Cranberries!

Photography Credit: Elise Bauer

Blustery days, fallen leaves, foggy mornings, chilly nights, where-did-our-daylight-go, clear skies, rainy skies, the first good rain since May, persimmons, pumpkins, pomegranates, pecans, walnuts, and those belles of the Thanksgiving ball, garnet red cranberries. Fall is indeed here.

My father loves cranberries. At the first sign of fresh cranberries appearing in the grocery stores he buys bagfuls just so he can freeze them and enjoy them a little later on in the season when they are no longer available fresh. Cranberries are grown in boggy fields in the northern and north eastern states and Canada and are harvested in the fall. If you want whole cranberries, October November is the time to buy them fresh. Frozen they will last several months.

If you are looking for cranberry recipes to prepare over the holidays, here are are few of our favorites, as well as some delicious looking recipes from other food blogs.

What are your favorite Thanksgiving and holiday cranberry recipes?


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Cranberry recipes on Simply Recipes

Cranberry Relish
Spicy Cranberry Sauce with Pinot Noir
Cranberry Sauce
Apple Cranberry Currant Crumble Pie
Apple Cranberry Pie
Brandied Cranberry White Chocolate Chip Cookies
Apple Cranberry Stuffed Pork Roast
Cranberry Nut Bread
Toasted Turkey Cranberry Arugula Sandwich
Cranberry Applesauce
Cranberry Sorbet
Cranberry Upside Down Cake

Cranberry recipes on other food blogs

Cranberry Chutney with Crystallized Ginger and Dried Cherries – by Molly of Orangette
Apple and Cranberry Cake by Bea of La Tartine Gourmande
White Chocolate and Cranberry Cake from Tartlette
Maury Rubin’s Cranberry Caramel Almond Tart posted by The Wednesday Chef and by Deb of Smitten Kitchen
Fresh Cranberry Scones from The Kitchn
Cranberry-Almond Crostada from A Mingling of Tastes
Cranberry Chutney by Alanna of Kitchen Parade

Showing 4 of 22 Comments

  • BETTY

    I am looking for a cranberry steamed pudding recipe. My grandmother used to make it. It’s to die for. Thanks for helping,

    Betty

  • debbi

    As a Texan living in Minnesota, sometimes spicy jalepenos are hard to find, but when I do, combined w/fresh cranberries, this chutney is my favorite at this time of year. This recipe was in the Star Tribune several years ago:

    Cranberry, Ginger & Lemon Chutney
    1 medium lemon
    1 12 oz bag fresh (or frozen) cranberries
    2 c sugar
    1/2 c diced crystallized ginger (abt 2.5 oz)
    1/3 c finely chopped onion
    1 garlic clove, minced
    1 jalepeno, seeded (sort of), minced
    1 cinnamon stick
    1/2 tsp dry mustard
    1/2 tsp salt

    Grate the yellow zest from the lemon & discard the thick white pith. Cut lemon crosswise in half & pick out seeds w/tip of knife. Dice lemon into 1/4″ thick pieces.
    Combine lemon zest & lemon pieces w/cranberries, sugar, ginger, onion, garlic jalepeno, cinnamon, mustard & salt in a medium non-reactive saucepan. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce heat to low & simmer until the sauce is thick & the berries have burst, 10-15 minutes. Cool completely.
    Remove the cinnamon stick just before serving. Serve at room temp; makes about 3 yummy cups.

  • evinrude

    I love cranberries, though I’ve only bought them fresh once, which was last year. I’m really really gonna hunt them down this year to use them in cooking. Can’t wait for them to hit the supermarkets here.

    I like to use them in salads. A little tart but I love sourish stuff =) but they’re really nice baked too. Last year I tried the cranberry nut bread you have in your archives and made a jam out of the rest.

  • joey

    Cranberries make foodies ‘come out of the woodwork’ during the holidays … Is it the haunting tartness or memories? Cranberry Cobbler, torte, salmon, cookies, salsa, margaritas, etc. At this time of year, I can’t get enough!

    Thanks for your tempting posts … mine are also FILLED with cranberry recipes … sharing an ‘all-time favorite’ (adapted 20 years ago from Elizabeth’s in Northville, Michigan)

    Cranberry Cobbler

    2 (12 ounce) bags washed and stemmed cranberries
    1 1/4 cups sugar
    1 cup fresh orange juice
    zest of 2 oranges

    Streusel topping:
    1/2 cup brown sugar
    1/2 cup flour
    1/2 cup chopped walnuts or pecans
    1/4 cup hard unsalted butter

    Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don’t let them lose their shape.) Add orange zest.
    Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan. When cool, cover with topping and pop under broiler for about one minute or until browned. (serves 6-8)

    Serve with a heaping mound of vanilla, cinnamon, or ginger ice-cream.

  • Peggy

    My family blanches fresh cranberries and then covers them in white chocolate. The combo of tart and sweet is delicious and it looks elegant in a silver bowl.

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