Savory, sweet, and effortlessly versatile, canned cranberries are the unsung heroes of quick and delicious meals. Whether you’re whipping up a cozy weeknight dinner or adding a festive twist to your seasonal favorites, these 18 easy recipes will transform that humble can into something extraordinary. Dive in to discover how simple ingredients can lead to mouthwatering results—your next culinary adventure starts here!
Cranberry Orange Bread
Every time I catch a whiff of cranberry orange bread baking in the oven, it takes me back to my grandmother’s kitchen, where the aroma of citrus and berries was a sure sign of something delicious to come. This recipe is my modern twist on her classic, perfect for breakfast or a cozy afternoon snack.
Ingredients
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries (chopped, or use dried if fresh aren’t available)
- 1 tbsp orange zest (from about 1 large orange)
- 3/4 cup fresh orange juice (strained to remove pulp)
- 1/4 cup unsalted butter, melted (or any neutral oil)
- 1 large egg (room temperature for better mixing)
- 1 tsp vanilla extract (adjust to taste)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Stir in the chopped cranberries and orange zest until evenly distributed.
- In a separate bowl, mix the orange juice, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, stirring just until the flour is moistened. Avoid overmixing to keep the bread tender.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Great for sharing or savoring alone, this cranberry orange bread boasts a moist crumb and a vibrant balance of tart and sweet. Try toasting a slice and spreading it with cream cheese for an extra indulgent treat.
Cranberry Sauce Muffins
Back when I first stumbled upon the idea of turning leftover cranberry sauce into muffins, I was skeptical. But let me tell you, these Cranberry Sauce Muffins are a game-changer, especially during the holiday season when you’re looking for creative ways to use up leftovers.
Ingredients
- 2 cups all-purpose flour (for a lighter texture, you can substitute half with cake flour)
- 1/2 cup granulated sugar (adjust to taste if your cranberry sauce is very sweet)
- 1 tbsp baking powder (ensure it’s fresh for the best rise)
- 1/2 tsp salt
- 1 cup leftover cranberry sauce (homemade or store-bought, both work)
- 1/2 cup milk (any kind, though whole milk adds richness)
- 1/4 cup vegetable oil (or any neutral oil)
- 1 large egg
- 1 tsp vanilla extract (optional, but adds depth)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the cranberry sauce, milk, oil, egg, and vanilla extract until smooth. Tip: If your cranberry sauce is chunky, consider blending it briefly for a smoother batter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures even sizes.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Absolutely delightful, these muffins strike the perfect balance between tart and sweet, with a moist crumb that’s irresistible. Serve them warm with a dollop of butter or alongside your morning coffee for a treat that feels both indulgent and comforting.
Cranberry Swirl Cheesecake
Every holiday season, I find myself craving the perfect blend of tart and sweet, and nothing hits the spot quite like a Cranberry Swirl Cheesecake. It’s a recipe that’s become a staple in my kitchen, especially when I want to impress guests or simply treat myself to something special.
Ingredients
- 2 cups graham cracker crumbs (about 16 full sheets)
- 1/2 cup unsalted butter, melted (plus extra for greasing)
- 1 1/4 cups sugar, divided (use 1/4 cup for the crust)
- 24 oz cream cheese, softened (room temperature for smoother mixing)
- 1 tsp vanilla extract (pure for best flavor)
- 3 large eggs (room temperature to prevent cracking)
- 1 cup sour cream (full fat for creamier texture)
- 1 cup cranberry sauce (homemade or store-bought, smooth or chunky)
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan with butter.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until combined. Press firmly into the bottom of the prepared pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
- Bake the crust for 10 minutes, then let it cool on a wire rack. Tip: This helps prevent a soggy crust.
- In a large bowl, beat the cream cheese and remaining 1 cup sugar until smooth. Add vanilla extract, then eggs one at a time, beating well after each addition. Stir in sour cream.
- Pour half of the cheesecake batter over the crust. Dollop half of the cranberry sauce over the batter, then swirl with a knife. Repeat with remaining batter and cranberry sauce. Tip: Don’t over-swirl to maintain distinct layers.
- Bake for 55-60 minutes, or until the center is almost set but still slightly wobbly. Turn off the oven and leave the door slightly ajar for 1 hour to cool slowly.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Velvety smooth with pockets of tart cranberry, this cheesecake is a dream. Serve it with a drizzle of extra cranberry sauce or a dollop of whipped cream for an extra festive touch.
Cranberry Glazed Chicken
Back when I first stumbled upon this Cranberry Glazed Chicken recipe, I was skeptical about how the tartness of cranberries would pair with chicken. But let me tell you, the first bite was a revelation—sweet, tangy, and utterly delicious. It’s become a staple in my household, especially during the holidays.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup cranberry sauce (homemade or store-bought, but go for the whole berry version for texture)
- 2 tbsp soy sauce (low sodium works great here)
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp garlic powder (fresh minced garlic is a fine substitute)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground for the best flavor)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
- In a small bowl, mix together the cranberry sauce, soy sauce, and garlic powder until well combined. This will be your glaze.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper.
- Sear the chicken for 3-4 minutes on each side, or until golden brown. This step locks in the juices.
- Pour the cranberry glaze over the chicken, making sure each piece is well coated.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Here’s the deal—the cranberry glaze caramelizes slightly in the oven, giving the chicken a sticky, glossy finish that’s as beautiful as it is tasty. Serve it over a bed of wild rice or with roasted vegetables for a meal that’s sure to impress. How about that for a weeknight dinner upgrade?
Cranberry Pecan Pie
Oh, the holidays just wouldn’t be the same without the rich, comforting aroma of a freshly baked pie wafting through the house. This Cranberry Pecan Pie, with its perfect balance of tart and sweet, has become a staple at my family gatherings, and I’m thrilled to share how you can bring this festive favorite to your table.
Ingredients
- 1 1/4 cups all-purpose flour (for a flakier crust, keep it cold)
- 1/2 cup unsalted butter, chilled and diced (or use vegan butter as a substitute)
- 1/4 cup ice water (just enough to bring the dough together)
- 1 cup granulated sugar (adjust to taste if you prefer less sweet)
- 3 large eggs (room temperature for better mixing)
- 1 cup light corn syrup (for that classic pie sweetness and shine)
- 2 cups fresh cranberries (frozen works too, no need to thaw)
- 1 cup pecan halves (toasted for extra flavor)
- 1 tsp vanilla extract (pure extract for the best flavor)
- 1/2 tsp salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large bowl, mix the flour and salt. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
- In another bowl, whisk together the sugar, eggs, corn syrup, and vanilla extract until smooth.
- Stir in the cranberries and pecans, then pour the filling into the prepared crust. Tip: Distribute the cranberries and pecans evenly for every slice to have a bit of everything.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they start to brown too quickly.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set properly.
Serve this Cranberry Pecan Pie slightly warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. The crunch of pecans against the soft, juicy cranberries makes every bite a celebration of flavors.
Cranberry Apple Crisp
Oh, the joy of finding that perfect dessert that balances tartness and sweetness in every bite! That’s exactly what happened when I first tried making Cranberry Apple Crisp. It’s become my go-to for cozy nights in, and I love how the cranberries add a festive touch any time of year.
Ingredients
- 4 cups peeled and sliced apples (I prefer Granny Smith for their tartness)
- 1 cup fresh cranberries (frozen work too, no need to thaw)
- 1/2 cup granulated sugar (adjust based on your fruit’s sweetness)
- 1 tbsp lemon juice (to prevent browning and add zest)
- 1 cup old-fashioned oats (for that perfect crisp texture)
- 1/2 cup all-purpose flour (or gluten-free blend for dietary needs)
- 1/2 cup packed brown sugar (for a deep, caramel-like sweetness)
- 1/2 tsp ground cinnamon (adds warmth)
- 1/4 tsp salt (balances the flavors)
- 1/2 cup cold unsalted butter, cubed (keeps the topping crisp)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish lightly with butter or cooking spray.
- In a large bowl, mix the sliced apples, cranberries, granulated sugar, and lemon juice until well combined. Spread evenly in the prepared baking dish.
- In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping.
- Sprinkle the oat mixture evenly over the fruit in the baking dish. Tip: Don’t press down; let it stay loose for maximum crispiness.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips.
Here’s the best part: the contrast between the juicy, tart fruit and the buttery, crunchy topping is simply irresistible. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Cranberry Brie Bites
Baking these Cranberry Brie Bites reminds me of the first time I hosted a holiday party, nervously hoping my appetizers would impress. They did, and now these bites are my go-to for any gathering, combining sweet, tart, and creamy flavors in one irresistible package.
Ingredients
- 1 sheet puff pastry, thawed (keep cold until ready to use for best results)
- 8 oz Brie cheese, rind removed and cut into small cubes (freezing for 10 minutes makes cutting easier)
- 1/2 cup cranberry sauce (homemade or store-bought, whole berry or jellied both work)
- 1 tbsp honey (for drizzling, adjust to sweetness preference)
- 1 egg, beaten (for egg wash, ensures a golden finish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to a 12×12 inch square, then cut into 24 equal squares.
- Press each square into a mini muffin tin, ensuring the corners point upwards for a decorative edge.
- Place a cube of Brie into each pastry cup, then top with a teaspoon of cranberry sauce.
- Brush the edges of the pastry with the beaten egg for a golden, glossy finish.
- Bake for 15-18 minutes, until the pastry is puffed and golden brown.
- Remove from the oven and drizzle with honey while still warm for a sweet contrast.
Out of the oven, these bites are a delightful mix of crispy, flaky pastry with gooey, melted Brie and a burst of cranberry. Serve them on a platter with sprigs of rosemary for a festive touch, or pair with a crisp white wine to elevate your appetizer game.
Cranberry Meatballs
Last weekend, I found myself craving something sweet yet savory, and that’s when these cranberry meatballs came to mind. They’re the perfect blend of tangy and sweet, making them a hit at any gathering or a cozy night in.
Ingredients
- 1 lb ground beef (or turkey for a lighter version)
- 1/2 cup breadcrumbs (panko works great for extra crunch)
- 1/4 cup milk (to keep the meatballs moist)
- 1 egg (helps bind everything together)
- 1 tsp garlic powder (for that aromatic kick)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1 cup cranberry sauce (homemade or store-bought)
- 1/2 cup ketchup (for a tangy base)
- 2 tbsp brown sugar (balances the tartness)
- 1 tbsp soy sauce (adds depth of flavor)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, garlic powder, salt, and pepper. Mix gently until just combined; overmixing can make the meatballs tough.
- Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
- Bake for 20 minutes, or until the meatballs are browned and cooked through.
- While the meatballs bake, whisk together the cranberry sauce, ketchup, brown sugar, and soy sauce in a saucepan over medium heat. Bring to a simmer, then reduce heat and let it thicken slightly, about 5 minutes.
- Once the meatballs are done, toss them in the cranberry sauce until evenly coated. Tip: Let them sit in the sauce for a few minutes to absorb the flavors.
- Serve warm. Garnish with fresh cranberries or parsley for a festive touch.
Great for parties or a unique weeknight dinner, these cranberry meatballs offer a delightful contrast of flavors. The sauce clings beautifully to each bite, making them irresistibly juicy and flavorful. Try serving them over a bed of rice or with toothpicks for easy snacking.
Cranberry Walnut Salad
Oh, the joys of a refreshing salad that’s both nutritious and bursting with flavors! I remember the first time I tried adding cranberries and walnuts to my greens; it was a game-changer. Now, it’s my go-to for a quick, healthy meal that doesn’t skimp on taste.
Ingredients
- 6 cups mixed greens (baby spinach and arugula work great for a peppery kick)
- 1/2 cup dried cranberries (look for no-sugar-added varieties for a healthier option)
- 1/2 cup walnuts, roughly chopped (toasting them brings out a deeper flavor)
- 1/4 cup crumbled feta cheese (blue cheese is a bold alternative)
- 2 tbsp olive oil (or any neutral oil you prefer)
- 1 tbsp balsamic vinegar (adjust to taste, but the sweetness pairs perfectly with cranberries)
- Salt and pepper to taste (freshly cracked pepper makes all the difference)
Instructions
- In a large salad bowl, add the mixed greens as the base.
- Sprinkle the dried cranberries and roughly chopped walnuts evenly over the greens.
- Add the crumbled feta cheese on top for a creamy texture and tangy flavor.
- In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Tip: For a smoother dressing, let it sit for a few minutes before whisking again.
- Drizzle the dressing over the salad, starting with half and adding more as needed to avoid overdressing.
- Season with salt and freshly cracked pepper to taste. Tip: Toss the salad gently with your hands or salad tongs to ensure every leaf is coated without crushing the delicate greens.
- Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: For an extra crunch, add the walnuts just before serving to keep them from getting soggy.
How this salad comes together is nothing short of magical. The crisp greens, juicy cranberries, and crunchy walnuts create a symphony of textures, while the feta adds a creamy contrast. Serve it alongside grilled chicken or fish for a complete meal that’s as satisfying as it is beautiful.
Cranberry BBQ Sauce
Cranberry BBQ sauce might just be the twist your summer grilling needs. I stumbled upon this recipe during a chilly November evening, looking for ways to use up leftover cranberries from Thanksgiving, and it’s been a staple in my kitchen ever since.
Ingredients
- 2 cups fresh cranberries (frozen works too, no need to thaw)
- 1 cup ketchup (for a smoother sauce, blend it first)
- 1/2 cup apple cider vinegar (adjust to taste for tanginess)
- 1/2 cup brown sugar (packed, or substitute with honey)
- 1 tbsp Worcestershire sauce (adds depth, don’t skip)
- 1 tsp garlic powder (fresh minced garlic works too)
- 1/2 tsp smoked paprika (for that smoky flavor)
- 1/4 tsp cayenne pepper (adjust to spice preference)
Instructions
- In a medium saucepan, combine cranberries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, smoked paprika, and cayenne pepper.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Reduce heat to low and simmer for 20 minutes, stirring every 5 minutes to prevent sticking. The cranberries will burst and the sauce will thicken.
- Remove from heat and let cool slightly. For a smoother sauce, blend with an immersion blender or in a regular blender until desired consistency is reached.
- Transfer to a jar or container and refrigerate for at least 1 hour before serving to allow flavors to meld.
You’ll love the balance of sweet, tangy, and smoky flavors in this cranberry BBQ sauce. It’s perfect for slathering on ribs or mixing into pulled pork for a festive twist. Yes, it’s that versatile and delicious!
Cranberry Smoothie
How many times have I found myself staring at the fridge, craving something sweet yet healthy? Too many to count. That’s when this cranberry smoothie became my go-to. It’s not just a drink; it’s a burst of energy that keeps me going through the busiest of mornings.
Ingredients
- 1 cup frozen cranberries (fresh works too, but frozen gives a thicker texture)
- 1 banana (the riper, the sweeter)
- 1/2 cup Greek yogurt (for a protein boost, or substitute with any yogurt you prefer)
- 1 tbsp honey (adjust to taste, or skip if you’re avoiding sugar)
- 1/2 cup almond milk (or any milk of choice for desired consistency)
- 1 tsp vanilla extract (a little goes a long way in enhancing flavors)
Instructions
- Start by adding the frozen cranberries and banana into your blender. This order helps the blades catch the frozen fruit easier.
- Add the Greek yogurt, honey, almond milk, and vanilla extract on top. The liquids help blend everything smoothly without straining your blender.
- Blend on high for about 1 minute, or until the mixture is completely smooth. If it’s too thick, add a splash more almond milk and blend for another 10 seconds.
- Pour the smoothie into a glass immediately for the best texture. Leaving it in the blender can cause it to separate.
Freshly blended, this cranberry smoothie is a vibrant pink with a perfect balance of tart and sweet. I love serving it in a chilled glass with a few whole cranberries on top for a festive touch.
Cranberry Pancakes
Waking up to the aroma of cranberry pancakes is like a warm hug on a chilly morning. I remember the first time I tried adding cranberries to my pancake batter; the tartness perfectly balanced the sweetness, and I’ve been hooked ever since. Here’s how I make them, with a few tricks I’ve picked up along the way.
Ingredients
- 1 cup all-purpose flour (for a lighter texture, you can use half all-purpose and half whole wheat flour)
- 2 tbsp sugar (adjust to taste)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk (or make your own by adding 1 tbsp vinegar to 1 cup milk and letting it sit for 5 minutes)
- 1 large egg
- 2 tbsp melted butter (or any neutral oil)
- 1/2 cup fresh cranberries, chopped (frozen works too, just thaw and drain first)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the buttermilk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
- Gently fold in the chopped cranberries.
- Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm with maple syrup and a pat of butter. For an extra touch, sprinkle with powdered sugar or a few whole cranberries.
Out of the skillet, these pancakes are fluffy with a slight crispness at the edges, and the cranberries add a burst of tartness in every bite. Try serving them with a dollop of whipped cream or a drizzle of honey for a different twist.
Cranberry Scones
Delightfully tart and tender, these cranberry scones are my go-to for a quick breakfast or afternoon treat. I stumbled upon this recipe during a chilly autumn morning when I craved something sweet yet slightly tangy, and now it’s a staple in my kitchen.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar (plus extra for sprinkling)
- 1 tbsp baking powder (ensure it’s fresh for maximum rise)
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed (keep it cold for flaky layers)
- 1/2 cup dried cranberries (soak in warm water for 10 minutes if too dry)
- 2/3 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract (or almond extract for a different twist)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- Drain the cranberries if soaked and pat dry. Fold them into the flour mixture.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
- Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
- Brush the tops of the scones with a little heavy cream and sprinkle with granulated sugar.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Crumbly on the outside with a soft, buttery interior, these scones pair wonderfully with a dollop of clotted cream or a drizzle of honey. For an extra festive touch, serve them alongside a cup of spiced apple cider.
Cranberry Oatmeal Cookies
Yesterday, I found myself craving something sweet but not too indulgent, and that’s when these Cranberry Oatmeal Cookies came to mind. Perfect for a cozy afternoon or a quick breakfast on the go, they’re my go-to when I need a little pick-me-up.
Ingredients
- 1 cup rolled oats (old-fashioned oats work best for texture)
- 3/4 cup all-purpose flour (for a healthier twist, try whole wheat)
- 1/2 cup dried cranberries (soak in warm water for 10 minutes if too hard)
- 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
- 1/3 cup brown sugar (adjust to your sweetness preference)
- 1 large egg (room temperature blends better)
- 1 tsp vanilla extract (pure extract enhances flavor)
- 1/2 tsp baking soda (ensure it’s fresh for best rise)
- 1/4 tsp salt (balances the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking soda, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies.
- Fold in the dried cranberries gently to distribute evenly.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Warm from the oven, these cookies are delightfully chewy with a slight crunch from the oats, and the tart cranberries cut through the sweetness beautifully. Try serving them with a dollop of Greek yogurt for an unexpected twist.
Cranberry Stuffed Pork Chops
Kicking off the weekend with a dish that’s as festive as it is flavorful, I’m sharing my go-to recipe for cranberry stuffed pork chops. It’s a recipe that reminds me of family gatherings, where the aroma of juicy pork and sweet cranberries would fill the air, promising a meal that’s both comforting and slightly indulgent.
Ingredients
- 4 bone-in pork chops, 1-inch thick (for juiciness)
- 1 cup dried cranberries (or fresh if in season)
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1/4 cup chicken broth (low sodium preferred)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp thyme (dried or fresh, adjust to taste)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a bowl, mix dried cranberries, breadcrumbs, and thyme. Gradually add chicken broth until the mixture is moist but not soggy.
- Using a sharp knife, cut a pocket into the side of each pork chop, being careful not to cut through the other side.
- Stuff each pork chop with the cranberry mixture, securing the opening with toothpicks if necessary.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Nothing beats the contrast of the crispy exterior against the tender, juicy pork, with the sweet and tangy cranberry stuffing adding a burst of flavor in every bite. Serve alongside roasted Brussels sprouts or a simple arugula salad for a complete meal that’s sure to impress.
Cranberry Rice Pilaf
Sometimes, the simplest dishes bring the most comfort, and this Cranberry Rice Pilaf is no exception. I remember the first time I made it; the aroma of toasted nuts and sweet cranberries filled my kitchen, turning an ordinary evening into something special. It’s become my go-to side dish for gatherings, and today, I’m sharing how you can make it too.
Ingredients
- 1 cup basmati rice (rinsed until water runs clear)
- 1 3/4 cups chicken or vegetable broth (for richer flavor)
- 1/2 cup dried cranberries (look for unsweetened to control sweetness)
- 1/4 cup slivered almonds (toasted for extra crunch)
- 2 tbsp unsalted butter (or olive oil for a lighter version)
- 1 small onion, finely diced (about 1/2 cup)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
Instructions
- In a medium saucepan, melt butter over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add rinsed basmati rice to the pan. Stir constantly for 2 minutes to lightly toast the rice, enhancing its nutty flavor.
- Pour in the chicken or vegetable broth, then add dried cranberries, salt, and black pepper. Bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Avoid peeking to ensure even cooking.
- After 18 minutes, remove from heat and let sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork, then gently fold in toasted slivered almonds for that irresistible crunch.
Zesty and vibrant, this Cranberry Rice Pilaf is a delightful mix of sweet and savory, with each bite offering a burst of cranberry and the satisfying crunch of almonds. Serve it alongside roasted chicken or as part of a festive holiday table for a dish that’s as beautiful as it is delicious.
Cranberry Chocolate Bark
Nothing says holiday cheer like the combination of tart cranberries and rich chocolate. I stumbled upon this Cranberry Chocolate Bark recipe during a cozy winter evening, and it’s been a staple in my holiday treat lineup ever since. It’s incredibly simple to make, yet the flavors are complex enough to impress any guest.
Ingredients
- 2 cups dark chocolate chips (or semi-sweet, depending on your preference)
- 1/2 cup dried cranberries (chopped if you prefer smaller bits)
- 1/4 cup chopped nuts (almonds or walnuts work great)
- 1 tbsp coconut oil (helps in smoothing the chocolate)
- A pinch of sea salt (enhances the chocolate flavor)
Instructions
- Line a baking sheet with parchment paper, ensuring it’s flat to avoid uneven bark.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted. This prevents burning.
- Once melted, pour the chocolate onto the prepared baking sheet. Use a spatula to spread it evenly, about 1/4 inch thick.
- Immediately sprinkle the dried cranberries, chopped nuts, and a pinch of sea salt over the melted chocolate. Gently press them in to ensure they stick.
- Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely set.
- Once set, break the bark into pieces. For clean breaks, use a sharp knife to score the chocolate before it fully hardens.
Delight in the contrast of the crunchy nuts and chewy cranberries against the smooth chocolate. This bark is perfect for gifting or as a festive addition to your dessert table. Try drizzling with white chocolate for an extra decorative touch.
Cranberry Vodka Cocktail
Nothing says festive quite like a Cranberry Vodka Cocktail, and trust me, this one’s a game-changer for your holiday gatherings. I stumbled upon this recipe during a cozy winter evening when I was craving something tart yet sweet, and it’s been a staple ever since.
Ingredients
- 1 cup cranberry juice (100% juice for the best flavor)
- 2 oz vodka (adjust to your preference)
- 1/2 oz lime juice (freshly squeezed is ideal)
- 1 tbsp simple syrup (or adjust to taste)
- Ice cubes (enough to fill your glass)
- Fresh cranberries and lime slices for garnish (optional but adds a nice touch)
Instructions
- Fill a cocktail shaker halfway with ice cubes to ensure your drink gets perfectly chilled.
- Pour 1 cup of cranberry juice into the shaker, followed by 2 oz of vodka for that smooth kick.
- Add 1/2 oz of freshly squeezed lime juice to introduce a bright, citrusy note to the cocktail.
- Measure 1 tbsp of simple syrup into the shaker, adjusting the amount based on how sweet you like your drinks.
- Securely close the shaker and shake vigorously for about 15 seconds, or until the outside feels cold to the touch.
- Strain the mixture into a chilled glass filled with fresh ice cubes to keep it cool and refreshing.
- Garnish with a few fresh cranberries and a slice of lime on the rim for an Instagram-worthy presentation.
Just one sip of this Cranberry Vodka Cocktail and you’ll be transported to a winter wonderland, with its vibrant color and perfectly balanced flavors. Serve it at your next gathering or enjoy it solo as a treat to yourself—either way, it’s sure to impress.
Conclusion
Now that you’ve explored these 18 delicious canned cranberry recipes, it’s clear how versatile and easy they can be to whip up any day of the week. Whether you’re in the mood for something sweet, savory, or somewhere in between, there’s a recipe here for you. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to share the love on Pinterest!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.