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Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving
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The Thanksgiving staples, yams and cranberries, come together to make a sweet and tart side dish.
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An easy shrub recipe that calls for grated apples and cranberries blended with cider vinegar. You let the shrub infuse for 2 days.
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A Thanksgiving or Christmas recipe for jellied cranberry sauce that's the perfect side to turkey, potatoes, stuffing, and green bean casserole.
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Broccoli and cranberry salad gets a new spicy twist thanks to curry powder and cayenne pepper added to the creamy dressing.
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Orange flavored oatmeal cookies are made moist with applesauce and tangy with cranberries.
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This recipe is by Barbara Kafka and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use up peaches and cranberries with this recipe for delicious peach cranberry muffins.
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Apple juice is used in place of water and sugar in this fresh cranberry sauce with a reduced sugar content.
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This recipe is by Regina Schrambling and takes About 10 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get White Chocolate Cranberry Cookies Recipe from Food Network