After 10 minutes, check the carrots for tenderness by piercing one with a fork. They should be tender but still slightly firm. If needed, cook for an additional 2-3 minutes.
6. Once the carrots are cooked to your liking, remove the skillet from the heat. Let the dish sit for 2 minutes to allow the glaze to thicken slightly before serving.

Rich in flavor and vibrant in color, these glazed carrots offer a delightful balance of sweetness and spice. Serve them alongside a roasted chicken or turkey for a festive touch, or enjoy them as a standalone dish for a lighter meal.

Dried Cranberry and Cream Cheese Dip

Today, as the light fades softly outside, I find myself drawn to the simplicity and warmth of sharing a recipe that feels like a hug in a bowl. This dried cranberry and cream cheese dip is a blend of sweet, tangy, and creamy, perfect for those moments when you crave something comforting yet effortless.

Ingredients

• For the dip:
  • 8 oz cream cheese, softened
  • 1/2 cup dried cranberries
  • 1/4 cup heavy cream
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

1. In a medium bowl, combine the softened cream cheese and heavy cream. Use a hand mixer on low speed to blend until smooth, about 2 minutes. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
2. Add the honey, vanilla extract, and salt to the cream cheese mixture. Continue mixing on low speed until all ingredients are fully incorporated, about 1 minute.
3. Fold in the dried cranberries gently with a spatula until evenly distributed throughout the dip. Tip: Chop the cranberries slightly if you prefer a more uniform texture.
4. Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving. Tip: Chilling the dip allows the flavors to meld together beautifully.

After resting, the dip achieves a lush, velvety texture that pairs wonderfully with the chewy bursts of cranberry. Serve it with crisp apple slices or toasted baguette rounds for a delightful contrast, or simply enjoy it by the spoonful when no one’s looking.

Dried Cranberry and Rosemary Roasted Chicken

Kneading through the memories of countless family dinners, this dish brings a comforting blend of sweet and savory to the table, perfect for a quiet evening or a gathering of close friends.

Ingredients

• For the chicken:
  • 1 whole chicken (about 4 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh rosemary, chopped
  • 1/2 cup dried cranberries
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 375°F (190°C). Ensure the rack is in the middle position for even cooking.
2. Pat the chicken dry with paper towels. This helps the skin crisp up beautifully.
3. Rub the chicken all over with olive oil, then season with salt and pepper, both inside and out.
4. Sprinkle the chopped rosemary over the chicken, pressing gently to adhere. Tip: Fresh rosemary offers a more vibrant flavor than dried.
5. Stuff the cavity with dried cranberries. They’ll plump up as they cook, adding a sweet contrast to the savory herbs.
6. Place the chicken on a rack in a roasting pan, breast side up. Roast for 1 hour.
7. While the chicken roasts, whisk together honey and balsamic vinegar in a small bowl for the glaze.
8. After 1 hour, brush the chicken with the glaze. Continue roasting for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Tip: Letting the chicken rest for 10 minutes before carving ensures juicy meat.

Layered with flavors, the chicken emerges with a crispy, golden skin and tender meat, infused with the aromatic rosemary and bursts of sweet cranberries. Serve it alongside roasted vegetables or a simple salad for a meal that feels both rustic and refined.

Dried Cranberry and Chocolate Chip Muffins

Wandering through the quiet of the morning, the thought of baking something sweet and comforting lingers in the air, much like the soft glow of dawn. These dried cranberry and chocolate chip muffins are a tender nod to the simple joys, a blend of tart and sweet that whispers of home.

Ingredients

• For the dry mix:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
• For the wet mix:
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
• For the add-ins:
  • 1/2 cup dried cranberries
  • 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in the dried cranberries and chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Each bite of these muffins offers a delightful contrast between the juicy pop of cranberries and the melt-in-your-mouth chocolate chips. Serve them warm with a dab of butter or alongside your morning coffee for a truly comforting experience.

Conclusion

Exploring these 20 delicious dried cranberry recipes opens up a world of flavor for every occasion. Whether you’re baking, cooking, or mixing drinks, there’s something here to delight your taste buds. We’d love to hear which recipes become your favorites—leave a comment below! And if you enjoyed this roundup, don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos