cranberry

With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.

Cranberry Crumb Cake

unsalted butter

all-purpose flour

baking powder

salt

baking soda

granulated sugar

orange zest (from 1 or 2 oranges)

eggs,

vanilla extract

cranberries

packed/220 grams light or dark brown sugar

cinnamon

unsalted butter (1 stick), melted

Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.

In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.

Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.

Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.

Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.

Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.

This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Serve with a dollop of whipped cream, and prepare yourself for accolades.

Alice Waters’s Cranberry Upside-Down Cake

brown sugar

(2 2/3 cups) fresh cranberries

orange juice

(1 stick) unsalted butter,

sugar

eggs, separated

milk

cream of tartar

Preheat oven to 350 degrees. To prepare topping: Put butter and brown sugar in a 9-inch round cake pan, and put it in the oven. As the sugar dissolves, stir to distribute the mixture evenly over the pan. When the sugar starts to caramelize, remove pan from the oven and allow to cool.

In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.

To prepare batter: In a large mixing bowl, sift together flour, baking powder and salt. Set aside.

Using an electric mixer, cream butter with sugar until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.

Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Let cake cool for 15 minutes before turning onto cake plate. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.

Fall Meatloaf

ketchup

cranberry sauce

jalapeno

olive oil

yellow onion, finely diced

celery,

garlic,

turkey

stuffing mix

salt and black pepper

potato,

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.

Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.

Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.

Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.

This holiday sweet bread is great for gifting, or for sharing at a festive breakfast or brunch. Its subtle orange flavor; soft, tender crumb, and surprise sweet fruit and nut filling are sure to please gift recipients and guests alike.

Cranberry Orange Braided Bread

(120 grams) King Arthur Unbleached All-Purpose Flour

(113 grams) cool water

instant yeast

(269 grams) King Arthur Unbleached All-Purpose Flour

SAF Gold instant yeast*

(67 grams) granulated sugar

(57 grams) unsalted butter

eggs

Fiori di Sicilia flavor*

orange

(85 grams) walnuts

(50 grams) Sticky Bun Sugar*

Swedish pearl sugar sugar

I always love the punch of color that cranberries add to a meal, and this delicious cranberry salad recipe really does the berry justice.  Not only did we love the perfect balance of sweet and tart, but the chopped pecans added a wonderful crunch that we'd never had before in a cranberry salad.

Grandma's Cranberry Salad

cherry jello (3 ounces box)

c water

c sugar

lemon juice

pineapple

c pineapple juice

c cranberries

orange (ground)

c pecans, chopped

Soft, chewy, buttery cookies bursting with vanilla chips and dried cranberries.

Cranberry and Vanilla Chip Cookies

butter (softened)

butter

oats

tsp baking soda

tsp salt

white vanilla chips

Heat oven to 350 degrees.

In mixer, combine butter and sugar; beat until light and fluffy. Add eggs and butter flavor; mix well.

Add flour, oats, baking soda and salt. Mix well.

Stir in cranberries and white vanilla chips.

Drop by rounded tablespoons onto greased cookie sheets, about 2 inches apart.

Bake 9-11 minutes or until edges are golden brown. Cool 1 minute; remove to wire racks to cool completely.

Cosmopolitan recipe | Epicurious.com

vodka

cranberry juice cocktail

lime juice

triple sec

Orange twist (for serving)

An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.

Brown Sugar Layer Cake With Cranberry Buttercream

cake flour

buttermilk,

385 grams light brown sugar

unsalted butter, softened

60 milliliters neutral oil like canola

egg whites,

cranberries (3 1/2 cups)

orange zest

ginger

200 grams granulated sugar

unsalted

kosher salt

Sugared cranberries, for garnish (optional)

Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.

Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.

Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.

Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.

Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.

Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)

Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.

Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.

Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.

Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.

 Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)

Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

This twist on the classic orange-and-walnut-studded cranberry relish has pomegranate and pistachios, which fleck the intense red berries with bits of green. You can make the cranberry mixture a day ahead, but don’t add the nuts and pomegranate seeds until just before serving to preserve the crunch.

Cranberry-Pomegranate Relish

cranberries (3 cups)

honey,

pistachios

pomegranate seeds

Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.

Stir pistachios and pomegranate seeds into cranberry mixture and serve.

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer <a href="http://www.davidlebovitz.com/">David Lebovitz’s popular website</a>.

Cranberry Curd Tart

hazelnuts

rice flour

butter,

Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.

In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.

Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.

Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).

Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.

While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)

Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version.

Cranberry Tart

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves. Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

Spicy Cranberry Sauce

shallot,

jalapeños,

lb. fresh (or frozen) cranberries

honey

lime zest

Bon Appétit

Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high.

Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes.

Remove from heat and stir in lime zest and juice; let cool.

Do Ahead: Sauce can be made 1 week ahead. Cover and chill.

This Cranberry Old Fashioned is a delicious and beautiful cocktail recipe to celebrate the holiday season.

Cranberry Old Fashioned

bourbon whiskey

cranberry simple syrup*

Angostura bitters

Garnish with orange peel, Ocean Spray® Fresh Cranberries, and rosemary

In a serving glass with ice, stir together the bourbon, cranberry simple syrup, and bitters.

Garnish with orange peel, fresh cranberries, and rosemary.

Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. You can scale this recipe to feed as many as you’re serving, or if you want to make extra for leftovers. Simply double, triple or even quadruple it, spreading out the thighs on your largest sheet pan. Or you can halve it to feed one. The quick-pickled onions and cranberries are a tangy contrast to the richness of the meat, and, with their fuchsia hue, a welcome bit of color on the plate.

Turkey Thighs With Pickled Cranberries and Onions for Two

lemon

garlic cloves, finely grated, pressed

thyme leaves, preferably lemon thyme

bone-in, skin-on turkey thighs (2 medium thighs)

Kosher salt and black pepper

red onion, thinly sliced

unsalted butter,

basil

Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.

Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.

Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)

Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)

Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.

Easier and homier than an apple pie, this gently spiced crumble feeds a crowd. If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.

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