Skip to content

Type what you have

Cook with

cranberry ×
Sugared Cranberries
Snack American

Sugared Cranberries

5.0

Prep
15 min
Cook
5 min
Total
680 min

Instructions

  1. 1 Heat sugar and water in a small saucepan over medium heat; cook and stir until sugar dissolves, about 3 minutes. Remove from heat; cool until lukewarm.
  2. 2 Stir cranberries into syrup until coated. Cover and refrigerate 8 hours to overnight.
  3. 3 Sprinkle sugar on a baking sheet; line a second baking sheet with parchment paper.
  4. 4 Drain cranberries well; roll in sugar on prepared sheet until evenly coated. Transfer to parchment-lined sheet in a single layer. Let dry until set, about 3 hours.

By nch

Delicious Popcorn Crunch
Snack

Delicious Popcorn Crunch

5.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Line baking sheets with aluminum foil.
  2. 2 Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
  3. 3 Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
  4. 4 Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

By Canadian Jewel

Cranberry Sunflower Bread
Snack

Cranberry Sunflower Bread

3.5

Prep
90 min
Cook
40 min
Total
130 min

Instructions

  1. 1 In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside.
  2. 2 In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds.
  3. 3 When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
  4. 4 Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).
  5. 5 Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.

By Donna S Linder

Cranberry Jam Bars
Snack

Cranberry Jam Bars

4.3

Prep
25 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Bring cranberries, sugar, and water to a boil in a saucepan over medium heat, stirring frequently. Reduce heat and simmer, stirring and mashing cranberries, until mixture is very thick, about 15 minutes. Cool completely, about 30 minutes.
  2. 2 Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray.
  3. 3 Pulse flour, rolled oats, pecans, brown sugar, baking powder, salt, cinnamon, and nutmeg in a food processor 3 times to mix. Add butter and pulse until mixture begins to clump. Firmly press half of dough evenly in bottom of prepared pan. Spread with jam, then sprinkle on remaining dough and gently press into an even layer.
  4. 4 Bake until golden brown, 45 to 50 minutes. Cool completely in pan on a rack. Lift foil to remove pastry from pan and cut into bars.

By RuthE

Cranberry Oat Bread
Snack

Cranberry Oat Bread

4.7

Prep
5 min
Cook
175 min
Total
180 min

Instructions

  1. 1 Place water, honey, butter, flour, oats, salt, cinnamon, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic Bread cycle. When the machine beeps indicating it's time to add remaining ingredients, add cranberries.
  2. 2 Remove loaf from the machine after the full cycle is done; total time should be about 2 hours 55 minutes.

By Allrecipes Cook

Cranberry Walnut Bread
Snack

Cranberry Walnut Bread

4.7

Prep
10 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
  2. 2 If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

By Kathi K

Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars
Snack

Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars

4.0

Prep
10 min
Cook
24 min
Total
44 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
  2. 2 Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
  3. 3 Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.

By Becel

Cranberry-Orange Pumpkin-Spice Banana Bread
Snack

Cranberry-Orange Pumpkin-Spice Banana Bread

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
  2. 2 Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
  3. 3 Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
  4. 4 To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

By I Can't Believe its Not Butter

Matzo Apple Kugel
Snack American

Matzo Apple Kugel

4.7

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place crushed matzo crackers in a medium bowl and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
  2. 2 Add beaten eggs, applesauce, 1/4 cup sugar, salt, and lemon juice to soaked crackers; stir to combine. Mix in apples and dried cranberries until incorporated. Spread evenly into a 2-quart casserole dish.
  3. 3 Mix together remaining 1/4 cup sugar and cinnamon in a small bowl until well combined; sprinkle over the top.
  4. 4 Bake in the preheated oven until the top is golden and apples are soft, about 45 minutes.

By Cindy Faigin

Blonde Brownies with White Chocolate and Cranberries
Snack American

Blonde Brownies with White Chocolate and Cranberries

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
  2. 2 Whisk together flour and baking powder.
  3. 3 Combine brown sugar and butter in a large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until fully incorporated. Fold in the chocolate chips and cranberries.
  4. 4 Pour batter into prepared pan and bake for 35 to 40 minutes or until edges are firm and starting to pull away from sides of the pan.
  5. 5 Cool on a wire rack for 15 minutes before serving.

By Reynolds KitchensR

Banana Oatmeal Protein Bars
Snack American

Banana Oatmeal Protein Bars

4.5

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  2. 2 Mix oats, banana, protein powder, peanut butter, cranberries, unsweetened flaked coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large bowl; spread into prepared pan. Top with sweetened flaked coconut.
  3. 3 Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until completely set, at least 15 minutes.

By bradyike

Grandmother's Famous Cranberry Bread
Snack American

Grandmother's Famous Cranberry Bread

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
  2. 2 Whisk together the flour, sugar, baking powder, salt and baking soda.
  3. 3 Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
  4. 4 Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

By Mim Harris

Cranberry-Orange Muffins
Snack American

Cranberry-Orange Muffins

4.6

Prep
15 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl; stir in cranberries.
  3. 3 Whisk ¾ cup orange juice, white sugar, melted butter, egg, and zest of 1 orange together in a separate bowl; stir into flour mixture just until moistened. Do not overmix. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes, before transferring to a wire rack; cool about 20 minutes.
  5. 5 Meanwhile, whisk confectioners' sugar, 1 tablespoon orange juice, and 1 pinch orange zest together in a small bowl. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

By Jedimom

Orange Citrus Cheesecake
Snack American

Orange Citrus Cheesecake

4.9

Prep
20 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
  2. 2 Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
  3. 3 Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
  4. 4 Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
  5. 5 Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
  6. 6 Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
  7. 7 Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
  8. 8 Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
  9. 9 Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

By Reynolds KitchensR

Moist Cranberry Orange Bread
Snack American

Moist Cranberry Orange Bread

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
  2. 2 Whisk flour, 1 3/4 cups sugar, baking powder, salt, and baking soda together in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve 1/4 cup each cranberries and mandarin oranges; stir remaining into flour mixture.
  3. 3 Beat milk, sour cream, eggs, and extracts in a separate bowl until smooth; gradually stir into flour mixture until batter is thoroughly incorporated. Pour into prepared loaf pan. Scatter reserved 1/4 cup each cranberries and mandarin oranges on top of batter; sprinkle with remaining 1 tablespoon sugar.
  4. 4 Bake in the preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes more.

By zeta724

Harvest Noodle Pudding - Fruit Kugel
Snack Other

Harvest Noodle Pudding - Fruit Kugel

5.0

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease an 8x8-inch baking dish with melted butter.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  4. 4 Mix the apple and pear with lemon juice in a bowl; set aside.
  5. 5 Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  6. 6 Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  7. 7 Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  8. 8 Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

By MikeP

Butternut Squash and Cranberry Muffins
Snack American

Butternut Squash and Cranberry Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
  2. 2 Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.

By InvisiGyrl

Banana Walnut Cranberry Muffins
Snack American

Banana Walnut Cranberry Muffins

4.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  2. 2 Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  3. 3 Combine white sugar, 1/2 cup melted butter, and eggs in another bowl; whisk until smooth. Stir in bananas, cranberries, and 1/2 cup walnuts; fold in flour mixture and stir until a lumpy batter forms.
  4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. 5 Combine brown sugar and 3 tablespoons flour in a small bowl. Cut in 2 tablespoons cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Stir in 1/3 cup walnuts; sprinkle streusel over batter.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool for 5 minutes.

By Mel Schwan

Cranberry Orange Curd
Dessert European

Cranberry Orange Curd

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
  2. 2 Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
  3. 3 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
  4. 4 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
  5. 5 Pour curd into a sterile 1-pint jar and allow to cool; seal and store in the refrigerator for up to 1 week.

By France Cevallos

Princess G's Rhubarb Chutney
Pantry European

Princess G's Rhubarb Chutney

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until softened, 5 to 6 minutes. Season with salt.
  2. 2 Stir in rhubarb, cranberries, sugar, vinegar, ginger, and cinnamon stick; cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

By Princess G

Steamed Cranberry Pudding
Dessert European

Steamed Cranberry Pudding

4.6

Prep
20 min
Cook
95 min
Total
115 min

Instructions

  1. 1 Dissolve baking soda in hot water in a large bowl. Stir in molasses and 1 tablespoon sugar, then mix in cranberries and flour until well combined. Pour into a greased 6-cup steamer mold.
  2. 2 Cover the mold and place it into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for 1 hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into pudding should come out clean. Run a paring knife around the edges to loosen pudding and cool in the mold on a wire rack.
  3. 3 Just before serving, make hard sauce: Heat 1 cup sugar, butter, cream, and vanilla in a small saucepan over medium heat. Cook, stirring constantly, until heated through and smooth.

By Jane Walker

Nana's Cranberry Kuchen
Dessert European

Nana's Cranberry Kuchen

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
  2. 2 Stir together sugar, milk, vegetable oil, and egg in a large bowl until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared pan and sprinkle cranberries over the top.
  3. 3 Make topping: Combine flour, sugar, and butter in a medium bowl; mix until crumbly. Sprinkle over cranberries in the pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

By shogren

Best Christmas Fruitcake
Dessert European

Best Christmas Fruitcake

4.8

Prep
35 min
Cook
40 min
Total
1525 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.
  3. 3 When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.
  4. 4 Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
  5. 5 Whisk flour, salt, cinnamon, and baking soda together in a large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add flour mixture to butter mixture in 3 batches, alternating with molasses and milk mixture, beating batter briefly after each addition.
  6. 6 Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
  7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
  8. 8 While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
  9. 9 Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
  10. 10 Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum.
  11. 11 Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
  12. 12 Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks (if possible) before serving.
  13. 13 Enjoy!

By Karen Uffelman

The Queen's Christmas Pudding
Dessert European

The Queen's Christmas Pudding

4.9

Prep
50 min
Cook
250 min
Total
300 min

Instructions

  1. 1 Select a heat-proof bowl of any size or shape and generously grease with butter.
  2. 2 Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
  3. 3 Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
  4. 4 Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
  5. 5 Pudding can be cooked immediately if need be, but better if left to rest in the refrigerator, 8 hours to overnight.
  6. 6 Lay chopsticks in the bottom of a large Dutch oven. Place the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
  7. 7 Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
  8. 8 Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
  9. 9 Brush maple syrup over top. Cut and serve immediately.

By John Mitzewich

Nanny's Steamed Cranberry Pudding
Dessert European

Nanny's Steamed Cranberry Pudding

4.6

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
  2. 2 Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
  3. 3 For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
  4. 4 Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

By PISADL

Dried Bloody Scabs (Halloween Craisin Appetizer)
Appetizer

Dried Bloody Scabs (Halloween Craisin Appetizer)

4.8

Ingredients

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Flatten cranberries between fingers and spread them onto a sheet of waxed paper to dry until they start to curl slightly, about 1 hour.
  2. 2 Put cranberries into a bowl labeled 'Dried Bloody Scabs' and watch the kids scoop them up by the handful!

By Deborah McCarthy

Cranberry Sauce II

Cranberry Sauce II

4.8

Prep
3 min
Cook
7 min
Total
40 min

Instructions

  1. 1 In a microwave safe bowl, mix together cranberries, sugar and water. Cover the mixture with wax paper and microwave on high power until the cranberries pop (about 7 minutes). Chill before serving.

By Sara

Becky's Mom's Cranberry Sauce

Becky's Mom's Cranberry Sauce

4.9

Prep
5 min
Cook
90 min
Total
95 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C).
  2. 2 Stir together the cranberries, sugar, and liqueur in a baking dish.
  3. 3 Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.

By Barbara Boyer