Type what you have

Ingredients

• ✓ cranberry
• green apple
• almond
• cherry
• vanilla yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir apples, almonds, cranberries, cherries and yogurt together in a salad bowl until evenly coated.
3. 3 Serve and enjoy!

By daisy

Ingredients

• ✓ cranberry
• penne pasta
• chicken
• celery
• green onion
• poppy seed salad dressing
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then rinse under cold water until pasta is cold; drain well.
2. 2 Combine penne, chicken, celery, cranberries, and green onions in a large bowl; pour in salad dressing and lemon juice and stir until evenly mixed.

By Danyell

Ingredients

• ✓ cranberry
• red cabbage
• carrot
• mayonnaise
• walnut
• milk
• apple cider vinegar
• white sugar

Instructions

1. 1 Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. For best flavor results, cover and refrigerate until chilled.

By AuntE

Ingredients

• ✓ cranberry
• cider vinegar
• olive oil
• sugar
• kosher salt
• black pepper
• romaine lettuce
• belgian endive
• pear
• walnut
• gorgonzola cheese

Instructions

1. 1 Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2 Core and julienne one pear, core and dice the other.
3. 3 Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4 Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

By Cynthia

Ingredients

• ✓ cranberry
• lemon juice
• canola oil
• olive oil
• sugar
• salt
• black pepper
• kale
• tomato
• sunflower seed

Instructions

1. 1 Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper together in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.

By tipsuda

Ingredients

• ✓ cranberry
• chicken broth
• quinoa
• olive oil
• maple syrup
• cinnamon
• salt
• black pepper
• apple
• pecan
• parmesan cheese

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until broth is absorbed, about 10 minutes. Off heat, fluff quinoa with a fork.
2. 2 Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and black pepper.
3. 3 Drizzle maple syrup dressing over quinoa; stir. Stir in apple, pecans, cranberries, and Parmesan cheese. Return cover to the saucepan; let mixture steam until dressing warms and apples slightly soften, 5 to 10 minutes.

By jrsolger

Ingredients

• ✓ cranberry
• mayonnaise
• black pepper
• garlic powder
• celery salt
• chicken
• celery
• cashew
• mayonnaise
• bread
• red leaf lettuce
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
5. 5 Enjoy!

By Erin Noel

Ingredients

• ✓ cranberry
• white sugar
• red wine vinegar
• olive oil
• basil
• salt
• pepper
• salad green
• orange
• fennel bulb
• red onion
• almond

Instructions

1. 1 To make the dressing: Whisk together sugar, vinegar, oil, basil, salt, and pepper in a small bowl until sugar dissolves.
2. 2 To make the salad: Toss salad greens, orange sections, fennel, onion, almonds, and cranberries together in a large bowl.
3. 3 Pour dressing over salad and toss to combine.

By Chef4Six

Ingredients

• ✓ cranberry
• white sugar
• lemon juice
• onion
• mustard
• salt
• vegetable oil
• poppy seed
• romaine lettuce
• swiss cheese
• cashew
• apple
• pear

Instructions

1. 1 Combine sugar, lemon juice, onion, mustard, and salt in a food processor or blender; process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. 2 Toss romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear together in a large serving bowl. Pour dressing over salad just before serving, and toss to coat.

By Nora LaCroix

Ingredients

• ✓ cranberry
• black pepper
• salt
• honey
• lemon
• olive oil
• sumac
• flat-leaf parsley
• green onion
• chive
• red onion
• raisin
• red bell pepper
• cucumber
• roma tomato
• lentil
• water
• couscous
• olive oil

Instructions

1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Ingredients

• ✓ cranberry
• turkey breast
• almond
• cranberry sauce
• wonton wrapper
• vegetable oil

Instructions

1. 1 Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
2. 2 Heat the oil in large skillet or deep fryer.
3. 3 Fry the wontons in the hot oil until golden brown. Drain on paper towels.

By Marianna

Ingredients

• ✓ cranberry
• shallot
• garlic
• cider vinegar
• brown sugar
• apple juice
• orange juice
• apple
• raisin
• thai chile pepper
• ginger root
• clove
• cinnamon
• salt

Instructions

1. 1 Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
2. 2 Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
3. 3 Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

By Cazuela

Ingredients

• ✓ cranberry
• ramen noodle
• seasoning packet
• apple cider vinegar
• white sugar
• olive oil
• salt
• black pepper
• broccoli coleslaw mix

Instructions

1. 1 Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.

By Christy

Ingredients

• ✓ cranberry
• lemon juice
• turkey
• stuffing
• cream cheese
• turkey gravy
• wonton wrapper
• salt
• canola oil
• onion
• lime juice
• jalapeno pepper
• garlic
• water

Instructions

1. 1 Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
2. 2 Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
3. 3 Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
4. 4 Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

By JennyJenn

Ingredients

• ✓ cranberry
• edamame
• chickpea
• red onion
• red bell pepper
• carrot
• sunflower seed
• olive oil
• honey
• apple cider vinegar
• mayonnaise
• celery salt
• cayenne pepper

Instructions

1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Ingredients

• ✓ cranberry
• chunk light tuna
• carrot
• green onion
• cilantro
• sesame seed
• ginger
• red chile pepper
• kosher salt
• mayonnaise
• asian chile paste
• sesame oil
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ cranberry
• sesame oil
• vegetable oil
• sesame oil
• shallot
• green onion
• walnut
• wild rice
• white rice
• cornstarch
• turkey
• orange zest
• garlic
• ginger root
• white sugar
• plum wine
• white vinegar
• orange juice
• soy sauce
• turkey broth
• cranberry sauce
• shallot
• sesame oil
• green onion
• black pepper
• red chile
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette

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

Ingredients

• ✓ cranberry
• water
• white sugar
• brown sugar

Instructions

1. 1 Combine the cranberries, water, white sugar, and brown sugar in a saucepan. Bring to a boil over high heat; cook uncovered for 5 minutes. Spoon off any foam that forms. Serve hot or cold.

By Michelle Barr

Ingredients

• ✓ cranberry
• water
• white sugar
• horseradish

Instructions

1. 1 Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
2. 2 Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
3. 3 Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.

By Lorraine Friberg

Ingredients

• ✓ cranberry
• white sugar
• orange
• ginger root

Instructions

1. 1 Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

By Leslie Lew

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
• pomegranate juice
• white sugar
• walnut

Instructions

1. 1 Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

By malimomma

Ingredients

• ✓ cranberry
• raspberry
• merlot wine
• white sugar

Instructions

1. 1 Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash cranberries. Reduce heat and simmer for 15 minutes.
2. 2 Serve hot or pour sauce into a container and refrigerate to serve cold.

By Ryan Downs

Ingredients

• ✓ cranberry
• orange peel
• sugar
• orange liqueur

Instructions

1. 1 In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
2. 2 Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

By LaDonna

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