18 Delicious Recipes Using Canned Whole Berry Cranberry Sauce for Every Occasion

Got a can of whole berry cranberry sauce sitting in your pantry? Don’t let it gather dust—transform it into something amazing! Whether you’re craving cozy comfort food, quick weeknight dinners, or festive seasonal dishes, these 18 delicious recipes will turn that humble can into showstopping meals. From savory glazes to sweet treats, there’s something for every occasion. Ready to get cooking? Let’s dive in!

Cranberry Glazed Pork Chops

These juicy pork chops get a sweet-tart upgrade with a sticky cranberry glaze that caramelizes beautifully in the pan—perfect for a cozy weeknight dinner with a festive twist.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 cup whole-berry cranberry sauce
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a small bowl, whisk together the cranberry sauce, honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until deeply golden.
3. Reduce heat to medium-low and pour the cranberry glaze over the chops. Simmer for 5–6 minutes, flipping once, until the glaze thickens and coats the meat (internal temp should reach 145°F).
4. Let rest for 5 minutes before serving, spooning extra glaze from the pan over the chops.

The magic here? The glaze doubles as a glossy finish and a quick pan sauce—no extra steps needed. The balance of tangy cranberry and sweet honey keeps every bite interesting.

Tip: For extra depth, add a pinch of cinnamon or a splash of orange juice to the glaze.

Cranberry Sauce Muffins

These Cranberry Sauce Muffins are the perfect way to use up leftover cranberry sauce—they’re tender, lightly spiced, and just sweet enough to feel like a treat.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup whole milk
• 1/4 cup melted unsalted butter, cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 cup leftover cranberry sauce (chunky or smooth)

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg.
3. In another bowl, mix 1 cup whole milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay). Gently fold in 1 cup cranberry sauce, leaving streaks for a marbled effect.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, until a toothpick inserted comes out clean.

The tangy cranberry swirl makes these muffins extra moist, while the cinnamon and nutmeg add cozy warmth. Tip: For a festive touch, sprinkle turbinado sugar on top before baking for a crunchy finish.

Cranberry BBQ Meatballs

These sweet-tangy meatballs are the ultimate party appetizer—just pop them in the slow cooker and let the cranberry BBQ glaze work its magic.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup canned jellied cranberry sauce
• 1 cup BBQ sauce
• 1 tbsp Worcestershire sauce

Instructions:

1. Preheat oven to 375°F. 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 meatballs (about 24).
2. Arrange meatballs on a parchment-lined baking sheet. Bake for 18–20 minutes until browned.
3. In a slow cooker, whisk together 1 cup cranberry sauce, 1 cup BBQ sauce, and 1 tbsp Worcestershire sauce. Add baked meatballs, stirring gently to coat.
4. Cover and cook on LOW for 2 hours, stirring once halfway. Serve warm with toothpicks.

The cranberry glaze caramelizes slightly for a sticky-sweet finish that clings perfectly to every bite.

Tip: For a shortcut, swap in frozen pre-cooked meatballs—just simmer in the sauce for 1 hour on LOW.

Cranberry Swirl Cheesecake

This dreamy cheesecake blends tangy cranberry swirls with velvety cream cheese for a showstopping dessert that’s as pretty as it is delicious.

Ingredients

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

Instructions

1. Preheat oven to 325°F. Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla, blending just until incorporated.
3. Pour filling over crust. Dollop cranberry sauce on top and swirl with a knife. Bake for 50–55 minutes until edges are set but center jiggles slightly.
4. Cool in the oven with the door cracked for 1 hour, then refrigerate for 4+ hours.

The cranberry’s bright tartness cuts through the rich cheesecake, making every bite perfectly balanced. Tip: For cleaner slices, dip your knife in hot water before cutting!

Cranberry Orange Bread

This moist, citrusy loaf is studded with tart cranberries and topped with a sweet orange glaze—perfect for brunch or an afternoon treat.

Ingredients

• 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 powdered sugar (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 egg, then stir in 3/4 cup orange juice, 1/4 cup melted butter, and 1 tbsp orange zest.
4. Fold wet ingredients into dry ingredients until just combined. Gently mix in cranberries.
5. Pour batter into the loaf pan. Bake for 50–55 minutes, until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Whisk 1/2 cup powdered sugar with 1 tbsp orange juice until smooth; drizzle over the warm bread.

The bright orange glaze soaks into the crumb slightly, creating pockets of tangy sweetness in every slice.

Tip: For extra texture, toss the cranberries in 1 tbsp flour before folding them into the batter—this prevents sinking!

Cranberry Sauce Pancakes

These fluffy pancakes get a festive twist with leftover cranberry sauce swirled right into the batter—perfect for a cozy weekend brunch.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1/2 cup whole-berry cranberry sauce

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, and melted butter. Pour into the dry ingredients and stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low heat and brush with butter. Pour 1/4 cup batter per pancake, then dollop 1 tsp cranberry sauce onto each. Use a toothpick to lightly swirl.
4. Cook for 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes until golden. Repeat with remaining batter.

The tangy cranberry swirls caramelize slightly for pockets of sweet-tart flavor in every bite. Serve warm with a drizzle of maple syrup!

Tip: For extra fluffiness, let the batter rest 5 minutes before cooking.

Cranberry Brie Bites

These buttery, bite-sized appetizers are the perfect combo of sweet, tangy, and creamy—ideal for holiday parties or cozy nights in.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 4 oz Brie cheese, rind removed and cut into ½-inch cubes
• ½ cup canned whole-berry cranberry sauce
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface into a 10×12-inch rectangle. Cut into 24 equal squares (about 2 inches each).
3. Press each square into a mini muffin tin cup. Brush lightly with the beaten egg.
4. Add 1 cube of Brie to each cup, then top with 1 tsp cranberry sauce and a drizzle of honey (about ¼ tsp per bite).
5. Bake for 12–15 minutes until the pastry is golden and puffed. Sprinkle with fresh thyme leaves while warm.

The contrast of flaky pastry, melty Brie, and zippy cranberry makes these bites irresistible—plus, they’re assemble-ahead friendly!

Tip: For extra crunch, sprinkle the pastry cups with coarse sugar before baking.

Cranberry Sauce Thumbprint Cookies

These Cranberry Sauce Thumbprint Cookies are buttery, tender, and filled with a tangy-sweet cranberry surprise—like a holiday hug in every bite!

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup cranberry sauce (homemade or canned), chilled

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter and ⅔ cup granulated sugar until fluffy. Mix in 1 tsp vanilla extract.
3. Gradually add 2 cups flour and ¼ tsp salt, mixing just until combined (dough will be soft but not sticky).
4. Roll dough into 1-inch balls, place on the baking sheet, and press your thumb gently into the center of each. Fill each indentation with ½ tsp chilled cranberry sauce.
5. Bake for 12–14 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The magic here? The cranberry sauce stays jammy and bright against the rich, crumbly cookie—no frosting needed!

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

Cranberry Stuffed French Toast

This decadent French toast is packed with sweet-tart cranberry filling and a hint of orange zest—perfect for turning brunch into something special.

Ingredients:

• 8 slices thick-cut brioche or challah bread (about 1 inch thick)
• 1 cup fresh or frozen cranberries
• 1/4 cup granulated sugar
• 1 tbsp orange zest
• 4 oz cream cheese, softened
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions:

1. In a small saucepan over medium heat, combine cranberries, sugar, and orange zest. Cook for 5–7 minutes, stirring occasionally, until cranberries burst and mixture thickens slightly. Remove from heat and let cool for 5 minutes.
2. Spread 1 oz cream cheese on each of 4 bread slices, then divide cranberry mixture evenly among them. Top with remaining bread slices to form sandwiches.
3. In a shallow dish, whisk eggs, milk, vanilla, and cinnamon until fully combined. Dip each sandwich into the egg mixture, letting it soak for 20 seconds per side.
4. Melt 1 tbsp butter in a large skillet over medium heat. Cook 2 sandwiches at a time for 3–4 minutes per side, until golden brown and crisp. Repeat with remaining butter and sandwiches.
5. Serve immediately with maple syrup.

The cream cheese melts into the cranberry filling, creating a luscious contrast with the crispy, custardy toast. A dusting of powdered sugar takes it over the top!

Tip: For extra crunch, sprinkle toasted pecans on top before serving.

Cranberry Sauce Smoothie

Got leftover cranberry sauce? Blend it into this creamy, tangy smoothie that tastes like a holiday dessert in a glass.

Ingredients:

• 1 cup whole milk or unsweetened almond milk
• 1/2 cup leftover cranberry sauce (homemade or canned)
• 1 frozen banana, sliced
• 1/4 tsp ground cinnamon
• 1 tbsp honey (optional, for extra sweetness)
• 1/2 cup ice cubes

Instructions:

1. Combine milk, cranberry sauce, banana, cinnamon, and honey (if using) in a blender.
2. Blend on high for 30 seconds until smooth and creamy.
3. Add ice cubes and blend again for 15–20 seconds until frothy and fully incorporated.
4. Pour into a glass and serve immediately.

The magic here? The cranberry sauce adds a jammy richness that makes this smoothie taste indulgent without needing extra sugar. The cinnamon ties it all together like a cozy spiced latte.

Tip: For a thicker texture, freeze the banana overnight and reduce the ice to 1/4 cup.

Cranberry Sauce Granola Bars

These Cranberry Sauce Granola Bars are a genius way to use up leftover cranberry sauce—chewy, subtly tart, and packed with cozy holiday flavors.

• 1 ½ cups old-fashioned rolled oats
• ½ cup almond flour
• ¼ cup honey
• ¼ cup melted coconut oil
• ½ cup thick cranberry sauce (homemade or store-bought)
• ½ tsp cinnamon
• ¼ tsp salt
• ⅓ cup chopped pecans
• 2 tbsp chia seeds

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, mix 1 ½ cups rolled oats, ½ cup almond flour, ½ tsp cinnamon, and ¼ tsp salt. Stir in ⅓ cup chopped pecans and 2 tbsp chia seeds.
3. In a separate bowl, whisk together ¼ cup honey, ¼ cup melted coconut oil, and ½ cup cranberry sauce until smooth. Pour over the dry ingredients and fold until fully combined.
4. Press the mixture firmly into the prepared pan. Bake for 22–25 minutes until the edges are golden and the center feels set.
5. Cool completely in the pan, then lift out using the parchment and slice into bars.

The cranberry sauce keeps these bars moist for days, while the pecans add a satisfying crunch. Perfect for breakfast on the go or a lunchbox surprise!

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

Cranberry Glazed Chicken Wings

These sticky-sweet wings are a crowd-pleaser, with a tangy cranberry glaze that caramelizes into the perfect glossy finish.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 cup canned jellied cranberry sauce
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Prep: Preheat oven to 425°F and line a baking sheet with foil. Pat chicken wings dry with paper towels.
2. Glaze: In a small saucepan over medium heat, whisk together 1 cup cranberry sauce, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp ginger, 2 cloves garlic, 1/2 tsp pepper, and 1/4 tsp salt. Simmer for 3 minutes until smooth.
3. Bake: Arrange wings on the baking sheet in a single layer. Brush with half the glaze. Bake for 20 minutes, flip, then brush with remaining glaze. Bake 15 more minutes until deeply caramelized.

The glaze doubles as a marinade and finishing sauce, creating layers of bold flavor with zero extra work. Tip: For extra crispiness, broil for the last 2 minutes—just watch closely to avoid burning!

Cranberry Sauce Oatmeal

This cozy bowl combines tart cranberry sauce with creamy oats for a breakfast that feels like a warm hug—perfect for using up holiday leftovers or just treating yourself.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 3/4 cups water
• 1/4 tsp salt
• 1/2 cup whole-berry cranberry sauce (homemade or store-bought)
• 2 tbsp maple syrup
• 1/4 tsp cinnamon
• 2 tbsp chopped toasted pecans (optional)

Instructions:

1. In a small saucepan, combine oats, water, and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
2. Stir in 1/2 cup cranberry sauce, 2 tbsp maple syrup, and 1/4 tsp cinnamon. Cook for 2 more minutes until warmed through and creamy.
3. Divide into bowls and top with toasted pecans if using. The contrast of tart cranberries against the sweet, spiced oats makes every bite exciting.

Tip: For extra richness, swap half the water for milk or stir in a spoonful of Greek yogurt before serving.

Cranberry Sauce Yogurt Parfait

This creamy, tangy-sweet parfait layers leftover cranberry sauce with Greek yogurt for a breakfast or snack that feels indulgent but comes together in minutes.

Ingredients:

• 1 cup plain Greek yogurt (whole or 2%)
• 1/2 cup whole-berry cranberry sauce (homemade or store-bought)
• 2 tbsp honey
• 1/4 cup granola
• 1 tbsp chopped toasted pecans

Instructions:

1. In a small bowl, stir together the Greek yogurt and 1 tbsp honey until smooth.
2. In a separate bowl, mix the cranberry sauce with the remaining 1 tbsp honey to loosen it slightly.
3. Layer half the yogurt mixture into a glass or jar, followed by half the cranberry sauce. Repeat with remaining yogurt and sauce.
4. Top with granola and toasted pecans, pressing lightly so they adhere.
5. Serve immediately, or refrigerate for up to 2 hours before serving (the granola will soften over time).

The contrast between the tart cranberries, velvety yogurt, and crunchy toppings makes every spoonful exciting—no boring breakfasts here!

Tip: For a festive twist, swap the pecans with candied ginger or orange zest.

Cranberry Sauce Brownies

These fudgy brownies get a tangy twist from leftover cranberry sauce, creating a festive swirl you’ll love.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup prepared cranberry sauce (smooth or chunky)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. Whisk together melted butter and 2 cups sugar in a bowl. Add 4 eggs and 1 tsp vanilla, mixing until smooth.
3. Sift in 1 cup cocoa powder, 1 cup flour, and 1/2 tsp salt. Stir just until combined (don’t overmix).
4. Spread batter into the pan. Dollop 1/2 cup cranberry sauce on top, then swirl gently with a knife.
5. Bake for 25–30 minutes until edges pull away from the pan but the center is still slightly soft.

The cranberry sauce caramelizes into jammy pockets, balancing the rich chocolate with a bright, fruity zing.

Tip: For cleaner slices, chill brownies for 1 hour before cutting.

Cranberry Sauce Pancake Syrup

Turn leftover cranberry sauce into a vibrant, tangy-sweet syrup that’ll make your morning stack unforgettable.

Ingredients

• 1 cup whole-berry cranberry sauce (homemade or store-bought)
• 1/2 cup pure maple syrup
• 1/4 cup water
• 1 tbsp fresh orange juice
• 1/2 tsp vanilla extract
• Pinch of cinnamon

Instructions

1. In a small saucepan over medium heat, combine 1 cup cranberry sauce, 1/2 cup maple syrup, 1/4 cup water, and 1 tbsp orange juice. Whisk until smooth.
2. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened (it’ll coat the back of a spoon). Reduce heat if bubbling too vigorously.
3. Remove from heat and stir in 1/2 tsp vanilla extract and a pinch of cinnamon. Let cool for 5 minutes—it’ll thicken further as it sits.

The syrup strikes the perfect balance between tart cranberries and cozy maple warmth, with just enough body to cling to every nook of your pancakes. Try drizzling it over vanilla ice cream for a next-level dessert!

Tip: For a smoother syrup, blend the mixture after cooling, then strain through a fine-mesh sieve.

Cranberry Sauce Ice Cream Topping

This sweet-tart cranberry sauce swirled over vanilla ice cream is the ultimate holiday dessert hack—think festive flavors in minutes!

Ingredients:

• 1 (12 oz) bag fresh cranberries
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tsp orange zest
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. In a saucepan over medium heat, combine cranberries, 3/4 cup sugar, 1/2 cup water, 1 tsp orange zest, 1/4 tsp cinnamon, and a pinch of salt. Stir until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook for 10–12 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool completely before drizzling over ice cream. For a smoother texture, press through a fine-mesh sieve while still warm.

The bright citrus and warm cinnamon turn basic cranberries into a glossy, jammy topping that clings perfectly to cold scoops. Tip: Simmer leftovers with a splash of bourbon for a next-level pancake syrup!

Cranberry Sauce Salad Dressing

This tangy-sweet dressing turns leftover cranberry sauce into a vibrant topping that’ll make even simple greens feel festive.

Ingredients:

• 1 cup whole-berry cranberry sauce (homemade or canned)
• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions:

1. In a blender or food processor, combine 1 cup whole-berry cranberry sauce, 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard. Blend until smooth, about 30 seconds.
2. Add 1/4 tsp kosher salt and 1/8 tsp black pepper, then pulse to combine. Taste and adjust seasoning if needed.
3. Transfer to a jar and refrigerate for at least 30 minutes to let flavors meld (dressing will thicken slightly when chilled).

The cranberry flecks add pops of color, while the honey balances the tartness—perfect for drizzling over bitter greens like arugula or kale.

Tip: For a smoother dressing, strain after blending. Want more zip? Add a pinch of orange zest!

Conclusion

With 18 tasty ways to transform canned cranberry sauce into easy, crowd-pleasing dishes, this roundup has something for every occasion! Whether you’re whipping up a cozy weeknight meal or prepping for a holiday feast, these recipes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to pin this article for later—happy cooking!