Cod and Cranberry Stuffing Bake #CranberryWeek

Cranberry studded stuffing topped with a cod fillet in individual little casseroles make an adorable presentation for a holiday meal.

It is a Cranberry Celebration today.......

Cranberry Orange Chicken Thighs #CranberryWeek

Boneless Skinless Chicken Thighs Marinated in an orange and cranberry mixture before being transferred to a baking dish and popped into the oven.  A perfect fall meal.

We are celebrating Cranberries this week.......

Cranberry Topped Crab Puffs #CranberryWeek

This easy and delicious appetizer is a great start to your Holiday gathering.  Creamy crab dip in filo cups topped with cranberry sauce are pretty to look at and scrumptious to devour.

We are celebrating Cranberries all week long.......

Fall Harvest Bread #CranberryWeek

This delicious, seasonal quick bread is chock full of citrus, pumpkin, nuts, cranberries and warm spices.  It is superb paired with soup, buttered for breakfast or sliced as a snack.  

Today is the first day of three as we celebrate Cranberry Week........

Cranberry Rice Pilaf #CranberryWeek

This Cranberry Rice Pilaf is full of Fall flavors and the perfect side dish for your Holiday table this year.

We are celebrating Cranberries this week with the Festive Foodies crew.....

Cranberry Pecan Sourdough Bread #CranberryWeek

 This bread takes a long time to make.  It needs to rest for an hour, rise overnight and then rise for another hour or two after forming into a loaf and before baking.  I was thinking it was hardly worth the trouble and then I put it in the oven.....and the smells coming from the kitchen got my stomach to a rumbling. It needs to rest for another hour before you can slice it.  I had to force myself to wait.  Just look how gorgeous this loaf is........

Let me tell you, this bread is definitely worth the wait.  Tender, airy bread chock full of dried cranberries and toasted pecans.  Spread on a schmear of butter, take a bite, and you will know that it was time well spent.

Cranberetto Sour #CranberryWeek

This post is intended for those over the legal drinking age in their place of residence.  Please drink responsibly.

If you are a fan of Whiskey Sours you are going to love this seasonal cocktail made with cranberry simple syrup and mixed with Amaretto.  Cheers.

Today is the last day of Cranberry Week.......

Turkey Nachos with Cranberry Salsa #CranberryWeek #FoodieExtravaganza

Want a great way to enjoy those leftovers on Black Friday?  Make up a batch of these Turkey Nachos with Cranberry Salsa.  You're Welcome.

This is my second contribution to the celebration of Cranberry Week........

Pear and Cranberry Salad #Cranberry Week

Tender baby spinach topped with pear slices coated in a lemon vinaigrette sprinkled with dried cranberries and shredded parmesan cheese is a great start to all your fall festivities.

This is the first day of Cranberry Week.........

Cranberry Jam with Bacon and Onions #CranberryWeek #ImprovCookingChallenge

This jam made with fresh cranberries, smoky bacon and sweet onions is the perfect topping for roasted meats.  It is also delicious paired with cheese on a baguette or as a topping on your leftover turkey sandwiches.

Join me as I share my third Cranberry Week recipe combined with our Improv Cooking Challenge.....

Creamy Cranberry Chicken Wild Rice Soup #CranberryWeek #FoodieExtravaganza

Tender white meat chicken, savory mushrooms, smoky kielbasa and bright tart cherries are combined with seasoned wild rice mix to make a quick, easy and hearty main course soup.

Join me today as Cranberry Week meets up with Foodie Extravaganza........

Squash Soup with Cranberry Puree #CranberryWeek #KitchenMatrixCookingProject

The creamy, earthy goodness of this Butternut squash soup is brightened up with the addition of a sweet, tart cranberry puree, making a lovely presentation for the first course on your holiday dinner table.

Welcome to Cranberry Week........

You Make Me Blush Champagne Cocktail #CranberryWeek #MadeinFrance

I thought I would serve a cocktail on this Friday, the last day of  Cranberry Week.  I don't know how your week has been but I can really use a cocktail to kick off what I hope will be a relaxing weekend.

The cocktail starts out with this gorgeous, ruby red simple syrup made from fresh cranberries and cranberry juice cocktail.  Not only is it perfect for this drink but it would be absolutely beautiful drizzled on a dessert plate or over ice cream.

You can use any sparkling wine that you like with this cocktail.  I had a bottle of French Champagne from Jacques Bardelot that I received during our #MadeinFrance event.  That event was a wine and cheese party and this cocktail was also served up with a cheese platter as guests arrived for dinner one evening.

I would like to make a toast right now to Caroline of Caroline's Cooking who hosted this week long event.  It is a lot of work making an event successful and she pulled it off without a hitch.  Cheers Caroline!

You Make Me Blush Cocktail

adapted from Cuisine at Home, issue #60

1 1/2 c. fresh cranberries

1 c. cranberry juice cocktail

1 c. sugar

1 orange, zested and juiced

1 bottle Champagne or Sparkling Wine

Dip the rim of 6 champagne flutes into the orange juice and then into sugar, set aside.  

Place the remaining orange juice and the cranberries into a food processor and pulse until coarsely chopped.  Transfer to a sauce pan with the sugar and orange zest.  Bring to a simmer over medium heat and let cook for 10-15 minutes, until syrupy.  Strain and allow to cool to room temperature.

When ready to serve pour 1-2 T. of syrup into the prepared champagne flutes.  Top with Champagne and serve.  Print Recipe

See all the other recipes being shared for today's final Cranberry Week post - we hope you've enjoyed following along and will try some of the many cranberry creations!

• Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table
• Cranberry Clementine Gin from Culinary Adventures with Camilla
• Cranberry Clusters by The Freshman Cook
• Cranberry Cream Cheese Bars from Sew You Think You Can Cook
• Cranberry-Pistachio Dark Chocolate Bark from Books n' Cooks
• Panettone from Caroline's Cooking
• You Make Me Blush Cocktail by A Day in the Life on the Farm
• Warm Cranberry Punch from Everyday Eileen

Orange Cranberry Bundt Cake #BundtBakers #CranberryWeek

Happy Bundt Day!  Each month a group of us get together over at Bundt Bakers to bake a cake that matches the theme chosen by the host of the month.  This month's host is Sue of Palatable Pastime and she chose a pretty open theme of "Punt the Bundt".

Sue said we could make any Bundt that would be good to serve up on a game day. To me that meant something without any frosting or glaze so that it could be easily eaten out of hand.

It just so happens that we are also celebrating Cranberry Week, hosted by Caroline of Caroline's Cooking.  Bloggers in this event have been sharing their favorite recipes using Cranberries all week long.  I shared a Cranberry Coffee Cake on Monday and I will be back tomorrow with a recipe for a wonderful Holiday cocktail.

Tonight we are celebrating our Little Miss Melody's Christening Anniversary over at Amy's house.  Amy, being Melody's Godmother, celebrates with a dinner each year to commemorate this joyous event.

I volunteered to make dessert and then went on a search for a Bundt cake containing cranberries that would meet our Angel Face's standards.  I found this Orange Cranberry Bundt by Jeff Mauro of The Kitchen.

I adapted it slightly by omitting the orange liqueur and adding orange extract since it was meant for a three year old.  If you are making this for a Football Party feel free to omit the orange extract and replace with 2 teaspoons of orange liqueur.

Melody and I got up early and started baking. The batter was light and fluffy and seemed to fit perfectly in my pan.

Then, while the cake was baking, I could smell something burning.  I opened the oven and the cake had overflowed.  Of course, I had no baking sheet under it to catch the spills.  The overflow started burning, my house filled with smoke.  There was nothing to be done but turn on exhaust fans, open windows and pray for the best.  

I pulled it out of the oven and allowed it to cool for about 20 minutes.  Then I went to work trying to rectify the situation.

I trimmed off all of the burnt overflow and held my breath while I turned it out of the pan.  It slipped out beautifully.  I LOVE baking spray, especially when making Bundt cakes.

I dusted it simply with powdered sugar after it had cooled completely.  It was the perfect cake for transport to our Christening party or your Tailgate party.

I served it up with a dollop whipped cream but that is not necessary at all if you are in a situation where you aren't using plates and utensils.

Orange Cranberry Bundt Cake

slightly adapted from Jeff Mauro of The Kitchen

1 c. fresh cranberries

2 1/2 c. + 1 T. flour

zest and juice of  2 oranges

1/2 t. orange extract

4 large eggs

2 c. sugar

1 t. baking powder

1 t. kosher salt

1/2 t. baking soda

2 1/4 stick butter, room temperature

Toss the cranberries with the 1 tablespoon of flour, set aside.

Whisk together the orange juice and zest, orange extract and eggs. Set aside.

Place the remaining flour, sugar, baking powder, salt and baking soda in large bowl of stand mixer, fitted with the paddle attachment.  Turn on low speed and combine dry ingredients.  Start adding the butter, a little at a time, until it becomes crumbly with pea size pieces.  Turn the speed to medium and slowly add the orange mixture until combined.  Increase the speed to med high and beat for 2 minutes until light and fluffy.  Fold in the cranberries.

Pour into a Bundt pan that has been liberally treated with baking spray.  Place on a baking sheet and bake in a preheated 350* oven for 50-60 minutes, until a skewer inserted removes cleanly.  Print Recipe

More "Punt the Bundts"

• Boston Cream Mini Bundts from Patty's Cake
• Brown-Sugar Ripple Buttermilk Bundt Cake from All That's Left Are The Crumbs
• Bundt cake de platano from La mejor manera
• Chili Cheese Corn Dog Bundt from Food Lust People Love
• Chocolate Coffee Bundt Cake with Espresso Glaze from Cookaholic Wife
• Chocolate Guinness Bundt Cake with Cheesecake Filling from Nunca es demasiado dulce
• Chocolate, Walnut and Prune Bundt Cake from Katin špajz
• Cranberry & Beer Breakfast Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cranberry Pound Cake from Palatable Pastime
• Giant Party Sub Bundt from Making Miracles
• Lemon and Praline Cold Bundt Cake from Bizcocheando
• Maple Bundt with Cinnamon Glaze from Sweet Sensations
• Orange Cranberry Bundt from A Day in the Life on the Farm
• Yellow Vanilla Bundt Cake with Hot Fudge Sauce from Tartacadabra
• Yogurt Bundt Cake from Sneha's Recipe

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

More Cranberry Creations

• Apple Cranberry Crisp from Everyday Eileen
• Cranberry Apple Jam from Cookaholic Wife
• Cranberry Chicken from Frugal Pantry
• Banana Cranberry Pistachio Muffins with Chocolate Glaze from The Crumby Kitchen
• Cranberry Pound Cake from Palatable Pastime
• Cranberry Tandoori Chicken from Sew You Think You Can Cook
• Oatmeal Cranberry Pancakes from Jonesin' For Taste
• Orange Cranberry Bundt Cake from A Day In The Life On the Farm
• Sparkling Bay Breeze from Family Around The Table

Cranberry Coffee Cake #CranberryWeek

Happy Monday.  I hope your weekend was awesome.  We have a wonderful week ahead of us as we start sharing all of our favorite Cranberry recipes with you today.

Our host for this week long event is Caroline of Caroline's Cooking.  She invited us to join her as we kick off the holiday season by making recipes that contain cranberries in any form; fresh, dried, juice, etc.

I will only be participating today, Thursday and Friday but I will be posting with other groups on Tuesday and Wednesday so I hope to see you each day this week.

I am starting the week off with this coffee cake that I adapted from a recipe in one of my Cuisine at Home magazines.  We had our choir concert yesterday and were asked to bring desserts for the reception afterwards.

I like bringing coffee cake instead of frosted cakes to potluck type events because it is so much easier to cut into serving size pieces and pack up for transport.

This cake was delightful with tart little ribbons of cranberry jam woven through and topped with a nutty cranberry struesel topping.

This was perfect to offer for our afterglow.  It would make a wonderful addition to a holiday breakfast buffet or to serve to overnight guests in the morning as you visit over coffee or tea.

Cranberry Coffee Cake

adapted from Cuisine at Home

For Struesel:

4 T. butter

2/3 c. flour

1/3 c. pecans

1/3 c. dried cranberries

1/4 c. sugar

zest of half an orange

Place all ingredients into a food processor and pulse until crumbly.  Set aside.

For Cake:

1 c. fresh cranberries

2 1/4 c. sugar, divided

zest of half an orange

2 c. flour

1 t. salt

1 t. cinnamon

1/2 t. baking powder

4 eggs plus one egg yolk

1 1/2 c. butter

Place the cranberries, 3/4 c. sugar and orange zest in the bowl of a food processor and pulse 2 or 3 times.  Set aside.

Whisk together the flour, salt, cinnamon and baking powder and set aside.

In the large bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and remaining 1 1/2 c. sugar.  Add the eggs, one at a time, beating well after each.  Add the egg yolk and beat well.  Gradually add the flour mixture, beating until well combined. 

Spread half of the batter into a 9x13" baking pan that has been treated with baking spray.  Top with the cranberry mixture and remaining batter and swirl with a knife to incorporate it into the bottom batter.  Sprinkle with struesel and bake in a preheated 350* oven for 50-60 minutes.  Print Recipe

See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes.

• Cranberry Apple Cider Sangria from Culinary Adventures with Camilla
• Cranberry Apple Pecan Bread from Cookaholic Wife
• Cranberry Apple Pie from House of Nash Eats
• Cranberry Butter from Family Around The Table
• Cranberry Coffee Cake from A Day in the Life on the Farm
• Cranberry Loaf from Making Miracles
• Cranberry Moscow Mules from Books n' Cooks
• Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook
• Cranberry Swirl Bread from Sew You Think You Can Cook
• Double Chocolate Cranberry Almond Bark from Frugal Pantry
• Frosted Cranberries from Bear & Bug Eats
• Pear Frangipane Tart with Cranberries from Caroline's Cooking
• Roasted Cranberry Chicken Salad from A Kitchen Hoor's Adventures

Pumpkin Dump Cake with Cranberries for the Final Day of #CranberryWeek

I hope that you have all enjoyed this week as much as I.  I am overwhelmed by all the great cranberry recipes that have been shared and cannot wait to try so many of them.  I don't know which recipe to try first...that is a good problem to face.

I am serving up dessert today.  A perfect ending to a perfect Cranberry Feast.  This recipe was sent to me by my friend, Linda, and I adapted it to fit in with our Cranberry theme.  I made this quite a while back and took it to a church function for which I provided dinner.  It was a huge hit and not a bite was left.  This easy and tasty cake would be a perfect addition to your Thanksgiving dessert menu.

The tartness of the cranberries complement the rich spiciness of this pumpkin cake perfectly.  It is moist with a tender crumb.  It contains all the wonderful Fall flavors that you associate with Thanksgiving and this time of year.

It takes less time to throw this cake together than it does to preheat the oven.  Within an hour your cake is cooling and awaiting dinner to be served.

Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today, following below mine.

Pumpkin Dump Cake with Cranberries

adapted from Linda Tye

1 (29 oz) can pumpkin puree

1 (12 oz) can evaporated milk

3 eggs

1 c. sugar

1 t. salt

3 t. cinnamon

1 boxed yellow cake mix

1 c. fresh cranberries

3/4 c. butter, melted

Combine pumpkin, milk, eggs, sugar, salt, cinnamon and cake mix in a large bowl.  Stir in fresh cranberries.  Pour into a 9x13" baking pan that has been treated with baking spray.  Drizzle with the melted butter and bake in a preheated 350* oven for 50 minutes or until a skewer inserted into the center, removes cleanly.  Print Recipe

Thank you for joining us this week.  It was fun. Now let's see what the others brought today!

• Cranberry Apple Sauce from Cooking With Carlee
• Cranberry Bliss Bars from Palatable Pastime
• Cranberry Cheesecake Brownies by The Bitter Side of Sweet
• Cranberry Cheesecake Dream Bars from Life Currents
• Cranberry Grains Power Bowl from Cindy's Recipes and Writings
• Cranberry Streusel Bread from Hostess At Heart
• Maple Cranberry Sauce from Cricket's Confections
• Pumpkin Dump Cake with Cranberries from A Day in the Life on the Farm
• Roasted Cranberry Bourbon Crush from Take Two Tapas
• Savory Cranberry and Cheese Tart from Caroline’s Cooking
• Tuna Salad with Cranberries from Sew You Think You Can Cook

Mixed Berry Sorbet #CranberryWeek

This is my second offering in this celebration that we call #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures.   We have folks blogging each day this week about the amazing cranberry and recipes that feature this tart little gem. You can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

Monday, I shared a recipe for Brussels Sprouts with Cranberries that would be a great side for your Turkey dinner.  I love hosting Thanksgiving and gathering around the table with family and friends. I spend a lot of time on my menu, desiring the dinner to be a relaxed and happy time for everyone present.

We will have fruit, nut and cheese platters set out for our guests to enjoy with cocktails before dinner is served.  When we are seated and have thanked God for all the many blessings we have enjoyed throughout the year, dinner will start with soup and salad, followed by this wonderful sorbet that I am sharing with you today.  When serving a formal dinner, I like to offer a sorbet before the entree to cleanse the palate and prepare the guests for the main event...in this case...Roast Turkey with all the trimmings.

This sorbet is easy and quick enough that you can serve it up tomorrow at your own Thanksgiving Feast.  Whatever your Holiday plans, I hope that you have a wonderful day and I look forward to seeing you on Friday when I return with my final #CranberryWeek recipe.

Don't forget to stop by and see the other great cranberry inspired recipes that the group is sharing. You will find the links following this recipe.

Mixed Berry Sorbet

1/2 c. freshly squeezed orange juice
1/2" piece fresh ginger root, peeled and quartered
3/4 c. sugar
1 (12 oz) pkg. fresh or frozen cranberries
3 c. frozen mixed berries with kale, partially thawed
1/2 c mint leaves
1/2 t. cinnamon
1/2 t. pumpkin pie spice
1 1/2 c. ice cubes

Place all ingredients in into a heavy duty blender or food processor and puree until smooth.  Transfer to a freezer container and place in freezer.  Remove from freezer 15-20 minutes before serving.  Print Recipe

More Cranberry Inspired Recipes

• Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla
• Cranberry & Cornbread Stuffed Pork Chops from Books n' Cooks
• Cranberry Borscht from Palatable Pastime
• Cranberry Glazed Pork Loin from Sew You Think You Can Cook
• Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking
• Cranberry London Broil from Cindy's Recipes and Writings
• Cranberry Mustard from A Kitchen Hoor’s Adventures
• Cranberry Vanilla Bean Donuts from Hostess At Heart
• Grilled Brie with Cranberries from Full Belly Sisters
• Honey Roasted Orange Ricotta Crostini from Take Two Tapas
• Orange Cranberry Turnovers by The Bitter Side of Sweet
• Panko Crusted Chicken with Maple Cranberry Sauce from Family Around The Table
• Sweet Heat Cranberry Spread from Cooking With Carlee

Roasted Brussels Sprouts and Cranberries #Cranberry Week

Welcome to #CranberryWeek, hosted by Caroline of  Caroline's Cooking and Christie of A Kitchen Hoor's Adventures. We are sharing cranberry-inspired creations all week long in celebration of National Cranberry Day.

Did you even know that National Cranberry Day was a thing??  There are National holidays for nearly everything you can imagine, including tart, delicious cranberries.  I am a huge cranberry fan using them in desserts like this Cranberry Cocoa Tart, for breakfast as in these Banana Cranberry Muffins and in dinners.  Try this amazing one pot Braised Chicken with Cranberries.

So, needless to say, I was very excited when Caroline and Christie invited me to join in the fun this week.  I am sharing a new recipe with you each day that you can combine to make one huge cranberry feast or that you can spread out over the holidays to impress your family and guests.

This easy peasy and delicious vegetable dish is the perfect accompaniment for your holiday dinner. Roasting tones down the brussels sprouts and sweetens up the cranberries making them the perfect pairing.

What could be easier than tossing them with some good olive oil, sea salt and freshly ground pepper and placing them in the oven along with whatever protein you are serving?  Easily adaptable, whether you are feeding 2 or 22. These "little cabbages" as my kids used to call them are sure to please whoever is sitting at your table.

Don't forget to scroll down after my recipe to see the other amazing Cranberry Creations!

Roasted Brussels Sprouts and Cranberries

Brussels Sprouts, allow 5-6 per person, halved if large so all pieces are uniform

Cranberries, an equal amount to brussels sprouts

Good Olive Oil

Sea Salt

Freshly Ground Pepper

Place brussels sprouts and cranberries in an appropriately sized baking dish so that they are able to lay flat without crowding.  Drizzle with olive oil, season with salt and pepper and roast in a preheated 400* oven for 20-30 minutes, until brussels sprouts are starting to brown and caramelize and the cranberries soften and start to burst.  

You can roast at lower temperature if you have other items roasting in your oven, just simply adjust the cooking time.

Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

• Cranberry-Apple Sauce from The Chef Next Door
• Cranberry Cornbread from Cindy's Recipes and Writings
• Cranberry Maple Delicata Squash Galette from Caroline’s Cooking
• Cranberry Orange Baked Brie from Books n' Cooks
• Cranberry Palmiers from The Bitter Side of Sweet
• Cranberry Rosemary Cornbread from Life Currents
• Cranberry Snack Cake from Cooking With Carlee
• Cranberry Upside Down Cake from Sew You Think You Can Cook
• Noreaster from Family Around The Table
• Pork Shashlyk and Tkemali from Culinary Adventures with Camilla
• Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm
• Roasted Shallot Cranberry Chutney from A Kitchen Hoor’s Adventures
• Slow Cooker Cranberry Brisket from Palatable Pastime
• Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters
• Upsidedown Cranberry Cake from Hostess At Heart