Things to Make with Cranberries

Sauce is just the start. Here are dozens of fun ideas from Food Network Magazine. 

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe ©2014

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Photo By: Ryan Liebe ©2014

Photo By: Ryan Liebe

Photo By: Ryan Liebe

Cranberry Inspiration

Find cranberry desserts, snacks, sauces and more to make this holiday season. 

 

Photographs by Ryan Liebe

Cranberry-Mint Chutney (No. 6)

Bring 1 cup cranberries, 3/4 cup each sugar and water, 1/2 cup dried cranberries and a pinch of salt to a boil. Reduce the heat to medium; simmer until the berries pop and the chutney thickens, 10 minutes; cool slightly. Stir in 1/2 cup chopped cranberries, 1/4 cup chopped mint and 2 tablespoons cider vinegar.

Cranberry Maple Syrup (No. 9)

Simmer 1 cup maple syrup, 3/4 cup cranberries and 1/2 teaspoon vanilla over medium heat until the berries pop, 10 minutes.

Cranberry Cream Cheese (No. 12)

Microwave 1/2 cup cranberries with 1 tablespoon sugar until softened, about 5 minutes; cool. Beat 8 ounces cream cheese until smooth. Mix in the cranberries and 1/4 cup dried cranberries.

Cranberry Scones (No. 15)

Combine 2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, 2 teaspoons poppy seeds and a pinch of salt in a bowl. Cut in 1 stick diced cold butter; add 1 beaten egg and 1/4 cup milk, then 3/4 cup cranberries. Shape into a 1/2-inch-thick disk on a baking sheet; score into 8 wedges. Brush with milk; sprinkle with coarse sugar. Bake at 375 degrees F until golden, 25 minutes. Cool; slice.

Cranberry Negroni (No. 23)

Make Brandied Cranberries (No. 22). Shake 1 1/2 ounces gin and 1 ounce each Campari, sweet vermouth and syrup from the brandied cranberries in a shaker with ice. Strain into a glass with ice; garnish with the berries and an orange wedge.

Cranberry Tea Sandwiches (No. 29)

Make Cranberry Jelly (No. 4). Pulse 8 ounces goat cheese, 1/4 cup creme fraiche and 2 tablespoons chopped chives in a food processor. Halve a baguette lengthwise and hollow out; spread the cheese mixture on one half and top with baby arugula. Spread 1 cup cranberry jelly on the other half. Sandwich, wrap tightly in plastic and chill. Slice 1/2 inch thick.

Baked Camembert with Cranberries (No. 30)

Mix 3 tablespoons chopped cranberries, 1 1/2 tablespoons honey, 1 tablespoon olive oil, 1/2 teaspoon each chopped rosemary and thyme, and 1 minced garlic clove. Slice off the top rind of a small Camembert or Brie wheel; top with the cranberry mixture. Bake in a small dish at 375 degrees F until slightly runny, 10 to 15 minutes. Serve with crostini.

Farro with Cranberries and Herbs (No. 35)

Cook 1 cup farro as the label directs. Toss 1/2 cup chopped cranberries with 2 teaspoons sugar; mix into the farro with 1/2 cup chopped mixed parsley, tarragon and chives. Season with salt; drizzle with olive oil.

Salad with Pickled Cranberries (No. 37)

Make Pickled Cranberries (No. 20). Whisk 1/4 cup each mayonnaise, sour cream and buttermilk, 1 tablespoon white wine vinegar and 1 grated garlic clove. Toss with 6 heads torn Little Gem lettuce and 1 tablespoon each chopped tarragon, parsley and chives; season with salt and pepper. Top with the pickled cranberries.

Cranberry-Fennel Crostini (No. 43)

Chop 1/3 cup cranberries; toss with 1/2 teaspoon each kosher salt and sugar. Spread 4 ounces goat cheese on 12 toasted baguette slices. Top with the berries and 1/2 cup sliced fennel; drizzle with olive oil and season with pepper.

Cranberry-Pistachio Cookies (No. 47)

Toss 1/2 cup chopped cranberries with 1 tablespoon sugar and 1/3 cup chopped pistachios; mix into one 16.5-ounce tube refrigerated sugar cookie dough. Reshape into a 2-inch-thick log; chill. Slice and bake as the label directs.

Cran-Velvet Cupcakes (No. 48)

Make Sugared Cranberries (No. 8). Whisk 1 cup sugar, 1/2 cup each vegetable oil and buttermilk, 1 egg and 1 tablespoon each vanilla and red food coloring in a large bowl. Stir in 1 1/2 cups flour, 1 tablespoon cocoa powder and 1/2 teaspoon each baking soda and salt; stir in 1/2 cup chopped cranberries. Divide among a lined 12-cup muffin pan. Bake at 350 degrees F until a toothpick inserted into the centers comes out with moist crumbs, 25 minutes. Let cool. Beat 8 ounces cream cheese, 1/2 stick softened butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla; spread on the cupcakes. Top with the sugared cranberries.

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