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For this heavenly layered pie, chopped cranberries are topped with a buttery-sweet custard, and then topped with chopped pecans. It's baked for an hour until the pecans are golden and the filling is set.
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This is swell served over ice cream or spooned next to a pork roast. Very versatile. Just a bit of honey sweetens the cranberries, oranges, apples and nuts.
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Orange juice and zest really emphasize the fruity quality of this cranberry-nut bread.
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The red and green make a very pretty cookie. You may use other nuts instead of pistachios, if you prefer.
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A tangy twist on standard sage dressing. I stuff my bird and bake the rest in a casserole or slow cooker.
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Get Cranberry Citrus Dressing Recipe from Food Network
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Get Cranberry-Ginger Chutney Recipe from Food Network
Ingredients: cranberries, sugar, garlic, ginger, lemon, salt
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Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
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This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!
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Get Cranberry Cornbread Bites Recipe from Food Network
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Get Cranberry-Orange Scones Recipe from Food Network
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Get Cranberry Cosmo Punch Recipe from Food Network