46 cranberry butter recipes

Cranberry drop cookies studded with chopped fresh cranberries and nuts, drizzled with a buttery orange glaze. A tart, festive holiday cookie with citrus frosting.

Cranberry apple quick bread with walnuts, warm spices, and a simple confectioners' sugar glaze. Tart cranberries and tender apples in every slice.

Cranberry pear tart with a walnut-cinnamon shortbread crust, tangy cranberry-pear filling, and golden meringue lattice top. A stunning holiday dessert with three distinct layers.

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Double-crust apple cranberry pie with crystallized ginger, lemon zest, and allspice. Decorated with pastry leaves and finished with demerara sugar for sparkle.

Cranberry-oatmeal cookies with chopped fresh cranberries, walnuts, warm spices, and a tangy orange icing drizzle. Chewy, tart-sweet, and built for the holiday cookie tin.

Cranapple cake baked in a tube pan with cranberries, shredded apple, and applesauce for moisture. A lower-fat fall cake with a vanilla confectioners sugar drizzle.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.

Cranberry orange muffins: tart fresh cranberries and bright orange juice in a tender, lighter muffin made with yogurt instead of butter. A wholesome breakfast or brunch bake, with optional nuts for crunch.

Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.