Type what you have

Ingredients

• ✓ cranberry
• sugar
• gin
• vanilla extract

Instructions

1. 1 Combine cranberries, sugar, gin, and vanilla extract in a large sterilized jar with a tight-fitting lid. Let stand at room temperature for 6 weeks, shaking at least once a week. Pour mixture through a sieve and discard solids. Store in an airtight container for up to 2 months.

By bella_bex

Ingredients

• ✓ cranberry
• sugar
• water

Instructions

1. 1 Dissolve sugar in water in a saucepan over medium heat. Add cranberries and simmer on low until cranberries have softened but before they begin to pop, about 15 minutes. Cool, strain, and refrigerate.

By Elizabeth

Ingredients

• ✓ cranberry
• white sugar
• water
• orange
• orange liqueur
• salt

Instructions

1. 1 Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
2. 2 Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.

By Bibi

Ingredients

• ✓ cranberry
• almond milk
• banana
• mixed berry

Instructions

1. 1 Blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.

By MOTTSBELA

Ingredients

• ✓ cranberry
• cranberry juice
• pineapple juice
• pineapple tidbits

Instructions

1. 1 In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.

By MICHELLE R M P

Ingredients

• ✓ cranberry
• red grape
• water
• ice cube
• apple

Instructions

1. 1 Blend grapes, water, cranberries, ice cubes, and apple in a blender until smooth. Adjust by adding additional water a little at a time to achieve the consistency desired.

By Linda

Ingredients

• ✓ cranberry
• water
• white sugar
• orange
• lemon
• clove
• cinnamon stick

Instructions

1. 1 In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves, and cinnamon sticks. Cover and steep for 1 hour.

By Terra Spickerman

Ingredients

• ✓ cranberry
• water
• orange juice
• pineapple juice
• lemon juice
• white sugar
• cinnamon stick
• clove
• allspice berry

Instructions

1. 1 Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.
2. 2 Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

By PPedd

Ingredients

• ✓ cranberry
• ✓ cranberry
• pomegranate seed
• red currant
• water
• white sugar
• popcorn
• tonic water
• lime

Instructions

1. 1 Place 1 teaspoon pomegranate seeds in 8 of the wells in a 16-cube ice tray; drop red currants in remaining 8 wells. Fill wells with water. Freeze into ice cubes, 8 hours to overnight.
2. 2 Combine chopped cranberries, water, and sugar in a saucepan over low heat. Simmer, stirring frequently, until cranberries have completely softened, about 15 minutes.
3. 3 Strain cranberries through a fine mesh sieve, gently pressing the pulp to extract the liquid. Let syrup cool before covering, then refrigerate 8 hours to overnight.
4. 4 Use a clean needle to thread popcorn and dried cranberries onto one long food-grade thread. Cut into 8 equal strings.
5. 5 Add 1 pomegranate ice cube and 1 red currant ice cube to each serving glass. Pour 2 tablespoons syrup into each and top with 3/4 cup tonic water. Garnish with a lime wedge and a string of popcorn and cranberries.

By Buckwheat Queen

Ingredients

• ✓ cranberry
• white sugar
• cranberry-pomegranate juice
• orange juice
• champagne

Instructions

1. 1 Fill a small plate with 1/4 inch water. Pour sugar onto a second small plate, making a depth of 1/8 to 1/4 inch. Gently dip the rim of a champagne glass into water and raise the glass to allow excess water to drip off. Dip the rim into sugar and twist the glass to ensure the entire rim is coated. Discard remaining sugar.
2. 2 Place cranberries into the bottom of the sugared champagne glass. Pour in cranberry-pomegranate juice and orange juice, then top with champagne.

By Melinda

Ingredients

• ✓ cranberry
• cranberry juice
• champagne
• orange liqueur
• rosemary

Instructions

1. 1 Pour cranberry juice into a Champagne flute and top with Champagne. Add orange liqueur. Garnish with rosemary sprig and sugared cranberries.

By ERIKIM21

Ingredients

• ✓ cranberry
• cranberry juice
• club soda
• vodka
• champagne

Instructions

1. 1 Combine cranberry juice, club soda, vodka, Champagne, and cranberries in a punch bowl.

By jfrazie6

Ingredients

• ✓ cranberry
• water
• white sugar
• rosemary
• raspberry sorbet
• gin
• prosecco
• rosemary

Instructions

1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
2. 2 Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
3. 3 Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

By Julie Hubert

Ingredients

• ✓ cranberry
• vodka
• simple syrup
• lemon
• orange
• cinnamon stick
• allspice

Instructions

1. 1 Pulse cranberries in a food processor just until roughly chopped; transfer to a clean glass container. Add vodka, simple syrup, lemon peel, orange peel, cinnamon stick, and allspice to cranberries; stir until well mixed. Seal container with a lid and store in a cool dark area, 3 to 5 days, stirring several times a day. Strain through a fine mesh strainer into a glass bottle and refrigerate.

By East Bay Adam

Ingredients

• ✓ cranberry
• ice cube
• cranberry juice
• vodka
• orange liqueur
• dry vermouth

Instructions

1. 1 Fill a cocktail shaker with ice; add cranberry juice, vodka, orange liqueur, and vermouth. Cover and shake until the outside of the shaker has frosted. Strain into 2 chilled glasses and garnish with cranberries.

By Ed Grivner

Ingredients

• ✓ cranberry
• ✓ cranberry
• water
• white sugar
• lime juice
• ice
• ginger beer
• vodka
• lime
• rosemary

Instructions

1. 1 Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring frequently, until the cranberries have completely softened, about 15 minutes.
2. 2 Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before use, 20 to 30 minutes.
3. 3 Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ cranberry
• sugar
• cranberry-flavored tea
• lemon
• clove
• cinnamon
• nutmeg
• ginger
• water
• white wine
• apple
• apple brandy

Instructions

1. 1 Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
2. 2 Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

By Cathy K

Ingredients

• ✓ cranberry
• vinegar
• water
• sugar
• cardamom
• allspice berry
• cinnamon stick
• ice cube
• ginger beer
• club soda

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.
3. 3 Fill 2 highball glasses halfway with ice. Add 1 fluid ounce cranberry shrub, 4 fluid ounces ginger beer, and 1 fluid ounce club soda to each glass. Stir well.

By Buckwheat Queen

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
• olive oil
• onion
• salt
• rhubarb
• brown sugar
• red wine vinegar
• ginger root
• cinnamon stick

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until softened, 5 to 6 minutes. Season with salt.
2. 2 Stir in rhubarb, cranberries, sugar, vinegar, ginger, and cinnamon stick; cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

By Princess G

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

Instructions

1. 1 Flatten cranberries between fingers and spread them onto a sheet of waxed paper to dry until they start to curl slightly, about 1 hour.
2. 2 Put cranberries into a bowl labeled 'Dried Bloody Scabs' and watch the kids scoop them up by the handful!

By Deborah McCarthy

Ingredients

• ✓ cranberry
• sugar
• water

Instructions

1. 1 In a microwave safe bowl, mix together cranberries, sugar and water. Cover the mixture with wax paper and microwave on high power until the cranberries pop (about 7 minutes). Chill before serving.

By Sara

Ingredients

• ✓ cranberry
• sugar
• orange liqueur

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Stir together the cranberries, sugar, and liqueur in a baking dish.
3. 3 Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.

By Barbara Boyer

Ingredients

• ✓ cranberry
• ✓ cranberry
• cranberry juice concentrate
• orange juice
• white sugar
• orange zest

Instructions

1. 1 Combine all ingredients in a 3 quart sauce pan and cook over medium heat until cranberries pop. Serve warm or cold. As it the relish sits it thickens up.

By Linda

Ingredients

• ✓ cranberry
• white sugar
• bourbon

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cranberries, sugar, and bourbon together in a baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

By CULINARYJEN