Developed in the Tribune test kitchen by Mark Graham, this sauce incorporates a whisper of evergreen herb to carry the warmth of the holidays.This recipe by Mark Graham was originally published in The Chicago Tribune.
It might take a few days (yes, really) to make a perfect Kringle, but with its irresistibly flaky outer pastry surrounding a tasty blend of cranberry and butterscotch, it’s oh so worth the time.Recipe adapted from O & H Danish Bakery courtesy of Bake from Scratch
While cranberry sauce can be one of those Thanksgiving dishes you buy at the store, we’re not talking about slicing up the canned stuff and calling it “homemade.” We’re talking about a real, fresh cranberry chutney made with only three ingredients: orange juice, sugar and a 12-ounce bag of fresh cranberries.
SKYY Infusions Coastal Cranberry captures the bright essence of cranberry with a dry, alluring aroma, and lively taste that is both sweet and tart, giving the cocktail a festive twinkle.This recipe is courtesy of SKYY.
Created by Jane Delaney, founded of eMeals, this chutney recipe is an easy, make-ahead dish to keep on hand whenever a side of cranberry is craved for: with roast chicken, turkey, or as a condiment on a sandwich.
Don’t worry about this pie turning out too sour, the sweet, smooth filling has just the right amount of cranberry kick.You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!
If you're looking for a taste of the holidays with your dinner, or if you just really love cranberries, try this marinade with any type of meat for a sweet yet tangy twist.This recipe is courtesy of U.S. Cranberries.