Just when nature is toning down the brilliant colors of fall, here come cranberries and their tart, festive bursts of brightness. Five recipes here take them beyond the basic holiday cranberry sauce, including a zesty compote that will happily stand-in for the more traditional options. From there, a main dish, a vibrant green salad of shaved Brussels sprouts, and a decadent, celebratory cocktail, show the versatility (and deliciousness) of the fabulous American cranberry.
Cranberry Recipes for the Holiday Season
Cranberry Orange Fig Compote
This compote makes a luscious side served with turkey, ham, prime rib, or other holiday meat. It’s also good when spooned around a soft creamy cheese and scooped it up with crackers or toast. We’ve been known to whisk a tablespoon or two into a homemade vinaigrette dressing, as well.
Seared Pork Chops with Cranberry-Bourbon Sauce
The classic pairing of pork and fruit shines here, with a hint of smoky richness from bourbon. Just before serving, a nubbly gremolata of pistachios and parsley adds a contrasting flash of color and texture. Not to mention, the gremolata is a wonderful addition to a sandwich, or an excellent spread for a luscious cocktail hour cheeseboard.
Shaved Brussels Sprouts Salad
Green salads are particularly welcome in the dead of winter to bring a bit of brightness and freshness into your life. This one’s a beauty, a toss-up of textures, hues, and hearty flavors blended with a tangy-sweet dressing. You get that delightful pop of fresh cranberry, too. In addition to their wonderful flavor, they deliver valuable doses of vitamins C, A, K and E. Have a second helping!
Winter White Pavlova
Everyone needs to bring something sweet to the table. This has a few steps, but makes a dreamy, creamy holiday treat. My mother used to whip one up when she wanted a show-stopping Christmas dessert. It should be eaten within about an hour of assembly for the best bite. The final result feels like eating a cranberry cloud … and you will wow your guests with its elegant presentation.
Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard
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