Type what you have

Ingredients

• ✓ cranberry
• orange
• water
• white sugar
• egg yolk
• butter

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

Ingredients

• ✓ cranberry
• baking soda
• water
• molasses
• sugar
• all-purpose flour
• sugar
• butter
• heavy cream
• vanilla

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

Ingredients

• ✓ cranberry
• white sugar
• milk
• vegetable oil
• egg
• all-purpose flour
• baking powder
• salt
• all-purpose flour
• white sugar
• butter

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

Ingredients

• ✓ cranberry
• currant
• cherry
• mango
• candied citron
• dark rum
• cooking spray
• butter
• brown sugar
• egg
• all-purpose flour
• salt
• cinnamon
• baking soda
• molasses
• milk
• pecan
• dark rum

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

Ingredients

• ✓ cranberry
• maple syrup
• chopstick
• all-purpose flour
• bread crumb
• pecan
• kosher salt
• buttermilk
• heavy cream
• egg
• butter
• orange
• bourbon whiskey
• crystallized ginger
• raisin
• currant
• apricot
• medjool date

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

Ingredients

• ✓ cranberry
• all-purpose flour
• baking soda
• sugar
• cinnamon
• nutmeg
• milk
• egg
• butter
• all-purpose flour
• white sugar
• brown sugar
• butter
• heavy cream
• vanilla extract

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

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 cake mix
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cake mix, dried cranberries, vegetable oil, and eggs together in a bowl until dough is smooth. Drop by the spoonful onto a baking sheet, 1 to 2 tablespoons of batter per cookie.
3. 3 Bake in the preheated oven until cooked through, 6 to 10 minutes.
4. 4 Cool cookies on baking sheet for about 5 minutes; transfer to a sheet of waxed paper to cool completely.

By Kristie Ramsey

Ingredients

• ✓ cranberry
• semisweet chocolate
• almond
• apricot

Instructions

1. 1 Line a baking sheet with a sheet of waxed paper.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
4. 4 Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

By Catty96

Ingredients

• ✓ cranberry
• orange juice
• sugar
• raspberry

Instructions

1. 1 Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

By Denise

Ingredients

• ✓ cranberry
• miniature marshmallow
• sugar
• apple
• walnut
• heavy cream

Instructions

1. 1 In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
2. 2 Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.

By Deena

Ingredients

• ✓ cranberry
• pineapple
• white sugar
• heavy cream
• walnut
• marshmallow

Instructions

1. 1 In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
2. 2 Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

By Chandell

Ingredients

• ✓ cranberry
• sugar
• pineapple
• pecan
• heavy cream
• marshmallow

Instructions

1. 1 Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.
2. 2 Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve.

By Micki Stout

Ingredients

• ✓ cranberry
• pineapple
• pecan
• miniature marshmallow
• sugar
• heavy cream

Instructions

1. 1 Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar.
2. 2 In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)

By wilco

Ingredients

• ✓ cranberry
• orange
• water
• sugar
• cherry gelatin mix
• pineapple

Instructions

1. 1 Process cranberries and orange in a food processor until finely ground.
2. 2 Stir boiling water, sugar, and gelatin together in a bowl until gelatin and sugar dissolve. Add cranberry mixture and pineapple with juice; stir. Pour into a 8-inch square serving dish, cover the dish with plastic wrap, and refrigerate until set, about 45 minutes.

By Luv2Cook

Ingredients

• ✓ cranberry
• marshmallow
• white sugar
• pineapple
• banana
• whipped cream

Instructions

1. 1 In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.

By Cathy

Ingredients

• ✓ cranberry
• brown sugar
• walnut
• egg
• white sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C.)
2. 2 Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
3. 3 In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. 4 Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.

By Patc88

Ingredients

• ✓ cranberry
• white sugar
• pecan
• egg
• all-purpose flour
• margarine
• shortening

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
2. 2 Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
3. 3 Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.

By Amy Nichole

Ingredients

• ✓ cranberry
• pecan
• sugar
• egg
• sugar
• all-purpose flour
• butter
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
2. 2 Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
3. 3 Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
4. 4 Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

By NGG426

Ingredients

• ✓ cranberry
• water
• white sugar
• orange juice
• lemon juice
• whipped topping

Instructions

1. 1 Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
2. 2 Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
3. 3 Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.

By Buck Sommerkamp

Ingredients

• ✓ cranberry
• water
• egg white
• liquid egg substitute
• sugar

Instructions

1. 1 In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

By KF1065

Ingredients

• ✓ cranberry
• apple
• white sugar
• rolled oat
• all-purpose flour
• pecan
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
2. 2 In a medium bowl, toss together the cranberries, apples and white sugar. Pour into the prepared casserole. Mix together the oats, flour, pecans and brown sugar in the same bowl. Spread evenly over the fruit in the dish. Pinch off small pieces of butter and arrange them on top of the oat mixture.
3. 3 Bake, covered, for 50 minutes in the preheated oven. Remove the lid and bake for an additional 10 minutes, or until the top is toasted.

By BRITTM

Ingredients

• ✓ cranberry
• white sugar
• all-purpose flour
• brown sugar
• walnut
• all-purpose flour
• shortening
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
3. 3 Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
4. 4 Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

By Nils

Ingredients

• ✓ cranberry
• white sugar
• all-purpose flour
• allspice
• apple
• brandy
• vanilla extract
• pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
2. 2 In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
3. 3 Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.

By Kristin

Ingredients

• ✓ cranberry
• mandarin orange
• pecan
• pineapple
• cranberry gelatin mix
• white sugar
• water
• water

Instructions

1. 1 Place cranberries, mandarin oranges, and pecans into a food processor and pulse several times to chop; process mixture until finely ground, about 30 seconds. Transfer mixture into a large bowl.
2. 2 Mix pineapple, gelatin, and sugar in a separate bowl. Add boiling water and cold water and stir together until gelatin and sugar have dissolved.
3. 3 Pour gelatin mixture into cranberry mixture and stir. Pour into a gelatin mold and refrigerate, 8 hours or overnight, before serving.

By Valry1980

Ingredients

• ✓ cranberry
• all-purpose flour
• cinnamon
• butter
• white sugar
• egg

Instructions

1. 1 Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
2. 2 Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
4. 4 Bake in preheated oven until edges turn brown, about 10 minutes.

By yq214

Ingredients

• ✓ cranberry
• sugar
• orange zest
• all-purpose flour
• rolled oat
• brown sugar
• baking powder
• salt
• butter

Instructions

1. 1 In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
3. 3 In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
4. 4 Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

By Inger

Ingredients

• ✓ cranberry
• almond
• butter
• brown sugar
• honey
• cinnamon
• nutmeg
• apple
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cranberries, almonds, butter, brown sugar, honey, cinnamon, and nutmeg together in a bowl. Fill each apple cavity evenly with the mixture and place in a baking dish. Add water to the leftover filling and pour around apples.
3. 3 Bake in the preheated oven, basting twice with the liquid from the baking dish, until apples are tender, 50 to 60 minutes. Serve warm.

By midwestchef

Ingredients

• ✓ cranberry
• apple
• cinnamon
• nutmeg
• sugar
• cream cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
3. 3 Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
4. 4 Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

By Emily

Ingredients

• ✓ cranberry
• cashew butter
• almond
• coconut oil
• egg
• date
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
3. 3 Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

By Chris Denzer