Just when nature is toning down the brilliant colors of fall, here come cranberries and their tart, festive bursts of brightness. First harvested 12,000 years ago by the indigenous Wampanoag people, this fruit is native to North America. Five recipes here take them beyond 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. But much more awaits for those who love this holiday season treat.
Cranberry Recipes for the Holiday Season
Cranberry Orange Fig Compote
This compote from James Beard Award-winning author Cheryl Alters Jamison 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 winter for their brightness and freshness. 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.
Meatballs in Cranberry Gojuchang Sauce
Our Meatballs in Cranberry Gochujang Sauce recipe takes the traditional appetizer in a bold, savory-sweet direction. The secret is the sauce, which blends the tartness of jellied cranberry sauce with the rich, fermented heat of gochujang (Korean chili paste) as well as fresh ginger and vinegars.
Cranberry Margarita
This festive Cranberry Margarita proves that the classic cocktail is truly a drink for all seasons. It transforms the traditional lime-forward margarita into a beautiful, tangy, winter-ready sip by blending fresh cranberries and cranberry juice with silver tequila, Cointreau, and fresh lime.
Cranberry Rosemary Spritz
Rosemary is a match made in heaven for cranberry with its winter-forward essence. A fragrant homemade rosemary simple syrup infuses this cocktail with a sophisticated, piney aroma that perfectly complements the tartness of cranberry.
Spiced Cranberry Tart
This is the festive showstopper you’ve been waiting for. The tart’s unique texture begins with an oat-based crust that is filled with a rich, silky cranberry curd. The curd is made by cooking fresh cranberries with orange juice, zest, and a cinnamon stick, then blending the cooked fruit and thickening the mixture with eggs and butter.
Spiced Mascarpone Cranberry Cake
A decadent Spiced Mascarpone Cranberry Cake marries Italian richness with festive autumn flavors. We’re suckers for this cake’s creamy base which incorporates mascarpone cheese into the batter, ensuring a moist, tender, and subtly tangy crumb. The cake is then baked with a generous layer of tart cranberries, orange zest, and warming spices.
Cranberry Kombucha Apple Cider Rum Punch
The robust warmth of spiced rum and aromatic apple cider with the tart, tangy zing of cranberry kombucha makes this cocktail a must for your next gathering. The kombucha here, gives this cocktail a light, bubbly finish as well as a fermented health kick.
Subscribe to TABLE Magazine‘s print edition.
