Holiday Cranberry Recipes

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Cranberries are often a popular part of Holiday celebrations in the form of cranberry sauce, cranberry drinks and dried cranberries added to stuffing, casseroles or dessert.

As far as healthy foods go, cranberries are at the top of the list due to their high nutrient and antioxidant content and are often referred to as a “super food.” Not to mention, half a cup of cranberries contains only 25 calories!

The possible health benefits of consuming cranberries include lowered risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more.

Make cranberries a fresh and healthy addition to your winter meals, with these unique and some traditional recipes.

Cranberry Salsa
1 cup pineapple, coarsely chopped
1 cup fresh cranberries, halved
1 apple, cored and chopped
2 tablespoons orange juice
2 tablespoons chopped cilantro
1 teaspoon orange zest
1 orange, peeled and chopped
1 tablespoon honey
Combine all of the ingredients in a large bowl. Cover refrigerate for 4-8 hours. Serves 8.
Cranberry and Pear Crisp
2 Pears, peeled and sliced
2 Tablespoons dried cranberries
1 Tablespoon brown sugar
1Tablespoon whole wheat flour
¼ Teaspoon cinnamon
½ Teaspoon ginger
¼ Teaspoon vanilla

3 Tablespoons brown sugar
2 Tablespoons whole wheat flour
2 Tablespoons rolled oats
1 Tablespoon sliced almonds
¼ Teaspoon cinnamon
2 Teaspoons butter

Combine the pears, cranberries, 1 tablespoon brown sugar, 1 tablespoon whole wheat flour, 1/4 teaspoon cinnamon, ginger and vanilla in a small bowl and mix well. Spoon into a greased 2-cup oval baking dish. 

Combine 3 tablespoons brown sugar, 2 tablespoons whole wheat flour, oats, almonds and 1/4 teaspoon cinnamon in a small bowl and mix well. Cut in the butter until crumbly. Sprinkle over the pear mixture. 

Bake at 375F for 25 minutes or until bubbly and the topping is golden brown. Serve warm with vanilla ice cream or frozen yogurt. Sprinkle cinnamon over the top.

Cranberry Mulled Cider
3 cups apple cider
1 1/2 cups unsweetened cranberry juice
2 tablespoons agave nectar, or more to taste
2 cinnamon sticks
1 orange, thinly sliced
1 lime, thinly sliced
1/2 cup dried cranberries, optional
Combine all of the ingredients in a large pot, including the dried cranberries if using. Bring to a boil. Reduce heat and simmer for 30 minutes. Taste for sweetness, adding more agave if desired. Remove the cinnamon stick with a slotted spoon before serving. Serve warm.
Holiday Cranberry-Pecan Cheese Ball
1 pkg. (8 oz.) Cream Cheese, softened
1 cup chopped Granny Smith apples
2 Tbsp. honey
1/2 tsp. ground cinnamon
1/2 cup chopped Pecans
1/2 cup dried cranberries, chopped

Mix cream cheese, apples, honey and cinnamon until blended. Shape into ball.
Coat evenly with nuts, then cranberries.

Cranberry and Chicken Salad
1 ¼ Cups quinoa
2 Cups low sodium chicken stock
½ Teaspoon kosher salt
2 ½ Cups cooked, shredded chicken
2 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
1 Cup diced red apple
1 Cup diced pear
½ Cup diced sweet onion
½ Cup hazelnuts, toasted and chopped
½ Cup dried sweetened cranberries
Pinch ground cinnamon
Pinch ground cloves (or allspice)
Kosher salt
Freshly ground black pepper
Fresh mint sprigs, for garnish
Lemon slices, for garnish
Add quinoa, chicken stock, and 1/2 teaspoon salt to a medium saucepan; bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed (about 15-20 minutes).
In a large mixing bowl, combine quinoa, chicken, olive oil, lemon juice, apple, pear, onion, hazelnuts, cinnamon and cloves. Mix until well combined. Season to taste with salt and pepper. Place in refrigerator. Serve slightly chilled (or at room temperature). Garnish with mint and lemon. Makes 6-8 servings.
Holiday Cranberry Butter
This easy to make flavored butter tastes great on toast, muffins buns, or anything you would put butter or jam on. I know you will love it when you taste it. It even smells heavenly and makes a great gift.
1 cup butter, softened
1⁄3 cup dried cranberries, chopped
1⁄4 cup honey
2 tablespoons orange zest
1⁄8 teaspoon salt

Blend the ingredients one at a time, in order given. Keeps in the frig, for up to 2 weeks, or, part of it can be frozen and thawed for later use.

Cranberry Pumpkin Bread
Nonstick cooking spray
3 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground allspice
Pinch ground nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 large eggs
1 15 ounce can pumpkin
1/2 cup canola oil
1 cup fresh cranberries
1 cup dried cranberries
Preheat oven to 350 degrees. Spray two 8×3 inch loaf pans with cooking spray and set aside.

In a large bowl whisk the flour, sugar, cinnamon, allspice, nutmeg, baking soda and salt.

With a hand mixer, blend the eggs, pumpkin and canola oil until smooth. Add the flour mixture and combine. Gently fold in the cranberries.

Divide the batter between the two pans. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center of one of the loaves comes out clean. Let cool for 30 minutes, then remove the loaves from the pans and cool completely.
Traditional Cranberry Gelatin Salad
1 large or 2 small packages (6 ounces total) cherry or raspberry flavored gelatin
2 cups boiling water, divided
1 can (14 ounces) whole cranberry sauce (or about 2 cups homemade)
1 can (14 ounces) jellied cranberry sauce
1/4 cup lemon juice
8 ounces cream cheese, softened
1/4 cup powdered sugar, optional
1 cup heavy whipping cream 
1/2 cup chopped walnuts or pecans
Lightly oil a 9-inch square pan or spray with nonstick cooking spray.
Put the gelatin powder in a medium bowl. Add 1 cup of the boiling water and stir until dissolved. Add the remaining water and the jellied and whole cranberry sauce. Stir until well blended. Pour the mixture into the prepared pan. Cover with plastic wrap and refrigerate for 1 to 2 hours, until firm.
In a mixing bowl, beat the cream cheese with the powdered sugar (if using) until fluffy.
Fresh Cranberry Relish with Pecans
2 cups fresh cranberries
1 medium orange, sections and grated rind
1/3 to ½ cup sugar
½ cup chopped pecans
1 Granny Smith apple, finely chopped

Wash cranberries; drain well. Remove any soft, discolored or broken berries.

Place cranberries in bowl of a food processor; pulse to chop coarsely. Add orange sections. Pulse.
Transfer to a bowl. Add sugar, chopped pecans, orange rind and apple. Stir well. Refrigerate at least 2 hours before serving.