Dried cranberries and pecans are the perfect holiday-inspired twist for this classic, indulgent breakfast pastry.
This tender, moist coffee cake, featuring tart cranberries, brown sugar streusel and a sweet vanilla glaze makes for a wonderful holiday brunch treat.
This stunning holiday cake is a fun weekend project. Each component can be made separately and refrigerated ahead of time, which makes assembling the cake fairly easy. The ermine frosting is an old fashioned cooked flour frosting which is a soft mellow frosting that complements the tart cranberry filling.
Cranberries aren’t just for sauce! They make a lovely tart companion for apples, and add a burst of bright color to crepes. Filled with a sweetened yogurt (or splurge with sweet whipped cream!) these crepes would make a lovely dessert. Leave them less sweet, and they’re perfect for brunch.
Turn a simple wheel of brie cheese into a show stopping appetizer whose good looks are a perfect prelude to its wonderful balance of rich, sweet, warm and tangy flavors.
Moist and bursting with sweet berry and citrus flavors, this bountiful cake is a beauty. The generous yield of batter must be baked in a hollow-centered bundt pan to ensure the cake bakes all the way through. I think the dried cranberries add a lovely sweet-tart note, but feel free to substitute dried blueberries or cherries—just remember to change the name!
Spoon warm compote over vanilla ice cream, pork roast or Greek yogurt—or serve it in a bowl accompanied by butter cookies. The compote keeps well in the refrigerator for one week.
This is bound to be your new favorite stuffing: Smokey and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, they can form a perfect union.
Perfect for a Thanksgiving feast, this recipe for piquant and aromatic relish may be doubled or tripled.
1 - 9 of 9 Results