8 Delicious Cranberry Recipes for Thanksgiving

When you think Thanksgiving dinner, you probably think turkey, potatoes and cranberry sauce. But there's so much more you can do with these very versatile berries. Looking for a warm, delicious bread, or maybe a chutney to replace that old sauce standby? We've collected our eight favorite cranberry recipes from the cranberry experts themselves, Ocean Spray.

Cranberry Nut Bread

Ingredients:

• 1 egg
• 1/3 cup vegetable oil
• 1 cup orange juice
• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• dash salt
• 1 cup fresh or frozen cranberries
• 1/2 cup chopped walnuts, chopped

Instructions:

1. Preheat oven to 350°.
2. Grease 8-1/2" x 4-1/2" x 2-1/2" bread pan.
3. In a mixing bowl, beat egg. Then add vegetable oil and orange juice. Blend thoroughly with a hand mixer.
4. Add flour, sugar, baking powder, baking soda, and salt. Blend together until thoroughly mixed.
5. By hand, stir in chopped cranberries and nuts.
6. Spread evenly into bread pan.
7. Bake 55 to 60 minutes or until an inserted toothpick comes out clean.
8. Cool 5 minutes, then loosen sides from pan. Place bread on a cooling rack to cool completely.
9. Slice the bread and serve with margarine or cream cheese, if desired.

Cranberry Chutney

Ingredients:

• 1 16-ounce can Ocean Spray^® Whole Berry Cranberry Sauce
• 1/2 cup raisins
• 1/2 cup peeled, diced apple
• 1/4 cup + 2 tablespoons sugar
• 1/4 cup + 2 tablespoons vinegar
• 1/8 teaspoon allspice
• 1/8 teaspoon ginger
• 1/8 teaspoon cinnamon
• Dash ground cloves

Instructions:

1. Combine all ingredients in a medium saucepan.
2. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes.

   Makes about 2 1/2 cups.

Cranberry Apple Crisp

Ingredients:

• 5 cups sliced tart apples (about 6 medium apples)
• 1 1/2 cups Ocean Spray^® Fresh or Frozen Cranberries
• 1/3 cup sugar
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup butter or margarine

Instructions:

1. Preheat oven to 375°. Lightly grease a 9-inch square baking pan.
2. Pare and core apples.
3. Layer apples and cranberries in pan sprinkling with sugar as you layer.
4. Mix flour, brown sugar, and cinnamon.
5. Work in butter until light and crumbly.
6. Sprinkle topping evenly over apples and cranberries.
7. Bake 45 minutes or until apples are tender.

   Makes 9 servings.

Cranberry Bread Pudding

Ingredients

• 6 cups toasted whole wheat bread cubes, packed
• 1 cup Ocean Spray^® Fresh or Fresh Frozen Cranberries
• 2 cups Cran-Raspberry^® Raspberry Cranberry Juice Drink
• 1 cup honey
• 1/2 cup butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup raisins
• Whipped cream or vanilla ice cream

Instructions:

1. Preheat oven to 350°.
2. Grease a 2-quart casserole dish or pudding pan.
3. Pour bread cubes in prepared pan; set aside.
4. Combine all remaining ingredients in a large saucepan.
5. Bring to a boil over medium heat.
6. Boil gently just until the cranberries begin to pop.
7. Pour cranberry mixture over bread cubes.
8. Let sit 15 minutes.
9. Bake pudding for 45 minutes.
10. Serve warm with vanilla ice cream.

    Makes 10 servings.

Be Dazzled Cranberry Punch



Ingredients:

• 1 64-ounce bottle Ocean Spray^® Cranberry Juice Cocktail
• 24 ounces club soda
• 8 ounces orange juice
• Ice ring, garnish
• Orange slices, garnish

Instructions:

1. Combine all ingredients, except garnishes, in a large punch bowl.
2. Gently stir ingredients.
3. Add ice ring and orange slices just before serving.

   Makes about 14 6-ounce servings.

Cranberry Pumpkin Bread

Preparation time: 20 minutes

Baking time: 65 minutes

Ingredients:

• 1 3/4 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 cup pumpkin
• 1/4 cup butter or margarine, melted
• 1/3 cup applesauce
• 1/2 cup egg substitute
• 1 6-ounce package Craisins^® Sweetened Dried Cranberries

Instructions:

1. Preheat oven to 350 °.
2. Lightly spray a non-stick 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with non-stick vegetable spray.
3. Combine dry ingredients in a medium mixing bowl.
4. Combine remaining ingredients, except sweetened dried cranberries, in a separate mixing bowl.
5. Add to dry ingredients, stirring just until dry ingredients are moist.
6. Stir in sweetened dried cranberries.
7. Spread evenly in loaf pan. Bake 60 to 65 minutes or until a toothpick inserted into the center of the bread comes out clean.
8. Remove from pan.
9. Cool completely on a wire rack.

   Makes 1 loaf.

Cranberry Lemon Oat Scones



Preparation time: 20 minutes
Baking time: 15 to 18 minutes

Ingredients:

• 1/3 cup sugar
• 1 1/2 cups flour
• 1 1/4 cups oat bran
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup butter or margarine
• 3/4 cup low-fat lemon yogurt
• 1/4 cup egg substitute
• 1 6-ounce bag Craisins^® Sweetened Dried Cranberries
• 1 tablespoon sugar

Instructions:

1. Preheat oven to 425°. Grease a cookie sheet.
2. Combine dry ingredients in a large mixing bowl.
3. Work butter or margarine into dry ingredients until butter is the size of small peas, using a pasty blender or fork.
4. Add remaining ingredients except sweetened dried cranberries and 1 tablespoon sugar, mixing just until dry ingredients are moist.
5. Stir in sweetened dried cranberries.
6. Turn dough onto a lightly floured surface and gather into a ball.
7. Cut dough into 2 pieces.
8. Pat each half into a 6-inch circle; cut into 6 wedges.
9. Place cookie sheet.
10. Sprinkle with sugar.
11. Bake 15 to 18 minutes or until golden brown.

    Makes 12 scones.

Wild Rice With Cranberries and Caramelized Onions

Ingredients:

• 2 cups chicken broth
• 1/2 cup brown rice
• 1/2 cup wild rice
• 3 tablespoons butter or margarine
• 3 medium onions, sliced in thin wedges
• 2 teaspoons brown sugar
• 1 cup Craisins^® Sweetened Dried Cranberries
• 1/2 teaspoon finely grated orange zest

Instructions:

1. Combine chicken broth and both rices in a medium saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low.
4. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed.
5. Meanwhile, melt butter in a medium skillet over medium-high heat.
6. Add onions and brown sugar.
7. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent.
8. Reduce heat to low.
9. Slowly cook onions, stirring often for 25 minutes or until they are caramel color.
10. Stir in sweetened dried cranberries.
11. Cover and cook over low heat for 10 minutes or until cranberries swell.
12. Gently fold cranberry mixture and orange zest into cooked rice.

    Makes 4 to 6 servings.

Looking for more great Thanksgiving recipes? Check out our Thanksgiving section!

Used with permission from Ocean Spray Cranberries, Inc. Copyright ©2000 Ocean Spray Cranberries, Inc. All Rights Reserved.