We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.
My husband loves chicken when it's nice and moist, like it is in this autumn recipe. I serve it over hot fluffy rice with a salad and warm rolls on the side. The ruby-red sauce has a tart cinnamony flavor.
The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's a perfect finale for Christmas dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! —Nancy Zimmerman, Cape May Court House, New Jersey
The "ABC" in this recipe's name comes from the apple, blueberries and cranberries it uses. The other part refers to the way the dumplings "slump" during cooking - presumably the sound made by the fruit as it bubbles on the stove.
I've take my slump to work, picnics and church carry-ins. No matter where, the result is the same...all that I ever bring home is the empty dish.
-Becky Burch, Marceline, Missouri
A light, lovely pink salad, this recipe puts a different spin on traditional Waldorf salad. It is super served with roast turkey or baked ham. People always go back for seconds. My family didn't think they liked cranberries until they tried this sweet crunchy salad.
-Janet Smith, Smithton, Missouri
The inside scoop on this tasty treat is the white chocolate center, which makes for an especially rich dessert appropriate for celebrating New Year's. Carol Staniger of Springdale, Arkansas serves it when company calls and at holiday meals.
Nutmeg and cinnamon add spice to these flavorful loaves from Alice Manzo of South Easton, Massachusetts. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays.
I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture, and are pretty, too - with bits of pineapple, cranberries and zucchini. They're great for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
It looks so elegant that everyone thinks I really fussed when I serve this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. My family loves the succulent pork and savory bread stuffing.
-Betty Claycomb, Alverton, Pennsylvania
With this recipe from Ron Gardner of Grand Haven, Michigan, you can enjoy two moist loaves of bread that are packed with the zesty taste of cranberries and orange peel. TIP: “I suggest serving slices toasted with butter or cream cheese,” Ron recommends.
You’d never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original’s festive flavor, but only half the fat and way fewer calories! Sonya Labbe - Santa Monica, California