20 Delicious Cranberry Dessert Recipes Perfect for Holidays

‘Tis the season for tart, juicy cranberries to shine! Whether you’re whipping up a festive feast or just craving a cozy sweet treat, these 20 irresistible cranberry desserts are here to save the day. From classic pies to unexpected twists, we’ve got your holiday baking covered—so grab your apron and let’s dive into these vibrant, flavor-packed delights!

Cranberry Orange Cheesecake

This creamy, tangy-sweet cheesecake is a showstopper with its vibrant cranberry swirl and bright citrus notes—perfect for holiday gatherings or a cozy weekend treat.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz (3 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1 cup cranberry sauce (homemade or store-bought)

Instructions:

1. Prep: Preheat oven to 325°F. Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool slightly.
2. Filling: Beat 24 oz cream cheese and ¾ cup sugar until smooth. Add 3 eggs one at a time, then mix in 1 tsp vanilla, 1 tbsp orange zest, and ¼ cup orange juice.
3. Swirl: Pour filling over crust. Dollop 1 cup cranberry sauce on top and swirl with a knife. Bake for 50–55 minutes until edges are set but center jiggles slightly.
4. Chill: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours before serving.

The tart cranberry swirl cuts through the rich citrus-kissed filling, making every bite balanced and refreshing. Tip: For cleaner slices, dip your knife in hot water before cutting!

White Chocolate Cranberry Blondies

These chewy blondies are studded with creamy white chocolate and tangy dried cranberries—a sweet-tart combo that’s impossible to resist.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup white chocolate chips
• 1/2 cup dried cranberries

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a large bowl, whisk together the melted butter and 1 cup brown sugar until smooth. Beat in the egg and 1 tsp vanilla extract.
3. Fold in 1 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt until just combined. Stir in the white chocolate chips and dried cranberries.
4. Spread the batter evenly into the prepared pan. Bake for 20–25 minutes, until the edges are golden but the center still looks slightly soft.
5. Let cool completely in the pan before lifting out and slicing into squares.

The contrast of rich white chocolate and zippy cranberries makes these blondies feel extra special—perfect for gifting or sneaking with your afternoon coffee.

Tip: For cleaner slices, chill the blondies for 30 minutes before cutting.

Cranberry Apple Crisp

This cozy dessert balances tart cranberries and sweet apples under a buttery, cinnamon-spiced oat topping—perfect for spooning straight from the pan.

Ingredients

• 4 cups peeled, sliced apples (about 3 medium)
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. In a bowl, toss apples, cranberries, granulated sugar, lemon juice, and vanilla extract. Spread evenly in a greased 9-inch baking dish.
2. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a pastry cutter or fingers until crumbly. Sprinkle over fruit.
3. Bake 35–40 minutes until topping is golden and fruit bubbles at edges. Cool 10 minutes before serving.

The cranberries add a bright tang that cuts through the rich topping, making every bite feel balanced. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: For extra crunch, swap 1/4 cup of the oats with chopped pecans.

Cranberry Lemon Bars

These tart-sweet cranberry lemon bars are a vibrant twist on the classic, with a buttery shortbread crust and a zesty, jewel-toned topping.

Ingredients

• For the crust: 1 cup all-purpose flour, 1/4 cup powdered sugar, 1/2 cup unsalted butter (cold, cubed), 1/4 tsp salt
• For the filling: 1 cup fresh or frozen cranberries, 3/4 cup granulated sugar, 2 large eggs, 1/3 cup fresh lemon juice, 2 tbsp all-purpose flour, 1 tbsp lemon zest

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving overhang on two sides.
2. Crust: Pulse 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp salt in a food processor. Add 1/2 cup cold butter; pulse until crumbly. Press evenly into the pan. Bake for 18 minutes until lightly golden.
3. Filling: Blend cranberries, 3/4 cup sugar, eggs, 1/3 cup lemon juice, 2 tbsp flour, and 1 tbsp zest until smooth. Pour over warm crust.
4. Bake: Return to oven for 25–28 minutes until filling is set (edges will be slightly puffed). Cool completely in pan, then chill for 1 hour before slicing.

The cranberries add a gorgeous ruby hue and a tangy punch that balances the rich, crumbly crust—no frosting needed!

Tip: For cleaner slices, wipe your knife between cuts and serve chilled.

Cranberry Bread Pudding

This cozy cranberry bread pudding is like a warm hug on a chilly day, with tart berries and a custardy center that’ll have everyone reaching for seconds.

Ingredients:

• 6 cups stale French bread, cut into 1-inch cubes
• 1 1/2 cups fresh or frozen cranberries
• 3 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter.
2. Spread bread cubes evenly in the dish and sprinkle cranberries over the top.
3. In a large bowl, whisk together eggs, milk, heavy cream, 3/4 cup sugar, vanilla extract, cinnamon, and salt until smooth.
4. Pour the custard mixture over the bread, pressing lightly to submerge. Let sit for 15 minutes to soak.
5. Drizzle melted butter over the top and bake for 45–50 minutes, until the center is set and the edges are golden.

The cranberries burst into jammy pockets, balancing the rich custard for a dessert that’s just sweet enough.

Tip: For extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Cranberry Pistachio Biscotti

These Cranberry Pistachio Biscotti are delightfully crisp, studded with tart cranberries and buttery pistachios—perfect for dunking in coffee or gifting during the holidays.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios, roughly chopped

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 2 cups flour, 3/4 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Beat in 2 eggs and 1 tsp vanilla until a sticky dough forms. Fold in 1/2 cup cranberries and 1/2 cup pistachios.
4. Shape dough into a 12-inch log on the baking sheet, flattening slightly to 1/2-inch thickness.
5. Bake for 25 minutes until firm. Let cool 10 minutes, then slice diagonally into 1/2-inch pieces.
6. Arrange slices cut-side down and bake 10 more minutes per side until golden and crisp.

The double-bake gives these biscotti their signature crunch, while the cranberry-pistachio duo adds festive color and flavor. Tip: For extra sparkle, drizzle cooled biscotti with melted white chocolate.

Cranberry Mousse Tart

This dreamy tart balances sweet and tart with a silky cranberry mousse nestled in a crisp, buttery crust—perfect for impressing guests without stressing over complicated steps.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 1 (12-oz) bag fresh cranberries
• 3/4 cup water
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 (1/4-oz) packet unflavored gelatin
• 1 cup heavy cream, chilled

Instructions

1. Crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch tart pan. Bake for 10 minutes, then cool completely.
2. Mousse: Simmer cranberries with 3/4 cup water and 1 cup sugar over medium heat for 12–15 minutes, until berries burst. Strain through a fine sieve, pressing to extract all pulp (discard skins). Stir in 1 tsp vanilla and 1/4 tsp salt.
3. Sprinkle 1 packet gelatin over 3 tbsp cold water; let bloom 5 minutes. Microwave for 10 seconds to dissolve, then whisk into cranberry mixture. Chill 20 minutes, stirring occasionally, until slightly thickened.
4. Whip 1 cup heavy cream to stiff peaks. Fold into cranberry mixture until no streaks remain. Pour into cooled crust and chill 4 hours or overnight.

The magic here? The mousse sets just enough to slice neatly but melts luxuriously on the tongue—like cranberry cloud meets crumbly cookie.

Tip: For a festive twist, garnish with sugared cranberries or a dusting of orange zest.

Cranberry Almond Shortbread Cookies

These buttery cranberry almond shortbread cookies strike the perfect balance between sweet and tart, with a delicate crunch from toasted almonds.

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup dried cranberries, chopped
• 1/3 cup sliced almonds, lightly toasted

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 3/4 cup granulated sugar until fluffy. Mix in 1 tsp vanilla extract.
3. Gradually add 2 cups flour and 1/2 tsp salt, mixing just until combined. Fold in 1/2 cup chopped cranberries and 1/3 cup toasted almonds.
4. Roll dough into 1-inch balls, flatten slightly, and place 2 inches apart on the baking sheet. Bake for 18-20 minutes until edges are lightly golden.
5. Cool on the sheet for 5 minutes before transferring to a wire rack.

The toasted almonds add a nutty depth that plays beautifully against the bright pop of cranberries—these melt-in-your-mouth cookies are holiday-worthy but simple enough for everyday baking.

Tip: For extra flair, drizzle cooled cookies with white chocolate and sprinkle with leftover cranberry bits.

Cranberry Pecan Pie

Cranberry Pecan Pie

This twist on classic pecan pie adds tart cranberries for a festive pop of color and flavor—perfect for holiday tables or cozy weekend baking.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups fresh or frozen cranberries
• 1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish; crimp edges decoratively.
2. In a large bowl, whisk the eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.
3. Scatter cranberries and pecans evenly over the bottom of the pie crust. Carefully pour the egg mixture over the top.
4. Bake for 50–55 minutes, covering the edges with foil halfway through if browning too quickly, until the filling is set but slightly jiggly in the center.
5. Cool completely on a wire rack (about 3 hours) before slicing.

The cranberries soften into jammy pockets, balancing the pie’s sweetness with a bright tang—no one will miss the usual cloying richness!

Tip: For extra crunch, toast the pecans in a dry skillet for 5 minutes before adding them to the pie.

Cranberry Coconut Macaroons

These chewy, tart-sweet macaroons are a festive twist on the classic—perfect for holiday cookie swaps or a cozy afternoon treat.

Ingredients:

• 3 cups sweetened shredded coconut
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 2 large egg whites
• 1 tsp vanilla extract
• 1/2 cup dried cranberries, chopped

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, 2/3 cup granulated sugar, 1/4 cup flour, and 1/4 tsp salt until combined.
3. Stir in the egg whites and 1 tsp vanilla extract until the mixture holds together when pressed.
4. Fold in the chopped cranberries, then scoop 1-tbsp mounds onto the baking sheet, spacing them 1 inch apart.
5. Bake for 20–22 minutes until the edges are golden and the tops feel firm. Let cool completely on the sheet.

The cranberries add a pop of color and tangy contrast to the rich coconut—just wait for that first chewy bite!

Tip: For extra shine, drizzle cooled macaroons with melted white chocolate.

Cranberry Chocolate Truffles

These rich, tart-sweet truffles are a festive twist on the classic—perfect for gifting or treating yourself with minimal fuss.

Ingredients:

• 1 cup (6 oz) semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup dried cranberries, finely chopped
• 1 tbsp unsalted butter
• 1/4 tsp vanilla extract
• Pinch of salt
• 1/4 cup cocoa powder (for rolling)

Instructions:

1. Place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream and butter over medium-low until steaming (about 2–3 minutes). Pour over chocolate, add vanilla and salt, then let sit 1 minute.
2. Stir gently until smooth. Fold in cranberries. Chill mixture in fridge for 2 hours or until firm enough to scoop.
3. Use a tablespoon to portion mixture, rolling into 1-inch balls. Dust hands with cocoa powder to prevent sticking if needed.
4. Roll each truffle in cocoa powder until coated. Store in an airtight container in the fridge for up to 1 week.

The tangy cranberry bits cut through the deep chocolate for a grown-up flavor that’s still indulgent. For an extra festive touch, swap cocoa powder for crushed freeze-dried cranberries.

Tip: If the mixture gets too soft while rolling, pop it back in the fridge for 10 minutes.

Cranberry Spice Cake

This warmly spiced cake is studded with tart cranberries for a cozy dessert that’s as festive as it is easy to make.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 ½ cups fresh or frozen cranberries, roughly chopped
• 1 tbsp turbinado sugar (for topping, optional)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp cloves.
3. In a separate bowl, beat ½ cup butter and ¾ cup granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, mixing just until combined. Fold in cranberries.
5. Pour batter into the prepared pan. Sprinkle with 1 tbsp turbinado sugar (if using). Bake for 35–40 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The cranberries burst into little pockets of tangy sweetness, balancing the warm spices perfectly. A dusting of turbinado sugar adds a subtle crunch.

Tip: For extra moisture, soak the cranberries in orange juice for 10 minutes before folding them in.

Cranberry Panna Cotta

This silky panna cotta gets a festive twist with a vibrant cranberry swirl—just sweet enough to balance the tartness.

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 1/2 tsp unflavored gelatin
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup fresh or frozen cranberries
• 2 tbsp water
• 2 tbsp honey

Instructions:

1. Bloom gelatin: Pour milk into a small bowl and sprinkle gelatin evenly over the surface. Let sit 5 minutes until softened.
2. Heat cream mixture: In a saucepan over medium heat, combine heavy cream, sugar, and salt. Warm until steaming (do not boil), stirring to dissolve sugar, about 3 minutes. Remove from heat, whisk in vanilla and gelatin mixture until fully dissolved.
3. Strain and chill: Strain mixture through a fine-mesh sieve into a large measuring cup. Divide among 4 ramekins or glasses. Chill 1 hour until slightly set.
4. Make cranberry swirl: While chilling, combine cranberries, water, and honey in a small saucepan. Simmer over medium-low heat 8–10 minutes, crushing berries with a spoon, until thickened. Cool slightly, then blend until smooth. Strain to remove skins.
5. Swirl and set: Spoon 1 tbsp cranberry sauce over each partially set panna cotta. Use a toothpick to swirl gently. Chill 4 more hours (or overnight) until firm.

The jewel-toned swirl sinks just enough to create a stunning ombre effect—perfect for impressing guests without fussy techniques.

Tip: For cleaner unmolding, dip ramekins in hot water for 5 seconds before inverting onto plates.

Cranberry Crumble Bars

These buttery, tart-sweet bars are the perfect handheld treat—think cranberry pie meets shortbread, with a crumbly streusel topping you’ll want to eat straight from the pan.

Ingredients

• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 3/4 cup packed light brown sugar
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed

Instructions

1. Prep filling: In a saucepan over medium heat, combine cranberries, granulated sugar, cornstarch, and vanilla. Cook for 8–10 minutes, stirring often, until cranberries burst and mixture thickens. Set aside to cool slightly.
2. Make crust: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment. In a bowl, mix flour, oats, brown sugar, and salt. Cut in butter with a pastry cutter (or fingers) until clumps form. Press 2/3 of the mixture firmly into the pan.
3. Layer & bake: Spread cranberry filling over crust, then sprinkle remaining crumble on top. Bake for 30–35 minutes until golden at the edges. Cool completely before slicing.

The magic here? That oat-flecked crumble soaks up just enough juice to stay crisp while cradling the jammy filling—no soggy bottoms!

Tip: For cleaner cuts, chill the baked bars for 30 minutes before slicing.

Cranberry Ricotta Cake

This tender, lightly sweet cake is studded with tart cranberries and has a luxuriously moist crumb thanks to creamy ricotta—perfect for brunch or an afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1 ½ cups whole-milk ricotta
• ½ tsp vanilla extract
• Zest of 1 lemon
• 1 ½ cups fresh or frozen cranberries (thawed if frozen)
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, beat 3 large eggs until frothy. Add 1 ½ cups ricotta, ½ tsp vanilla extract, and lemon zest; mix until smooth.
4. Gently fold the wet ingredients into the dry until just combined. Stir in cranberries.
5. Pour batter into the prepared pan and bake for 45–50 minutes, until golden and a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.

The ricotta keeps this cake irresistibly tender, while the cranberries add pops of bright tartness—no glaze needed!

Tip: For extra flavor, toss the cranberries in 1 tbsp flour before folding them in to prevent sinking.

Cranberry Gingerbread Cookies

These spiced cookies are a festive twist on classic gingerbread, with tart dried cranberries adding a pop of color and brightness.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses
• 2/3 cup dried cranberries, chopped

Instructions

1. Preheat oven to 350°F. Whisk together 2 1/4 cups flour, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp salt in a bowl.
2. In a separate bowl, beat 3/4 cup butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1/4 cup molasses until combined.
3. Gradually add dry ingredients to wet, mixing just until no streaks remain. Fold in 2/3 cup cranberries.
4. Roll dough into 1-inch balls, place 2 inches apart on parchment-lined sheets, and flatten slightly. Bake 10–12 minutes until edges are set but centers are still soft.

The molasses gives these cookies a chewy center, while the cranberries balance the warm spices with a tangy crunch. Tip: For extra sparkle, roll dough balls in coarse sugar before baking.

Cranberry Meringue Pie

This Cranberry Meringue Pie is a showstopper with its tart-sweet filling and cloud-like toasted meringue—perfect for holiday dinners or when you want to impress.

• 1 9-inch pre-baked pie crust (homemade or store-bought)
• 2 cups fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 large egg yolks (reserve whites for meringue)
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar (for meringue)

1. In a saucepan, combine cranberries, 3/4 cup sugar, and water. Cook over medium heat for 8–10 minutes until cranberries burst and soften. Remove from heat and let cool slightly.
2. Blend cranberry mixture until smooth, then return to the saucepan. Whisk in cornstarch and 1/4 tsp salt until dissolved. Cook over medium-low heat, stirring constantly, until thickened (about 3 minutes).
3. Beat egg yolks in a small bowl, then slowly whisk in 1/4 cup of the hot cranberry mixture to temper. Pour yolk mixture back into the saucepan and cook for 1 more minute. Remove from heat, stir in butter and vanilla, then pour into the pie crust. Let cool completely.
4. Preheat oven to 350°F. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form. Spread meringue over cooled filling, sealing to the edges.
5. Bake for 12–15 minutes until meringue is golden. Let cool to room temperature before slicing.

The contrast between the vibrant cranberry filling and the pillowy meringue makes every bite irresistible. Tip: For extra drama, toast the meringue peaks with a kitchen torch before serving.

Cranberry Sorbet

Bright, tart, and refreshing, this cranberry sorbet is like a frosty burst of holiday cheer—no ice cream maker required!

Ingredients:

• 3 cups fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, 1 cup sugar, and 1 cup water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10–12 minutes, stirring occasionally, until cranberries burst and the mixture thickens slightly.
2. Remove from heat and stir in 1 tbsp lemon juice, 1 tsp vanilla extract, and a pinch of salt. Let cool for 10 minutes.
3. Blend the mixture in a blender until completely smooth, then strain through a fine-mesh sieve into a shallow dish (discard solids).
4. Cover and freeze for 4–6 hours, scraping with a fork every hour to create a fluffy texture.

The result? A vibrant, scoopable sorbet with just the right balance of sweet and tangy—perfect for cutting through rich holiday meals.

Tip: For a festive twist, swirl in a spoonful of orange zest or top with candied cranberries before serving.

Cranberry Chia Pudding

This creamy, tangy chia pudding is a vibrant make-ahead breakfast or snack that tastes like dessert but packs a nutritious punch.

Ingredients:

• 1 cup unsweetened almond milk (or dairy milk)
• 1/4 cup chia seeds
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/3 cup dried cranberries, chopped
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. In a bowl or jar, whisk together almond milk, maple syrup (2 tbsp), vanilla extract (1/2 tsp), cinnamon (1/4 tsp), and a pinch of salt until smooth.
2. Stir in chia seeds and chopped cranberries. Let sit for 5 minutes, then whisk again to prevent clumping.
3. Cover and refrigerate for at least 4 hours (or overnight) until thickened to a pudding-like consistency.
4. Before serving, stir well and add a splash of milk if too thick. Top with extra cranberries if desired.

The cranberries plump up beautifully as they soak, adding little bursts of sweetness to every spoonful. Perfect for layering with yogurt or granola!

Tip: For a festive twist, swap the cinnamon for a dash of orange zest.

Cranberry Maple Walnut Tart

This tart is a showstopper with its sweet-tart cranberry filling, crunchy walnuts, and a hint of maple warmth—perfect for holiday gatherings or a cozy weekend treat.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 cups fresh cranberries
• 1/2 cup pure maple syrup
• 1/3 cup granulated sugar
• 1/4 cup chopped walnuts
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F. Press the pre-made pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork and chill for 10 minutes.
2. Line the crust with parchment, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and parchment, then brush with the beaten egg. Bake another 5 minutes until lightly golden. Let cool slightly.
3. In a saucepan, combine cranberries, maple syrup, granulated sugar, cornstarch, vanilla extract, and salt. Cook over medium heat for 8–10 minutes, stirring often, until cranberries burst and mixture thickens.
4. Pour filling into the crust and sprinkle evenly with chopped walnuts. Bake at 375°F for 20–25 minutes until edges are crisp and filling is bubbly.
5. Cool completely before slicing. The tart’s glossy cranberry layer contrasts beautifully with the toasty walnuts—each bite is a balance of bright and rich flavors.

Tip: For extra shine, brush the walnuts with a little warmed maple syrup right after baking.

Conclusion

With so many delightful cranberry desserts to choose from, your holiday baking just got a whole lot sweeter! Whether you’re craving a classic pie, a festive tart, or something new, there’s a recipe here for everyone. We’d love to hear which one you try—leave a comment below and don’t forget to share your favorites on Pinterest. Happy baking!