Type what you have

Ingredients

• ✓ cranberry sauce
• all-purpose flour
• brown sugar
• white sugar
• baking powder
• cinnamon
• cardamom
• salt
• milk
• vegetable oil
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
3. 3 Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.
4. 4 Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl.
5. 5 Stir dry ingredients into wet ingredients until batter is just moistened.
6. 6 Pour into the prepared muffin cups.
7. 7 Bake in the preheated oven until golden brown, about 20 minutes.

By Mintcookie

Ingredients

• ✓ cranberry sauce
• coconut milk
• butternut squash
• maple syrup
• cinnamon
• rosemary
• ginger
• nutmeg
• sea salt
• pistachio nut
• orange

Instructions

1. 1 Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.

By Angela Sackett Superhotmama

Ingredients

• ✓ cranberry sauce
• sweet potato puree
• milk
• egg
• butter
• all-purpose flour
• brown sugar
• baking powder
• cinnamon
• nutmeg
• ginger
• clove
• salt
• maple syrup
• cinnamon

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.
3. 3 Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
4. 4 Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. Cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.

By SunnyDaysNora

Ingredients

• ✓ cranberry sauce
• confectioners' sugar
• white sugar
• water
• egg white
• vegetable oil
• water
• allspice
• nutmeg
• cinnamon
• ginger
• salt
• instant yeast
• all-purpose flour
• egg yolk
• egg
• white sugar
• pumpkin puree
• milk
• butter

Instructions

1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Ingredients

• ✓ cranberry sauce
• ✓ cranberry sauce
• graham cracker
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
2. 2 Combine whole berry cranberry sauce and jellied cranberry sauce in a separate bowl.
3. 3 Place graham crackers in a large resealable plastic bag; crush into crumbs using a rolling pin.
4. 4 Beat heavy cream in the chilled bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; beat until medium peaks form, about 2 minutes more.
5. 5 Place 1/2 graham cracker crumbs in the bottom of a trifle bowl; top with 1/2 each cranberry sauce and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.

By Amy Lawler

Ingredients

• ✓ cranberry sauce
• onion soup mix
• orange juice
• turkey breast

Instructions

1. 1 Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. 2 Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

By Verna Schroter

Ingredients

• ✓ cranberry sauce
• black cherry gelatin mix
• water
• sour cream

Instructions

1. 1 Mash jellied cranberry sauce in a 3-quart bowl. Stir in gelatin mix until thoroughly combined. Pour in boiling water; stir until gelatin has dissolved completely, about 3 minutes. Chill in the refrigerator until softly set, 2 to 3 hours.
2. 2 Gently fold sour cream into chilled cranberry gelatin, leaving marbled streaks of sour cream and gelatin. Return to the refrigerator until firmly set, 4 hours to overnight. Store leftovers in the refrigerator.

By KLS1973

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• french dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven until chicken is no longer pink and cooked through, about 1 hour.

By Kathy Sauers

Ingredients

• ✓ cranberry sauce
• pork loin roast
• onion
• salad dressing

Instructions

1. 1 Place pork roast in a slow cooker.
2. 2 Stir together cranberry sauce, onion, and salad dressing in a medium bowl; pour over pork roast.
3. 3 Cook on Low for 8 hours or High for 4 hours. An instant-read thermometer inserted into the center of roast should read at least 145 degrees F (63 degrees C).

By DAWN MINER

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• french dressing

Instructions

1. 1 Place chicken breasts in a 9x13-inch baking dish in a single layer.
2. 2 Stir onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
4. 4 Bake chicken in preheated oven, uncovered, until until chicken is no longer pink in the center and juices run clear, about 1 hour. An instant-read thermometer should read at least 165 degrees F (74 degrees C). If the sauce thickens too much, stir in 2 tablespoons water or chicken broth halfway through baking.
5. 5 Spoon sauce over chicken before serving.

By Heather

Ingredients

• ✓ cranberry sauce
• sauerkraut
• spaghetti sauce
• brown sugar
• meatball

Instructions

1. 1 Combine sauerkraut, cranberry sauce, spaghetti sauce, and brown sugar in a medium bowl.
2. 2 Place meatballs in a slow cooker; cover with sauerkraut mixture. Cover slow cooker. Cook on Low for 3 to 4 hours, stirring occasionally.

By JOYJENSEN

Ingredients

• ✓ cranberry sauce
• meatball
• tomato chili sauce
• lemon
• hot sauce

Instructions

1. 1 Place meatballs, cranberry sauce, chili sauce, lemon juice, and hot sauce in a slow cooker; stir to evenly distribute sauce.
2. 2 Cook on High until meatballs completely thawed and hot, about 3 hours.

By fabeveryday

Ingredients

• ✓ cranberry sauce
• apple pie filling
• butter
• rolled oat
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine apple pie filling and cranberry sauce in a shallow baking dish.
3. 3 In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.
4. 4 Bake in the preheated oven for 40 minutes, or until browned and crisp.

By Christine Hanson

Ingredients

• ✓ cranberry sauce
• water
• cherry-flavored gelatin mix
• pineapple
• pecan

Instructions

1. 1 Gather all ingredients.
2. 2 Combine boiling water and gelatin mix in a bowl; stir until gelatin is dissolved.
3. 3 Stir in cranberry sauce and crushed pineapple.
4. 4 Transfer to a large glass serving dish or 12 individual dishes. Sprinkle pecans on top.
5. 5 Chill until set, 3 to 4 hours for individual dishes, or 4 hours to overnight for one large serving dish.

By LDSPEAKE

Ingredients

• ✓ cranberry sauce
• camembert cheese
• white bread
• balsamic vinegar
• butter

Instructions

1. 1 Spread Camembert cheese evenly onto one bread slice, then top with a thin layer of cranberry sauce. Drizzle balsamic vinegar and top with remaining bread slice. Spread butter on the outside of each bread slice.
2. 2 Heat a skillet over medium heat. Place the sandwich into the hot skillet and fry just until golden brown, 2 to 3 minutes per side. Slice in half and eat straightaway.

By MISSCHRYSTY

Ingredients

• ✓ cranberry sauce
• onion soup mix
• beef chuck roast
• butter
• all-purpose flour

Instructions

1. 1 Add onion soup mix to bottom of a slow cooker, then add roast; top with cranberry sauce.
2. 2 Cover and cook on Low for 8 hours.
3. 3 Transfer roast to a cutting board; set aside. Adjust the slow cooker to High.
4. 4 Whisk butter and flour together in a bowl; slowly whisk into cooking liquid in slow cooker. Serve gravy with roast.

By ATLANTAKIM

Ingredients

• ✓ cranberry sauce
• feta cheese
• water
• salt
• black pepper

Instructions

1. 1 Place turkey breast skin side-up in a slow cooker. Add water. Sprinkle salt and pepper over turkey breast and cover with cranberry sauce.
2. 2 Cover and cook on Low until no longer pink in the center, about 7 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Kitt C

Ingredients

• ✓ cranberry sauce
• raspberry flavored jell-o mix
• orange zest
• orange juice
• lemon juice
• pineapple tidbit
• celery

Instructions

1. 1 Drain and reserve syrup from pineapple, add water to equal 1 cup.
2. 2 In a saucepan over medium heat bring pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice, and lemon juice. Blend together and cool until slightly thickened.
3. 3 Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm, about 2 hours.

By Patti R

Ingredients

• ✓ cranberry sauce
• brie cheese
• cooking spray
• puff pastry
• walnut
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Remove and discard rind from Brie cheese. Place cheese in the freezer for 20 minutes to make it easier to cut.
3. 3 Meanwhile, oil a 24-cup mini muffin pan with cooking spray.
4. 4 Roll puff pastry sheet out into a 10x14-inch rectangle. Cut sheet lengthwise into 4 even strips and then crosswise into 6 even strips, making 24 squares. Separate squares and gently press each one into a prepared muffin cup.
5. 5 Remove chilled Brie from the freezer; cut into 24 pieces, approximately 3/4-inch in size.
6. 6 Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup, then press in a piece of Brie and top with 1 teaspoon chopped walnuts. Season each bite with a pinch of sea salt. Transfer muffin pan to the refrigerator and chill for at least 30 minutes, or cover and chill for up to 3 days. When ready to bake, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake bites in the preheated oven until golden brown, 18 to 20 minutes.
8. 8 Serve warm, and enjoy!

By Julie Hubert

Ingredients

• ✓ cranberry sauce
• stuffing mix
• sausage
• maple syrup
• salt
• pepper

Instructions

1. 1 Prepare stuffing mix according to package directions.
2. 2 Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

By Kitty

Ingredients

• ✓ cranberry sauce
• cooking spray
• apple pie filling
• yellow cake mix
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
2. 2 Spread apple pie filling in the prepared pan; top with cranberry sauce. Sprinkle cake mix over top, then cover as much as possible with butter slices; sprinkle with walnuts.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool for a least 15 minutes before serving.

By Robyn M Johnson

Ingredients

• ✓ cranberry sauce
• flour tortilla
• cheddar cheese
• turkey meat
• jalapeno pepper
• green onion
• cilantro

Instructions

1. 1 Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeño pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
2. 2 Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

By Gevans

Ingredients

• ✓ cranberry sauce
• canola oil
• turkey
• turkey gravy
• egg roll wrapper
• potato
• stuffing

Instructions

1. 1 Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).
2. 2 Stir turkey and gravy together in a large bowl until well combined.
3. 3 Lay an egg roll wrapper on a clean work surface with one corner pointing up (so it forms a diamond shape). Spoon 2 tablespoons mashed potatoes, 2 tablespoons turkey mixture, 2 tablespoons stuffing, and ½ tablespoon cranberry sauce in a vertical line in the center of the wrapper.
4. 4 Dip your fingertips in a small bowl of water and moisten the edges of the wrapper. Fold the top and bottom corners over the filling, then fold in one side and roll tightly to seal. Repeat with remaining wrappers and filling.
5. 5 Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

By fabeveryday

Ingredients

• ✓ cranberry sauce
• apple
• whole wheat pastry flour
• rolled oat
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place apple slices in an 8- or 9-inch square baking dish; spread cranberry sauce over top. Combine flour, oats, brown sugar, butter, and cinnamon in a bowl until crumbly; sprinkle over apple-cranberry mixture until completely covered.
3. 3 Bake in the preheated oven until apples are easily pierced with a knife and topping is browned, about 45 minutes.

By Michelle Ramey

Ingredients

• ✓ cranberry sauce
• camembert cheese
• oil
• all-purpose flour
• egg
• milk
• bread crumb

Instructions

1. 1 Freeze Camembert cheese for 30 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
4. 4 Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
5. 5 Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.

By Baztrac

Ingredients

• ✓ cranberry sauce
• onion soup mix
• pork sirloin roast
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Rub soup mix all over pork roast. Place roast in a slow cooker and pour cranberry sauce over top. Cover and cook on Low until pork is slightly pink in the center, about 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a platter, reserving juices in the slow cooker.
3. 3 Melt butter in a saucepan over low heat. Whisk in flour to form a paste. Pour in reserved juices from the slow cooker; cook, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and pepper. Serve alongside roast.

By LawrenceKansasPerson

Ingredients

• ✓ cranberry sauce
• dijon mustard
• garlic
• salt
• black pepper
• rice vinegar
• apple cider vinegar
• walnut oil
• vegetable oil

Instructions

1. 1 Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

By John Mitzewich

Ingredients

• ✓ cranberry sauce
• onion
• butter
• chicken thigh
• ketchup
• brown sugar
• apple cider vinegar
• mustard powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place onion and butter in a 9x13-inch baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until onion is translucent, about 15 minutes. Remove from the oven, push onion to one side, and arrange chicken thighs in the dish in a single layer. Return to the oven and bake for 25 minutes.
4. 4 Meanwhile, stir together cranberry sauce, ketchup, brown sugar, vinegar, and mustard powder in a bowl.
5. 5 Remove the baking dish from the oven. Transfer cooked onions to cranberry mixture and stir until incorporated. Spoon over chicken thighs and return the baking dish to the oven.
6. 6 Bake until cranberry mixture is slightly caramelized and chicken is cooked through, about 20 more minutes. An instant-read thermometer inserted into the center of each thigh near the bone should read at least 165 degrees F (74 degrees C).

By misscarolb

Ingredients

• ✓ cranberry sauce
• cranberry juice
• white sugar
• mustard
• clove
• salt
• pork loin roast
• water
• water
• cornstarch

Instructions

1. 1 Mash cranberry sauce in a bowl; stir in cranberry juice, sugar, mustard, cloves, and salt.
2. 2 Place pork roast into a slow cooker and pour cranberry mixture over top. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
3. 3 Skim fat from cranberry sauce in the slow cooker. Transfer sauce to a 2-cup liquid measure; add water if needed to reach the 2-cup mark. Pour into a saucepan and bring to a boil.
4. 4 Whisk 2 tablespoons cold water and cornstarch into a paste; add to cranberry sauce. Cook and stir over medium-low heat until thickened, 5 to 10 minutes.
5. 5 Slice pork and serve with cranberry sauce.

By gtmecheng

Ingredients

• ✓ cranberry sauce
• raspberry flavored gelatin mix
• water
• pineapple
• celery
• pecan
• orange zest
• cream cheese
• whipped topping

Instructions

1. 1 Place gelatin into a bowl, pour in boiling water, and stir until gelatin dissolves. Mix in cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended.
2. 2 Pour gelatin mixture into a mold or serving dish. Chill in the refrigerator for 8 hours to overnight.
3. 3 To make topping, beat cream cheese with 1/2 of the whipped topping. Fold in remaining whipped topping until well blended.
4. 4 Unmold gelatin, then spread with topping mixture.

By Carissa