Type what you have

Ingredients

• ✓ cranberry
• brown sugar
• orange
• port wine

Instructions

1. 1 In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.

By Menwith Hill'er Back Home

Ingredients

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

Instructions

1. 1 Combine cranberries, orange juice, sugar, and orange zest in a large saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.
2. 2 Stir in walnuts until incorporated. Refrigerate for 8 hours to overnight before serving.

By Marian

Ingredients

• ✓ cranberry
• pineapple
• water
• sugar

Instructions

1. 1 Drain juice from pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid total.
2. 2 Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
3. 3 Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

By Summer Jeremy Womack

Ingredients

• ✓ cranberry
• water
• sugar
• raspberry gelatin mix
• pineapple

Instructions

1. 1 Combine water, cranberries, and sugar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook until cranberries pop, about 10 minutes.
2. 2 Transfer to a serving bowl. Mix in raspberry-flavored gelatin and crushed pineapple. Refrigerate until chilled, 8 hours to overnight.

By khusted

Ingredients

• ✓ cranberry
• white sugar
• orange liqueur
• cucumber
• celery
• jalapeno pepper

Instructions

1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Ingredients

• ✓ cranberry
• water
• apple
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Combine cranberries and 1/3 cup water in a saucepan over medium-low heat; cook for a few minutes. Add apples, brown sugar, cinnamon, and nutmeg. Increase heat and bring to a boil.
2. 2 Cover, reduce heat, and simmer until apples are soft, about 10 minutes. Mash with a potato masher (or blend with an immersion blender) to desired smoothness.

By Ann Bottorff

Ingredients

• ✓ cranberry
• white sugar
• water
• cherry gelatin
• celery
• apple
• pecan

Instructions

1. 1 Stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
2. 2 Remove saucepan from heat. Stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. Pour into a glass 13x9-inch dish.
3. 3 Refrigerate until set in the center, 10 to 12 hours.

By Kristy

Ingredients

• ✓ cranberry
• butter-flavored cooking spray
• almond
• coconut
• chicken broth
• couscous

Instructions

1. 1 Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
2. 2 Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

By TawandaY

Ingredients

• ✓ cranberry
• orange marmalade
• clove
• pork chop
• salt
• pepper
• honey

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
2. 2 In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
3. 3 Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

By Penny

Ingredients

• ✓ cranberry
• pork chop
• white sugar
• salt
• black pepper
• water

Instructions

1. 1 In a skillet, brown pork chops slowly in oil; drain.
2. 2 Add cranberries, sugar, salt, and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.

By CHRISTYJ

Ingredients

• ✓ cranberry
• butternut squash
• apple
• butter spread
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C).
2. 2 Combine squash, apple, cranberries, melted spread, brown sugar, cinnamon, and nutmeg in a 1 1/2-quart baking dish. Stir until well combined and cover the dish.
3. 3 Bake in the preheated oven for 30 minutes. Uncover and continue baking until squash is tender, about 15 more minutes.

By I Can't Believe its Not Butter

Ingredients

• ✓ cranberry
• sweet potato
• carrot
• apple
• sweet onion
• chicken breast
• barbecue sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 2 Pierce sweet potato several times with a fork, then cut in half. Place in a microwave-safe dish; pour in about 1/2 inch of water. Microwave on high for 10 minutes.
3. 3 Meanwhile, chop carrots, apple, and onion; arrange in the bottom of the prepared baking dish.
4. 4 Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.
5. 5 Remove sweet potato from the microwave. Peel and discard skin. Cut sweet potato into large chunks; scatter into the baking dish. Sprinkle cranberries over top.
6. 6 Bake in the preheated oven until chicken is tender and no longer pink in the center, 45 to 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

By CAGEINCALI

Ingredients

• ✓ cranberry
• orange juice
• water
• sugar
• cinnamon stick
• clove
• nutmeg
• allspice

Instructions

1. 1 Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Stir in sugar until dissolved, then stir in cinnamon, cloves, nutmeg, and allspice. Add cranberries; cook, stirring occasionally, until they pop, about 10 minutes.
2. 2 Transfer sauce to a bowl; cover and refrigerate, 8 hours to overnight.

By Shelby Crosa

Ingredients

• ✓ cranberry
• brussels sprout
• olive oil
• thyme
• salt
• black pepper
• maple syrup

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss Brussels sprouts in a bowl with olive oil, thyme, salt, and black pepper. Transfer to the prepared baking sheet in an even layer.
3. 3 Cook in the preheated oven for 10 minutes; stir in cranberries. Continue cooking for 10 minutes more.
4. 4 Transfer sprouts and cranberries to a serving bowl; drizzle with maple syrup and toss to coat.

By France Cevallos

Ingredients

• ✓ cranberry
• sweet potato
• olive oil
• brie cheese
• sausage bite
• pecan
• rosemary
• honey

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Toss sweet potato rounds with olive oil and arrange in a single layer on a sheet pan.
3. 3 Bake for 15 minutes or until cooked through (smaller rounds cook faster).
4. 4 Top sweet potato rounds with a slice of Brie.
5. 5 Slice Grimm's Sausage Bites and add 3 to 4 pieces to each sweet potato round.
6. 6 Garnish with cranberries, chopped pecans, and fresh rosemary.
7. 7 Apply a drizzle of honey to each round.
8. 8 Serve immediately.

By Grimm's Fine Foods

Ingredients

• ✓ cranberry
• walnut
• green bean
• feta cheese
• red onion
• salt
• black pepper
• balsamic vinaigrette salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
2. 2 Bake in preheated oven until toasted, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes.
3. 3 While walnuts cool, bring a large pot of water to a boil. Add green beans and cook, 5 to 7 minutes. Drain and rinse with cold water; drain again.
4. 4 Transfer green beans and walnuts to a mixing bowl and add feta, red onion, cranberries, salt, and pepper; gently toss together. Add balsamic dressing to serve.

By AHinojosa

Ingredients

• ✓ cranberry
• chicken
• mayonnaise
• celery
• apple
• horseradish sauce
• salt
• black pepper

Instructions

1. 1 Mix chicken, mayonnaise, celery, apple, cranberries, horseradish sauce, salt, and pepper together in a large bowl. Refrigerate for 2 hours before serving.

By SANDI149

Ingredients

• ✓ cranberry
• duck
• five-spice powder
• onion
• orange
• orange liqueur
• honey
• sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season duck cavity with five-spice powder; add chopped onion and cubed orange to cavity.
3. 3 Combine cranberries, orange liqueur, honey, white sugar, soy sauce, and orange zest in a saucepan; cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Cool slightly, about 3 minutes.
4. 4 Place duck on a roasting rack inside a roasting pan; baste with glaze.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

By Joan Devito

Ingredients

• ✓ cranberry
• baking spray
• confectioners' sugar
• yellow cake mix
• egg
• water
• granulated sugar
• pecan
• orange marmalade
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
2. 2 Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
3. 3 Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
4. 4 Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
5. 5 Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

By Reddi-wip

Ingredients

• ✓ cranberry
• mustard
• balsamic vinegar
• olive oil
• apple
• pear
• mixed baby greens
• blue cheese
• walnut

Instructions

1. 1 Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
2. 2 Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

By Lisawas

Ingredients

• ✓ cranberry
• rice wine vinegar
• olive oil
• shallot
• salt
• black pepper
• arugula
• asiago cheese
• pine nut

Instructions

1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Ingredients

• ✓ cranberry
• chicken flavored dry stuffing mix
• water
• apple
• pecan
• onion
• pork loin roast
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a roasting pan with cooking spray.
2. 2 Combine stuffing mix and water in a bowl; stir in apple, cranberries, pecans, and onion. Set aside.
3. 3 Place pork loin on a flat work surface; trim fat and silverskin. Slice pork loin horizontally through the middle to within ½-inch of the other side, being careful not to cut all the way through. Open the 2 sides; spread them out like an open book. Place pork loin between two sheets of heavy plastic (resealable plastic freezer bags work well). Firmly pound pork loin with the smooth side of a meat mallet to a thickness of ½-inch.
4. 4 Season pork loin with salt and black pepper; spread reserved stuffing mixture onto cut side of pork loin. Roll pork loin into a firm cylinder; secure with cooking twine. Place in the prepared roasting pan.
5. 5 Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover pork loin with two layers of aluminum foil; rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

By tahoegirl

Ingredients

• ✓ cranberry
• brussels sprout
• apple
• olive oil
• maple syrup
• balsamic vinegar
• salt
• black pepper
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
3. 3 Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.

By JulieA

Ingredients

• ✓ cranberry
• vegetable oil
• pork loin roast
• salt
• black pepper
• sauerkraut
• cream of mushroom soup
• onion
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil, about 5 minutes per side.
3. 3 Mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture.
4. 4 Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.

By Veronica Standeven

Ingredients

• ✓ cranberry
• water
• brown sugar
• orange juice
• cinnamon stick
• ginger
• orange zest
• salt
• clove
• allspice

Instructions

1. 1 Combine water, brown sugar, orange juice, cinnamon stick, ginger, orange zest, salt, cloves, and allspice in a medium saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.
2. 2 Stir in cranberries and return to a boil over medium heat. Cook until cranberries start to burst and mixture thickens slightly, 8 to 10 minutes; sauce will thicken further upon cooling.
3. 3 Transfer cranberry sauce to a bowl; remove and discard cinnamon stick. Store in the refrigerator until serving.

By France Cevallos

Ingredients

• ✓ cranberry
• chicken breast
• mayonnaise
• green onion
• green apple
• pecan
• lime juice
• dill weed
• salt
• black pepper

Instructions

1. 1 Stir chicken and mayonnaise together in a medium bowl until evenly coated. Stir in green onions, dried cranberries, apple, pecans, lime juice, dill weed, salt, and pepper.
2. 2 Serve immediately or refrigerate for several hours or overnight (the flavor just gets better).

By Rachel Mehl

Ingredients

• ✓ cranberry
• chicken
• mayonnaise
• paprika
• celery
• green onion
• green bell pepper
• pecan
• seasoning salt
• black pepper

Instructions

1. 1 In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

By emmaxwell

Ingredients

• ✓ cranberry
• olive oil
• onion
• jasmine rice
• chicken broth
• kosher salt
• black pepper
• green onion
• almond
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
2. 2 Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
3. 3 Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.

By BOGINIA2

Ingredients

• ✓ cranberry
• ✓ cranberry
• pomegranate juice
• onion
• garlic
• white wine vinegar
• sherry vinegar
• corn oil
• salt
• pepper
• spinach
• apple
• feta cheese

Instructions

1. 1 Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
2. 2 Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

By Mazola

Ingredients

• ✓ cranberry
• chicken stock
• butternut squash
• red onion
• butter
• olive oil
• brown sugar
• almond
• parmesan cheese
• salt

Instructions

1. 1 Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
2. 2 Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

By LCjynx