15 Cranberry Recipes Beyond the Sauce

Cranberries are far too good to save for one bowl of sauce on the holiday table. Their bright, tart flavor lifts baked goods, cuts through rich meats and adds a pop of color to salads, snacks and desserts all season long.

This collection of 15 recipes uses fresh, frozen and dried cranberries in muffins, breads, bars, cookies and cakes, plus savory dishes like glazed chicken, pulled chicken sandwiches and a hearty wild rice salad. Stock up when bags are on sale, because cranberries freeze perfectly for months.

1. Cranberry Orange Muffins

Tender, bakery-style muffins bursting with tart cranberries and bright orange zest get a crunchy sugar top. They are perfect for holiday mornings and freeze beautifully.

Servings: 12 · Total time: 35 minutes

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar, plus 2 tbsp for topping
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• Zest of 1 orange
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3/4 cup plain yogurt
• 1/4 cup orange juice
• 1 1/2 cups fresh or frozen cranberries, halved

Instructions

1. Heat the oven to 400°F (200°C) and line a 12-cup muffin tin.
2. Rub the zest into the sugar, then whisk with the flour, baking powder, baking soda and salt.
3. Whisk the butter, eggs, yogurt and orange juice, fold into the dry ingredients until just combined, then fold in the cranberries.
4. Fill the cups, sprinkle with sugar and bake 18 to 20 minutes until a skewer comes out clean.

2. Cranberry Pecan Chicken Salad

Tender chicken, sweet dried cranberries, crunchy pecans and celery in a light creamy dressing make a perfect lunch or party sandwich filling. It is a great use for leftover roast chicken or turkey.

Servings: 6 · Total time: 15 minutes

Ingredients

• 4 cups diced cooked chicken, chilled
• 3/4 cup dried cranberries
• 3/4 cup chopped toasted pecans
• 2 celery stalks, diced
• 2 green onions, sliced
• 1/2 cup mayonnaise
• 1/3 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• Croissants or lettuce, for serving

Instructions

1. Whisk the mayonnaise, yogurt, lemon juice, mustard and salt.
2. Fold in the chicken, cranberries, pecans, celery and green onions.
3. Chill for 30 minutes and serve on croissants or lettuce. Keep refrigerated up to 3 days.

3. Cranberry Bliss Bars

Blondie bars studded with dried cranberries and white chocolate are topped with cream cheese frosting and more cranberries. They are a copycat of the coffee shop favorite and easy to make at home.

Servings: 24 · Total time: 45 minutes, plus cooling

Ingredients

• 3/4 cup unsalted butter, melted
• 1 1/2 cups light brown sugar
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 1/2 cup dried cranberries, plus 1/3 cup chopped for topping
• 1 cup white chocolate chips, divided
• For the frosting: 8 oz cream cheese, 1 1/2 cups powdered sugar, 1 tbsp orange zest

Instructions

1. Heat the oven to 350°F (175°C) and line a 9×13-inch pan.
2. Whisk the butter, sugar and eggs, then stir in the flour, baking powder, ginger and salt. Fold in the cranberries and half the white chocolate.
3. Spread in the pan and bake 20 to 22 minutes until golden. Cool completely.
4. Beat the frosting ingredients until smooth, spread over the blondies, sprinkle with chopped cranberries and drizzle with the remaining white chocolate, melted. Cut into triangles.

4. Cranberry Glazed Chicken Thighs

Crisp-skinned chicken thighs finished in a sticky, sweet-tart cranberry and orange glaze make a festive weeknight dinner. Everything cooks in one skillet.

Servings: 4 · Total time: 45 minutes

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 shallot, minced
• 1 1/2 cups fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 rosemary sprigs

Instructions

1. Heat the oven to 400°F (200°C). Season the chicken and sear skin side down in the oil in an ovenproof skillet for 8 minutes until crisp. Flip and remove.
2. Pour off most of the fat, cook the shallot 2 minutes, then add the cranberries, orange juice, honey, vinegar, mustard and rosemary and simmer 5 minutes until the berries burst.
3. Return the chicken skin side up and roast 20 to 25 minutes until it reaches 165°F (74°C).
4. Spoon the glaze over the chicken and serve.

5. Cranberry Orange Bread

A moist quick bread loaded with cranberries and orange zest, finished with a sweet orange glaze, is perfect for gifting or breakfast. It tastes even better the next day.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• Zest of 2 oranges
• 3/4 cup orange juice
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 1/2 cups cranberries, chopped
• 1/2 cup chopped walnuts (optional)
• For the glaze: 1 cup powdered sugar and 2 tbsp orange juice

Instructions

1. Heat the oven to 350°F (175°C) and line a 9×5-inch loaf pan.
2. Whisk the dry ingredients and zest, then stir in the orange juice, butter and egg until just combined. Fold in the cranberries and walnuts.
3. Bake 55 to 60 minutes until a skewer comes out clean. Cool completely.
4. Whisk the glaze and drizzle over the loaf.

6. Sparkling Cranberry Punch

Cranberry juice, orange juice and sparkling water with frozen cranberries and rosemary make a bright, festive drink for the whole family. It comes together in five minutes in a big pitcher.

Servings: 10 · Total time: 5 minutes

Ingredients

• 4 cups cranberry juice
• 2 cups orange juice
• 1/4 cup lime juice
• 4 cups sparkling water, chilled
• 1 cup frozen cranberries
• 1 orange, sliced
• 4 rosemary sprigs

Instructions

1. Stir the cranberry, orange and lime juices in a large pitcher or punch bowl.
2. Add the sparkling water just before serving.
3. Float the frozen cranberries, orange slices and rosemary on top and serve over ice.

7. Cranberry Apple Crumble Bars

A buttery shortbread base, a jammy cranberry and apple filling and a crisp oat crumble make bars that are easier than pie. They slice neatly and travel well to parties.

Servings: 16 · Total time: 1 hour, plus cooling

Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 3/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 cup cold unsalted butter, cubed
• 2 cups fresh cranberries
• 1 large apple, peeled and diced
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp orange juice

Instructions

1. Heat the oven to 350°F (175°C) and line a 9×9-inch pan.
2. Rub the flour, oats, brown sugar, cinnamon, salt and butter together until crumbly. Press two-thirds into the pan and bake 15 minutes.
3. Toss the cranberries, apple, sugar, cornstarch and orange juice and spread over the base. Scatter with the remaining crumble.
4. Bake 35 to 40 minutes until golden and bubbling. Cool completely before cutting.

8. Cranberry Pistachio Biscotti

Crisp, twice-baked cookies studded with red cranberries and green pistachios look festive and keep for weeks. Dip them in white chocolate for an extra-special gift.

Servings: 30 · Total time: 1 hour 15 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• Zest of 1 orange
• 3 large eggs
• 4 tbsp unsalted butter, melted
• 3/4 cup dried cranberries
• 3/4 cup shelled pistachios
• 4 oz white chocolate, melted (optional)

Instructions

1. Heat the oven to 350°F (175°C). Whisk the flour, sugar, baking powder, salt and zest, then stir in the eggs and butter. Fold in the cranberries and pistachios.
2. Shape into two 12×2-inch logs on a lined sheet and bake 25 to 28 minutes until firm. Cool 10 minutes.
3. Slice diagonally 1/2 inch thick, lay cut side down and bake 10 minutes per side until crisp.
4. Cool completely and dip in white chocolate if you like. Store airtight up to 3 weeks.

9. Cranberry Apple Chutney

Cranberries simmered with apple, onion, ginger, vinegar and warm spices make a tangy chutney for cheese boards, roast meats and sandwiches. It keeps for weeks in the fridge.

Servings: 16 · Total time: 45 minutes

Ingredients

• 12 oz fresh cranberries
• 1 apple, peeled and diced
• 1 small red onion, finely diced
• 1 tbsp grated fresh ginger
• 3/4 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup golden raisins
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt

Instructions

1. Combine everything in a saucepan and bring to a simmer.
2. Cook over low heat for 30 to 35 minutes, stirring often, until thick and jammy.
3. Cool, spoon into jars and refrigerate up to 3 weeks.

10. Cranberry Upside-Down Cake

Whole cranberries caramelize in brown sugar and butter, then bake under a tender butter cake that is flipped to reveal a glossy, jewel-red top. It is as stunning as it is simple.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 4 tbsp unsalted butter, melted (for the pan)
• 1/2 cup brown sugar
• 2 1/2 cups fresh cranberries
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• Zest of 1 orange
• 1/2 cup whole milk

Instructions

1. Heat the oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan, sprinkle with the brown sugar and spread the cranberries on top.
2. Beat the softened butter and sugar until fluffy, add the eggs and zest, then alternately fold in the flour mixture and milk.
3. Spread the batter over the cranberries and bake 40 to 45 minutes until a skewer comes out clean.
4. Cool 10 minutes, then invert onto a plate. Serve warm or at room temperature.

11. Cranberry Pecan Wild Rice Salad

Nutty wild rice tossed with cranberries, pecans, celery, herbs and feta in a citrus vinaigrette makes a hearty salad that holds up for days. It is ideal for potlucks and holiday buffets.

Servings: 8 · Total time: 1 hour

Ingredients

• 1 1/2 cups wild rice blend
• 1 cup dried cranberries
• 3/4 cup toasted pecans, chopped
• 2 celery stalks, diced
• 3 green onions, sliced
• 1/2 cup chopped parsley
• 4 oz feta, crumbled
• 1/3 cup olive oil
• 3 tbsp orange juice
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp kosher salt

Instructions

1. Cook the rice according to the package, drain and cool.
2. Whisk the oil, orange juice, vinegar, honey and salt.
3. Toss the rice with the cranberries, pecans, celery, green onions, parsley and dressing.
4. Fold in the feta and serve at room temperature or chilled.

12. Cranberry Oatmeal Cookies

Chewy oatmeal cookies packed with dried cranberries and a hint of cinnamon are a cozy twist on the classic oatmeal raisin. Add white chocolate chips for an extra treat.

Servings: 30 · Total time: 30 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 3 cups old-fashioned oats
• 1 1/2 cups dried cranberries

Instructions

1. Heat the oven to 350°F (175°C) and line two baking sheets.
2. Beat the butter and sugars until fluffy, then beat in the eggs.
3. Mix in the flour, baking soda, cinnamon and salt, then the oats and cranberries.
4. Scoop 2-tablespoon portions onto the sheets and bake 11 to 13 minutes until golden at the edges.

13. Cranberry Curd Tart

Cranberries cooked down into a silky, sweet-tart curd set in a buttery shortbread crust make a show-stopping holiday dessert. Its vivid pink color always gets a reaction.

Servings: 10 · Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk

For the cranberry curd

• 12 oz fresh cranberries
• 3/4 cup sugar
• 1/2 cup orange juice
• 2 large eggs plus 2 yolks
• 6 tbsp unsalted butter, cubed
• Pinch of salt
• Sugared cranberries and whipped cream, for topping

Instructions

1. Pulse the crust ingredients until they clump, press into a 9-inch tart pan and chill 20 minutes. Bake at 350°F (175°C) for 20 to 25 minutes until golden. Cool.
2. Simmer the cranberries, sugar and orange juice for 10 minutes until the berries burst, then blend and strain.
3. Return to the pan, whisk in the eggs and yolks and cook over low heat, stirring constantly, until thick and 160°F (71°C). Off the heat, whisk in the butter and salt.
4. Pour into the crust and refrigerate at least 4 hours. Top with sugared cranberries and whipped cream.

14. Cranberry BBQ Pulled Chicken

Chicken thighs simmered in a sweet, tangy cranberry barbecue sauce shred into tender pulled chicken for sandwiches. A crunchy slaw on top balances the sticky sauce.

Servings: 6 · Total time: 1 hour

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 onion, diced
• 1 (14-oz) can whole-berry cranberry sauce
• 3/4 cup barbecue sauce
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 6 brioche buns
• Coleslaw, for serving

Instructions

1. Season the chicken with salt and paprika and brown in the oil in a Dutch oven for 3 minutes per side. Add the onion for 3 minutes.
2. Stir in the cranberry sauce, barbecue sauce, vinegar and sugar.
3. Cover and simmer 35 to 40 minutes until the chicken is tender and above 165°F (74°C).
4. Shred with two forks in the sauce and pile onto toasted buns with coleslaw.

15. Cranberry Almond Granola Bars

Chewy no-bake granola bars with oats, almonds, dried cranberries and honey are a healthy snack for busy holiday days. They keep for a week and pack well for travel.

Servings: 12 · Total time: 15 minutes, plus chilling

Ingredients

• 2 1/2 cups old-fashioned oats, toasted
• 1 cup chopped almonds, toasted
• 3/4 cup dried cranberries
• 1/2 cup honey
• 1/2 cup almond butter
• 2 tbsp coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Line an 8×8-inch pan with parchment.
2. Warm the honey, almond butter, coconut oil, cinnamon and salt until smooth.
3. Stir in the oats, almonds and cranberries and press firmly into the pan.
4. Refrigerate 2 hours until firm, then cut into bars. Store chilled up to 1 week.