20 Delicious Orange Cranberry Recipes for the Holidays

As the holiday season twinkles into view, there’s nothing quite like the vibrant duo of orange and cranberry to add a splash of color and zest to your festive table. Whether you’re crafting a show-stopping dessert or a cozy breakfast treat, these 20 delicious recipes are sure to inspire your inner chef. Dive in and discover the perfect blend of sweet, tart, and utterly irresistible flavors!

Orange Cranberry Bread

Let’s bake a loaf that’s bursting with zesty orange and tart cranberries—perfect for your morning coffee or an afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet balance
• 1 tbsp baking powder, to ensure a fluffy rise
• 1/2 tsp salt, to enhance all flavors
• 1 large egg, farm-fresh for richness
• 1 cup whole milk, for moist tenderness
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tbsp orange zest, freshly grated for vibrant citrus notes
• 1/2 cup fresh orange juice, for a tangy punch
• 1 cup dried cranberries, for chewy bursts of tartness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly, then mix in the milk, melted butter, orange zest, and orange juice until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until the flour is moistened—overmixing leads to tough bread.
5. Gently fold in the dried cranberries, distributing them evenly throughout the batter.
6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for an even bake.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely—this prevents soggy bottoms.

With its moist crumb and bright citrusy tang, this Orange Cranberry Bread is a delight. Serve it toasted with a smear of cream cheese for an extra indulgent treat.

Cranberry Orange Relish

Vibrant and zesty, this Cranberry Orange Relish is your go-to for a burst of flavor. **Whip it up** in minutes and watch it steal the show at any table.

Ingredients

• 12 oz fresh cranberries, washed and picked over
• 1 large navel orange, zest and juice
• 1/2 cup granulated sugar, for a sweet balance
• 1/4 cup water, to smooth the blend
• 1/4 tsp ground cinnamon, for a warm hint

Instructions

1. **Combine** cranberries, orange zest, orange juice, sugar, water, and cinnamon in a medium saucepan over medium heat.
2. **Bring** to a simmer, stirring occasionally, until the cranberries start to pop, about 10 minutes. Tip: Listen for the pops—it’s your cue to check!
3. **Reduce** heat to low and let it cook for another 5 minutes, ensuring all the sugar dissolves completely.
4. **Remove** from heat and let it cool to room temperature. Tip: The relish thickens as it cools, so patience is key.
5. **Transfer** to a serving bowl and refrigerate for at least 1 hour before serving. Tip: Chilling enhances the flavors, making it even more irresistible.

This relish is a **textural dream**—chunky yet smooth, with a perfect sweet-tart balance. **Dollop** it on toast, swirl into yogurt, or pair with roasted meats for a festive twist.

Orange Cranberry Sauce

Kick your holiday meals up a notch with this zesty Orange Cranberry Sauce. It’s a tangy, sweet twist on the classic that’ll have everyone asking for seconds.

Ingredients

• 12 oz fresh cranberries, washed and picked over
• 1 cup granulated sugar, for a sweet balance
• 1 cup fresh orange juice, squeezed from ripe oranges
• 1 tbsp orange zest, finely grated for a citrusy punch
• 1/2 cup water, to smooth out the texture
• 1 cinnamon stick, for a warm spice note

Instructions

1. Combine cranberries, sugar, orange juice, orange zest, water, and cinnamon stick in a medium saucepan over medium heat.
2. Stir occasionally until the sugar dissolves completely, about 5 minutes.
3. Increase heat to medium-high and bring the mixture to a boil. Tip: Listen for the cranberries to pop—that’s when you know it’s working!
4. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens. Tip: The sauce will continue to thicken as it cools, so don’t over-reduce it.
5. Remove the cinnamon stick and let the sauce cool to room temperature. Tip: For a smoother sauce, press it through a fine mesh sieve before cooling.

Velvety with a vibrant orange hue, this sauce strikes the perfect balance between sweet and tart. Serve it chilled alongside roasted turkey, or swirl it into your morning yogurt for a festive breakfast twist.

Cranberry Orange Muffins

Vibrant and zesty, these muffins blend tart cranberries with sweet orange for a breakfast game-changer. No fuss, just flavor-packed bites ready in under 30 minutes.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for fluffiness
• 1/2 cup granulated sugar, for a sweet touch
• 2 tsp baking powder, to lift them sky-high
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup whole milk, for creamy richness
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, beaten
• 1 tbsp orange zest, for a citrusy punch
• 1/2 cup fresh cranberries, chopped for bursts of tartness

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, beaten egg, and orange zest until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing for tender muffins.
5. Carefully stir in the chopped cranberries, distributing them evenly 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 the tops are golden and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Heavenly moist with a crisp top, these muffins offer a delightful contrast. Serve warm with a dab of butter or a drizzle of honey for an extra indulgent treat.

Orange Cranberry Scones

Elevate your breakfast game with these Orange Cranberry Scones—**zesty, buttery, and bursting with juicy cranberries** in every bite.

Ingredients

• 2 cups all-purpose flour, **fluffy and sifted**
• 1/3 cup granulated sugar, **fine and sparkling**
• 1 tbsp baking powder, **fresh and active**
• 1/2 tsp salt, **fine and sea-kissed**
• 1/2 cup unsalted butter, **cold and cubed**
• 1/2 cup dried cranberries, **plump and tangy**
• 1 tbsp orange zest, **bright and fragrant**
• 1/2 cup heavy cream, **rich and chilled**
• 1 large egg, **farm-fresh and room temp**
• 1 tsp vanilla extract, **pure and aromatic**

Instructions

1. Preheat your oven to **400°F** and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until **light and airy**.
3. Cut in the cold butter using a pastry cutter until the mixture resembles **coarse crumbs**.
4. Fold in the cranberries and orange zest until **evenly distributed**.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until **smooth and homogenous**.
6. Pour the wet ingredients into the dry ingredients and stir until **just combined**—**don’t overmix**.
7. Turn the dough onto a floured surface and gently shape into an **8-inch circle**.
8. Cut the dough into **8 wedges** and transfer to the prepared baking sheet.
9. Brush the tops with a little extra heavy cream for a **golden finish**.
10. Bake for **15-18 minutes** or until the edges are **lightly golden** and a toothpick comes out clean.

How these scones shine—**crispy on the outside, tender inside**, with pops of tart cranberry and citrusy orange. Serve warm with a dollop of clotted cream or a drizzle of honey for **next-level indulgence**.

Cranberry Orange Jam

Perfect for slathering on toast or swirling into yogurt, this Cranberry Orange Jam is a tangy, sweet spread that’ll brighten any morning. Packed with vibrant flavors, it’s a must-make for fruit lovers.

Ingredients

• 4 cups fresh cranberries, washed and picked over
• 1 large navel orange, zest finely grated and juiced
• 1 cup granulated sugar, for a balanced sweetness
• 1/2 cup water, to help the cranberries break down
• 1 cinnamon stick, for a warm spice note

Instructions

1. In a medium saucepan, combine the cranberries, orange zest, orange juice, sugar, water, and cinnamon stick. Stir to mix.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 20 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened.
3. Remove the cinnamon stick and discard. Use a potato masher to break down any remaining whole cranberries for a smoother jam.
4. Continue to simmer for another 10 minutes, or until the jam coats the back of a spoon. Tip: To test if it’s ready, draw a line on the spoon with your finger; if the line holds, it’s done.
5. Let the jam cool slightly before transferring to a clean jar. It will thicken further as it cools. Tip: For a smoother texture, blend half of the jam and mix it back in.

Bursting with the tartness of cranberries and the bright citrus of orange, this jam is a delightful contrast of flavors. Serve it warm over vanilla ice cream for a quick dessert or layer it in a parfait for a breakfast treat.

Orange Cranberry Cookies

Perfect for when you crave a sweet-tart kick, these orange cranberry cookies blend zesty citrus with chewy dried fruit for a bite that’s irresistibly bright and cozy.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large farm-fresh eggs, at room temperature
• 2 tbsp fresh orange zest, brightly colored and fragrant
• 1 tsp pure vanilla extract, rich and aromatic
• 3 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, aluminum-free for clean taste
• 1/2 tsp salt, finely ground
• 1 cup dried cranberries, plump and tangy

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the orange zest and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the dried cranberries, distributing them evenly throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Light and tender with a chewy center, these cookies are a delightful contrast of sweet and tart. Serve them alongside a cup of Earl Grey tea for an afternoon pick-me-up, or pack them in a lunchbox for a sweet surprise.

Cranberry Orange Salad

Yum! This Cranberry Orange Salad is a vibrant, tangy-sweet side that steals the show at any table. Fresh citrus and juicy berries come together in a refreshing crunch.

Ingredients

• 2 cups fresh cranberries, washed and patted dry
• 1 large navel orange, zest and segments
• 1/4 cup granulated sugar, for a subtle sweetness
• 1/2 cup chopped walnuts, toasted for a nutty crunch
• 1 tbsp fresh mint leaves, finely chopped for a bright finish

Instructions

1. Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 5-7 minutes until golden and fragrant. Let cool.
2. In a food processor, pulse the cranberries until coarsely chopped. Transfer to a large mixing bowl.
3. Segment the orange over the bowl to catch any juices. Add the segments and zest to the cranberries.
4. Sprinkle the sugar over the fruit mixture. Gently toss to combine, allowing the sugar to dissolve slightly.
5. Fold in the toasted walnuts and mint just before serving to maintain their texture and color.

A burst of citrus and berry flavors makes this salad unforgettable. Serve it alongside roasted meats or as a bright topping for creamy desserts.

Orange Cranberry Cake

Bake this Orange Cranberry Cake to dazzle your taste buds with a burst of citrus and tart cranberries in every bite. Perfect for cozy mornings or as a show-stopping dessert.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet base
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 1/2 cup fresh orange juice, squeezed from ripe oranges
• 1 tbsp orange zest, for a fragrant kick
• 1 cup fresh cranberries, halved for tart bursts
• 1 tsp baking powder, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Tip: Room temperature eggs blend more smoothly.
4. Stir in the fresh orange juice and zest, mixing until just combined.
5. Gently fold in the sifted flour, baking powder, and salt, being careful not to overmix. Tip: Overmixing can lead to a dense cake.
6. Fold in the halved cranberries, distributing them evenly throughout the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty orange and tart cranberries create a moist, flavorful cake with a tender crumb. Serve slices with a dollop of whipped cream or a drizzle of orange glaze for an extra special touch.

Cranberry Orange Smoothie

Let’s blend up a storm with this vibrant Cranberry Orange Smoothie—your taste buds won’t know what hit them!

Ingredients

• 1 cup frozen cranberries, tart and bursting with flavor
• 1 large navel orange, peeled and segmented, for a juicy citrus punch
• 1/2 cup Greek yogurt, creamy and thick for the perfect texture
• 1 tbsp honey, raw and golden for natural sweetness
• 1/2 cup almond milk, unsweetened and smooth for a light base
• 1/2 tsp vanilla extract, pure and aromatic for depth
• A handful of ice cubes, for that frosty chill

Instructions

1. Grab your blender—make sure it’s clean and ready to go for the smoothest blend.
2. Toss in the frozen cranberries and orange segments first to break them down easily.
3. Add the Greek yogurt, honey, almond milk, and vanilla extract. Tip: Scrape the sides halfway through blending to incorporate everything evenly.
4. Drop in the ice cubes last to keep everything cold without diluting the flavor. Tip: For a thicker smoothie, add more ice; for a thinner one, splash in extra almond milk.
5. Blend on high for 45 seconds, or until the mixture is silky and no chunks remain. Tip: Listen for the change in sound—it’ll go from loud and choppy to smooth and quiet when it’s done.
6. Pour immediately into a chilled glass to maintain that refreshing temperature.

Kickstart your morning with this smoothie’s creamy texture and tangy-sweet flavor. Try garnishing with orange zest or a few whole cranberries for an Instagram-worthy finish.

Orange Cranberry Pie

Just when you thought pies couldn’t get any better, this Orange Cranberry Pie comes along. **Bold** flavors meet in a **buttery** crust for a dessert that’s **unforgettable**.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, just enough to bind
• 2 cups fresh cranberries, washed and dried
• 1 cup granulated sugar, for that sweet punch
• 1 tbsp orange zest, freshly grated for brightness
• 1/2 cup orange juice, freshly squeezed for tang
• 1 tsp vanilla extract, pure for depth
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the sifted flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then crimp as desired.
5. In another bowl, combine cranberries, sugar, orange zest, orange juice, and vanilla extract. Stir well to coat the cranberries evenly.
6. Pour the cranberry mixture into the prepared pie crust, spreading it out evenly.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: This allows the filling to set properly.

Outrageously tangy and sweet, this pie boasts a **crisp crust** with a **juicy, vibrant filling**. Serve it warm with a scoop of vanilla ice cream for a **contrast in temperatures** that’s simply divine.

Cranberry Orange Tea

Fancy a zesty sip that wakes up your taste buds? This Cranberry Orange Tea blends tart cranberries with sweet citrus for a refreshing punch. Perfect for chilly mornings or as a bright afternoon pick-me-up.

Ingredients

• 1 cup fresh cranberries, plump and juicy
• 1 large orange, ripe and fragrant
• 2 cups water, filtered and cold
• 2 tbsp honey, raw and golden
• 1 cinnamon stick, aromatic and whole

Instructions

1. Rinse the cranberries under cool water, picking out any stems or bruised berries.
2. Peel the orange, saving the zest, and slice the fruit into thin rounds.
3. In a medium saucepan, combine water, cranberries, orange slices, and cinnamon stick. Bring to a boil over high heat.
4. Once boiling, reduce heat to low and simmer for 10 minutes, until cranberries burst and release their vibrant color.
5. Remove from heat and stir in honey until fully dissolved. Tip: For a smoother tea, strain through a fine mesh sieve.
6. Add the reserved orange zest for an extra citrusy aroma. Tip: Let it steep for 5 minutes to intensify the flavors.
7. Serve warm in your favorite mug. Tip: Garnish with a fresh orange slice or a few whole cranberries for a festive touch.

Kick back with this tea’s bold, fruity flavors and a hint of spice. The cranberries offer a tangy contrast to the orange’s sweetness, while the cinnamon adds a warm undertone. Try it iced for a summer twist or with a splash of sparkling water for extra fizz.

Orange Cranberry Granola

Absolutely crave-worthy, this Orange Cranberry Granola blends zesty citrus with sweet-tart cranberries for a breakfast that’s anything but basic.

Ingredients

• 3 cups old-fashioned rolled oats (heart-healthy and robust)
• 1 cup dried cranberries (juicy and vibrantly tart)
• 1/2 cup pure maple syrup (rich and amber-hued)
• 1/4 cup coconut oil (unrefined and fragrant)
• 1 tbsp orange zest (bright and freshly grated)
• 1 tsp vanilla extract (pure and aromatic)
• 1/2 tsp sea salt (flaky and mineral-rich)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the rolled oats, orange zest, and sea salt, mixing well to distribute the zest evenly.
3. Heat the coconut oil and maple syrup in a small saucepan over low heat until melted, then stir in the vanilla extract for a fragrant sweetness.
4. Pour the liquid mixture over the oats, stirring thoroughly to ensure every oat is coated for maximum flavor.
5. Spread the mixture onto the prepared baking sheet in an even layer, pressing down slightly to help it clump as it bakes.
6. Bake for 25 minutes, then remove from the oven to stir in the dried cranberries, ensuring they’re evenly distributed without burning.
7. Return to the oven for another 10 minutes, watching closely for a golden-brown hue that signals perfect crunchiness.
8. Let the granola cool completely on the baking sheet—it’ll crisp up as it sits, so patience is key for that ideal texture.

Every bite of this granola is a crunch of citrusy oats with bursts of cranberry, perfect over yogurt or straight from the jar for a snack that’s both energizing and indulgent.

Cranberry Orange Chicken

Skip the boring chicken dinners—this Cranberry Orange Chicken is a game-changer. Sweet, tangy, and packed with flavor, it’s the weeknight hero you didn’t know you needed.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (plump and juicy)
• 1 cup fresh cranberries (bursting with tartness)
• 1/2 cup freshly squeezed orange juice (bright and zesty)
• 1/4 cup honey (golden and smooth)
• 2 tbsp soy sauce (rich and savory)
• 1 tbsp minced garlic (aromatic and pungent)
• 1 tsp grated orange zest (vibrant and citrusy)
• 1/2 tsp ground ginger (warm and spicy)
• 2 tbsp extra virgin olive oil (luxuriously fruity)
• Salt and freshly ground black pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a medium bowl, whisk together the orange juice, honey, soy sauce, minced garlic, orange zest, and ground ginger until well combined.
3. Season the chicken breasts generously with salt and pepper on both sides.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the chicken breasts for 3-4 minutes per side until golden brown—don’t rush this step for maximum flavor.
6. Pour the cranberry-orange mixture over the chicken, scattering the fresh cranberries around the skillet.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to lock in the juices.

Now, the chicken emerges tender and glazed, with cranberries that pop in your mouth. Serve it over a bed of fluffy quinoa or with roasted sweet potatoes for a colorful, nutrient-packed meal.

Orange Cranberry Pancakes

Zesty mornings call for a twist on the classic—Orange Cranberry Pancakes. Bright, tangy, and utterly fluffy, they’re your breakfast game-changer.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance flavors
• 1 cup buttermilk, for tender crumb
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup fresh cranberries, chopped for bursts of tartness
• Zest of 1 orange, for a citrusy punch
• 1 tbsp fresh orange juice, to brighten the batter

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, orange zest, and orange juice until combined.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
4. Fold in the chopped cranberries gently to distribute evenly.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for bubbles to pop and stay open before flipping.
7. Flip carefully and cook for another 1-2 minutes until golden brown. Tip: Keep pancakes warm in a 200°F oven while finishing the batch.

Mouthwatering and vibrant, these pancakes boast a perfect balance of sweet and tart, with juicy cranberry bits in every bite. Serve stacked high with a drizzle of maple syrup and extra orange zest for a sunny start to your day.

Cranberry Orange Yogurt Parfait

Hungry for a breakfast that’s as vibrant as your morning playlist? This Cranberry Orange Yogurt Parfait layers tangy, sweet, and creamy into every spoonful—no cooking required.

Ingredients

• 1 cup thick Greek yogurt (creamy, protein-packed)
• 1/2 cup fresh cranberries (bursting with tartness)
• 1 orange, zested and juiced (bright, citrusy)
• 2 tbsp honey (golden, floral sweetness)
• 1/2 cup granola (crunchy, toasty)
• Fresh mint leaves (for garnish, aromatic)

Instructions

1. In a small bowl, mix the Greek yogurt with half of the orange zest and 1 tablespoon of honey until smooth.
2. In another bowl, toss the fresh cranberries with the remaining orange zest, orange juice, and 1 tablespoon of honey. Let sit for 5 minutes to soften slightly.
3. Layer the yogurt mixture, cranberry mixture, and granola in a glass, repeating until all ingredients are used.
4. Garnish with fresh mint leaves for a pop of color and freshness.
5. Serve immediately or chill for up to 2 hours for flavors to meld.

Vibrant layers of creamy yogurt, juicy cranberries, and crunchy granola make every bite a delight. Try serving in mason jars for a picnic-ready twist or top with extra granola for added texture.

Orange Cranberry Glazed Ham

Let’s dive into a show-stopping centerpiece that’s as easy as it is impressive. This orange cranberry glazed ham combines sweet, tangy, and savory in every bite—perfect for holidays or any day you’re feeling fancy.

Ingredients

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup fresh orange juice, squeezed from juicy, ripe oranges
• 1/2 cup pure maple syrup, the good kind that’s thick and amber
• 1/2 cup whole berry cranberry sauce, with plump, bursting berries
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tsp ground cloves, warmly aromatic

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up. Score the surface in a diamond pattern for maximum glaze absorption.
2. In a saucepan over medium heat, whisk together the orange juice, maple syrup, cranberry sauce, Dijon mustard, and ground cloves. Bring to a simmer, then reduce heat and let it thicken slightly, about 5 minutes. Tip: Stir constantly to prevent burning.
3. Brush half of the glaze over the ham, making sure to get into the scored lines. Cover loosely with foil and bake for 1.5 hours.
4. Remove the foil, brush with the remaining glaze, and increase the oven temperature to 375°F. Bake for another 15-20 minutes until the glaze is sticky and caramelized. Tip: Keep an eye on it to avoid over-browning.
5. Let the ham rest for 15 minutes before slicing. This allows the juices to redistribute for the most succulent slices. Tip: Use a sharp knife for clean cuts.

Serve this beauty with the glaze dripping down its sides, offering a perfect balance of sweet and tart. The edges are caramelized to perfection, while the inside stays tender and juicy. Slice it thick for a hearty plate or thin for elegant sandwiches the next day.

Cranberry Orange Ice Cream

Fling open your freezer doors—this Cranberry Orange Ice Cream is about to become your new obsession. Tangy, creamy, and ridiculously easy, it’s the summer scoop you didn’t know you needed.

Ingredients

• 2 cups heavy cream (cold, lush)
• 1 cup whole milk (icy cold)
• 3/4 cup granulated sugar (fine, sparkling)
• 1 tbsp orange zest (bright, freshly grated)
• 1/2 cup cranberry sauce (homemade, chunky)
• 1 tsp vanilla extract (pure, aromatic)
• 1/4 tsp salt (flaky, sea salt)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved, about 2 minutes.
2. Stir in the orange zest, cranberry sauce, vanilla extract, and salt until well combined. Tip: For a smoother texture, blend the cranberry sauce before adding.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t overfill the ice cream maker to allow for proper churning.
4. Transfer the churned ice cream to a freezer-safe container, cover with parchment paper pressed directly on the surface, and freeze until firm, at least 4 hours. Tip: The parchment prevents ice crystals for a creamier texture.

Here’s the scoop: this ice cream is a dreamy balance of tart cranberries and sweet orange, with a velvety texture that’s begging to be paired with a warm shortbread cookie. Serve it in a hollowed-out orange for a show-stopping dessert that’s as Insta-worthy as it is delicious.

Orange Cranberry Energy Balls

Unleash a burst of energy with these no-bake Orange Cranberry Energy Balls—packed with zesty citrus and tart cranberries for a quick, healthy snack.

Ingredients

• 1 cup creamy almond butter (unsweetened, for smooth texture)
• 1/2 cup pure maple syrup (dark, for deep sweetness)
• 1 tbsp fresh orange zest (bright and fragrant)
• 1/2 cup dried cranberries (chewy and tangy)
• 1 cup old-fashioned oats (for hearty bite)
• 1/2 cup ground flaxseed (nutty and rich in omega-3s)
• 1 tsp vanilla extract (pure, for warm aroma)
• 1/4 tsp sea salt (fine, to balance flavors)

Instructions

1. In a large mixing bowl, combine creamy almond butter and pure maple syrup until smooth. Tip: Warm the almond butter slightly if it’s too thick to mix easily.
2. Stir in fresh orange zest, dried cranberries, old-fashioned oats, ground flaxseed, vanilla extract, and sea salt until fully incorporated. Tip: Use a spatula to fold in the oats and flaxseed for even distribution.
3. Chill the mixture in the refrigerator for 30 minutes to firm up. Tip: This step makes rolling the balls much easier and less sticky.
4. Once chilled, scoop tablespoon-sized portions and roll into balls. If the mixture sticks, lightly wet your hands.
5. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Yield 20 energy balls. These Orange Cranberry Energy Balls are delightfully chewy with a bright citrus punch and a subtle nuttiness. Perfect for a post-workout boost or a midday pick-me-up, try rolling them in shredded coconut for extra texture.

Cranberry Orange Mocktail

Thirsty for something that screams summer? This Cranberry Orange Mocktail blends tart and sweet for a sip that’s as vibrant as your weekend vibes.

Ingredients

• 1 cup chilled, crisp cranberry juice
• 1/2 cup freshly squeezed, zesty orange juice
• 1/4 cup sparkling water, for that effervescent kick
• 1 tbsp honey, rich and golden
• Ice cubes, crystal clear and crunchy
• Orange slices, thinly cut for garnish
• Fresh cranberries, plump and shiny, for garnish

Instructions

1. In a sleek pitcher, combine the chilled cranberry juice and freshly squeezed orange juice.
2. Stir in the golden honey until it dissolves completely, ensuring a smooth sweetness throughout.
3. Gently pour in the sparkling water to add a bubbly texture without losing the fizz.
4. Fill two tall glasses to the brim with crystal clear ice cubes for maximum chill.
5. Divide the mocktail mixture evenly between the glasses, watching the vibrant colors meld.
6. Garnish each glass with a thin slice of orange and a few plump cranberries on a skewer for a festive touch.
7. Serve immediately, encouraging guests to stir gently before sipping to mix the flavors perfectly.

Every sip delivers a crisp, refreshing burst with the perfect balance of tart cranberry and sweet orange. Try rimming the glasses with sugar or serving with a cinnamon stick stirrer for an extra twist.

Conclusion

Holiday cheer is best served with a side of deliciousness, and our roundup of 20 Orange Cranberry Recipes is here to deliver just that! Whether you’re looking for a festive drink, a sweet treat, or a savory dish, there’s something for everyone. We’d love to hear which recipes become your holiday favorites—don’t forget to leave a comment and share the joy by pinning this article on Pinterest!

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