18 Festive Cranberry Recipes Perfect for Holidays

‘Tis the season for cranberries! Whether you’re whipping up a showstopping centerpiece or a cozy weeknight dessert, these ruby-red gems bring festive flair to every dish. From tangy sauces to decadent baked treats, we’ve rounded up 18 irresistible cranberry recipes that’ll make your holidays merry, bright, and delicious. Ready to add a pop of holiday cheer to your table? Let’s dive in!

Cranberry Orange Bread

This Cranberry Orange Bread is a sweet-tart delight, with bright citrus notes and juicy bursts of cranberries in every slice—perfect for breakfast or an afternoon treat.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 3/4 cup freshly squeezed orange juice
• 1/4 cup melted unsalted butter
• 1 tbsp orange zest
• 1 cup fresh or frozen cranberries, roughly chopped
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 3/4 cup orange juice, 1/4 cup melted butter, and 1 tbsp orange zest.
4. Pour the wet ingredients into the dry ingredients, mixing just until combined. Fold in cranberries and walnuts (if using).
5. Transfer batter to the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The orange zest and juice give this bread a sunny freshness, while the cranberries add a pop of tangy contrast—no glaze needed!

Tip: For extra moisture, brush the warm loaf with a little extra orange juice before cooling.

Classic Cranberry Sauce

Nothing beats the sweet-tart punch of homemade cranberry sauce—it’s a holiday must-have that comes together in just 15 minutes.

Ingredients:

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 tsp orange zest
• 1 tbsp fresh orange juice
• 1 cinnamon stick (optional)

Instructions:

1. In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the cranberries, 1 tsp orange zest, 1 tbsp orange juice, and the cinnamon stick (if using). Stir gently and return to a simmer.
3. Cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Remove from heat and discard the cinnamon stick.
4. Let cool for 10 minutes—the sauce will continue to thicken as it sits. Serve warm or chilled.

The orange zest adds a bright, citrusy lift that balances the cranberries’ natural tartness, making this sauce way more dynamic than the canned stuff.

Tip: For a smoother texture, press the sauce through a fine-mesh sieve before cooling.

Cranberry White Chocolate Cookies

These chewy, festive cookies strike the perfect balance between tart cranberries and sweet white chocolate—ideal for holiday baking or anytime you crave a cozy treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add 2 eggs and 1 tsp vanilla extract; mix until combined.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until no dry streaks remain.
4. Fold in 1 cup dried cranberries and 1 cup white chocolate chips.
5. Drop 1-tbsp scoops of dough onto prepared sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are lightly golden but centers are still soft.
6. Let cool on sheets for 5 minutes before transferring to a wire rack.

The contrast of tart cranberries against creamy white chocolate makes these cookies irresistible—plus, they stay soft for days if stored airtight!

Tip: For extra sparkle, roll dough balls in coarse sugar before baking.

Slow Cooker Cranberry Pork Roast

This slow cooker cranberry pork roast is the ultimate set-it-and-forget-it meal—tender, tangy, and packed with cozy autumn flavors.

• 3 lb boneless pork shoulder roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried thyme

1. Heat the olive oil in a large skillet over medium-high. Season the pork roast with 1 tsp kosher salt and 1/2 tsp black pepper, then sear on all sides until browned (about 3 minutes per side). Transfer to a slow cooker.
2. In a bowl, whisk together 1 cup cranberries, 1/2 cup orange juice, 1/4 cup honey, 1 tbsp Dijon mustard, 2 cloves minced garlic, and 1 tsp dried thyme. Pour over the pork.
3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork shreds easily with a fork.
4. Skim excess fat from the sauce, then shred the pork directly in the slow cooker and stir to coat in the cranberry glaze.

The cranberries soften into a jammy sauce that balances the rich pork perfectly—no extra thickeners needed!

Tip: For extra depth, add a splash of balsamic vinegar to the sauce before cooking.

Cranberry Pecan Stuffing

This Cranberry Pecan Stuffing is a sweet-savory showstopper, with toasted pecans and tart cranberries adding festive flair to every bite.

• 1 loaf (16 oz) day-old sourdough bread, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 1/2 cups low-sodium chicken broth
• 1 cup dried cranberries
• 3/4 cup chopped pecans, toasted
• 2 tbsp fresh sage, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet over medium heat, melt 1/2 cup butter. Add diced onion and celery; cook for 6 minutes until softened. Stir in minced garlic and cook 1 minute more.
3. Pour onion mixture over bread cubes. Add 1 1/2 cups chicken broth, 1 cup cranberries, 3/4 cup pecans, 2 tbsp sage, 1 tsp salt, and 1/2 tsp pepper. Gently toss until combined.
4. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Uncover and bake 15 more minutes until golden on top.

The contrast of buttery pecans against the chewy cranberries turns this classic side into something truly special. Tip: For extra crunch, sprinkle reserved pecans on top just before serving.

Cranberry Brie Bites

These buttery, bite-sized appetizers are the perfect mix of sweet, savory, and gooey—ideal for holiday parties or cozy nights in.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 8 oz Brie cheese, rind removed and cut into 24 small cubes
• 1/2 cup cranberry sauce (whole berry or jellied)
• 1/4 cup chopped pecans
• 1 tbsp honey
• 1 egg, beaten (for egg wash)
• 1/4 tsp flaky sea salt

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry and cut into 24 equal squares (about 2″ each). Press each square into a mini muffin tin.
2. Place one Brie cube in each pastry cup. Top each with 1 tsp cranberry sauce and a sprinkle of chopped pecans.
3. Brush the pastry edges lightly with beaten egg. Bake for 15–18 minutes until puffed and golden.
4. Drizzle with honey and sprinkle with flaky sea salt while still warm.

The contrast of crisp pastry, melty Brie, and tart cranberry sauce makes these bites irresistibly addictive—no one can stop at just one!

Tip: For extra flair, add a pinch of fresh thyme or orange zest to the cranberry sauce before assembling.

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. Toss apples, cranberries, 1/2 cup granulated sugar, lemon juice, and 1 tsp vanilla in a 9-inch pie dish.
2. In a bowl, mix oats, flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Cut in butter with a fork until crumbly.
3. Sprinkle topping evenly over fruit. Bake 35–40 minutes until bubbling and golden.

The cranberries add a bright tang that cuts through the rich topping—no ice cream needed (though we won’t stop you!).

Tip: For extra crunch, add 1/4 cup chopped walnuts to the topping.

Cranberry Glazed Chicken

This sweet-tangy chicken dish is a weeknight hero—ready in under 30 minutes but fancy enough to impress guests.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup canned whole-berry cranberry sauce
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3–4 minutes per side until golden.
2. In a bowl, whisk 1/2 cup cranberry sauce, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1/4 tsp garlic powder. Pour over chicken, turning to coat.
3. Transfer skillet to oven and bake for 12–15 minutes until chicken reaches 165°F internally and glaze is sticky.

The magic here? The cranberry glaze caramelizes into a glossy, restaurant-worthy finish while keeping the chicken juicy. Serve with a crisp green salad to balance the richness.

Tip: For extra depth, stir 1 tsp fresh rosemary into the glaze.

Cranberry Almond Granola

This crunchy, lightly sweet granola is packed with tart cranberries and nutty almonds—perfect for sprinkling over yogurt or enjoying by the handful.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup raw almonds, roughly chopped
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dried cranberries

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine oats and chopped almonds. Pour in maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt. Stir until evenly coated.
3. Spread mixture onto the prepared baking sheet in an even layer. Bake for 20 minutes, stir gently, then bake another 10–15 minutes until golden and fragrant.
4. Remove from oven and immediately sprinkle dried cranberries over the hot granola (they’ll soften slightly). Let cool completely—it’ll crisp up as it sits.

The maple syrup caramelizes just enough to create irresistible clusters, while the cranberries add a chewy contrast.

Tip: Store in an airtight container for up to 2 weeks—if it lasts that long!

Cranberry Margarita

This festive twist on a classic margarita balances tart cranberry with zesty lime and smooth tequila—perfect for sipping by the fire or celebrating with friends.

Ingredients:

• 1/2 cup fresh or frozen cranberries (plus a few extra for garnish)
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 oz silver tequila
• 1 oz triple sec
• 1 oz freshly squeezed lime juice
• 1 tsp lime zest
• Ice
• Coarse salt or sugar (for rimming the glass)

Instructions:

1. In a small saucepan, combine 1/2 cup cranberries, 1/4 cup sugar, and 1/4 cup water. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Strain through a fine-mesh sieve, pressing to extract all the juice. Let cool.
2. Rim a glass with lime zest and dip it in coarse salt or sugar. Fill the glass with ice.
3. In a shaker, combine the strained cranberry syrup, tequila, triple sec, and lime juice. Add ice and shake vigorously for 15 seconds.
4. Strain into the prepared glass and garnish with a skewer of fresh cranberries.

The vibrant cranberry syrup adds a jammy sweetness that plays beautifully against the sharp lime and herbal tequila—making this cocktail as pretty as it is flavorful.

Tip: For a smoother texture, blend the cranberry syrup (after cooling) instead of straining it.

Cranberry Spinach Salad

This vibrant salad balances sweet and tangy flavors with a satisfying crunch—perfect for brightening up any meal.

Ingredients:

• 6 cups fresh baby spinach
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped candied pecans
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, toss spinach, cranberries, feta, and pecans until evenly combined.
2. In a small jar, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and gently toss to coat all ingredients.
4. Serve immediately for the freshest texture.

The creamy feta and candied pecans turn this simple salad into something special—every bite is a mix of crisp greens, chewy fruit, and rich crunch.

Tip: For extra flavor, toast the pecans in a dry skillet over medium heat for 2–3 minutes before chopping.

Cranberry Pecan Pie

This twist on classic pecan pie adds tart cranberries for a festive balance of sweet and tangy—perfect for holiday tables or anytime you crave a showstopping dessert.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup fresh or frozen cranberries
• 1 cup granulated sugar
• 3/4 cup light corn syrup
• 1/3 cup unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1/4 tsp salt
• 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. Scatter cranberries evenly over the bottom of the crust, then top with pecan halves.
3. In a bowl, whisk together 1 cup granulated sugar, 3/4 cup corn syrup, melted butter, eggs, 1 tsp vanilla, and 1/4 tsp salt until smooth. Pour over cranberries and pecans.
4. Bake for 50–55 minutes, covering edges with foil if browning too quickly, until the center is set but slightly jiggly.
5. Cool completely on a wire rack (about 3 hours) before slicing.

The cranberries burst as they bake, creating little pockets of tartness that cut through the rich caramel-like filling—making every bite dynamic.

Tip: For extra shine, brush the baked pecans with warm maple syrup while the pie cools.

Cranberry Cheesecake Bars

These Cranberry Cheesecake Bars are the perfect blend of tart and creamy, with a buttery crust that makes them irresistible for any occasion.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup cranberry sauce (homemade or store-bought)

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
3. Beat cream cheese and 1/2 cup granulated sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla extract. Pour over the crust.
4. Dollop 1 cup cranberry sauce over the cheesecake layer and swirl gently with a knife. Bake for 30–35 minutes until the edges are set but the center still jiggles slightly.
5. Cool completely at room temperature, then refrigerate for at least 4 hours before slicing into bars.

The tangy cranberry swirl cuts through the rich cheesecake filling, making every bite perfectly balanced. Plus, that crisp graham cracker crust? *Chef’s kiss.*

Tip: For cleaner slices, wipe your knife between cuts and dip it in warm water first!

Cranberry Ginger Ale Punch

This Cranberry Ginger Ale Punch is a fizzy, festive drink that balances tart cranberry with spicy ginger—perfect for holiday gatherings or cozy nights in.

• 4 cups cranberry juice (100% juice, not cocktail)
• 2 cups ginger ale (chilled)
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp honey
• 1 cup fresh cranberries (for garnish)
• Ice (for serving)

1. In a large pitcher, whisk together the cranberry juice, lime juice, and 2 tbsp honey until the honey dissolves.
2. Gently stir in the ginger ale to keep the bubbles intact.
3. Add ice to serving glasses, then pour the punch over. Float a few fresh cranberries in each glass for a pop of color.

The magic here is in the contrast: the sharpness of lime and cranberry mellows into sweetness, while the ginger ale adds a playful sparkle.

Tip: For a grown-up twist, add a splash of vodka or bourbon—just stir it into the mix before adding the ginger ale.

Cranberry Walnut Muffins

These tender, tangy-sweet muffins are studded with crunchy walnuts and juicy cranberries—perfect for a cozy breakfast or afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries, roughly chopped
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix melted butter, eggs, milk, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (a few lumps are okay). Fold in cranberries and walnuts.
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 20–22 minutes, until tops spring back when pressed.

The contrast of tart cranberries and toasty walnuts makes these muffins extra special—they’re just sweet enough without feeling like dessert.

Tip: For extra crunch, sprinkle muffin tops with a few extra chopped walnuts before baking.

Cranberry BBQ Meatballs

These sweet-tangy meatballs are the ultimate crowd-pleaser—perfect for game day or holiday parties, with a sauce that’s equal parts zesty and cozy.

Ingredients

• 1 lb ground beef (or a mix of beef and pork)
• 1/3 cup breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup jellied cranberry sauce
• 1/2 cup BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground beef, breadcrumbs, egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Roll into 1-inch balls and place on the baking sheet.
3. Bake meatballs for 18–20 minutes until browned and cooked through.
4. Meanwhile, whisk together 1 cup cranberry sauce, 1/2 cup BBQ sauce, 1 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce in a saucepan over medium heat. Simmer for 5 minutes, stirring until smooth.
5. Toss baked meatballs in the sauce until coated. Serve warm.

The cranberry BBQ glaze caramelizes slightly on the meatballs, giving them a sticky-sweet crust with a hint of smokiness. Tip: For extra depth, add a pinch of cayenne to the sauce!

Cranberry Orange Relish

Bright, tangy, and just sweet enough, this no-cook relish is a refreshing twist on the classic holiday side—ready in minutes!

Ingredients:

• 12 oz fresh cranberries
• 1 large navel orange (unpeeled), seeded and quartered
• 1/2 cup granulated sugar
• 1 tbsp fresh orange zest
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a food processor, pulse the cranberries and orange quarters until finely chopped but not puréed (about 10–12 pulses).
2. Transfer the mixture to a bowl and stir in the 1/2 cup granulated sugar, 1 tbsp orange zest, 1/4 tsp cinnamon, and pinch of salt until well combined.
3. Cover and refrigerate for at least 1 hour (or up to 3 days) to let the flavors meld—the relish will soften and become juicier as it sits.

The magic here? The orange peel adds a subtle bitterness that balances the sweetness, while the cranberries keep it vibrantly tart. No cooking means the flavors stay fresh and bright!

Tip: For a festive touch, fold in 1/4 cup chopped toasted pecans just before serving for crunch.

Cranberry Vanilla Jam

This cozy jam balances tart cranberries with sweet vanilla for a spread that’s just as good on toast as it is swirled into yogurt.

Ingredients:

• 12 oz (about 3 cups) fresh cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract)
• 1 tbsp fresh orange zest
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, 1 cup sugar, 1/2 cup water, and a pinch of salt. Scrape the seeds from the vanilla bean into the pot (or add vanilla extract) and toss in the pod for extra flavor.
2. Bring to a simmer over medium heat, stirring occasionally. Cook for 10–12 minutes, mashing the cranberries lightly with a spoon as they soften, until the mixture thickens slightly (it will continue to set as it cools).
3. Stir in 1 tbsp orange zest, then remove the vanilla pod. Let cool for 15 minutes before transferring to a jar.

The vanilla bean adds a floral depth that makes this jam taste like holiday magic in a spoonful. Tip: For a smoother texture, pulse the jam briefly with an immersion blender after cooling.

Conclusion

With these 18 festive cranberry recipes, your holiday table is sure to sparkle with flavor! Whether you’re craving sweet, tart, or savory, there’s something here for everyone. We’d love to hear which dishes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest. Happy cooking, and may your holidays be as bright and delicious as these recipes!