Mouthwatering Cranberry Recipes

Don't get bogged down thinking cranberries are just for traditional Thanksgiving cranberry sauce. There's way more to this tart treat than meets the eye!
Photo: Wyatt Counts























Cranberry Oatmeal Cookies
Ingredients
1 1/2 cups unsalted butter
1 3/4 cups firmly packed light brown suar
2 large eggs
1 1/2 Tbsp. honey
2 tsp. vanilla extract
1/2 tsp. salt
2 cups all-purpose flour
1 (18-oz.) container uncooked regular oats
1 (12-oz.) container cranberries, coarsely chopped
1/2 cup golden raisins
1 Tbsp. grated orange rind
1 1/4 cups coarsely chopped walnuts

Preparation
Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs and next 3 ingredients, beating until blended.

Gradually add flour and oats, beating at low speed until blended. Stir in cranberries, raisins, orange rind, and walnuts. Shape dough by 1/3 cupfuls into 1/2-inch-thick rounds on parchment paper-lined baking sheets.

Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.

Related: 16 Sweet Fall Treats

Photo: Luca Trovato























Cranberry Sangria
Ingredients
2 cups fresh or frozen cranberries
1 cup sugar
1 cup water
1 (750-milliliter) bottle fruity red wine
1/2 cup brandy
1 cup fresh orange juice
Garnishes: fresh cranberries, orange, lemon, and lime slices

Preparation
Bring first 3 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes or until cranberries pop. Pour mixture through a wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard solids.

Transfer cranberry mixture to a large pitcher. Stir in wine, brandy, and orange juice. Chill 2 hours. Serve over ice; garnish with cranberries and fruit slices, if desired.

(To serve as a warm mulled cocktail, transfer mixture to a Dutch oven and heat just until it begins to boil. Garnish, if desired.)

Related: The Ultimate Sweet Potato Pie

Photo: Luca Trovato























Cranberry-Orange Pancakes with Cranberry-Maple Syrup
Ingredients
1 1/2 cups all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups buttermilk
1 large egg
2 Tbsp. melted butter
1 tsp. orange zest
1 tsp. vanilla extract
1 cup fresh or frozen cranberries, thawed
Cranberry-Maple Syrup

Cranberry-Maple Syrup
Bring 3/4 cup pure maple syrup and 3/4 cup fresh or frozen cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 3 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add 1 Tbsp. unsalted butter, and stir until melted.

Preparation
Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.

Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubble and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.

Related: 12 Delicious Brunch Recipes

Photo: Jennifer Davick























Cranberry and Pistachio Brownie Bites
Ingredients
1/2 cup unsalted butter
4 oz. bittersweet chocolate, chopped
1 tsp. instant coffee granules
2 large eggs
2/3 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
1/4 tsp. salt
1/2 cup all-purpose flour
1/2 cup dry-roasted, unsalted pistachios
1/3 cup dried cranberries

Preparation
Line an 8-inch square baking pan with nonstick aluminum foil.

Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place butter, chocolate, and coffee in top of double boiler over simmering water. Cook, stirring occasionally, until melted. Remove from heat, and let cool.

In a large mixing bowl, beat eggs on low speed. Add next 4 ingredients; beat until blended. Stir in chocolate mixture; fold in flour. Stir in pistachios and cranberries. Pour into prepared baking pan, spreading batter evenly.

Bake at 350° for 30 minutes or until a toothpick inserted in center comes out with only a few moist crumbs. Cool in pan on wire rack. Cover with plastic wrap, and chill 8 hours or overnight. Cut brownies into 36 (1 1/4-inch) squares.

Related: 10 Decadent Chocolate Desserts

Photo: Howard L. Puckett























Holiday Mojito
Ingredients
4 lime wedges
Superfine sugar
Marinated Cranberries (To make, cover fresh cranberries with orange-flavored rum for 2 days to 2 weeks.)
3 orange wedges
3 fresh mint leaves
1 1/2 oz. rum
1 oz. orange bitters
1 oz. cranberry juice
1 oz. fresh orange juice
1 oz. Mint Syrup
Cracked ice
Club soda

Mint Syrup
Combine 1 cup water, 1 cup sugar, and 1 1/2 cups fresh mint in a saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Remove from heat, and let stand 30 minutes. Strain and chill until ready to use.

Preparation
Rub one lime wedge around rim of a glass, and dip in superfine sugar. Place 3 rounded teaspoonfuls of Marinate Cranberries in the glass; muddle until berries are crushed. Add 3 lime wedges, orange wedges, and mint leaves; muddle. Stir in rum, orange bitters, cranberry juice, fresh orange juice, and Mint Syrup. Add cracked ice, and top with club soda. Stir.

See 10 More Mouthwatering Cranberry Recipes

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