Author: Cory Schreiber
Holiday and Thanksgiving Cranberry Relish recipe. Fresh cranberries ground up with apples and orange. Great with turkey sandwiches.
Author: Elise Bauer
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
An easy Cranberry Pineapple Punch recipe.
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Author: Anna Stockwell
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Author: Anna Stockwell
Straight out of the can is perhaps a bit too retro-but cranberry jelly unmolded from a decorative pan is seriously retro-chic!
Author: Andy Baraghani
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Sara Kate Gillingham-Ryan
Author: Leah Koenig
Author: Bobby Flay
Dried cranberries and white chocolate chips are part of the cookie crust.
Author: shackbart
Author: Sara Foster
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their...
Author: Katherine Sacks
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Tyler Florence
Author: Rose Levy Beranbaum
Author: Ila Walrath
Author: Bon Appétit Test Kitchen
Delicious bars with oatmeal, dried cranberries, walnuts, and white chocolate.
Author: Sugar on Top
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Author: Lillian Chou
Author: Lillian Chou
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Susan Reid