20 Delicious Thanksgiving Cranberries Recipes for a Festive Feast

How about adding a burst of color and flavor to your Thanksgiving table with cranberries? These vibrant berries aren’t just for sauce—they’re the star of dishes from sweet to savory. Whether you’re a seasoned chef or a holiday newbie, our roundup of 20 delicious cranberry recipes will inspire your festive feast. Ready to wow your guests? Let’s dive into these mouthwatering creations!

Cranberry Orange Relish

Just as the seasons change, so do our cravings for flavors that brighten up our meals. Today, we’re diving into a Cranberry Orange Relish that’s as vibrant in taste as it is in color, perfect for beginners to master with ease.

Ingredients

• 12 oz fresh cranberries (or frozen, thawed)
• 1 large navel orange, zest and juice (about 1/2 cup juice)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup water
• 1/4 tsp ground cinnamon (optional for warmth)

Instructions

1. Rinse the cranberries under cold water and pick out any stems or soft berries.
2. In a medium saucepan, combine the cranberries, orange zest, orange juice, sugar, water, and cinnamon if using.
3. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Stir occasionally to prevent sticking.
4. Simmer for 10-15 minutes, or until the cranberries have burst and the mixture has thickened slightly. Tip: Listen for the cranberries popping to gauge doneness.
5. Remove from heat and let cool to room temperature. The relish will thicken further as it cools. Tip: For a smoother texture, pulse briefly in a food processor.
6. Transfer to a serving bowl or jar and refrigerate for at least 1 hour before serving. Tip: The flavors meld beautifully overnight.

Mouthwatering and tangy, this relish boasts a perfect balance of sweet and tart, with a texture that’s both chunky and spreadable. Serve it alongside roasted turkey, spread on a sandwich, or even as a vibrant topping for cheesecake to elevate your dish with a burst of flavor.

Slow Cooker Cranberry Sauce

You’ll find that making your own cranberry sauce in a slow cooker is not only easy but also allows the flavors to meld beautifully over time. This method ensures a perfectly balanced sweetness and tartness that’s far superior to store-bought versions.

Ingredients

• 12 oz fresh cranberries (or frozen, no need to thaw)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup orange juice (freshly squeezed for best flavor)
• 1/2 cup water
• 1 tsp orange zest (adds a bright citrus note)
• 1/2 tsp ground cinnamon (for warmth)

Instructions

1. Rinse the cranberries under cold water and pick out any stems or soft berries.
2. In your slow cooker, combine the cranberries, sugar, orange juice, water, orange zest, and cinnamon. Stir gently to mix.
3. Cover and cook on LOW for 3 hours, stirring once halfway through to prevent sticking. Tip: If you prefer a smoother sauce, you can mash the cranberries lightly with a spoon after cooking.
4. After 3 hours, check the consistency. If it’s too thin, cook uncovered for an additional 30 minutes to thicken. Tip: The sauce will thicken further as it cools.
5. Once done, turn off the slow cooker and let the sauce cool to room temperature before serving. Tip: For a deeper flavor, refrigerate overnight and serve chilled.

This slow cooker cranberry sauce has a delightful balance of sweet and tart, with a texture that’s perfectly chunky yet spreadable. Try it as a glaze for roasted meats or swirl it into yogurt for a festive breakfast treat.

Maple Roasted Brussels Sprouts with Cranberries

Here’s a simple yet flavorful way to transform Brussels sprouts into a dish that’s both sweet and savory, perfect for any season. Zesty and vibrant, this recipe combines the earthy tones of Brussels sprouts with the sweet tang of maple and cranberries for a delightful side dish.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (select sprouts of similar size for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp pure maple syrup (adjust to taste)
• 1/2 cup dried cranberries (for a burst of sweetness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, ensuring each piece is lightly coated for even roasting.
3. Spread the Brussels sprouts in a single layer on a baking sheet, cut side down, to maximize caramelization.
4. Roast in the preheated oven for 20 minutes, then flip the sprouts for even browning.
5. After flipping, drizzle the maple syrup over the sprouts and sprinkle with salt and pepper, then return to the oven for another 10 minutes.
6. Add the dried cranberries to the baking sheet, mixing gently to combine, and roast for a final 5 minutes to warm the cranberries through.
7. Remove from the oven and let sit for 2 minutes before serving to allow the flavors to meld.

Zesty and vibrant, the caramelized edges of the Brussels sprouts contrast beautifully with the soft, sweet cranberries. Serve this dish warm as a standout side at your next dinner party or as a hearty addition to a holiday feast.

Cranberry Pecan Stuffing

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Cranberry Pecan Stuffing is sure to become a new favorite. Perfect for beginners, this recipe walks you through each step to create a dish that’s as flavorful as it is comforting.

Ingredients

• 1 loaf day-old bread, cubed (about 8 cups)
• 1 cup dried cranberries
• 1 cup pecans, roughly chopped
• 1/2 cup unsalted butter, melted
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the cubed bread, dried cranberries, and chopped pecans.
3. In a skillet over medium heat, sauté the diced onion and celery in melted butter until soft, about 5 minutes.
4. Add the sautéed vegetables to the bread mixture, along with the broth, beaten eggs, sage, salt, and pepper. Mix well to ensure everything is evenly coated.
5. Transfer the mixture to the prepared baking dish, pressing down lightly to compact it.
6. Bake uncovered for 45 minutes, or until the top is golden brown and crispy.
7. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.

Every bite of this Cranberry Pecan Stuffing offers a delightful contrast of textures, from the crispy top to the moist interior, with bursts of sweetness from the cranberries and a nutty crunch from the pecans. Serve it alongside your favorite roast or as a standout dish at your next holiday gathering.

Baked Brie with Cranberries and Walnuts

Kickstart your culinary adventure with this elegant yet straightforward Baked Brie with Cranberries and Walnuts, perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 1 wheel of brie cheese (8 oz), rind left on
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tbsp honey
• 1 tbsp butter, melted (for greasing)
• 1 sprig of fresh rosemary (optional, for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a small baking dish with the melted butter to prevent sticking.
2. Place the brie wheel in the center of the prepared baking dish. If the brie comes in a wooden box, you can bake it directly in the box for a rustic presentation.
3. Evenly sprinkle the dried cranberries and chopped walnuts over the top of the brie. Drizzle with honey, ensuring it covers the nuts and cranberries.
4. Bake in the preheated oven for 10-12 minutes, or until the brie is soft to the touch but not melted through. The cheese should feel warm and slightly gooey when pressed gently.
5. Remove from the oven and let it sit for 2-3 minutes before serving. Garnish with a sprig of fresh rosemary for an aromatic touch, if desired.

Enjoy the creamy, melty brie paired with the sweet and tart cranberries, crunchy walnuts, and a hint of honey. Serve with crackers, sliced baguette, or apple slices for a delightful contrast in textures.

Cranberry Apple Crisp

Now, let’s dive into making a delightful Cranberry Apple Crisp, a perfect blend of tart and sweet flavors that’s as easy to make as it is delicious. This recipe is designed for beginners, with each step carefully laid out to ensure success.

Ingredients

• 4 cups peeled and sliced apples (use a mix of sweet and tart varieties for balance)
• 1 cup fresh cranberries (frozen can be used if fresh aren’t available)
• 1/2 cup granulated sugar (adjust based on the sweetness of your apples)
• 1 tbsp lemon juice (to prevent browning and add a slight tang)
• 1 cup old-fashioned oats (for a hearty, crisp topping)
• 1/2 cup all-purpose flour (or gluten-free alternative for dietary needs)
• 1/2 cup packed brown sugar (for a deep, molasses-like sweetness)
• 1/2 tsp ground cinnamon (adds warmth and spice)
• 1/4 tsp salt (enhances all the flavors)
• 1/2 cup cold unsalted butter, cubed (keeps the topping crisp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sliced apples, cranberries, granulated sugar, and lemon juice. Toss gently to coat evenly.
3. Transfer the fruit mixture to a 9-inch baking dish, spreading it out into an even layer.
4. In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt until well combined.
5. Add the cubed butter to the oat mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Sprinkle the topping evenly over the fruit mixture in the baking dish.
7. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
8. Remove from the oven and let it cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Golden and bubbling, this Cranberry Apple Crisp offers a delightful contrast between the soft, juicy fruit and the crisp, buttery topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a comforting dessert any time of the year.

Turkey Cranberry Sliders

Yearning for a quick yet festive meal that brings together the comforting flavors of Thanksgiving in a bite-sized package? These Turkey Cranberry Sliders are your answer, combining savory, sweet, and tangy notes in every mini sandwich. Perfect for gatherings or a cozy night in, they’re surprisingly simple to make with this step-by-step guide.

Ingredients

• 12 slider buns (King’s Hawaiian recommended for sweetness)
• 1 lb cooked turkey breast, thinly sliced (leftovers work great)
• 1 cup cranberry sauce (homemade or canned, whole berry preferred)
• 4 slices Swiss cheese, cut into quarters (or any melty cheese you prefer)
• 1/4 cup mayonnaise (for moisture and richness)
• 2 tbsp butter, melted (for brushing the tops)
• 1 tsp dried thyme (adds a herby note)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the sliders.
2. Slice the slider buns in half horizontally, keeping them attached if possible, for easy assembly.
3. Spread mayonnaise evenly on the bottom half of the buns to add moisture and prevent sogginess.
4. Layer the thinly sliced turkey evenly over the mayonnaise-covered buns.
5. Spoon cranberry sauce over the turkey, spreading it gently to cover each slider for a balanced flavor.
6. Place a quarter slice of Swiss cheese on top of the cranberry sauce on each slider for a gooey melt.
7. Replace the top halves of the buns over the filled bottoms to assemble the sliders.
8. Brush the tops of the buns with melted butter and sprinkle with dried thyme for a golden, aromatic finish.
9. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the buns are lightly toasted.

Perfectly baked, these sliders offer a delightful contrast between the soft, buttery buns and the creamy, tangy fillings. Serve them warm with a side of sweet potato fries or a crisp green salad for a complete meal that’s sure to impress.

Cranberry Glazed Ham

Before you dive into making this Cranberry Glazed Ham, let’s gather our ingredients and prepare for a delicious journey. This recipe is perfect for beginners, offering a step-by-step guide to ensure your ham comes out perfectly glazed and full of flavor.

Ingredients

• 1 (8-10 lb) fully cooked ham – ensure it’s at room temperature for even cooking
• 1 cup cranberry sauce – smooth or whole berry, based on preference
• 1/2 cup brown sugar – packed for accurate measurement
• 1/4 cup apple cider vinegar – adds a tangy depth to the glaze
• 1 tbsp Dijon mustard – for a slight sharpness that balances the sweetness
• 1/2 tsp ground cloves – adjust to taste for spice level

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for the ham.
2. Place the ham on a rack in a roasting pan, fat side up, to allow heat to circulate evenly.
3. In a small saucepan over medium heat, combine cranberry sauce, brown sugar, apple cider vinegar, Dijon mustard, and ground cloves. Stir until the mixture is smooth and the sugar has dissolved, about 5 minutes. Tip: For a smoother glaze, blend the cranberry sauce before adding it to the saucepan.
4. Brush half of the glaze over the ham, ensuring it’s evenly coated. Reserve the remaining glaze for later.
5. Bake the ham uncovered for 1.5 hours, basting with the pan juices every 30 minutes to keep it moist.
6. After 1.5 hours, brush the remaining glaze over the ham and continue baking for another 30 minutes, or until the internal temperature reaches 140°F (60°C). Tip: Use a meat thermometer to check the temperature accurately.
7. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm during resting.

Zesty and sweet, this Cranberry Glazed Ham boasts a sticky, caramelized exterior with a juicy, tender interior. Serve it sliced on a platter garnished with fresh cranberries and rosemary sprigs for a festive touch, or alongside roasted vegetables for a complete meal.

Roasted Sweet Potatoes with Cranberries

Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for roasting the sweet potatoes to perfection.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 1-inch pieces for even cooking)
• 1 cup fresh cranberries (or frozen, no need to thaw)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp maple syrup (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp ground cinnamon (for a warm spice note)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cubed sweet potatoes and cranberries with olive oil, maple syrup, salt, pepper, and cinnamon until evenly coated. Tip: Ensure each piece is lightly coated to prevent drying out.
3. Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces aren’t crowded to allow for proper roasting. Tip: Crowding can lead to steaming instead of roasting.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the cranberries have burst. Tip: The edges of the sweet potatoes should be slightly caramelized for the best flavor.
5. Remove from the oven and let cool for a few minutes before serving to allow the flavors to meld.

Sweet and slightly tart, this dish offers a delightful contrast in textures with the creamy sweet potatoes and juicy cranberries. Serve it as a vibrant side dish or atop a bed of greens for a hearty salad.

Cranberry Pistachio Biscotti

Perfect for dipping into your morning coffee or enjoying as a midday snack, these Cranberry Pistachio Biscotti are a delightful treat that combines the tartness of cranberries with the nutty crunch of pistachios. Follow these simple steps to create a batch that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup dried cranberries
• 1 cup shelled pistachios (lightly toasted for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) 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 eggs and vanilla extract to the dry ingredients, mixing until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Fold in the dried cranberries and pistachios until evenly distributed throughout the dough.
5. Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Tip: Wet your hands slightly to prevent the dough from sticking.
6. Bake for 25 minutes, or until the logs are lightly golden and firm to the touch.
7. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
8. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Tip: For cleaner cuts, saw gently back and forth.
9. Arrange the slices cut side down on the baking sheet and bake for an additional 10 minutes on each side, or until crisp and golden.
10. Transfer to a wire rack to cool completely before serving.

Just out of the oven, these biscotti are wonderfully crisp with a perfect balance of sweet and tart flavors. Serve them alongside a cup of espresso or package them in a decorative box for a thoughtful homemade gift.

Cranberry White Chocolate Chip Cookies

Gathering the right ingredients and following these steps will lead you to the perfect batch of Cranberry White Chocolate Chip Cookies. These cookies are a delightful mix of tart and sweet, making them a hit for any occasion.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 1 cup granulated sugar (for a slightly less sweet version, reduce by 2 tbsp)
• 1 cup packed light brown sugar (adds moisture and depth of flavor)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure extract recommended for best flavor)
• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp baking powder (helps with texture)
• 1/2 tsp salt (balances the sweetness)
• 1 cup dried cranberries (chopped if too large)
• 1 cup white chocolate chips (high-quality chips melt better)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until 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 vanilla extract. Tip: Adding eggs one at a time prevents the mixture from curdling.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing the flour can lead to tough cookies.
5. Fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these cookies warm for a gooey center or at room temperature for a crisp edge. The combination of tart cranberries and sweet white chocolate chips offers a perfect balance in every bite, making them a standout treat for holiday gatherings or as a special homemade gift.

Spiced Cranberry Mulled Wine

Creating a warm, spiced cranberry mulled wine is simpler than you might think, and it’s perfect for cozy gatherings or a quiet night in. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 bottle (750 ml) red wine (a dry variety works best)
• 1 cup cranberry juice (100% juice for the best flavor)
• 1/2 cup fresh cranberries (plus extra for garnish)
• 1/4 cup honey (adjust to taste)
• 1 orange, sliced (leave peel on for extra zest)
• 3 cinnamon sticks
• 5 whole cloves
• 2 star anise pods
• 1 tsp vanilla extract (pure for the best aroma)

Instructions

1. In a large pot, combine the red wine, cranberry juice, fresh cranberries, honey, orange slices, cinnamon sticks, cloves, and star anise pods.
2. Heat the mixture over medium-low heat until it begins to steam, but do not let it boil. Maintaining a temperature around 160°F ensures the alcohol doesn’t evaporate too quickly.
3. Once steaming, reduce the heat to low and let the mixture simmer for 20 minutes to allow the flavors to meld. Stir occasionally.
4. After simmering, remove the pot from the heat and stir in the vanilla extract. Let it sit for 5 minutes to infuse.
5. Strain the mulled wine into mugs or glasses, discarding the solids. Garnish each serving with a few fresh cranberries and a cinnamon stick for a festive touch.

Perfectly spiced and warmly aromatic, this cranberry mulled wine offers a delightful balance of tart and sweet. Serve it in clear glass mugs to showcase its deep ruby color, or pair it with dark chocolate for an indulgent treat.

Cranberry Sauce with Port and Cinnamon

Here’s how to make a cranberry sauce that’s a cut above the rest, with the rich depth of port and a warm hint of cinnamon. It’s simpler than you think, and the result is a beautifully balanced condiment that elevates any holiday table.

Ingredients

• 12 oz fresh cranberries (or frozen, no need to thaw)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup port wine (a ruby port works well for its sweetness)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 1/2 cup water
• 1 tsp orange zest (optional, for a citrusy note)

Instructions

1. In a medium saucepan, combine the cranberries, sugar, port wine, cinnamon stick, and water. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
3. Once simmering, reduce the heat to low. Let the sauce cook for about 10 minutes, or until the cranberries have burst and the sauce has thickened slightly. Tip: Listen for the cranberries popping; it’s a good indicator they’re done.
4. Remove the saucepan from the heat. Stir in the orange zest if using. Tip: The zest adds a bright flavor contrast to the rich sauce.
5. Allow the sauce to cool for at least 30 minutes before serving. As it cools, it will thicken further. Tip: For a smoother sauce, you can remove the cinnamon stick and blend the sauce briefly with an immersion blender.

Makes about 2 cups of sauce, with a perfect balance of tart and sweet, and a luxurious texture that’s neither too thick nor too thin. Try it alongside roasted meats or as a surprising twist on your morning toast.

Wild Rice Salad with Cranberries and Almonds

Unlock the flavors of fall with this vibrant wild rice salad, packed with sweet cranberries and crunchy almonds. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 cup wild rice (rinsed under cold water)
• 2 cups water (for cooking rice)
• 1/2 cup dried cranberries (soaked in warm water for 10 minutes to soften)
• 1/2 cup sliced almonds (toasted for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. In a medium saucepan, combine the wild rice and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed.
3. While the rice cooks, toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
4. Drain the soaked cranberries and pat dry with a paper towel.
5. In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
6. Once the rice is cooked, fluff it with a fork and let it cool for 10 minutes before adding to the dressing.
7. Add the cooled rice, cranberries, and toasted almonds to the bowl with the dressing. Toss gently to combine all ingredients evenly.

Yield a salad with a delightful mix of textures—chewy rice, juicy cranberries, and crunchy almonds. Serve it as a standalone dish or alongside roasted poultry for a hearty meal.

Cranberry Lemonade

Zesty and refreshing, this Cranberry Lemonade is the perfect blend of tart and sweet, ideal for quenching your thirst on a warm day. Follow these simple steps to create a homemade version that’s sure to impress.

Ingredients

• 1 cup fresh cranberries (frozen can be used in a pinch)
• 1 cup granulated sugar (adjust to taste)
• 1 cup freshly squeezed lemon juice (about 4-6 lemons)
• 4 cups cold water (filtered for best taste)
• Ice cubes (for serving)
• Fresh mint leaves (optional, for garnish)

Instructions

1. In a medium saucepan, combine the cranberries and 1 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, or until the cranberries have burst and softened.
2. Strain the cranberry mixture through a fine-mesh sieve into a large pitcher, pressing on the solids to extract as much juice as possible. Discard the solids.
3. Add the sugar to the warm cranberry juice in the pitcher, stirring until completely dissolved. Tip: Warming the juice helps the sugar dissolve more easily.
4. Stir in the lemon juice and remaining 3 cups of cold water. Taste and adjust sweetness if necessary by adding more sugar.
5. Chill the lemonade in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Tip: For a quicker chill, add a handful of ice cubes to the pitcher, but remember this will dilute the flavor slightly.
6. Serve over ice in glasses, garnished with fresh mint leaves if desired. Tip: For an extra festive touch, freeze cranberries in ice cubes to add to each glass.

Silky smooth with a vibrant pink hue, this Cranberry Lemonade offers a delightful contrast of flavors that dance on the palate. Serve it at your next brunch or picnic for a drink that’s as beautiful as it is delicious.

Cranberry Bread Pudding

Kickstart your baking journey with this comforting Cranberry Bread Pudding, a perfect blend of tart cranberries and sweet, custardy bread that’s sure to delight your taste buds. This recipe is designed for beginners, guiding you through each step with precision to ensure a delicious outcome.

Ingredients

• 4 cups day-old bread, cubed (stale bread absorbs custard better)
• 1 cup fresh cranberries (frozen can be used if fresh aren’t available)
• 2 cups whole milk (for a richer taste, half-and-half can be substituted)
• 3 large eggs
• 1/2 cup granulated sugar (adjust based on sweetness preference)
• 1 tsp vanilla extract (pure extract recommended for best flavor)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted (for greasing the baking dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish with the melted butter.
2. In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
3. Add the cubed bread to the bowl, pressing down gently to ensure all pieces are soaked in the custard mixture. Let it sit for 10 minutes to absorb.
4. Gently fold in the cranberries, distributing them evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
7. Remove from the oven and let it cool for 5 minutes before serving.

When served warm, this Cranberry Bread Pudding offers a delightful contrast between the soft, custardy interior and the slightly crisp top. For an extra touch of indulgence, drizzle with a simple vanilla glaze or serve with a scoop of vanilla ice cream.

Pumpkin Cranberry Muffins

Now, let’s dive into making these delightful Pumpkin Cranberry Muffins, a perfect blend of seasonal flavors that are sure to brighten your morning or afternoon tea. This recipe is straightforward, ensuring even beginners can achieve bakery-quality results at home.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup milk (any kind)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg
• 1/2 cup dried cranberries

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, salt, cinnamon, nutmeg, and ginger until well combined.
3. In another bowl, mix the pumpkin puree, milk, oil, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
5. Fold in the dried cranberries gently. Tip: Tossing the cranberries in a little flour before adding can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a moist, tender crumb with pockets of tart cranberries, perfectly complementing the spiced pumpkin flavor. For an extra treat, serve with a dollop of whipped cream or a drizzle of honey.

Cranberry Chutney

You’ll find this Cranberry Chutney to be a delightful blend of sweet and tangy flavors, perfect for elevating your meals. Let’s dive into making this versatile condiment that pairs wonderfully with both savory and sweet dishes.

Ingredients

• 2 cups fresh cranberries (frozen can work in a pinch)
• 1 cup granulated sugar (adjust for sweetness preference)
• 1/2 cup apple cider vinegar (for a balanced acidity)
• 1/4 cup water (to help dissolve the sugar)
• 1 tsp ground cinnamon (adds warmth)
• 1/2 tsp ground ginger (for a slight kick)
• 1/4 tsp ground cloves (use sparingly, it’s potent)

Instructions

1. In a medium saucepan, combine the cranberries, sugar, apple cider vinegar, and water. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low. Add the cinnamon, ginger, and cloves, stirring to incorporate the spices evenly.
4. Continue to cook on low heat for about 20 minutes, or until the cranberries have burst and the mixture has thickened slightly. Stir occasionally to ensure even cooking.
5. Remove from heat and let the chutney cool to room temperature. It will thicken further as it cools.

Unbelievably versatile, this Cranberry Chutney boasts a jam-like texture with a vibrant balance of flavors. Try it as a glaze for roasted meats or a surprising twist on your morning toast.

Cranberry Sorbet

Begin by exploring the refreshing world of homemade cranberry sorbet, a perfect blend of tart and sweet that’s surprisingly simple to make. This guide will walk you through each step, ensuring a smooth and delicious outcome.

Ingredients

• 2 cups fresh cranberries (frozen can be used in a pinch)
• 1 cup granulated sugar (adjust for sweetness preference)
• 1 cup water
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp vanilla extract (optional for depth of flavor)

Instructions

1. In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Reduce heat to low and simmer for 10 minutes, or until cranberries have burst and softened. Stir occasionally to prevent sticking.
3. Remove from heat and let the mixture cool slightly. Then, blend until smooth using an immersion blender or transfer to a stand blender. Tip: For a smoother sorbet, strain the mixture through a fine-mesh sieve to remove any solids.
4. Stir in lemon juice and vanilla extract. Taste and adjust sweetness if necessary by adding more sugar, a tablespoon at a time.
5. Pour the mixture into a shallow dish and freeze for 4 hours, or until firm but not solid. Tip: Cover the dish with plastic wrap to prevent ice crystals from forming.
6. Once partially frozen, transfer the mixture to a food processor and blend until smooth. This step ensures a creamy texture.
7. Return the sorbet to the dish and freeze for another 2 hours, or until completely set. Tip: For easy scooping, let the sorbet sit at room temperature for 5 minutes before serving.

What you’ll love about this cranberry sorbet is its vibrant color and the perfect balance between tartness and sweetness. Serve it in chilled glasses garnished with fresh mint or a sprinkle of orange zest for an extra flavor boost.

Cranberry Pecan Pie

Venturing into the world of homemade pies can be both exciting and a bit daunting, especially when you’re aiming for something as delightful as a Cranberry Pecan Pie. This guide will walk you through each step, ensuring your pie turns out perfectly balanced between tart and sweet, with a satisfying crunch.

Ingredients

• 1 1/4 cups all-purpose flour (for a flakier crust, keep it cold)
• 1/2 cup unsalted butter, chilled and diced (or use vegetable shortening for a different texture)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 cup granulated sugar (adjust to taste if you prefer less sweetness)
• 3/4 cup light corn syrup (adds moisture and sweetness)
• 3 large eggs (room temperature for better mixing)
• 2 tbsp melted butter (for a richer filling)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1 1/2 cups fresh cranberries (frozen can be used if fresh aren’t available)
• 1 cup pecan halves (toasted for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and diced butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
3. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
4. In another bowl, whisk together sugar, corn syrup, eggs, melted butter, and vanilla extract until smooth. Tip: Whisking thoroughly ensures a uniform filling.
5. Spread the cranberries and pecans evenly over the pie crust, then pour the sugar mixture over them. Tip: Arranging the pecans on top before baking adds visual appeal.
6. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted in the center should come out clean.

Combining the tartness of cranberries with the sweetness of the filling and the crunch of pecans, this pie offers a delightful contrast in every bite. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Thanksgiving just got tastier with these 20 cranberry recipes! Whether you’re craving something sweet, savory, or a bit of both, our roundup has you covered. We hope these dishes bring joy and flavor to your festive feast. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking and happy holidays!

Bella Bacinos