Type what you have

Ingredients

• ✓ dried cranberry
• butter
• sugar
• egg
• orange zest
• orange extract
• almond extract
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
3. 3 Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
4. 4 Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
5. 5 Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

By bubbles52793

Ingredients

• ✓ dried cranberry
• mixed salad greens
• sunflower seed
• tomato
• avocado
• raspberry walnut vinaigrette

Instructions

1. 1 In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

By Haley

Ingredients

• ✓ dried cranberry
• endive
• blue cheese
• walnut
• balsamic vinegar

Instructions

1. 1 Arrange endive leaves on a serving tray.
2. 2 Combine blue cheese, cranberries, and walnuts in a bowl; spoon a small amount in each leaf. Drizzle with balsamic vinegar.

By Lisa McDowell Hackett

Ingredients

• ✓ dried cranberry
• broccoli coleslaw mix
• cole slaw dressing
• pistachio nut
• salt
• pepper

Instructions

1. 1 In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper. Mix well, cover and refrigerate until ready to serve.

By Debbie F.

Ingredients

• ✓ dried cranberry
• butternut squash
• red onion
• olive oil
• spinach
• pecan

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
3. 3 Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
4. 4 Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
5. 5 Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

By Marcia

Ingredients

• ✓ dried cranberry
• oat
• granola
• sunflower seed kernel
• semisweet chocolate chip
• raisin
• flax seed
• peanut butter
• honey
• brown sugar

Instructions

1. 1 Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
2. 2 Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.

By sbacke

Ingredients

• ✓ dried cranberry
• sweet potato
• pineapple tidbit
• red onion
• pecan
• celery
• honey
• lemon juice
• mayonnaise
• cinnamon
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
2. 2 Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
3. 3 Peel potatoes and cut into bite-sized pieces.
4. 4 Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

By Katy Rovetto

Ingredients

• ✓ dried cranberry
• shortening
• butter
• white sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking powder
• salt
• almond
• white chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough.
4. 4 Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.

By Debbie Kohler

Ingredients

• ✓ dried cranberry
• all-purpose flour
• orange cranberry muffin mix
• brown sugar
• baking powder
• nutmeg
• salt
• butter
• apple
• half and half
• egg
• egg white
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Whisk flour, muffin mix, brown sugar, baking powder, nutmeg, and salt together in a bowl. Cut butter into flour mixture using a pastry blender or fork until it resembles coarse crumbs.
3. 3 Combine apple and dried cranberries together in a bowl; mix into flour mixture.
4. 4 Beat half-and-half and egg together in a bowl until frothy; slowly stir into flour mixture using a rubber spatula until dough forms. Knead dough 4 to 5 times. Roll dough into a rectangle onto a lightly floured work surface using your hands. Cut rectangle in half diagonally and each half into 4 triangles, making 8 triangles. Arrange triangles on the prepared baking sheet.
5. 5 Whisk egg white and confectioners' sugar together in a bowl; brush over each triangle.
6. 6 Bake in the preheated oven until scones are golden brown, about 20 minutes.

By BethG

Ingredients

• ✓ dried cranberry
• butter
• green bean
• garlic powder
• salt
• almond
• orange juice
• white pepper

Instructions

1. 1 Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until beans are tender, about 2 minutes.
2. 2 Add almonds and cranberries; toss lightly to combine. Add orange juice and season with white pepper.

By Billy Lee Cuthbertson Jr

Ingredients

• ✓ dried cranberry
• prune
• mandarin orange
• orange juice
• red pepper flakes
• honey
• tomato paste
• water
• red wine
• cinnamon
• allspice
• ground ginger
• garlic
• onion
• canola oil
• salt
• beef chuck roast

Instructions

1. 1 Season beef with 1 teaspoon salt.
2. 2 Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
3. 3 Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
4. 4 Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.

By JohnCrane

Ingredients

• ✓ dried cranberry
• cinnamon
• white sugar
• pecan
• salt
• cinnamon
• nutmeg
• baking soda
• baking powder
• all-purpose flour
• orange juice
• plain greek yogurt
• sour cream
• vanilla extract
• egg
• brown sugar
• sugar
• applesauce
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
3. 3 Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
4. 4 Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

By thompson4808

Ingredients

• ✓ dried cranberry
• canola oil
• white chocolate chip
• orange zest
• orange extract
• confectioners' sugar
• butter
• cream cheese
• white chocolate chip
• cranberry
• ginger
• baking powder
• all-purpose flour
• vanilla extract
• orange extract
• egg
• white sugar
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan.
3. 3 Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes.
4. 4 Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars.
5. 5 Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars.
6. 6 Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars.
7. 7 Allow chocolate to set for at least 1 hour before cutting into squares or triangles.

By Asgard Ranch

Ingredients

• ✓ dried cranberry
• greek yogurt
• cottage cheese
• celery
• apple
• onion
• pecan
• dijon mustard
• chicken
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir Greek yogurt, cottage cheese, celery, apple, cranberries, onion, pecans, and Dijon mustard in a bowl until well combined.
3. 3 Mix in chicken. Season with salt and pepper.
4. 4 Enjoy!

By Yoly

Ingredients

• ✓ dried cranberry
• naan bread
• goat cheese
• flax seed
• sunflower seed
• almond
• cumin
• cinnamon
• turmeric
• hot pepper sauce
• lemon juice
• soy sauce
• balsamic vinegar
• portobello mushroom
• tomato
• sweet onion
• olive oil
• ginger teriyaki marinade
• wild salmon

Instructions

1. 1 Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
3. 3 Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
4. 4 Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.

By Elle

Ingredients

• ✓ dried cranberry
• cooking spray
• brown sugar
• peanut butter
• honey
• butter flavored spread
• vanilla extract
• oat
• cinnamon
• salt
• dark chocolate chip
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with nonstick cooking spray.
2. 2 Melt together the brown sugar, peanut butter, honey, butter flavored spread, and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat.
3. 3 Combine the oats, cinnamon, and salt in a large bowl. Pour the brown sugar mixture into bowl; stir well to combine. Stir in the chocolate chips, dried cranberries, and almonds. Spoon into the prepared pan; pat down and spread evenly.
4. 4 Bake in preheated oven until browned, 15 to 20 minutes.

By CusineLover

Ingredients

• ✓ dried cranberry
• rolled oat
• wheat germ
• oat bran
• sunflower seed
• almond
• pecan
• walnut
• vegetable oil
• honey
• brown sugar
• maple syrup
• cinnamon
• vanilla extract
• salt
• raisin

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment paper or aluminum foil.
2. 2 Combine oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl.
3. 3 Stir oil, honey, brown sugar, maple syrup, cinnamon, vanilla, and salt together in a saucepan over medium heat. Bring to a boil, then pour over dry ingredients and stir to coat. Transfer to the prepared baking sheets and spread out evenly.
4. 4 Bake in the preheated oven until crispy and toasted, about 20 minutes, stirring once halfway through. Let cool for 15 to 20 minutes, then stir in raisins.

By annie9

Ingredients

• ✓ dried cranberry
• turkey meat
• cinnamon stick
• turkey stock
• oregano
• cumin
• white pepper
• salt
• hot chocolate tablet
• corn tortilla
• almond
• peanut
• coriander seed
• sesame seed
• clove
• garlic
• onion
• vegetable oil
• roma tomato
• morita chile
• cascabel chile
• ancho chile pepper
• guajillo chili
• pasilla chile

Instructions

1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1