(Please click on icons below to see recipe instructions)
Baked Brie with Cranberry-Pecan-Bacon Crumble
Cranberry Brie Bites (photo)
Holiday Cranberry Jalapeño Dip
Quick Puff Pastry Brie Bites
(photo)
Cranberries and Cream Muffins
Cranberry Scones
Cranberry-Pecan Bread
Pumpkin Cranberry Bread
Desserts
Bars-Cake-Cheesecake-Pies-Pudding-Misc-
Christmas Cranberry Cream Cheese Bars
Cranberry Lemon Bars
Skinny Cranberry Bliss Bars(WW)
Christmas Cranberry Pound Cake(photo)
Cranberry Christmas Cake(photo)
Slow Cooker Apple Cranberry Dump Cake
Cranberry Swirl Cheesecake Squares
Dipped Pretzel Rods w/Chocolate, Caramel-Pecans & Cranberries(WW)
Cranberry Recipes
2 sheets thawed frozen puff pastry (refrigerated overnight)
8 ounces brie cheese
1 cup cranberry sauce (homemade or choice of jam)
1 teaspoon flaky sea salt (like maldon or fleur de sel)
1/2 cup chopped raw pecans
4 sprigs of fresh rosemary (each cut into 6 parts)
Position the oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
Place the Brie in the freezer for 15 minutes to firm up.
Meanwhile, very generously coat two 24-cup mini muffin pans with nonstick spray.
If you only have one pan or have two 12-cup pans, plan to make the Brie bites in batches.
Unroll one sheet of puff pastry on a lightly floured work surface, leaving the second sheet in the refrigerator until ready to use.
Roll the puff pastry into a 10 x 14-inch rectangle.
Cut the sheet lengthwise into four even strips, then cut crosswise into six even strips, to make 24 squares total.
Gently separate the squares and press each one into a mini muffin cup to form a cup shape.
Prick the bottom of each pastry cup with a fork in 2 to 3 places.
Cut the Brie in half, then return one half to the freezer.
Dice the remaining half into 24 small pieces, approximately between 3/4 and 1/2-inch on each side.
Place one Brie piece in the center of each puff pastry cup.
Top each with 1 teaspoon of cranberry sauce and sprinkle with 1/2 teaspoon of salt, followed by half of the chopped pecans.
Place the assembled tray in the refrigerator while repeating this process with the second puff pastry sheet, the remaining Brie, salt, and pecans.
Position each muffin pan on a rimmed baking sheet to catch any overflow.
Bake in the preheated oven on the upper and lower thirds for 18 to 20 minutes until the pastry is puffed and the corners are golden brown.
Remember to switch the pan positions halfway through the baking time to ensure even cooking.
Allow the Brie bites to cool in the pans for about 3 minutes.
If any Brie or cranberry sauce has bubbled out, use a fork to nudge it back into the center of the bites.
Transfer the bites gently to a serving plate using a fork to lift them from the pans.
Garnish each bite with a small piece of fresh rosemary.
These can be enjoyed hot or at room temperature.
Source: Pinterest
Cranberry Swirl Cheesecake Squares
For the Cranberry Sauce:
3/4 cup fresh cranberries
1/4 cup sugar
1/4 cup water
1/2 teaspoon fresh orange zest
For the Crust:
3 oz gingersnap crumbs, from 12 gingersnap cookie, I used Nabisco brand
1 oz pecans, crushed
1 1/2 tablespoons light butter, melted
For the Cheesecake:
8 oz 1/3 less fat cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
6 oz nonfat Greek yogurt, Chobani
2 egg whites
2 tablespoons fresh lemon juice
1 tablespoon flour
Preheat the oven to 350°F and position a rack in the middle of the oven.
Line an 8x8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.
Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
Bake the cheesecake in the preheated oven for 25 minutes.
Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled. Once chilled, cut into squares and serve.
FOR THE SCONES:
2 c. all-purpose flour
1/3 c. granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. kosher salt
1/2 c. unsalted butter, cold and cut into 1/2-inch pieces
1 c. dried cranberries
1 1/2 tsp. chopped fresh rosemary
1 c. plus 1 tbsp. heavy cream
2 1/2 tsp. orange zest
FOR THE GLAZE:
1/2 c. cranberry juice
1 c. powdered sugar
Pinch of kosher salt
1 to 2 drops pink food coloring, optional
For the scones: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and blend the butter into the flour mixture using a pastry cutter until the butter resembles small peas and is evenly incorporated. Stir in the cranberries and rosemary. Stir together 1 cup of the heavy cream and orange zest; add it to the flour mixture and stir until just combined.
Turn the dough out onto a clean work surface and using floured hands, shape into a rough ball. Pat the dough ball down to form a 8-inch round disc (about 3/4-inch thick). Cut the disc into 8 even wedges using a bench scraper or chef's knife. Transfer the wedges to prepared baking sheets. (Scones can be frozen for up to 1 week. Don't thaw before baking.)
Brush the top of each wedge lightly with remaining 1 tablespoon of the heavy cream. Bake until lightly browned and risen, 22 to 25 minutes, or 24 to 26 minutes if baking from frozen. Transfer the scones to a wire rack to cool for at least 10 minutes
For the glaze: Cook the cranberry juice in a small saucepan over medium heat until reduced to 2 tablespoons, 8 to 12 minutes. Pour into a small heatproof bowl and let cool for 5 minutes.
6dd the powdered sugar and salt to the reduced cranberry juice, and 1 to 2 drops of pink food coloring, if you like. Whisk until smooth. Drizzle the glaze over the scones. Let stand for 15 minutes for the glaze to harden.
8 ounce tube crescent roll dough
flour for rolling out the dough
6 ounces Brie cheese
¼ cup orange marmalade
¼ cup whole cranberry sauce
¼ cup chopped pistachios, pecans or walnuts
fresh rosemary or candied orange pieces for garnish
Preheat oven to 375°F and grease a 24-count mini-muffin pan with nonstick cooking spray.
Cut the brie into small, about 1-inch (or a little less) squares and set aside in the refrigerator until ready to use.
In a small bowl, mix together orange marmalade and cranberry sauce. Set aside.
Lightly flour a flat surface, like a large wooden cutting board, and roll out the tub of crescent dough. Stretch slightly to form an evenly sided rectangle and pinch seams together. Cut into 24 even sized squares.
Place the squares into the prepared muffin cups. Top with brie cheese square and a teaspoon (or a little less) of the orange-cranberry mixture. Top with a few of the chopped nuts and a small sprig of rosemary.
Slide the muffin pan into the oven and bake for about 10-13 minutes, or until golden brown and dough is cooked through.
Cranberry Layer
1 (12-ounce) bag fresh or frozen cranberries
¾ cup granulated sugar
2 to 3 large lemons
Crust
Nonstick cooking spray
1 ½ cups/190 grams all-purpose flour
1/3 cup granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
¾ cup unsalted butter (1 1/2 sticks), melted and cooled
Lemon Layer
1 cup
¼ cup
1/2 teaspoon fine sea salt
3 large eggs, at room temperature
Confectioners’ sugar (optional)
Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
Make the crust: Heat oven to 350°F. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.