After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts
You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share.
-Marilyn Paradis, Woodburn, Oregon
I turn to this recipe frequently because I can prepare it a day ahead—it's so convenient when company's coming. And with only a trace of fat, the fruity side dish is nutritious and delicious.—Nancy Zimmerman, Cape May Court House, New Jersey
Dotted with cranberries, orange peel and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup.
-Pat Habiger, Spearville, Kansas
I have a passion for cooking, and it's probably my grandmother I can thank for it. She was a marvelous cook who could really stretch a food dollar.
All the same, I've had my share of trial and error over the years. Shortly after we were married, my husband and I were invited to a family picnic. I made the prettiest potato salad you'd ever hope to seen. There was only one problem with that dish I was so proud of—I hadn't cooked the potatoes!
"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.
While this cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I’m carrying on her tradition!
This best-of-the-season dish adds to the beauty and bounty of any holiday spread. Whether served warm or cold, it's a delectable fruity treat for the taste buds as well as for the eyes when it's presented in a clear glass bowl.
-Carole Dishman, Hampton, Virginia
I first discovered this recipe at Christmas a couple years ago, but it's a great way to use frozen cranberries throughout the year. I help out at the elementary school our three sons attend and am active at our church. It seems I'm always baking a batch of these moist bars for some event.
-Bonnie Nieter, Warsaw, Indiana
Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes.
-Nancy Roper, Etobicoke, Ontario
I created this recipe 14 years ago by combing a couple of recipes from my collection. A friends suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece.
—Dawn Lowenstein, Hatboro, Pennsylvania