Cranberry Recipes

A Thanksgiving table would not be complete without the cranberries but it isn’t a favorite of everyones.  Laurie Crowell from Golden Fig shares some recipes that might change your mind.

Cranberry Fluff

My Grandma Rita made this every single year. A little tart, a little sweet. Can be served as a fruit salad with dinner or as a dessert.

1 1b fresh cranberries
1 lb mini marshmallows (just the white ones)
2 1/2 C crushed pineapple, drained. (the 20 oz can)
1 C sugar
1 ish C Whipped cream (You can whip cream or used a Cool Whip type whipped cream)

In food processor or ginder, grind cranberries and marshmallows together.

Pour into large bowl, stir in sugar, crushed pineapple. Once well combined, stir in whipped cream, adding more if needed.

Let chill at least 2 hours but overnight is best!


Cranberry Sorbet

1 1/2 C fresh cranberries
1 C apple cider
1 tsp Vanilla Bean Paste
3/4 C sugar
Zest of 1 orange
1 1/2 C fresh squeezed orange juice
2 tsp Grand Marnier

In a medium saucepan heat cranberries, cider, vanilla bean paste, sugar and zest to a boil. Simmer 2 minutes. Cover and let stand 30 minutes.

Puree in a food processor or blender, then press through a sieve to remove any large bits of cranberry skin.

Stir in orange juice and Grand Marnier. Place in fridge until chilled. Once completely chilled, pour into a parchment lined loaf pan and freeze overnight. Scoop and serve! If you want it extra smooth, you can scoop the frozen sorbet into the food processor or blender the next day a buzz it up until smooth.

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