Cranberry
Grilled Chops with Apple-Cranberry Maple Glaze
If a whole pork loin or pork loin roast is too large for your needs or will take too long to cook, loin chops are a great alternative. The following recipe qualifies as a “must cook” pork chop. I first made these chops while tailgating in Jupiter, Florida, at the St. Louis Cardinals’ spring training facility. March is not too early to start grilling, especially when you are sharing the grill with Hall of Fame shortstop Ozzie Smith! This recipe can be made with either bone-in chops or boneless pork loin cut in one-inch medallions. These pork chops feature apple cider brine and a fruity sweet glaze made from applesauce, cranberry sauce, and maple syrup.
Frozen Cranberry Nougat
The technique here is traditional and French. The fresh and dried cranberries and the star anise are modern and provide bright hits of flavor in every bite. You’ll need two 6-cavity Flexipan savarin molds (the 2 3/4-inch size) if you want to match the shape of the dessert in the photograph. But you could also freeze the nougat in a baking sheet and cut pieces to serve.
Sweet Potato Cake
Here, I’ve created my version of sweet potato pie, but it’s not as heavy and not as sweet. The cranberry foam gives a nice added pop of acidity.
Cranberry-Topped Meat Loaf
Shredded potatoes serve as a tasty alternative to the bread crumbs that traditionally hold meat loaf ingredients together.
Sweet Ginger Crunch
This trail mix, updated with crystallized ginger, is ready in a flash. It’s great to have on hand when you need a grab-and-go snack.
Boozy Baked Apples
Gina: Nothing is as warm or as inviting as an old-fashioned baked apple. Our baked apples are even more inviting because we pack them with golden raisins, dried cranberries, and nuts, splashed with rum for extra goodness (or try Calvados, an apple-flavored liqueur from France, for a special twist). Serve these warm, fragrant little gems with a scoop of caramel or rum-raisin ice cream. In the unlikely event that you have a few left over, there’s nothing like a cold baked apple for breakfast, served in a pool of cold half-and-half. (Chances are your sweet-tooth husband is also on to this secret, so don’t be surprised if he beats you to the kitchen.)
Flavored Olives
At Le Monde Des Épices, I delight in seeing how simple olives can be turned into a colorful appetizer by melding different kinds and colors of cured olives and doctoring them up with garlic, preserved lemons, oregano, and basil, and serving them in a large, clear bowl. Although the majority of the olives in the shop are grown in Spain and North Africa, many, like the tiny Picholines from Provence, come from the south of France. When I first visited, the olives were simply cured and kept in barrels. Now the many different- flavored varieties are displayed in attractive bowls to tempt the customers. When doctoring up olives you buy, just make sure to include some red peppers, orange kumquats, or bright- green herbs. I love to serve a variety of sizes and kinds in a clear glass or earthenware bowl. Remember to have a tiny bowl nearby for the pits.
Ginger Spice Cake
Here is a fantastic coffee cake that tastes like gingerbread: perfect for cold days or nights.
Cranberry-Raisin Lattice-Top Pie
Perfect for autumn holiday meals, this pie is best served warm with a scoop of vanilla ice cream.
Almond-Cranberry Quinoa Cookies
These cookies are also delicious made with dried cherries instead of cranberries.
By Jenny Rosenstrach
Cranberry Chutney
When you've got a native berry that's the foundation for a must-have sauce on every Thanksgiving dinner table across the country, you can count on lots of variations. Just check the Internet. This cranberry chutney is essentially a classic sauce, jazzed up with the more vibrant flavors of pineapple juice, pepper flakes, and clove. The good news is that while it's supermarket-friendly—not hard to find ingredients—it tastes remarkably more complex and nuanced than the short ingredient list would lead you to believe. Aim to make it several days ahead so that the flavors have time to mingle and mellow.
By Ruth Cousineau
Pear and Cranberry Cobbler with Citrus-Infused Custard Sauce
A cobbler is the easiest way to get to something similar to a pie—meltingly tender and juicy fruit with a crusty topping—without having to make, roll out, and crimp pie dough. Biscuit dough, in general, is easy and fast to assemble, but the cream dough below is a real cinch because you don't even have to blend butter into the flour mixture; you just pour in heavy cream and stir, then pat it out with your hands. A round cutter is your default shape but feel free to rummage through your cookie cutter collection for something fun, such as a leaf or diamond.
By Shelley Wiseman
Cranberry-Pepper Jelly
By The Bon Appétit Test Kitchen
Citrus-Cranberry Compote
Serve this sweet and tangy condiment with the Cranberry Spice Cake , or spoon it over vanilla ice cream.
By Karen DeMasco
Candied Mandarin Oranges with Cranberries
Lo's take on cranberry sauce makes citrus the star by soaking mandarins in fragrant elderflower syrup before caramelizing them. You can use any of your favorites: tangerines, clementines, satsumas, honeys, or Minneolas. Begin this recipe 1 day ahead.
By Anita Lo
Cranberry Spice Cake
If you manage to have any leftovers, this moist spice cake makes a nice afternoon treat with a cup of tea. For an extra-tart garnish, serve with Citrus-Cranberry Compote .
By Karen DeMasco