Type what you have

Ingredients

• ✓ cranberry sauce
• wheat bread
• mayonnaise
• lettuce
• turkey

Instructions

1. 1 Spread each slice of bread with mayonnaise.
2. 2 Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

By Butterball

Ingredients

• ✓ cranberry sauce
• camembert cheese
• white bread
• balsamic vinegar
• butter

Instructions

1. 1 Spread Camembert cheese evenly onto one bread slice, then top with a thin layer of cranberry sauce. Drizzle balsamic vinegar and top with remaining bread slice. Spread butter on the outside of each bread slice.
2. 2 Heat a skillet over medium heat. Place the sandwich into the hot skillet and fry just until golden brown, 2 to 3 minutes per side. Slice in half and eat straightaway.

By MISSCHRYSTY

Ingredients

• ✓ cranberry sauce
• vegetable oil
• onion
• rosemary
• clove
• rye bread
• dijon mustard
• ham
• rye bread
• swiss cheese
• rye bread
• arugula
• baby salad greens
• toothpick

Instructions

1. 1 Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
2. 2 To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cranberry sauce
• bread
• margarine
• turkey meat
• provolone cheese
• bacon
• mayonnaise
• tomato
• lettuce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Cut loaf into 4 sandwich-sized pieces and slice each one open, leaving one long side attached. Spread butter on the cut sides and place them cut-side up on a baking sheet.
3. 3 Broil under the preheated broiler until toasted and lightly browned, 1 to 2 minutes.
4. 4 Top each bottom half with turkey, cheese, and bacon. Return to the broiler until the cheese just melts, about 1 minute.
5. 5 Spread mayonnaise on each top half and cranberry sauce on each bottom half. Add tomato slices and lettuce, then close sandwiches. Serve warm.

By SHOCKLEY1

Ingredients

• ✓ cranberry sauce
• cooking spray
• butter
• dijon mustard
• onion
• worcestershire sauce
• hawaiian bread roll
• mayonnaise
• turkey
• havarti cheese
• arugula

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl.
3. 3 Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.

By Ana Maria

Ingredients

• ✓ cranberry sauce
• vegetable oil
• beef chuck roast
• tomato sauce
• horseradish
• mustard powder
• apple cider vinegar
• red wine

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
2. 2 Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

By The Ethical Cook

Ingredients

• ✓ cranberry sauce
• confectioners' sugar
• white sugar
• water
• egg white
• vegetable oil
• water
• allspice
• nutmeg
• cinnamon
• ginger
• salt
• instant yeast
• all-purpose flour
• egg yolk
• egg
• white sugar
• pumpkin puree
• milk
• butter

Instructions

1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Ingredients

• ✓ cranberry sauce
• butter

Instructions

1. 1 Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.

By Darla Elizabeth

Ingredients

• ✓ cranberry sauce
• sweetened condensed milk
• whipped topping

Instructions

1. 1 Mix cranberry sauce and condensed milk together in a bowl. Slowly mix in whipped topping until combined. Transfer to a pretty serving dish, cover, and refrigerate for 4 to 8 hours. Serve cold.

By VHALLCLARKE

Ingredients

• ✓ cranberry sauce
• apple pie filling
• pear

Instructions

1. 1 In a medium bowl, stir together the cranberry sauce, apple pie filling and pears. Chill until serving.

By TIFFSMITH

Ingredients

• ✓ cranberry sauce
• chili sauce
• beef cocktail wiener

Instructions

1. 1 In a 4-quart saucepan over medium heat, combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce is melted. Add the cocktail wieners and cook until the wieners are heated. Use toothpicks for serving.

By Kim Fitch-Wilson

Ingredients

• ✓ cranberry sauce
• club soda
• white sugar
• cinnamon

Instructions

1. 1 Whisk cranberry sauce, club soda, sugar, and cinnamon together in a bowl until smooth.

By ID Sparks

Ingredients

• ✓ cranberry sauce
• ✓ cranberry sauce
• brown sugar
• orange
• lemon juice
• mustard
• honey
• clove

Instructions

1. 1 Stir both amounts of cranberry sauce, brown sugar, orange juice, orange zest, lemon juice, mustard, honey, and cloves in a saucepan and bring mixture to a boil. Reduce heat to medium and boil until cranberry sauce has melted, brown sugar has dissolved, and the glaze is thickened, 10 minutes.

By Maryet Mann

Ingredients

• ✓ cranberry sauce
• biscuit baking mix
• milk

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.
3. 3 Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.

By MARY A PUTMAN

Ingredients

• ✓ cranberry sauce
• orange juice
• lemon juice
• ice
• ginger ale

Instructions

1. 1 Blend cranberry sauce in a blender until smooth; add orange juice and lemon juice and blend again until smooth.
2. 2 Combine cranberry mixture and ice in a pitcher. Slowly pour ginger ale into cranberry mixture and gently stir to combine.

By Amber Carroll

Ingredients

• ✓ cranberry sauce
• chicken breast
• pineapple
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
3. 3 Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

By L Robertson

Ingredients

• ✓ cranberry sauce
• pineapple
• walnut
• strawberry

Instructions

1. 1 In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

By GWYNN

Ingredients

• ✓ cranberry sauce
• ✓ cranberry sauce
• graham cracker
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
2. 2 Combine whole berry cranberry sauce and jellied cranberry sauce in a separate bowl.
3. 3 Place graham crackers in a large resealable plastic bag; crush into crumbs using a rolling pin.
4. 4 Beat heavy cream in the chilled bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; beat until medium peaks form, about 2 minutes more.
5. 5 Place 1/2 graham cracker crumbs in the bottom of a trifle bowl; top with 1/2 each cranberry sauce and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.

By Amy Lawler

Ingredients

• ✓ cranberry sauce
• chicken breast
• ranch salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By Alice Daniels

Ingredients

• ✓ cranberry sauce
• chicken thigh
• salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
3. 3 Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

By Brenda Moore

Ingredients

• ✓ cranberry sauce
• onion soup mix
• orange juice
• turkey breast

Instructions

1. 1 Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. 2 Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

By Verna Schroter

Ingredients

• ✓ cranberry sauce
• black cherry gelatin mix
• water
• sour cream

Instructions

1. 1 Mash jellied cranberry sauce in a 3-quart bowl. Stir in gelatin mix until thoroughly combined. Pour in boiling water; stir until gelatin has dissolved completely, about 3 minutes. Chill in the refrigerator until softly set, 2 to 3 hours.
2. 2 Gently fold sour cream into chilled cranberry gelatin, leaving marbled streaks of sour cream and gelatin. Return to the refrigerator until firmly set, 4 hours to overnight. Store leftovers in the refrigerator.

By KLS1973

Ingredients

• ✓ cranberry sauce
• orange juice
• brown sugar
• cinnamon stick

Instructions

1. 1 Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
2. 2 To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.

By Heather

Ingredients

• ✓ cranberry sauce
• chicken breast
• catalina salad dressing
• onion soup mix

Instructions

1. 1 Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken.
2. 2 Cook on Low 4 to 6 hours.

By momof2boys

Ingredients

• ✓ cranberry sauce
• pineapple
• yellow cake mix
• butter
• whipped cream

Instructions

1. 1 Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
2. 2 Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.

By Laurie Johnson Gonzalez

Ingredients

• ✓ cranberry sauce
• kielbasa
• polish sausage
• pineapple chunk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the sliced kielbasa into a 9x13 inch baking dish. In a medium bowl, stir together the cranberry sauce and pineapple chunks. Pour over the kielbasa and stir to coat.
3. 3 Bake for about 1 hour in the preheated oven or until sauce thickens.

By smphoenix

Ingredients

• ✓ cranberry sauce
• meatball
• pineapple chunk
• brown sugar
• chipotle chile in adobo sauce

Instructions

1. 1 Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

By Jshot21

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• french dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven until chicken is no longer pink and cooked through, about 1 hour.

By Kathy Sauers

Ingredients

• ✓ cranberry sauce
• pork loin roast
• onion
• salad dressing

Instructions

1. 1 Place pork roast in a slow cooker.
2. 2 Stir together cranberry sauce, onion, and salad dressing in a medium bowl; pour over pork roast.
3. 3 Cook on Low for 8 hours or High for 4 hours. An instant-read thermometer inserted into the center of roast should read at least 145 degrees F (63 degrees C).

By DAWN MINER

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• salad dressing
• sugar
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
3. 3 Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

By phaylock