Type what you have

Ingredients

• ✓ cranberry
• white sugar
• pineapple
• miniature marshmallow
• pecan
• whipped cream

Instructions

1. 1 Mix cranberries and sugar together in a bowl. Cover and refrigerate, 8 hours to overnight.
2. 2 The next day, beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
3. 3 Remove cranberries from the refrigerator. Mix in drained pineapple, marshmallows, pecans, and whipped cream until well combined. Pour into a 3-quart dish, cover, and refrigerate or freeze for at least 1 hour before serving.

By TIASUE

Ingredients

• ✓ cranberry
• sugar
• corn syrup
• salt
• heavy cream
• butter

Instructions

1. 1 Butter a 9x5-inch loaf pan.
2. 2 Combine cranberries, sugar, corn syrup, and salt in a heavy, large saucepan; bring to a boil. Heat to 245 degrees F (118 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, 20 to 30 minutes.
3. 3 Gradually stir cream and butter into cranberry mixture, keeping the boil steady. Cook until 245 degrees F (118 degrees C) is reached again, 5 to 10 minutes. Pour mixture into the prepared loaf pan. Cool caramel in pan on a wire rack, about 1 hour. Remove caramel from pan, cut, and wrap individually or serve from pan.

By April Fear

Ingredients

• ✓ cranberry
• green apple
• water
• brown sugar
• honey
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Core apples, remove top ⅓ peel from each, and place in a baking dish. Fill core holes with cranberries.
3. 3 Combine water, brown sugar, and honey in a small saucepan over medium heat; bring to a boil, stirring occasionally to dissolve sugar and honey. Pour brown sugar mixture over apples.
4. 4 Bake in the preheated oven, for 1 hour, basting with juices every 15 to 20 minutes. Serve with vanilla ice cream.

By AMBERLIANNE

Ingredients

• ✓ cranberry
• cooking spray
• white sugar
• all-purpose flour
• butter
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
2. 2 Spread cranberries into the prepared baking dish and sprinkle with 1/4 cup sugar.
3. 3 Stir together remaining 1 cup sugar, flour, and melted butter in a large bowl. Whisk eggs in a separate bowl, then stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
4. 4 Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

By BOBBI SMITH

Ingredients

• ✓ cranberry
• apple
• all-purpose flour
• white sugar
• butter
• cinnamon
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square glass baking dish and set aside.
2. 2 Drain apple slices and place in the baking dish. Randomly scatter cranberries among the apples.
3. 3 Combine flour, sugar, and butter in a food processor. Process until pea-sized crumbs are formed, stopping just short of it being cookie dough. Cover the apples with the crumb mixture.
4. 4 Bake in the preheated oven until golden brown, about 45 minutes. Remove from the oven and sprinkle with cinnamon. Serve warm topped with a scoop of ice cream.

By SHORECOOK

Ingredients

• ✓ cranberry
• pie crust
• apple
• white sugar
• cornstarch
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
2. 2 Arrange sliced apples in prepared crust; spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl; sprinkle mixture over cranberries. Distribute butter pieces over pie filling.
3. 3 Cover filling with remaining pie crust; crimp both crusts together, and cut several slits into top crust to vent steam.
4. 4 Bake in the preheated oven until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

By SaraSunshine

Ingredients

• ✓ cranberry
• graham cracker crumb
• butter
• sweetened condensed milk
• white chocolate chip
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 Combine cracker crumbs and melted butter. Press into the prepared pan.
3. 3 Combine condensed milk, chocolate chips, cranberries, coconut, and pecans in a bowl; mix well. Gently spread over the crust.
4. 4 Bake in the preheated oven until the edges are brown and the chips have almost fully melted, 25 to 28 minutes. Remove from the oven and cool to room temperature, about 30 minutes. Cut into 36 bars.

By MEGANGAINFORTH

Ingredients

• ✓ cranberry
• ✓ cranberry
• brown sugar
• pecan
• butter
• orange
• egg
• brandy
• pastry tart shell
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
3. 3 Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
4. 4 Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

By Annette

Ingredients

• ✓ cranberry
• graham cracker crumb
• butter
• sweetened condensed milk
• pecan
• coconut
• white chocolate chip
• bittersweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9x13-inch baking dish with parchment paper.
2. 2 Combine graham cracker crumbs and butter in a bowl; press into the prepared baking dish.
3. 3 Stir sweetened condensed milk, cranberries, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over graham cracker crust.
4. 4 Bake in the preheated oven until edges are golden brown, 25 to 28 minutes. Cool on a wire rack.

By NancyLou

Ingredients

• ✓ cranberry
• cooking spray
• white sugar
• pecan
• all-purpose flour
• butter
• egg
• almond extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat an 8-inch deep-dish pie plate with cooking spray.
2. 2 Add cranberries, 1/2 cup sugar, and pecans to the prepared pie plate.
3. 3 Beat flour, remaining 3/4 cup sugar, butter, eggs, and almond extract together in a bowl with an electric mixer until creamy and white in color. Pour over cranberry mixture.
4. 4 Bake in the preheated oven until edges are slightly crusty, middle is lightly set, and light golden color, about 35 minutes.

By Autum

Ingredients

• ✓ cranberry
• cooking spray
• apple
• brown sugar
• rolled oat
• all-purpose flour
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 375 degrees F. Spray 13x9-inch baking dish with cooking spray. Add apples and cranberries; toss lightly. Set aside.
2. 2 Place sugar, oats, flour and cinnamon in food processor container; cover. Process until well blended. Add butter; cover. Process until mixture resembles coarse crumbs, using pulsing action. Sprinkle over fruit. Bake 30 minutes or until topping is browned and filling is hot and bubbly.

By Pam Cooking Spray

Ingredients

• ✓ cranberry
• all-purpose flour
• sugar
• salt
• walnut
• butter
• egg
• almond extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
3. 3 Combine flour, sugar, and salt in a bowl. Add cranberries and walnuts, and toss to coat.
4. 4 Stir in butter, eggs, and almond extract.
5. 5 Spread the batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 40 minutes.
7. 7 Serve warm.

By Jean

Ingredients

• ✓ cranberry
• sugar
• water
• yellow cake mix
• butter
• egg
• rolled oat
• brown sugar
• ginger
• cinnamon

Instructions

1. 1 In a saucepan over medium heat, combine cranberries, white sugar, and water. Cook, stirring occasionally, until all cranberries have popped and the mixture is thick, about 15 minutes. Remove from the heat and set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a large bowl, mix together cake mix, melted butter, and eggs. Stir in oats, brown sugar, ginger, and cinnamon. Reserve about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13-inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberries over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberries.
4. 4 Bake in the preheated oven until the top is lightly browned, 35 to 40 minutes. Cool in the pan for about 40 minutes before slicing into 24 bars.

By TWILLIAMS05

Ingredients

• ✓ cranberry
• all-purpose flour
• sugar
• baking powder
• salt
• orange
• butter
• almond milk
• orange

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
3. 3 On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.

By Almond Breeze

Ingredients

• ✓ cranberry
• apricot
• walnut
• flax seed meal
• water
• coconut cream
• water
• lemon
• vanilla extract
• stevia powder
• cooking spray

Instructions

1. 1 Soak apricots in a small bowl of water for 10 minutes and drain immediately. Soak cranberries in another small bowl for 20 minutes; drain immediately. Combine apricots and cranberries in a food processor and blend for 25 seconds. Transfer to a bowl.
2. 2 Place 1/2 cup walnuts in the food processor and blend. Return fruit to the food processor and process until a ball forms. Add remaining 1/4 cup walnuts and process until walnuts are broken into small but still visible pieces, about 20 seconds more. Transfer crust mixture to a bowl.
3. 3 Combine flax seed meal and hot water in a small bowl and let sit for 5 minutes.
4. 4 Combine flax mixture, coconut cream, water, lemon zest, vanilla extract, and stevia in a blender. Process until very smooth. Add additional coconut cream, 1 tablespoon at a time, if the mixture is not blending smoothly.
5. 5 Lightly spray 12 silicone mini muffin cups and place them on a baking sheet. Cut a 3-inch square of parchment paper. Place a scant tablespoon of crust mixture inside each cup and use the parchment paper square to push the crust down evenly. Repeat with remaining molds and crust mixture. Spoon filling into the cups to just below the top.
6. 6 Tap baking sheet with filled molds on the counter to release any air bubbles. Cover with plastic wrap and place in the freezer for at least 12 hours.
7. 7 Remove molds from freezer and immediately pop cheesecakes out onto a plate lined with parchment paper. Allow to defrost at least 10 minutes before serving.

By Dana Sterling

Ingredients

• ✓ cranberry
• white sugar
• all-purpose flour
• salt
• water
• lemon juice
• cinnamon
• butter
• pastry

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C.)
2. 2 Combine sugar, flour, salt, and water in a saucepan; bring to a boil and cook, stirring constantly until thick and smooth. Add cranberries, lemon juice, and cinnamon. Cook 5 minutes until mixture is thick and cranberries pop. Remove from heat and stir in butter.
3. 3 Arrange bottom crust in 9-inch pie plate; spoon in cranberry filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
4. 4 Bake in the preheated oven until crust is golden brown, about 40 minutes.

By Sandi Holman

Ingredients

• ✓ cranberry
• butter
• white chocolate chip
• sweetened condensed milk
• butter
• rum flavoring
• vanilla extract
• nutmeg
• walnut

Instructions

1. 1 Grease a 9-inch square baking pan with 1 teaspoon butter.
2. 2 Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Microwave until white chocolate starts to melt, about 3 minutes; stir until smooth. Continue microwaving in 30-second intervals, stirring after each interval, until white chocolate is completely melted.
3. 3 Stir rum flavoring, vanilla extract, and nutmeg into white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the prepared baking pan, spreading evenly into the corners.
4. 4 Cool fudge until set, 8 hours to overnight.

By Tarragon

Ingredients

• ✓ cranberry
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• vanilla yogurt
• turbinado sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
3. 3 Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
4. 4 Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.

By Lindsay

Ingredients

• ✓ cranberry
• apple
• white sugar
• cinnamon
• nutmeg
• quick-cooking oat
• all-purpose flour
• brown sugar
• butter
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C.) Butter an 8-inch square baking dish.
2. 2 Mix apples, cranberries, white sugar, cinnamon, and nutmeg in a large bowl. Place in an even layer in the prepared baking dish.
3. 3 In the same bowl, combine oats, flour, and brown sugar for topping. Add butter pieces and mix with a fork until crumbly.
4. 4 Stir in pecans. Sprinkle topping over apples in the baking dish.
5. 5 Bake in the preheated oven until apples are tender and topping is golden brown, 40 to 50 minutes.

By PATTON0626

Ingredients

• ✓ cranberry
• brown sugar
• white sugar
• butter
• egg
• brandy
• all-purpose flour
• baking soda
• white chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
2. 2 Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.
3. 3 Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips.
4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.
6. 6 Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.

By Diane Abed

Ingredients

• ✓ cranberry
• butter
• brown sugar
• egg
• rolled oat
• all-purpose flour
• baking soda
• salt
• white chocolate

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time. Combine oats, flour, baking soda, and salt; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate.
3. 3 Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until edges are golden, about 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Christina

Ingredients

• ✓ cranberry
• all-purpose flour
• baking powder
• salt
• butter
• confectioners' sugar
• vanilla extract
• almond extract
• orange zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, baking powder, and salt in a bowl; set aside.
3. 3 Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest.
4. 4 Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
5. 5 Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
6. 6 Preheat an oven to 350 degrees F (175 degrees C). Remove wax paper, and cut the cookie dough into 1/2-inch slices.
7. 7 Arrange the slices on a baking sheet about 1 inch apart.
8. 8 Bake in the preheated oven until firm but not browned, about 10 minutes.
9. 9 Enjoy!

By Donna

Ingredients

• ✓ cranberry
• white sugar
• all-purpose flour
• orange zest
• cinnamon
• nutmeg
• egg
• butter
• pie crust

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C.)
2. 2 Combine sugar, flour, orange zest, cinnamon, and nutmeg in a large bowl; beat in eggs until well combined. Stir in melted butter. Fold in cranberries, then pour filling into crust.
3. 3 Bake in the preheated oven until filling is set, about 35 to 40 minutes.

By Sara

Ingredients

• ✓ cranberry
• gingerbread cake mix
• water
• egg
• vanilla pudding mix
• eggnog
• heavy cream
• white sugar
• vanilla extract
• gingersnap cookie crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) according to package directions and baking pan material.
2. 2 Combine cake mix, water, and egg in a bowl; pour into pan size, shape, and material of your choice. Bake according to package directions and pan size, shape, and material, 24 to 37 minutes. Cool completely, about 1 hour.
3. 3 Meanwhile, place pudding mix in a large bowl; whisk in eggnog for about 2 minutes. Refrigerate pudding until gingerbread cake is cool and ready to assemble trifle.
4. 4 Whip cream in a separate large bowl until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
5. 5 Crumble ½ gingerbread cake into a trifle or large glass bowl. Spread ½ eggnog pudding over cake, then spread ½ whipped cream on top of pudding. Repeat layers with remaining ½ each gingerbread cake, eggnog pudding, and whipped cream. Refrigerate 6 hours to overnight. Sprinkle top with cranberries and cookie crumbs before serving.

By Jen Graham

Ingredients

• ✓ cranberry
• cooking spray
• sourdough bread
• pumpkin pie spice
• butter
• egg
• almond milk
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
2. 2 Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
3. 3 Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
4. 4 Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

By Treasures of Food

Ingredients

• ✓ cranberry
• sweet potato
• pie crust
• evaporated skim milk
• egg white
• white sugar
• brown sugar
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Gather the ingredients.
2. 2 Place sweet potatoes in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash sweet potatoes with a fork or potato masher.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Divide pie crust evenly into 24 pieces; form into small balls. Press crusts into the cups of two 12-cup mini muffin tins. Set aside.
4. 4 Purée mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves in a blender or food processor until smooth. Spoon about 1 tablespoon sweet potato filling into each pie shell.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a mini pie comes out clean, about 10 minutes. Cool in the tins set on a wire rack. Garnish each mini pie with a cranberry half before serving.

By NCANNIS

Ingredients

• ✓ cranberry
• oil
• milk
• all-purpose flour
• sugar
• salt
• apple
• white sugar
• all-purpose flour
• lemon juice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine oil and milk in a liquid measuring cup; stir to combine.
3. 3 Combine flour, sugar, and salt in a medium bowl; mix together with a fork. Add oil mixture and mix until well combined. Press a little more than 1/2 of the crust mixture into the bottom and sides of a pie plate, using a spatula if necessary, as mixture will crumble easily.
4. 4 Combine cranberries and apples in a large mixing bowl. Add sugar, flour, and lemon juice; mix until fruit is evenly coated. Pour filling into the pie plate and crumble remaining crust mixture over the top.
5. 5 Bake in the preheated oven until filling is bubbly and crumb topping is golden brown, 40 to 50 minutes.

By Alisha Smith

Ingredients

• ✓ cranberry
• butter
• cinnamon
• cardamom
• baking soda
• brown sugar
• applesauce
• all-purpose flour
• rolled oat
• cherry

Instructions

1. 1 Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
2. 2 Drop by teaspoonful onto ungreased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.

By Allan Antos

Ingredients

• ✓ cranberry
• oat
• all-purpose flour
• brown sugar
• baking soda
• butter
• margarine
• apple pie filling
• lemon juice
• cinnamon

Instructions

1. 1 Heat oven to 375 degrees F. Lightly spray 8- or 9-inch glass pie plate with nonstick cooking spray.
2. 2 In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well.
3. 3 Set aside 3/4 cup oat mixture for topping.
4. 4 Press remaining oat mixture firmly onto bottom and sides of pie plate.
5. 5 Bake 10 to 12 minutes or until light golden brown. Cool slightly on wire rack.
6. 6 Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon.
7. 7 Spoon filling over hot crust, spreading evenly. Sprinkle reserved oat topping evenly over filling.
8. 8 Bake 18 to 22 minutes or until topping is golden brown.
9. 9 Serve warm or at room temperature.

By Quaker

Ingredients

• ✓ cranberry
• all-purpose flour
• pumpkin pie spice
• baking powder
• salt
• white sugar
• pumpkin puree
• egg
• vegetable oil
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or 4 mini loaf pans).
2. 2 Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.
3. 3 Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.
4. 4 Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.

By LINDAGEAN