Type what you have

Ingredients

• ✓ cranberry
• all-purpose flour
• baking powder
• baking soda
• sugar
• cream cheese
• saskatoon berry
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and baking soda together in a small bowl until well combined.
3. 3 Beat sugar and cream cheese together in a large bowl until smooth; stir in cranberries, saskatoon berries, and beaten eggs until well combined. Stir in flour mixture until batter is silky; pour into the prepared pan and level the top with a spatula.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes; run a knife around the edges of the pan to loosen and invert onto a serving plate to cool completely before slicing.

By Cheerios

Ingredients

• ✓ cranberry
• sugar
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• baking soda
• salt
• milk
• egg
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
2. 2 Toss cranberries with 1 tablespoon sugar in a bowl; set aside. Whisk flour, cornmeal, ½ cup sugar, baking powder, baking soda, and salt together in a separate bowl.
3. 3 Whisk milk, eggs, and melted butter together in a third bowl; stir into flour mixture just until batter moistened. Stir cranberries into batter; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until cornbread is golden brown, 18 to 20 minutes. Cool completely in the pan before cutting into squares.

By HollyBerrie

Ingredients

• ✓ cranberry
• all-purpose flour
• baking powder
• baking soda
• salt
• pecan
• orange zest
• sugar
• margarine
• egg
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl. Stir in cranberries, pecans, and zest. Set aside.
3. 3 Beat sugar, butter, and egg together in another large bowl until smooth. Stir in orange juice.
4. 4 Beat in flour mixture until just moist. Pour into prepared pan.
5. 5 Bake in the preheated oven until bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool completely.

By Carol

Ingredients

• ✓ cranberry
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• walnut
• orange juice
• egg
• vegetable oil
• orange zest

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Add cranberries and walnuts; stir until well coated.
3. 3 Mix together orange juice, egg, oil, and zest in a medium bowl until combined. Pour over flour mixture; stir until just blended. Spoon batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 50 minutes. Let cool in the pan briefly before removing to a wire rack to cool completely.

By Karin Christian

Ingredients

• ✓ cranberry
• wheat bran
• brown sugar
• milk
• all-purpose flour
• white sugar
• baking powder
• salt
• cinnamon
• grapeseed oil
• egg
• molasses
• orange

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2. 2 Combine bran and brown sugar in a large bowl.
3. 3 Pour milk into a microwave-safe glass measuring cup. Microwave until almost boiling, about 1 minute. Pour hot milk over bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
4. 4 Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl.
5. 5 Beat oil, eggs, molasses, and orange zest into bran mixture. Mix in dry ingredients until just combined. Sprinkle cranberries on top, then fold in with a spatula. Divide batter among the prepared muffin cups.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By LauraF

Ingredients

• ✓ cranberry
• active dry yeast
• water
• all-purpose flour
• salt
• white sugar
• cardamom
• milk
• butter
• egg
• raisin
• cherry
• confectioners' sugar
• milk
• almond extract

Instructions

1. 1 Dissolve yeast in warm water in a small cup. Let stand until dissolved, yeast softens, and begins to form a creamy foam, about 5 minutes.
2. 2 Place flour, salt, sugar, cardamom, 1 ¼ cups lukewarm milk, melted butter and egg into a bread machine in the order listed. Pour yeast mixture on top. Close the lid and set the machine for Dough setting. Add raisins, dried cherries, and dried cranberries at the beep.
3. 3 Divide dough into 12 portions, shape into balls, and place into a greased 9x13-inch baking dish. Cover with plastic wrap and set aside to rise until doubled in volume, about 45 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes. Cool completely.
6. 6 Whisk confectioners' sugar, ¼ cup milk, and almond extract in a bowl until smooth.
7. 7 Drizzle confectioners' sugar icing in a cross shape over cooled buns.

By Amanda Kay Lohrer

Ingredients

• ✓ cranberry
• flour
• brown sugar
• butter
• sugar
• margarine
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• zucchini
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
2. 2 Mix flour and brown sugar together in a medium bowl. Cut in butter until mixture forms coarse crumbs. Set topping aside.
3. 3 Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
4. 4 Mix flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts. Spoon batter into the prepared muffin cups, filling almost to top. Sprinkle topping over each muffin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By SHORECOOK

Ingredients

• ✓ cranberry
• all-purpose flour
• baking soda
• baking powder
• white sugar
• egg
• vegetable oil
• zucchini
• orange
• lemon extract
• cinnamon
• clove
• nutmeg
• salt
• ground ginger

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
2. 2 Whisk flour, baking soda, and baking powder together in a bowl. Set aside.
3. 3 Beat sugar and eggs together in a large bowl with an electric mixer until well combined; beat in oil until blended. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir in flour mixture until incorporated. Divide batter between the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely, about 20 minutes more.

By JANAI

Ingredients

• ✓ cranberry
• egg
• sugar
• zucchini
• vegetable oil
• banana
• brown sugar
• vanilla extract
• all-purpose flour
• cinnamon
• baking powder
• baking soda
• salt
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch bread loaf pans.
2. 2 Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts if using. Divide batter evenly between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

By heather duncan

Ingredients

• ✓ cranberry
• walnut
• salt
• cinnamon
• xanthan gum
• baking powder
• flax seed
• rice flour
• brown rice flour
• vanilla extract
• egg yolk
• egg
• butter
• white sugar
• brown sugar
• white vinegar
• milk
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
2. 2 Place milk and vinegar in a small bowl; stir and set soured milk aside.
3. 3 Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
4. 4 Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
5. 5 Spoon batter into the prepared muffin cups, filling each about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

By amdolinar

Ingredients

• ✓ cranberry
• orange juice
• brown sugar
• red wine
• cinnamon stick
• star anise
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ cranberry
• white sugar
• water
• raspberry
• cherry juice
• lime juice
• orange juice concentrate

Instructions

1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Ingredients

• ✓ cranberry
• egg
• water
• puff pastry
• apricot preserves
• almond
• brie cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk egg and water together to make egg wash.
3. 3 Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
4. 4 Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
5. 5 Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
6. 6 Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

By Mrs Sarah

Ingredients

• ✓ cranberry
• vegetable oil
• turkey breast
• kosher salt
• black pepper
• cayenne pepper
• dijon mustard
• pesto sauce
• ham
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich

Ingredients

• ✓ cranberry

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

Ingredients

• ✓ cranberry
• sugar
• water

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

Ingredients

• ✓ cranberry
• sugar
• orange liqueur

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

Ingredients

• ✓ cranberry
• ✓ cranberry
• cranberry juice concentrate
• orange juice
• white sugar
• orange zest

Instructions

1. 1 Combine all ingredients in a 3 quart sauce pan and cook over medium heat until cranberries pop. Serve warm or cold. As it the relish sits it thickens up.

By Linda

Ingredients

• ✓ cranberry
• white sugar
• bourbon

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cranberries, sugar, and bourbon together in a baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

By CULINARYJEN

Ingredients

• ✓ cranberry
• water
• white sugar
• brown sugar

Instructions

1. 1 Combine the cranberries, water, white sugar, and brown sugar in a saucepan. Bring to a boil over high heat; cook uncovered for 5 minutes. Spoon off any foam that forms. Serve hot or cold.

By Michelle Barr

Ingredients

• ✓ cranberry
• water
• white sugar
• horseradish

Instructions

1. 1 Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
2. 2 Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
3. 3 Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.

By Lorraine Friberg

Ingredients

• ✓ cranberry
• white sugar
• orange
• ginger root

Instructions

1. 1 Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

By Leslie Lew

Ingredients

• ✓ cranberry
• sugar
• gin
• vanilla extract

Instructions

1. 1 Combine cranberries, sugar, gin, and vanilla extract in a large sterilized jar with a tight-fitting lid. Let stand at room temperature for 6 weeks, shaking at least once a week. Pour mixture through a sieve and discard solids. Store in an airtight container for up to 2 months.

By bella_bex

Ingredients

• ✓ cranberry
• pomegranate juice
• white sugar
• walnut

Instructions

1. 1 Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

By malimomma

Ingredients

• ✓ cranberry
• raspberry
• merlot wine
• white sugar

Instructions

1. 1 Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash cranberries. Reduce heat and simmer for 15 minutes.
2. 2 Serve hot or pour sauce into a container and refrigerate to serve cold.

By Ryan Downs

Ingredients

• ✓ cranberry
• orange peel
• sugar
• orange liqueur

Instructions

1. 1 In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
2. 2 Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

By LaDonna

Ingredients

• ✓ cranberry
• sugar
• water

Instructions

1. 1 Dissolve sugar in water in a saucepan over medium heat. Add cranberries and simmer on low until cranberries have softened but before they begin to pop, about 15 minutes. Cool, strain, and refrigerate.

By Elizabeth

Ingredients

• ✓ cranberry
• white confectioners' coating
• macadamia nut

Instructions

1. 1 Line one 10x15 inch cookie sheet with aluminum foil.
2. 2 Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
3. 3 Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

By Cindy Carnes

Ingredients

• ✓ cranberry
• orange juice
• raisin
• white sugar
• apple

Instructions

1. 1 Chop cranberries in a blender or food processor.
2. 2 Stir cranberries, orange juice, raisins, and sugar together in a saucepan; bring to a simmer and cook until cranberries soften, 8 to 10 minutes. Cool. Fold apples into cranberry mixture.

By Doug

Ingredients

• ✓ cranberry
• white sugar
• orange marmalade
• lemon juice
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
2. 2 Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
3. 3 Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

By Marlene