1. Homemade Cranberry Raspberry Sauce Ingredients: cranberries, dried, sweetened raspberries, raw apple juice, canned or bottled, unsweetened, without added ascorbic acid sweetener, herbal extract powder from stevia leaf Directions: Place cranberries in a colander and rinse with water. Rinse raspberries if they are fresh. Combine cranberries, raspberries and apple juice in a saucepan. Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes. Stir in half of the stevia at a time, tasting between additions. Add more stevia, if needed, for extra sweetness. Source Archive
2. Cranberry Almond Cereal Ingredients: oats nuts, almonds sugars, brown salt, table spices, cinnamon, ground butter, without salt honey sugars, granulated vanilla extract cranberries, dried, sweetened Directions: Preheat oven to 300 degrees F. Line a jelly roll pan with parchment paper. In a large bowl, stir together oats, almonds, brown sugar, salt, and cinnamon. Melt butter, honey and sugar in a small pan over medium heat stirring until sugar is completely dissolved. Let it simmer for about 30 seconds longer and remove from heat. Stir in the pure vanilla extract. Pour the hot liquid mixture over the oat mixture in the bowl and stir well. Spread granola on prepared jelly roll pan in an even layer. Bake at 300 degrees F until golden brown, about 30 minutes stirring once halfway through the cook time. Remove the pan from the oven and mix in the dried cranberries. Stir once or twice while cooling. When cooled, store in an airtight container. Source Archive
3. Cardinal Punch Ingredients: cranberry juice, unsweetened beverages, carbonated, ginger ale lemon juice, raw orange juice, raw honey Directions: In a glass, blend the cranberry juice, ginger ale, lemon juice, orange juice, and honey. Serve with ice. Source Archive
4. Christmas Cranberry Salad Ingredients: cranberries, dried, sweetened candies, marshmallows sugars, granulated apples, raw, with skin grapes, red or green (european type, such as thompson seedless), raw nuts, walnuts, english salt, table cream, whipped, cream topping, pressurized Directions: Cover marshmallows and cranberries with sugar; chill overnight. Add apples, grapes, walnuts, salt and whipping cream. Chill until ready to serve. Source Archive
5. Rudolph's Nose Cocktail Ingredients: lemon juice, raw cranberry juice, unsweetened syrups, grenadine alcoholic beverage, distilled, rum, 80 proof Directions: Mix all ingredients in a tall glass. Add ice and serve. *This recipe brought to you courtesy of Ultimate Cocktails. * Source Archive
6. Cranberry-Studded Whipped Butter Ingredients: water, bottled, generic cranberries, dried, sweetened butter, without salt cream, whipped, cream topping, pressurized sugars, powdered Directions: Combine water and cranberries; let stand 5 minutes. Drain and cool.Combine cranberries and remaining ingredients in a small bowl; stir until blended. Spoon into a decorative bowl, and refrigerate until ready to serve. Source Archive
7. Tangy Cranberry Bread Ingredients: cranberry juice, unsweetened wheat flours, bread, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table butter, without salt marmalade, orange cranberries, dried, sweetened leavening agents, yeast, baker's, active dry Directions: Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start. If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished. Source Archive
8. Low Fat Cranberry-Orange Granola With Coconut and Almonds Ingredients: oats seeds, flaxseed syrup, maple, canadian marmalade, orange butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) salt, table nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cranberries, dried, sweetened Directions: Preheat oven to 275. Mix oats and flax seed in a large bowl. Combine syrup, marmalade, butter, extract and salt. Pour over oat mixture and stir until all oats are well coated. Turn out into two parchment-lined baking sheets. Bake for 30-45 minutes, stirring every 15 minutes, until oats are lightly browned. Add almonds, stir, and bake 10 minutes more. Add coconut, stir, and bake 10 minutes more. Continue checking, stiring, and baking 5-10 minutes longer until almonds and coconut are toasted and oats are a rich golden brown. Remove from oven and cool on baking pans. Stir in cranberries and store in an airtight container for up to two weeks. Source Archive
9. Apricot Cranberry Sauce Ingredients: butter, without salt spices, ginger, ground cranberries, dried, sweetened sugars, granulated orange juice, raw apricots, dried, sulfured, uncooked Directions: In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm. NOTE: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat. Source Archive
10. Cherry-Cranberry Shake Ingredients: cranberry juice, unsweetened leavening agents, baking soda cream, whipped, cream topping, pressurized vanilla extract ice creams, vanilla Directions: In a blender, process all ingredients until smooth. Serve immediately & enjoy! Source Archive
11. Cranberry Sorbet Ingredients: cranberries, dried, sweetened orange juice, raw water, bottled, generic sugars, granulated lemon juice, raw orange juice, raw Directions: In a saucepan, combine the cranberries, orange juice, and 1/2 cup of the water. Cook over medium heat until cranberries pop open, 5 to 7 minutes. Coarsely mash the cranberries, still in the saucepan, with the back of a wooden spoon. (You should have about 1 1/2 cups puree.) Add the sugar, lemon juice, orange zest, and remaining water. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring often, until a syrup forms, about 15 minutes. Let cool and refrigerate for at least 6 hours, or as long as overnight. Freeze in an ice-cream maker according to the manufacturers instructions. Source Archive
12. Hot Cranberry Butter Ingredients: cranberries, dried, sweetened sugars, granulated water, bottled, generic sugars, brown butter, without salt Directions: In a medium saucepan, combine the cranberries, granulated sugar and water; bring to a boil and stir until sugar dissolves. Reduce heat and continue to cook until berries pop; approximately 5 minutes. Stir in the brown sugar and butter; heat until dissolved. Serve warm on French toast or my favorite gingerbread waffles. Source Archive