The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Author: Ann Redding
Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
This is a great, delicious cookie for any time of year. The nuts and cranberries give it a holiday feel, but the orange gives it a summery feel, as well. Store jumbles in airtight container.
Author: dreamysweets
Author: Maggie Ruggiero
Author: Steve Silverman
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Covered Apple Cake (Gedeckter Apfelkuchen) is one of the cakes you're sure to find in almost every single bakery across Germany. To make it, you line a springform pan with a sweet short pastry, fill the...
Author: Luisa Weiss
Author: Andrea Albin
This goes together in minutes and is actually better if prepared the day before you serve. It is great with chicken, turkey, and pork. I use this with grilled herb pork tenderloin served on cornmeal biscuits...
Author: Diana Perry
Author: Lillian Chou
Author: Shelley Wiseman
Author: Nigella Lawson
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Author: Lillian Chou
Author: Mark Bittman
Author: Leah Koenig
Author: Marge Perry
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz