Hold the Sauce: 7 New Things to Do with Fresh Cranberries

You're used to salad bar Craisins and the infamous Thanksgiving tube -- but do you know how tasty fresh cranberries can be? This is the year to find out!

In Season: Fresh cranberries are available from October through December. Some markets also carry frozen cranberries year-round.

What to Look For: Look for bright-colored, firm cranberries in the produce section. Avoid bags that have brown or shriveled berries at the bottom.

How to Store: Store in the original packaging for up to two weeks in the refrigerator, or up to one year in the freezer. To prep, rinse and discard any discolored or soft berries; if frozen, there's no need to thaw before use.

Related: 35 Beyond Delicious No-Bake Dessert Recipes

Pear and Cranberry Crisp

Buttery pears provide the perfect counterpoint to the tart zing of fresh cranberries. An oaty cinnamon topping adds a sweet crunch.

3/4 cup old-fashioned rolled oats (not quick-cooking)
1/3 cup plus 2 tablespoons packed light-brown sugar
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup blanched almonds, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
5 tablespoons unsalted butter, room temperature
3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1/2-inch pieces
1/4 cup finely chopped crystallized ginger (optional)
1 cup dried cranberries
2 tablespoons cornstarch

Cook's Note

A cool scoop of vanilla ice cream is the perfect accompaniment to this sweet crisp.

1. Preheat oven to 400 degrees. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, almonds, cinnamon, and salt. With your hands or a pastry cutter, work in butter until large clumps form.

2. In a large bowl, gently toss together pears, 2 tablespoons brown sugar, ginger (if using), cranberries, and cornstarch. Transfer to an 8-inch square baking dish and sprinkle with oat mixture.

3. Bake until juices are bubbling and topping is browned and crisp, 20 minutes. Let cool 10 minutes. Serve warm or at room temperature.

Braised Brisket with Cranberries

Red wine, fresh cranberries, and a drizzle of molasses simmer with this pot roast to make a rich, complex sauce perfect for spooning over mashed potatoes.

3 pounds beef brisket, fat trimmed to a 1/4-inch layer
Coarse salt and ground pepper
3 tablespoons all-purpose flour
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup dry red wine, such as Cabernet Sauvignon
1 bay leaf
2 tablespoons unsulfured molasses
1 bag (12 ounces) cranberries
1 bag (1 pound) frozen pearl onions

Cook's Note

Make sure you buy fresh brisket (and not corned beef).

1. Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).

2. Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.

3. Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.

Cranberry Cobbler

Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season.

6 tablespoons unsalted butter, melted, plus more for pan
1 1/4 cups cranberries, partially thawed if frozen
3/4 cup plus 2 tablespoons sugar, divided
1 cup all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1 large egg

Cook's Note

Let cool for 15 minutes before serving (or let sit at room temperature for up to 8 hours).

1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.

2. Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

Related: No-Mess One-Bowl Desserts: 12 Recipes for Lazy Bakers

Cranberry-Maple Bread Pudding

This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote.

7 slices (1 inch thick) week-old Tartine Country Bread, crusts trimmed
Unsalted butter, for pan
8 large eggs
3/4 cup sugar
2 cups creme fraiche
2 cups whole milk
1 1/2 teaspoons pure vanilla extract
Coarse salt
1 1/2 cups fresh or thawed frozen cranberries (about 5 ounces)
2/3 cup pure maple syrup

1. Preheat oven to 350 degrees. Toast bread on a baking sheet until golden, 5 to 7 minutes.

2. Butter a 5-by-9-inch loaf pan. Whisk together eggs and sugar in a medium bowl. Whisk creme fraiche in another bowl, adding milk gradually to prevent lumps; whisk into egg mixture. Whisk in vanilla and 1/2 teaspoon salt. Soak each slice of bread in custard. Stand slices up next to one another in pan.

3. Strain half the custard mixture over bread in pan. Let stand for 10 minutes, allowing custard to soak into bread. Slowly add remaining custard to cover (you may have some custard left over).

4. Place pan on a baking sheet. Bake until pudding is set and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.

5. Meanwhile, bring cranberries and maple syrup to a gentle simmer in a heavy saucepan over medium heat. Simmer until cranberries just begin to soften but have not popped, about 5 minutes. Serve pudding with cranberry topping.

Cranberry Compote Layered with Lemon Ricotta

Spruced up with a citrus tang, cranberry sauce is layered between ethereally light layers of sweetened ricotta in see-through tumblers. These easy-to-assemble parfaits are a welcome ending to any fall meal.

2 lemons
1 navel orange
6 2/3 cups (24 ounces) fresh cranberries
1 1/2 cups plus 3 tablespoons sugar
2 pounds fresh ricotta cheese

1. Grate zest from lemons. Cut 1 lemon in half, and squeeze juice from 1 half into a saucepan, reserving remaining 1 1/2 lemons for another use. Peel orange, and cut in half. Add peel to pan, and squeeze in juice from half the orange, reserving remaining half for another use. Add cranberries and 1 1/2 cups sugar, and bring to a gentle simmer, stirring until sugar has dissolved. Cook until cranberries are soft and begin to burst, about 15 minutes. Let cool, and then refrigerate for 1 hour (or up to overnight).

2. Combine ricotta with remaining 3 tablespoons sugar and the lemon zest.

3. Remove orange peel from compote, and discard. Set aside a few cranberries for garnish. Layer each of 6 serving cups with 1/4 cup lemon ricotta, 1/4 cup compote, and then 1/4 cup lemon ricotta. Garnish with reserved cranberries.

Cranberry-Orange-Walnut Tea Cakes

Cranberries, orange zest, and chopped walnuts mingle happily in these sweet, giftable tea cakes.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
3/4 cup heavy cream
Finely grated zest of 1 orange, plus 2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
3/4 cup fresh or frozen (thawed) cranberries
1/2 cup walnuts, toasted and coarsely chopped

Cook's Note

Cakes can be stored in an airtight container at room temperature up to 2 days.

1. Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

2. With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.

3. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

Cranberry Clafouti

This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.

1 tablespoon unsalted butter, room temperature, for dish
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
2 large eggs
1 cup chilled heavy cream
3/4 cup whole milk
2 teaspoons finely grated orange zest
1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped
Confectioners' sugar, for garnish

1. Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest.

2. Scatter cranberries into dish; pour batter over top. Bake until puffed, slightly set, and brown around edges, 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).

3. Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream.

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