Type what you have

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

Ingredients

• ✓ cranberry
• white chocolate chip
• butter
• marshmallow
• vanilla extract
• crispy rice cereal

Instructions

1. 1 Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
2. 2 Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
3. 3 Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

By K Lea

Ingredients

• ✓ cranberry
• banana
• rolled oat
• oat cereal
• chocolate chip
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix bananas, oats, oat cereal, chocolate chips, cranberries, and coconut in a bowl, adding more oats or cereal as needed to make a soft dough. Roll into 12 equal balls. Arrange balls on the prepared cookie sheet and gently flatten.
3. 3 Bake on the middle rack of the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and cool on a wire rack.

By jackinthewoods

Ingredients

• ✓ cranberry
• white sugar
• corn syrup
• water
• butter
• almond
• baking soda

Instructions

1. 1 Line baking sheets with aluminum foil.
2. 2 Combine sugar, corn syrup, and water in a 3-quart saucepan over medium heat; cook and stir until sugar dissolves and mixture begins to boil, 5 to 10 minutes. Stir in butter; cook, stirring frequently, until mixture is thick and syrupy and a candy thermometer inserted into the center of the syrup, not touching the bottom, reads 230 degrees F (110 degrees C), 10 to 15 minutes.
3. 3 Mix almonds and cranberries into the sugar mixture; cook and stir until temperature reaches soft-crack stage at 280 degrees F (138 degrees C), 10 to 15 minutes. Stir constantly until mixture reaches hard-crack stage at 305 degrees F (152 degrees C), 10 to 15 minutes. Remove from heat.
4. 4 Quickly stir baking soda into brittle mixture until fully incorporated. Pour brittle onto the prepared baking sheet.
5. 5 Stretch candy out by lifting and pulling from the edges using forks as the candy cools. Cool completely before breaking into pieces.

By SUEJACKSON

Ingredients

• ✓ cranberry
• cranberry juice
• white sugar
• strawberry jam
• puff pastry
• brie cheese
• white chocolate
• walnut
• sugar

Instructions

1. 1 Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
2. 2 Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
4. 4 Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
5. 5 Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

By Sandra Garth

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
• lemon gelatin mix
• water
• water
• sugar
• pineapple
• celery
• walnut

Instructions

1. 1 Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
2. 2 Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.

By chefdeb