What would Christmas be without the sweet and sour flavor of cranberry? Cranberry is one of my favorite holiday flavors. Today I wanted to share with you some of my many, favorite cranberry recipes. Whether you are looking for an appetizer, a main dish or a dessert, we have a cranberry recipe for you! Enjoy 😉

Cranberry Salsa and Cream Cheese Dip (recipe below)

Cranberry BBQ Meatballs (recipe below)

 
 

 

 
 

 

Fresh Cranberry Sauce 
 


 
 
 

 

 
 
 
 

 

Recipes below…

Cranberry Cream Cheese Dip
Ingredients
  1. 12 oz. bag fresh cranberries
  2. 1/2 c. green onions, chopped
  3. 1 jalapeno, stem removed (if you like heat, add two)
  4. 1 bunch cilantro
  5. 1 t. cumin
  6. 1 c. sugar
  7. Juice of one lime (about 2-3 Tbs.)
  8. 8 oz. block cream cheese
  9. Tortilla chips or snack crackers
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Instructions
  1. In a food processor (or by hand) coarsley chop first four ingredients. Then add cumin, sugar and lime juice. Pulse to desired consistency. Spread the cranberry salsa over the cream cheese when ready to serve. Serve with crackers or tortilla chips.
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Cranberry BBQ Meatballs
Ingredients
  1. 1-2 cups of the leftover cranberry salsa (recipe above)
  2. 1-2 cups favorite bbq sauce
  3. 1-2 lbs. meatballs (homemade or store bought)
  4. Cilantro, chopped (optional garnish)
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Instructions
  1. Prepare the meatballs as package describes (or make from scratch). In a bowl, combine together the cranberry salsa and bbq sauce together. Once the meatballs are cooked through and golden brown, add the bbq sauce mixture to the meatballs. Heat the meatballs and sauce until warmed through. Place the meatballs on a plate and serve with toothpicks for easy serving. Garnish with the chopped cilantro.
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Sweet Cranberry Butter Spread
Ingredients
  1. 1 tsp. brown sugar
  2. 1 tsp. vanilla
  3. 1/2 can sweetened condensed milk
  4. 1/4 cup chopped pecans or walnuts
  5. 1 tsp. orange zest
  6. 1/3 cup powdered sugar
  7. 1/2 cup chopped fresh cranberries
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Instructions
  1. In a bowl, whip together the softened butter, sugar, vanilla, zest and condensed milk. Add the zest, fresh cranberries and nuts. Keep at room temperature when ready to serve butter with warm rolls.
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Fresh Orange Cranberry Sauce
Ingredients
  1. 1 package fresh cranberries
  2. Zest of 1/2 an orange
  3. 2-3 T. orange juice
  4. 1/2-3/4 c. sugar (depending how sweet you like it)
  5. 1/4 t. ginger powder
  6. Dash of salt
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Instructions
  1. Combine all of the ingredients into a sauce pan and let simmer until the cranberries break down and soften. Mash the cranberries with a potato masher until the sauce is still chunky, but a little more smooth. Remove sauce from heat and let cool. Serve fresh cranberry sauce with cooked turkey, in wraps or with chicken.
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White Chocolate Bread Pudding with Cranberries
Bread Pudding
  1. 5-6 cups dried bread, cut into one inch cubes
  2. 1 cup dried cranberries
  3. 12 oz. bag white chocolate chips
  4. 2 cups heavy whipping cream
  5. 3 cups milk
  6. 2 Tbs. vanilla
  7. 1/2 cup orange juice
  8. Pinch salt
  9. 8 eggs
  10. 1 cup white sugar
White Chocolate Sauce
  1. 12 oz. white chocolate chips
  2. 1 1/2-2 cups whipping cream
  3. 1/2 tsp. vanilla
  4. Fresh or canned cranberry sauce (optional for topping)
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Instructions
  1. Cut up the bread into one inch pieces. Spray a 11x14 pan heavily with non-stick cooking spray. Place the bread pieces in the bottom of the pan. Sprinkle the dried cranberries all over the top of the bread. Sprinkle the bag of white chocolate chips on top of the bread as well. In a bowl, whisk together the whipping cream, milk, vanilla, orange juice, pinch of salt, eggs and sugar until smooth and creamy. Pour this mixture over the bread evenly until all bread pieces are covered. Cover the dish with tinfoil. You can keep the pudding in the fridge for up to 48 hours, or you can bake it right away. When ready to bake, bake the pudding at 350 degrees for 55-60 minutes. The last 10 minutes of baking, remove the tin foil and let the top of the pudding get golden brown. While the pudding is cooking, make the white chocolate sauce. In a sauce pan, pour the whipping cream and heat on medium-high heat for a couple minutes until the cream gets nice and hot. Then, add the white chocolate and turn down the heat to low heat. Stir the chocolate and whipping cream together until creamy and smooth. Add the vanilla. Remove from the heat and let stand at room temperature until pudding comes out of the oven. When pudding is firm and cooked through, remove from the oven. Cut a slice and top with homemade or store bough cranberry sauce and top with the white chocolate sauce.
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