Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.

About ten years ago, my friend Valerie made this cake to share with some friends. The moment I tasted it, I asked her if she would share the recipe.

This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.

This might be the only cake I’ve ever tasted that basically screams holidays to me. It is pure heaven to eat.

I made nine different desserts for a Thanksgiving event the first year I made this cake and this was my absolute favorite, by far. That hasn’t changed a bit over the subsequent years since we first tried this cake.

While I have no problem sending almost all other leftover sweets home with friends and family, I always save a few small pieces of this once just for myself.

This Cranberry Christmas Cake is one of my all-time favorite treats to enjoy with Cafe con Leche in the morning, afternoon, or evening.

I’ve learned to stock up on cranberries each year. That way I will always have them in my freezer and we’ll be able to enjoy this cake throughout the year.

You’ll be wishing you had a few bags stashed in the freezer as well, just as soon as you take the first bite of this Cranberry Christmas Cake!

If my cranberry stash runs out frozen mixed berries work beautifully to make this sweet and buttery treat.

BEFORE YOU BAKE THIS CAKE – please read through the frequently asked questions. If you do have a question, please read through all of these FAQs. The odds are good that your question has been answered many times already.

FREQUENTLY ASKED QUESTIONS

Yes, you will use fresh, raw cranberries for this recipe. They will soften and burst as the cake bakes. There is a good bit of sugar in this recipe and it balances the tartness of the cranberries.

Yes, you can use frozen cranberries. I buy multiple bags of fresh cranberries every year when they start appearing in the stores. Just toss them straight into the freezer to have them on hand through the year. I use frozen cranberries almost every time I make this cake.

However, the dough will “freeze” up a bit and become even thicker and it will be somewhat more difficult to stir in the cranberries. I find it easiest to let the frozen berries thaw on the counter for a little while as I’m beginning to prepare the cake.

This is a very thick batter that will resemble cookie dough when it has finished mixing. You will need to press it into the pan to spread it out.

There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake.

You need to beat the eggs until the batter forms a “ribbon” off of the beaters. Do not shorten or skip the beating process.

If you read through the comments, you’ll see countless variations that I’ve made and other readers have made for this recipe. Blueberries swap nicely for the cranberries. Adding nuts to the recipe works too.

The addition of orange zest, orange extract, or almond extract works nicely as well. The gluten-free substitution is listed in the recipe notes.

The cake can be made in a variety of different cake pans. It can also be made into cupcakes and mini loaves. Watch the baking time and adjust as needed.

For holiday gifting, I bake this cake in these 9-inch disposable cake pans. The pans come with a domed lid and make for a really nice gift at a terrifically inexpensive price. I use those same pans for pretty much all of my food gifts.

A doubled recipe of this cake will just barely fit in my stand mixer (see photo above) and will fill (4) of these cake pans perfectly.

I line the disposable pans with parchment squares and it makes it very easy for the recipient to lift the cake out, slice, and serve. The baking time for (4) 9-inch pans in my oven at the same time is 60-65 minutes.

One of the most frequently asked questions is whether you can bake this in a bundt pan. I do not personally recommend that. Yes, many people in the comments have said that it works, and I’ve tested it in a bundt twice myself, however, it isn’t the same cake that way.

(Once it fell apart on me and another time it worked fine.) If you do decide you must use a bundt pan, grease the pan HEAVILY with butter and then flour the pan generously.

The biggest downside to baking this cake in a bundt pan is that you will miss out on the best part, that lovely crust that forms on the top of the cake.

There is no glaze on this cake. The crust forms as the cake bakes and winds up looking as pictured in the photos.

I store this cake at room temperature, either uncovered or very loosely covered.

This is a moist cake and the crust will soften a great deal if it is stored airtight. It will still be tasty, but it won’t be the same the next day if it’s kept airtight.

If you freeze this cake, thaw it uncovered at room temperature if possible.

Cranberry Recipes

For more ways to use fresh cranberries, check out these Cranberry Brownies. I think they’re my favorite brownies ever!

Love this cake already, but wish it were even easier to stash in the freezer? Cranberry Christmas Cookies are just what you’re looking for and you’re going to love them every bit as much as this cake.

Cranberry Pepper Jam is a year-round favorite. I make as much as possible each time I can get my hands on cranberries. On a fancy cheeseboard or just on a cracker, this jam rocks.

“The sweet heat that you can not stop eating” is the best way to describe this creamy cranberry jalapeno dip. Double it for a crowd so you don’t run out!

Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs or try the same combination as a cranberry apple crisp.

Nantucket Christmas Cranberry Pie and this Cranberry Apple Tart are both great new ways to make the most of the available cranberries during the holiday season.

Cranberry Pistachio Snack Mix by Foodie with Family and these Cranberry Rolls with Orange Icing by The Noshery are holiday favorites too.

Cranberry Ginger Sugar Cookies by 365 Days of Baking and Cranberry White Chocolate Shortbread by Love from the Oven are also on my list to try soon.

I recommend stocking up on plenty of cranberries so that you can enjoy these recipes all year long.

Cranberry Christmas Cake Recipe

1. Preheat oven to 350 degrees.
2. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
3. The sugar and egg mixture should form a ribbon when you lift the beaters out of the bowl.
4. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined.
5. Add the cranberries and stir to mix throughout.
6. Spread in a buttered 9×13 pan. (This pan is my favorite!)
7. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices.
8. I cut mine into fairly small pieces, about 1″ x 2″ so that they could be easily eaten at a party.

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Cranberry Christmas Cake

Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 servings

Calories 252kcal

Ingredients

• 3 eggs
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 cups all-purpose flour * see note below for gluten-free alternative
• 12 oz fresh cranberries

Instructions

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
• Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
• Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

Notes

* Gluten-Free Substitution: 1 ¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

BEFORE YOU BAKE THIS CAKE – please read through the frequently asked questions. If you have a question, please read through the questions that have already been answered here. The odds are good that your question has been answered many times already.

Nutrition

Calories: 252kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 88mg | Potassium: 48mg | Fiber: 1g | Sugar: 25g | Vitamin A: 325IU | Vitamin C: 2.8mg | Calcium: 11mg | Iron: 0.9mg

{originally posted 12/2/11 – recipe notes and photos updated 11/9/20}

The post Cranberry Christmas Cake appeared first on Barefeet in the Kitchen.

This recipe was sent to me by a reader, Maureen. She saw our Cranberry Christmas Cake on Facebook and it reminded her of this pie. She thought we might like it and she was right.

Cranberry Pie

The sweetly tart combination proved to be irresistible! My whole family LOVED this pie and I even ate it again for breakfast. That’s how much I enjoyed it.

If you can’t decide whether to make cake or pie, this recipe is your answer!

Crunchy pecans are added to a mixture of tart juicy cranberries and sugar, then topped with a buttery batter to make ta dessert that’s a little bit cake and a little bit pie.

Is it a pie-like cake? Is it a cake-like pie? I don’t know but I do know that it tastes phenomenal!

Christmas Cranberry Pie

Have you ever made cranberry pie before? I admit that it’s not the first thing I think of when I think of pie but it makes total sense.

We eat a lot of cranberries around the holidays and even more pie so why not put the two together?

This Cranberry Pie recipe is also far less fussy than your typical Christmas Pie. Instead of rolling a delicate pie crust, you simply pour the cranberry filling into a pie pan and top with a batter made from butter, eggs, sugar and flour.

Nantucket Pie

The resulting pie is begging to be served with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Of course, it’s also perfectly delicious all on its own!

When you’re surrounded by decadent, sickeningly-sweet desserts during the holidays, Nantucket Cranberry Pie is a nice change of pace. It’s still plenty sweet and pleasantly rich without being cloying or heavy.

It works as a dessert and as a fun breakfast or brunch dish. I’m not too big on sweets and this pie was just right for me!

Fresh Cranberry Recipes

This pie is a fabulous way to cook fresh cranberries but frozen cranberries work just as well! 

Many of us snack on dried cranberries all year long but don’t do much with the fresh berries until it’s time to make Cranberry Sauce around Thanksgiving and Christmas.

I love our traditional Homemade Cranberry Sauce and all the new versions I’ve experimented with over the years like this Hot Pepper Cranberry Sauce.

Fresh cranberries are great for so much more than just sauce! I’ve enjoyed exploring different ways to use these tart berries.

Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs.

This Cranberry Spice Cake is an absolutely perfect cake that takes very little effort to make. There’s no icing, no topping, nothing else is required. This is one of the easiest cakes you will ever make!

Cranberry Christmas Cookies are filled with an abundance of fresh tart cranberries balanced by a buttery sweet cookie. This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic the ever-popular Cranberry Christmas Cake.

Some more of our favorites include Overnight Baked Oatmeal with Fresh Cranberries and the Cranberry Pepper Jam that has become a staple for every cheeseboard we make.

Fresh cranberries are also fantastic in many savory dishes like One Pan Cranberry Chicken and Cranberry Sausage Stuffing.

I’ve made this pie with all-purpose flour and a blend of gluten-free flours. It turned out great both ways.

I’ve listed the gluten-free flours I used in the recipe below but if you’re not after a gluten free recipe, feel free to just substitute each of those ingredients with all-purpose flour.

For more pie recipes you might love, check out my Pumpkin Cheesecake Pie,  Lemon Angel Pie, and German Apple Pie.

Apple Pie Bars with Bourbon Caramel Sauce are another fun and tasty take on traditional pie. For a simple yet beautiful pie bursting with seasonal berry flavor, try this Deep Dish Berry Pie.

Check out all of the Gluten-Free Dessert Recipes on this website!

Cranberry Pie Recipe

1. Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10″ pie plate.
2. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
3. Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn’t need to look perfect.
4. Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream.

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Nantucket Christmas Cranberry Pie

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 430kcal

Ingredients

Filling Ingredients

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• ½ cup chopped pecans

Topping Ingredients

• ¾ cup butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour*

*Gluten-Free Alternative

• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Instructions

• Preheat the oven to 350°F. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
• Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
• Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect.
• Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!

Notes

If you do not have a 10″ pan, a 9″ pan will work fine, it will simply need about 10 extra minutes of baking time.

Nutrition

Calories: 430kcal | Carbohydrates: 54g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 169mg | Potassium: 86mg | Fiber: 2g | Sugar: 39g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

{originally published 12/12/13 – recipe notes and photos updated 11/15/22}

The post Nantucket Christmas Cranberry Pie appeared first on Barefeet in the Kitchen.

If you prefer a creamier cranberry dip, no worries I have a recipe for that too, it is a must-try!

Cranberry Jalapeno Dip

My love of cranberries knows no bounds. So when my friend Margaret shared this recipe with me, I jumped at the chance for a new cranberry jalapeno combination.

Cranberry Pepper Jam with brie and crackers is my appetizer go-to anytime I have that jam stashed in the pantry. Sometimes I pour the jam over a simple block of cream cheese and serve it with Ritz crackers. My kids go nuts over that.

HOLY SMOKES! That is all I could say after I made it. I took it to a gathering with friends and everyone asked for the recipe. I made this for my boys and they licked the plate! No joke.

Sweetness with a little heat combined with the tart cranberries and the cool creaminess of cream cheese hits all the right notes. With salty crackers or pretzel chips on the side to dip or spread this on, it is nearly impossible to stop eating this.

Fresh vs Frozen Cranberries

I am a big fan of fresh or frozen cranberries. As I’ve said for years, stock up on cranberries while you can, my friends. I buy as many bags as I can get my hands on during the holidays and stash them in the freezer.

You don’t need to do anything special with cranberries to freeze them. Just toss the bags in the freezer and use them while still frozen for any number of recipes.

I make the ever-popular cranberry cake and these amazing cranberry cookies year-round. There’s no such thing as “cranberry season” when it comes to my family’s love of cranberry recipes.

You can make this recipe with either fresh or frozen cranberries. I did find this to be a teeny tiny bit more crunchy when made with cranberries that hadn’t been frozen, but it honestly wasn’t noticeable to anyone but me. I’ll happily be making this with frozen cranberries throughout the year for every possible occasion.

Roughly pulse the cranberries in the food processor or use a hand chopper to chop a cup or so at a time. Keep the pieces rustic, if the berries become liquidy that is too fine.

Combine the chopped cranberries with jalapenos, green onions, sugar, alt, and a bit of lime juice. Cover the mixture with saran wrap or place it in an airtight container and allow it to rest overnight in the fridge.

If you only have a few hours it will be fine, but if you can plan for the overnight rest, you won’t regret it. The sweet, tart, heat that results as everything melds together is just soooo good!

Using a fine mesh strainer, (I really like this set of strainers!) drain the liquid from the cranberry mixture. I typically set the strainer over a large measuring cup or another bowl and just let it rest there for a few minutes.

While the liquid is draining whip your room-temperature cream cheese. After whipping spread it onto a platter or in a dish and top it with the jalapeno cranberry mixture.

I served it with Ritz crackers or pretzel chips work nicely as well. The festive colors of green, cranberry, and white make for a perfect holiday appetizer.

Cranberry Jalapeno Cream Cheese Dip

• fresh cranberries
• jalapenos
• green onions
• cilantro
• sugar
• kosher salt
• cream cheese
• fresh lime juice

I’ve made this both with ½ – ¾ cup of sugar. I found that I enjoyed it just a little bit more tart with ½ cup of sugar, but my family liked it better with ¾ cup. It’s a very subtle difference though, so feel free to make it either way. 

Jalapeno Cranberry Dip

Cranberries are one of my favorite holiday foods. They work so well in everything from savory to sweet, appetizers, sides, main dishes, and desserts. I can find a way to use them in anything!

Sweet cranberry sauce with a kick becomes Hot Pepper Cranberry Sauce with just enough heat to warm your mouth and leave a tingle on your tongue, perfect with the mild flavor of turkey.

This time of year, there’s no end to the cranberry recipes that we love. Lucky for me, I learned many years ago to buy as many fresh cranberries as possible each holiday season and toss the bags straight into the freezer.

Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.

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Cranberry Jalapeno Dip

"The sweet heat that you can not stop eating" is the best way to describe this creamy cranberry jalapeno dip. Double it for a crowd so you don't run out!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Calories 180kcal

Ingredients

• 12 ounces fresh cranberries
• 2 jalapenos minced
• 4 green onions sliced thin
• ¼ cup cilantro chopped small
• ½ cup sugar (add up to ¼ cup more sugar for additional sweetness)
• ⅛ teaspoon kosher salt
• 16 ounces cream cheese
• 2-3 tablespoons fresh lime juice about 1 large lime

Instructions

• Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
• Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
• When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture.
• While the mixture is being strained, whip the cream cheese to make it spreadable. Spread the cream cheese onto a large rimmed plate or shallow serving dish. Spoon the cranberries overtop the cream cheese. Serve with crackers or pretzel crisps.

Notes

I’ve made this both with ½ – ¾ cup of sugar. I found that I enjoyed it just a little bit more tart with ½ cup of sugar, but my family liked it better with ¾ cup. It’s a very subtle difference though, so feel free to make it either way. 

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 144mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 613IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 0.2mg

The post Cranberry Jalapeno Dip appeared first on Barefeet in the Kitchen.

This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic everyone’s favorite Cranberry Christmas Cake.

I’ve been making these cookies regularly since last Christmas and I am so very excited to finally be sharing the recipe with you!

With or without the glaze, eaten warm from the oven or three days later, these cookies are everything I love about the much-loved Cranberry Cake wrapped into a perfectly sweet, slightly tart cookie.

Cranberry Cookies

It’s a handheld, slightly chewy, little bit crispy, cake-like cookie. These cookies are exactly what I crave when I don’t want to be left with an entire cake on hand.

I like to mix up a batch of these cookies, portion it into cookie dough balls and then flash freeze them.

Once frozen, store in an airtight container or zipclose freezer bag. Place the frozen cookie dough balls on a baking tray and bake as directed below, adding an additional 4 minutes for the frozen dough.

There is an optional glaze included with this recipe. I’ve made these cookies repeatedly both with and without the glaze. I honestly can not decide which way I like them best!

The glaze is lightly tart with fresh lemon juice, but still serves to sweeten the cookies a bit. I recommend making the cookies a couple of times and seeing what your favorite cookie turns out to be!

Cookie Baking Tips

Please note that there is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake.

You must beat the eggs until the batter forms a “ribbon” off of the beaters. Do not shorten or skip the beating process. (This is a crucial step for this recipe!)

Cranberry Cookie Recipe

You will use fresh, raw cranberries for this recipe. They will soften and burst as the cookies bake. There is a good bit of sugar in this recipe and it balances the tartness of the cranberries.

I buy multiple bags of cranberries whenever they’re available in the grocery stores and toss them directly into my freezer.

Sure, you can make them with dried cranberries, but you that will NOT result in the same amazing cookie. It will be tasty, but not remotely the same.

How To Use Frozen Cranberries

My preference for this recipe is actually frozen cranberries, though it will work with cranberries straight from the refrigerator as well.

I use frozen cranberries almost every time I make these cookies. The dough will “freeze” up a bit when adding the frozen cranberries.

This is a good thing though, as the cold dough is easier to work with than the softer dough.

Cranberry Dessert Recipes

If you enjoy desserts made with fresh cranberries as much as we do, you’ll want to check out all of these Cranberry Desserts!

Nantucket Christmas Cranberry Pie is filled to bursting with fresh cranberries and pecans. Served warm, topped with cold melting ice cream, it’s a guaranteed win.

Winter Spice Cranberry Cake is an absolutely perfect cake that takes very little effort to make. There’s no icing, no topping, nothing else is required. This is one of the easiest cakes you will ever make!

That Winter Spice Cranberry Cake is inspired by our much beloved Cranberry Christmas Cake. That cake has become one of the most popular recipes on this website, definitely a reader favorite.

Rich chocolate brownies generously filled with tart cranberries and crunchy pecans add up to the Cranberry Pecan Brownies that make everyone who tries them grin.

This tart Cranberry Ice Cream caught my eye last year and I have it on my need-to-try list now. I love making fun holiday ice creams. (You know ice cream isn’t just for summer, right? Try this Peppermint Ice Cream or this Caramel Crunch Pumpkin Ice Cream for proof of that.)

Last but not least, this Cranberry Apple Tart is filled with fresh cranberries and apple slices that are mixed with brown sugar and spices. Made with a store-bought crust or your favorite homemade pie crust recipe, this is a simple tart that delivers a terrific result.

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Cranberry Cookies

Tart fresh cranberries and sweet buttery cake cookies are perfectly combined in this handheld Christmas cookie!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 32 4″ cookies

Calories 133kcal

Ingredients

• 3 eggs
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 12 oz fresh cranberries (cranberries that have been frozen work best, but cold from the fridge work as well)

Optional Glaze Ingredients

• 2 cups powdered sugar
• 2 tablespoons fresh lemon juice, plus more as needed

Instructions

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
• Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Place only six cookies on the baking sheet.
• Bake for 18 minutes, until the cookies have puffed up and turned golden brown on the edges. Remove from the oven and cool on the baking sheet for at least 5 minutes before transfering to a wire rack to finish cooling.
• To glaze the cookies, stir together the powdered sugar and lemon juice. It should drizzle off the spoon in a thick white stream. Lightly drizzle the cookies and allow them to fully set before storing.

Nutrition

Calories: 133kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 44mg | Potassium: 26mg | Fiber: 1g | Sugar: 13g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Cranberry Christmas Cookies appeared first on Barefeet in the Kitchen.

Cranberry Oatmeal Bars

Sometimes, not often, but sometimes desserts are just too overpoweringly sweet. Especially during the times of the year when we are surrounded by so many rich indulgent foods. Desserts with cranberries are the perfect answer to that.

I can’t be the only one feeling that way. I know, because if I make a dessert with cranberries to take to a gathering, it guaranteed that I will come home with an empty pan. I have a feeling that these easy cranberry oatmeal bars with fresh cranberries will meet a similar fate.

Cranberry oat bars loaded with cranberries and chopped apples bring just the right amount of sweetness to any dessert or snack time. Because they have fruit and oatmeal I would argue they could be considered for breakfast as well.

The layer of fruit between the crust and easy crumb topping is thickened by the cranberries and cornstarch and sweetened by the apples with a touch of sugar. The crust is a buttery oatmeal shortbread pressed firmly into the pan.

The topping is the remainder of the crust ingredients, just crumbled and loosely spread over the fruit. When baked the topping will brown and the cranberry and apples will bubble and smell amazing.

To serve, you can even top the bars with Brown Sugar Ice Cream or Eggnog Ice Cream for an unforgettable holiday dessert.

Cranberry Desserts

Cranberries are so delicious and able to be used in so many things from sweet to savory. It amazes me how well they work regardless of being frozen or fresh.

With over 3,000 comments and 5-star reviews, the Cranberry Christmas Cake is hands down one of the favorite cakes on this website. Cranberry Christmas Cake is an instant favorite every single time someone new tastes it.

Since cranberries are usually only found in stores around the holidays I always buy extra and stash them in the freezer. And by extra, I mean 10+ bags of them. (If you think I’m kidding, you haven’t seen my freezer.)

To freeze them simply put the entire bag into the freezer. No washing, no freezing them on a sheet pan, nothing. They don’t clump, they freeze beautifully. When you are ready to use them just dump out the quantity you need for the recipe.

Oatmeal Cranberry Bars

Fruit Filling Ingredients

• cranberries
• apples 
• granulated sugar
• cornstarch
•  fresh lemon juice

Crust Ingredients

• butter
• light brown sugar
• egg
• vanilla
• flour
• oatmeal
• cinnamon
• ground nutmeg
• kosher salt

Apple Cranberry Dessert

Instructions

1. Preheat the oven to 350°F. In a medium-sized mixing bowl, combine the cranberries, apples, sugar, cornstarch, and lemon juice. Stir to combine. Set aside.
2. In a large mixing bowl, combine the melted butter and sugar. Stir with a wooden spoon or whisk until smooth. Add the egg and vanilla and whisk smooth. Add the flour, oatmeal, cinnamon, and salt. Stir with a fork to combine until crumbly.
3. Press half of this mixture into a buttered or parchment-lined 9×13 pan. Pour the fruit mixture over the bottom crust and then sprinkle the rest of the dry mixture on top.
4. Bake for 30-36 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.

Best Cranberry Desserts

Cranberry Christmas Cookies are filled with an abundance of fresh tart cranberries balanced by a buttery sweet cookie. This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic everyone’s favorite Cranberry Christmas Cake.

Rich chocolate brownies generously filled with tart cranberries and crunchy pecans make these Cranberry Pecan Brownies one everyone asks for.

This Cranberry Apple Pie is filled with fresh apples and cranberries and topped with streusel, making this classic crumb pie wonderfully festive for a delicious holiday dessert. And this Christmas tart is another treat made with fresh cranberries and apples tossed with brown sugar and spices in a flaky buttery crust.

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven. No one can resist a dish of warm Cranberry Apple Crisp topped with homemade vanilla ice cream.

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Cranberry Oatmeal Bars

Slightly chewy with the sweet-tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar oatmeal crisp.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16

Calories 294kcal

Ingredients

Fruit Filling Ingredients

• 2 cups cranberries
• 3 medium apples peeled and finely diced about 2½ cups worth
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

Crust Ingredients

• 1 cup butter melted
• 1 cup light brown sugar packed
• 1 egg
• 1½ teaspoons vanilla
• 2¼ cups all-purpose flour
• 2 cups oatmeal
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt

Instructions

• Preheat the oven to 350°F. In a medium-sized mixing bowl, combine the cranberries, apples, sugar, cornstarch, and lemon juice. Stir to combine. Set aside.
• In a large mixing bowl, combine the melted butter and sugar. Stir with a wooden spoon or whisk until smooth. Add the egg and vanilla and whisk smooth. Add the flour, oatmeal, cinnamon, and salt. Stir with a fork to combine until crumbly.
• Press half of this mixture into a buttered or parchment-lined 9×13 pan. Pour the fruit mixture over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-36 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.

Nutrition

Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 396IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

The post Cranberry Oatmeal Bars appeared first on Barefeet in the Kitchen.

The Winter Spice Cranberry Cake is inspired by our much beloved Cranberry Christmas Cake. That cake has become one of the most popular recipes on this website, definitely a reader favorite.

I’ve played with countless variations of the Cranberry Cake over the years and this version with warm spices has been a big hit. Cardamom is one of my favorite spices and it is front and center in this version of our favorite holiday dessert. 

When The Spice Hunter reached out to me and asked if I’d create a holiday recipe featuring their holiday spices, I jumped at the chance.

These spices are fantastic, they’re incredibly fragrant and they added the perfect flavors to this cake.

I used The Spice Hunter’s Ground Cinnamon, Whole Nutmeg, Ground Cloves, and Ground Cardamom in this recipe, along with their Pure Vanilla Extract.

For what it’s worth, if you haven’t yet tried grinding fresh nutmeg, you’re missing out and I can’t recommend it highly enough. The difference is HUGE.

My sister Jenny introduced me to the awesomeness of freshly ground nutmeg more years ago than I can remember and I’ve owed her for that ever since.

You will want to use fresh, raw cranberries for this recipe. They will soften and burst as the cake bakes. Yes, fresh cranberries are tart. There is a good bit of sugar in this recipe and it balances the tartness of the cranberries.

To answer the question before it can be asked, yes, you can use frozen cranberries. I buy multiple bags of fresh cranberries every year when they start appearing in the stores.

Just toss the cranberries straight into the freezer to have them on hand through the year. I use frozen cranberries most of the time when I make this cake.

Just a heads up, the dough will “freeze” up a bit and become even thicker and it will be somewhat more difficult to stir in the cranberries.

I find it easiest to let the frozen berries thaw on the counter for a little while as I’m beginning to prepare the cake.

This is a very thick batter that will resemble cookie dough when it has finished mixing. You will need to press it into the pan to spread it out. See the photos for an illustration.

There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake.

Do not shorten or skip the beating process. When the batter has been beaten long enough, it should stream off the beater like a ribbon.

Adding nuts to this recipe works nicely if you’d like a bit of crunch. I’ve made this cake with orange zest as well. The orange flavor pairs nicely with the tart cranberries, but be aware that it makes the cake even tarter. 

My kids loved this cake with orange zest while I preferred it without. Both cakes are delicious though. The gluten-free substitution for this recipe is listed in the notes below the ingredient list.

For more awesome holiday desserts, check out all of our cakes, cookies, and candies in the dessert recipe index. If you need a gluten-free treat, all of those recipes are here for you too.

For the cranberry lovers, the Nantucket Christmas Pie and Cranberry Pecan Brownies are sure wins. And this Cranberry Pepper Jam is just what your next cheeseboard needs to make it perfect.

This Cranberry Coffee Cake over at 365 Days of Baking & More is a recipe from my new cookbook and you’re going to love it. These Nutty Oatmeal Cranberry Bars by She Wears Many Hats also need to be on my baking list this year.

Cranberry Spice Cake Recipe

1. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. 
2. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, vanilla, and orange extract or zest (if desired); mix two more minutes. Stir in the flour and all spices until just combined. Add the cranberries and stir to mix throughout.
3. Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 44-50 minutes, or until lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.

Store Cake At Room Temperature

I store this cake at room temperature, either uncovered or very loosely covered. This is a moist cake and the crust will soften a great deal if it is stored airtight. 

The cake will still be tasty, but it won’t be the same the next day if it’s kept airtight. If you freeze this cake, thaw it uncovered at room temperature if possible.

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Winter Spice Cranberry Cake

Tart cranberries, sweet spiced cake, this Cranberry Spice Cake an absolutely perfect cake that takes very little effort to make. There’s no icing, no topping, nothing else is required. This is one of the easiest cakes you will ever make!

Course Dessert

Cuisine American

Prep Time 12 minutes minutes

Cook Time 44 minutes minutes

Total Time 56 minutes minutes

Servings 16 servings

Calories 255.37kcal

Ingredients

• 3 eggs
• 1 cup white sugar
• 1 cup light brown sugar
• 3/4 cup butter softened
• Optional: 1 tsp orange extract or 1 ½ tbsp finely minced fresh orange zest
• 1 teaspoon The Spice Hunter Vanilla Extract
• 2 cups all-purpose flour see note below for gluten-free alternative
• ¼ tsp kosher salt
• 1 tsp The Spice Hunter Ground Cinnamon
• ¼ teaspoon The Spice Hunter Whole Nutmeg
• ½ teaspoon The Spice Hunter Ground Cloves
• ½ tsp The Spice Hunter Ground Cardamom
• 12 oz fresh cranberries

Instructions

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar and all spices until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
• This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, vanilla, and orange extract (if desired); mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
• Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 44-50 minutes, or until lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Enjoy!

Notes

Gluten-Free Substitution: 1 ¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

Nutrition

Calories: 255.37kcal | Carbohydrates: 40.57g | Protein: 2.84g | Fat: 9.6g | Saturated Fat: 5.75g | Cholesterol: 53.57mg | Sodium: 128.74mg | Potassium: 67.02mg | Fiber: 1.4g | Sugar: 26.75g | Vitamin A: 323.22IU | Vitamin C: 2.83mg | Calcium: 22.63mg | Iron: 1.02mg

You can get 15% off all spice orders on Spicehunter.com through 12/31/19 with code HOLIDAYSPICE19. Sign up for The Spice Hunter’s emails to receive coupons and recipe inspiration throughout the year!

Disclosure: I’ve partnered with The Spice Hunter to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. Find all locations where The Spice Hunter products are sold HERE. As always, all thoughts and opinions are my own.

This post is sponsored by The Spice Hunter and includes tracking links for the products mentioned. For more information about tracking links and how to opt-out, please visit All About Do Not Track prior to clicking any product links found in this post.

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When I realized I had been buying cranberry pepper jam almost every time I was at the grocery store, I knew it was time to make my own version of this jam.

I first tasted this jam with brie and fancy wafer crackers. Then I poured the jam over a simple block of cream cheese and served it with Ritz crackers. My kids went nuts over that.

Next, I spread this pepper jam on the Best Ever Ham Sandwich. When you layer this Cranberry Pepper Jam with creamy goat cheese, salty ham, and fresh arugula, it’s the sandwich that everyone is going to be talking about.

Cranberry Jalapeno Jam

I don’t think I’ve ever mentioned an upcoming recipe that has been as highly anticipated as this recipe for pepper jam.

I mentioned that I would soon be sharing the recipe when I first shared that awesome ham sandwich recipe a few weeks ago. In the time since, I’ve received countless emails, messages, and snaps asking when I’ll be sharing the recipe for cranberry jalapeno jelly.

I’ll apologize now for the delay, because the recipe just wasn’t perfect until this version. And when I say it is perfect, I mean it. It is absolutely positively PERFECT now.

Side note: if you love sweet heat combinations and cranberries as much as we do, you definitely need to put this cranberry jalapeno dip or my creamy cranberry dip on your must-try list too!

Spicy Jam

When you’re working with cranberries, I’ve found that it’s really easy to make a cranberry sauce. As evidenced by this classic homemade cranberry sauce and this spicy hot pepper cranberry sauce, we love our cranberry sauces.

However, for this jam, I wanted something more jelly-like than cranberry sauce, sweet with a solid hint of heat. This cranberry pepper jelly recipe delivers it all.

(If you’re looking for a little more heat in your jam, the finely minced jalapeno and serrano peppers in this recipe can be increased by an additional ½ cup without affecting the final result.)

If you haven’t yet tried a pepper jam recipe, you’re in for a real treat. That sweet heat combination is truly irresistible. This Habanero Peach Jam is another favorite here.

This time of year, there’s no end to the cranberry recipes that we love. Lucky for me, I learned many years ago to buy as many fresh cranberries as possible each holiday season and toss the bags straight into the freezer.

This makes it possible to make the crazy popular Cranberry Christmas Cake and the Nantucket Christmas Cranberry Pie all year round. Cranberry Almond German Pancakes and Cranberry Pecan Brownies in July? Yes, please!

As soon as apple season hits, this Cranberry Apple Tart needs to happen as well. There are so many ways in which we use cranberries throughout the year. And this Winter Spice Cranberry Cake? It’s not just for wintertime.

Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.

You’re going to love all of these recipes, so stock up on cranberries ASAP and be set for all of next year!

Kitchen Tip: I use this pot, this pectin, these jars, and these jars when making this recipe.

Pepper Jam Recipe

1. Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona’s pectin.
2. When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A rolling boil will continue to boil across the entire surface even while stirring.)
3. Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. The USDA recommends 10 minutes for jam and jellies with pectin.
4. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months.

Why I Use Pomona’s Universal Pectin

You may notice two unusual additions to this recipe; calcium water and Pomona’s Universal Pectin. The calcium water comes in the box along with the Pomona’s, so you don’t have to worry about purchasing them separately.

Because I feel rather strongly about how spectacular Pomona’s pectin is among all others, I’m going to give you a somewhat detailed explanation of why it is that I am recommending this particular pectin product.

Pomona’s Universal Pectin, unlike most other commercial counterparts, does not contain any weird preservatives or fillers. Pomona’s, unlike most other commercial pectins, allows you creative license to scale up or down any recipe to your heart’s content. If you scale up other pectins, the jams or preserves almost inevitably fail.

Pomona’s also allows you to make low/no sugar jams, jellies, and preserves with the same product should you wish to do so. If you want to use a grocery store pectin, you’ll need to buy a separate, specialized kind of pectin for that.

Pomona’s lasts forever and has no expiration date as long as it is properly stored.

Pomona’s may seem more expensive if you just compare the box vs. box prices, but with the Pomona’s you can make between 3 and 5 batches of your favorite jam and with the major brand pectin, you get one batch per box. That makes Pomona’s comparable in all cases and cheaper in most.

*huge thanks to Rebecca Lindamood for her extensive help while developing recipes using Pomona’s and her willingness to share that knowledge so freely. Notes on the use of Pomona’s are very lightly adapted from her words here.

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Cranberry Pepper Jelly

Cranberry Pepper Jelly is sweet, spicy, and absolutely irresistible. Everyone goes crazy for this spicy jam at the very first bite!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 112 about 3 ½ pints (or approx 112 tablespoons)

Calories 42kcal

Ingredients

• 1½ cups fresh cranberries roughly chopped
• 1½ cups red bell pepper finely chopped, about 1½ peppers worth
• 2 large jalapeno peppers finely minced, about ⅔ cup worth
• 2 serrano peppers finely minced, about ⅓ cup worth
• 2 cups plain white vinegar
• 6 cups sugar divided
• 1 tablespoon Pomona’s Universal Pectin *
• 4 teaspoons calcium water *

Instructions

• Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona’s pectin.
• When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
• Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. The USDA recommends 10 minutes for jam and jellies with pectin.
• Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months.

Notes

You’ll notice two unusual additions to the recipe; calcium water and Pomona’s Universal Pectin. The calcium water comes in the box along with the Pomona’s, so you don’t have to worry about purchasing them separately. I’ve explained in the body of this post why it is that I am highly recommending this particular pectin product. 

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Potassium: 5mg | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 2.8mg

{originally published 11/1/2017 – recipe notes and photos updated 11/28/22}

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This soft and chewy cookie balances the tartness of cranberries against the rich decadence of dark chocolate. If you aren’t typically a fan of cranberries, try this recipe. You won’t eat just one.

Cranberry Chocolate Chip Cookies

A perfectly baked cookie is one of my favorite desserts. Seriously. But, I simply cannot get enough of these cranberry chocolate chip cookies.

I only remember eating cranberry sauce at Thanksgiving as a kid. My mom just shook the purple blob out of the can onto a plate and served it. I had no idea you could use cranberries to make something as fantastic as these cranberry chocolate chip cookies.

But, now that I’ve worked with cranberries in my own kitchen, I have an appreciation for the versatility of this fruit. Its tartness goes well with other, sweeter fruit, and balances flavors well with cheeses and nuts.

In fact, I count on the high acidity of this red berry when making a lot of my baked goods. But, this berry has a dark side. A dark chocolate side, that I adore.

Cranberries and Chocolate

Who would have guessed that cranberries and chocolate would be one of my favorite flavor combinations? But, there’s no denying my love for them now.

I have a sweet tooth, admittedly. But, sometimes, a dessert can be overwhelming–either too sweet or too rich on its own. I want something that will tone down the sweetness.

Enter the cranberry. They are packed with so much tart flavor. They give so much more depth to your desserts.

Cranberry Pecan Brownies are a great example of a great cranberry and chocolate pairing. It’s unexpected and absolutely delicious.

Craisins may be used for the dried cranberries listed in the recipe. Keep in mind that they are typically sweeter than other choices for dried cranberries, so the cookies may not have a discernible sweet and tart contrast.

Whenever available, I use “dried cranberries” vs the more easily accessible Craisin brand. Both work nicely here, but the less sweet dried fruits are my preference.

Cranberry Chocolate Chip Cookie Recipe

1. Preheat the oven to 350°F. Combine the butter and brown sugar in a large mixing bowl and beat to combine. Add the egg and beat again until smooth and fluffy.
2. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Add the dry ingredients and beat to combine. Stir in the cranberries and chocolate chips.
3. Drop generous 2 tablespoon portions onto a greased or parchment-lined baking sheet. Bake for 12-14 minutes, until golden brown on the edges.
4. Remove from the oven and immediately sprinkle with Maldon salt, if desired. Let cool 1-2 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Cranberry Cookies

Cranberry White Chocolate Oatmeal Cookies have become one of my family’s top 5 favorite cookies. That says a lot, considering the fact that there are 74 cookie recipes on this website!

Coconut Cranberry Oatmeal Cookies have the crisp edges and soft centers that everyone craves. These oatmeal cookies are loaded with coconut and dried cranberries and they have been a hit with everyone who tries them.

Cranberry Christmas Cookies are filled with an abundance of fresh tart cranberries balanced by a buttery sweet cookie. This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic everyone’s favorite Cranberry Christmas Cake. (I’m happy to say that these cookies have been an enormous hit with everyone who tries them!)

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Chocolate Cranberry Cookies

Buttery brown sugar cookies filled with melting chocolate chunks and chewy cranberries.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 18 cookies

Calories 171kcal

Ingredients

• ½ cup butter room temperature
• 1 cup light brown sugar
• 1 egg
• 1½ cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoons ground cinnamon
• ½ cup dried cranberries see note below
• ½ cup dark chocolate chunks or chocolate chips
• Maldon flaked sea salt optional

Instructions

• Preheat the oven to 350°F. Combine the butter and brown sugar in a large mixing bowl and beat to combine. Add the egg and beat again until smooth and fluffy.
• In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Add the dry ingredients and beat to combine. Stir in the cranberries and chocolate chips.
• Drop generous 2 tablespoon portions onto a greased or parchment-lined baking sheet. Bake for 12-14 minutes, until golden brown on the edges.
• Remove from the oven and immediately sprinkle with Maldon salt, if desired. Let cool 1-2 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Notes

Craisins may be used for the dried cranberries listed in the recipe. Keep in mind that they are typically sweeter than other choices for dried cranberries, so the cookies may not have a discernible sweet and tart contrast. Whenever available, I use “dried cranberries” vs the more easily accessible Craisin brand. Both work nicely here, but the less sweet dried fruits are my preference.

Nutrition

Calories: 171kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 105mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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Creamy Cranberry Dip

As soon as I tasted the Cranberry Jalapeno Dip I shared with you last week, I knew I was going to be making it on repeat. I quickly discovered that by stirring it all together, versus serving it in the more striking layers, it was easier to snack on without the potential for crumbling crackers in the cream cheese.

I love the flavor combination but I just may love the festive holiday colors even more. You’ll just do a couple of things differently in this recipe, in order to achieve a perfectly spreadable creamy cranberry jalapeno dip.

I am a big fan of fresh or frozen cranberries. As I’ve said for years, stock up on cranberries while you can, my friends. I buy as many bags as I can get my hands on during the holidays and stash them in the freezer. You don’t need to do anything special with them. Just toss the bags in the freezer and use them while still frozen for any number of recipes.

You can make this with either fresh or frozen cranberries. I did find this to be a teeny tiny bit more crunchy when made with cranberries that hadn’t been frozen, but it honestly wasn’t noticeable to anyone but me. I’ll happily be making this with frozen cranberries throughout the year for every possible occasion.

Cranberry Jalapeno Dip Costco

Have you tried the Costco Cranberry Dip that everyone is talking about? Well, I did and it’s delicious. Guess what though? We like this one even better.

The Costco dip is made with both cream cheese and sour cream. It’s good, don’t get me wrong, but we found that we preferred using all cream cheese and just thinning it a bit with the reserved cranberry juice to achieve the desired consistency.

If you want a near-exact match for Costco’s recipe for cranberry dip, add ¼ cup of sour cream while beating the cream cheese smooth. Just be cautious if you add any extra cranberry liquids, as that will thin it out quickly. Add just a teaspoon or so at a time to keep the right creamy consistency.

One final note about the Costco version, there is a tiny bit of Asiago cheese in the store-bought dip. Personally, I like this better without the cheese, but feel free to try adding just a sprinkling of cheese to the dip to see what you think.

You’ll need these ingredients to make this copycat recipe for Costco’s cranberry dip:

• cranberries
• jalapenos
• green onions
• cilantro
• sugar
• kosher salt
• cream cheese
• fresh lime juice

Creamy Cranberry Jalapeno Dip

1. Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
2. Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
3. When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture. SAVE THE LIQUID in a bowl underneath the strainer.
4. While the mixture is being strained, whip the cream cheese until it is smooth. Add the strained cranberry mixture and about 2 tablespoons of the reserved liquid. Stir to combine. Add additional liquid, a teaspoon at a time, only as needed until the desired consistency has been achieved. Serve with crackers or pretzel crisps.

Sweet and Spicy

Cranberries are such a treat in sweet heat dips and spreads because they are perfectly tart. That being said we have a few sweet and spicy combinations that our family really enjoys.

Sweet bits of pineapple and spicy jalapeño come together to make this pineapple salsa one of our favorite condiments and snacks.

Sweet berries, spicy jalapenos, onions, cilantro, and a squeeze of lime are combined to make this Strawberry Salsa. 

Cranberry Pepper Jam can be counted on to make a seasonal appearance on our table but I think I might like Habanero Peach Jam every bit as much.

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Creamy Cranberry Jalapeno Dip

Creamy Cranberry Jalapeno Dip is lightly sweetened and balanced with just a hint of heat from jalapenos.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Calories 180kcal

Ingredients

• 12 ounces fresh cranberries
• 2 jalapenos minced, about ¼ cup
• 4 green onions sliced thin, about ¼ cup
• ¼ cup cilantro chopped small
• ½ cup sugar (add up to ¼ cup more sugar for additional sweetness)
• ⅛ teaspoon kosher salt
• 16 ounces cream cheese
• 2-3 tablespoons fresh lime juice about 1 large lime

Instructions

• Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
• Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
• When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture. SAVE THE LIQUID in a bowl underneath the strainer.
• While the mixture is being strained, whip the cream cheese until it is smooth. Add the strained cranberry mixture and about 2 tablespoons of the reserved liquid. Stir to combine. Add additional liquid, a teaspoon at a time, only as needed until the desired consistency has been achieved. Serve with crackers or pretzel crisps.

Notes

I’ve made this both with ½ – ¾ cup of sugar. I found that I enjoyed it just a little bit more tart with ½ cup of sugar, but my family liked it better with ¾ cup. It’s a very subtle difference though, so feel free to make it either way. 

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 144mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 613IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 0.2mg

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Cranberry Chutney

I am a HUGE fan of cranberries that is clear. But what I love is creating recipes that celebrate the tartness of the cranberries and don’t just overpower it with sugar.

There are so many ways to create that balance and this chutney does that beautifully with a combination of sugars from other fruits, spices, heat from red pepper flakes, acid, and a deeper sweet note that comes from brown sugar, not white.

I know it is a bit of a stretch to say this will replace your cranberry sauce. But give it a chance it just might. The delicious scents that come from putting everything in the pan and just letting it simmer might be even better than eating it.

Apple Cranberry Chutney

I am always curious to know how others serve cranberry chutney. Do you serve it hot or cold? It is a very important question and some have strong opinions about it. I am team it depends, just hold the canned cranberry sauce though.

If I am serving it to go on a warm savory item like pork chops, ham, or a turkey, I like to warm it up. It doesn’t make sense to put a super cold item on top of something that is best enjoyed hot.

So if I make the apple cranberry chutney the day before I plan to serve it, I reheat it on low in a saucepan. It doesn’t need to be brought to a boil or anything, just a low simmer is perfect. If I am going to serve it cold, I set it out for about an hour before serving, just enough to take the refrigerator chill off of it.

There are countless ways to serve cranberry chutney! You can use it in dips or on a sandwich. Top a crostini or spoon it on top of a puff pastry baked brie.

The options are endless for the sweet yet slightly savory chutney. Leftover chutney works deliciously on top of your morning oatmeal or hot cereal.

Cranberry Chutney Recipe

Ingredients 

• medium tart apples 
• cranberries
• raisins
• light brown sugar
• apple cider vinegar
•  kosher salt
• ground cinnamon
• ground ginger
• ground cloves
• red pepper flakes

Instructions

1. Combine the apples, cranberries, raisins, brown sugar, apple cider vinegar, salt, cinnamon, ginger, cloves, and red pepper flakes in a large saucepan.
2. Bring to a boil over high heat and reduce to simmer for about 25 minutes, until the apples have softened, the cranberries have burst, and the sauce has thickened.
3. Remove from the heat and transfer to an airtight container. Let cool and store in the refrigerator until ready to serve.

Apple Cranberry Recipes

Apples and cranberries are a perfect match. I love the sweet-tart balance you can get in these recipes by combining the two. This cranberry apple tart and warm cranberry apple cider are proof of that.

Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs.

Old fashioned apple crisp has long been a stand-by recipe for me add an entire bag of cranberries for a perfect not-to-sweet cranberry apple crisp. One that works for any occasion and no one seems to turn it down.

The apple-cranberry duo makes savory dishes so good as well. Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for your holiday dinner.

Sweet apples and cranberries are combined with crunchy cabbage and then tossed together in a tangy lemon dressing to make this Apple Coleslaw.

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Cranberry Chutney

Sweet, tart, and full of cranberries, apples, raisins, and spices cranberry chutney is sure to become a must-have on the holiday table.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 134kcal

Ingredients

• 3 medium tart apples chopped small, 3 cups worth
• 18 ounces cranberries about 4 cups worth
• ½ cup raisins
• 1 cup light brown sugar
• ½ cup, plus 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon red pepper flakes

Instructions

• Combine the apples, cranberries, raisins, brown sugar, apple cider vinegar, salt, cinnamon, ginger, cloves, and red pepper flakes in a large saucepan.
• Bring to a boil over high heat and reduce to simmer for about 25 minutes, until the apples have softened, the cranberries have burst, and the sauce has thickened.
• Remove from the heat and transfer to an airtight container. Let cool and store in the refrigerator until ready to serve.

Nutrition

Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 204mg | Potassium: 169mg | Fiber: 3g | Sugar: 24g | Vitamin A: 75IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg

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