#fresh cranberries

[julieverne]

are you:

able to procure a crisp, fresh cranberry effortlessly on a whim at this moment

sadly cranberryless

have access to frozen cranbs

have access to dried cranbs

mad because you don't like cranberries or being reminded they exist

currently in a cranberry bog

Voting ended onDec 11, 2025

I regretfully forgot about tinned/canned cranberries, cranberry jam and The Cranberries so please add them in the tags if you have/can access any of these things easily or resent their existence.

[bakerstable]

Cranberry Orange White Chocolate Blondies

[natureisthegreatestartist]

On Thanksgiving, it’s good to be grateful for the beauty of cranberries and so much more.

[chronic-mastication]

Cranberry Gin Cocktail

[askwhatsforlunch]

Spiced Cranberry Duck

Spiced Cranberry Duck may sound a bit fancy, and is a bit out of the ordinary, but it’s also ready in a flash -duck doesn’t need or want long cooking- and one of the seasonal lunches one can treat oneself to when one works from home! 

Ingredients (serves 2):

2 tablespoons duck fat

4 duck drumsticks

1 small onion

1 heaped teaspoon Mixed Spice

2 teaspoons apple cider vinegar

1 cup fresh cranberries, rinsed

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

4 tablespoons Cinnamon Syrup

1/2 cup water

Melt one tablespoon duck fat in a large skillet over medium-high heat. Then, add duck drumsticks, skin-side down and brown, 2 minutes. Brown duck drumsticks on their other side, and transfer to a plate; set aside.

Peel and finely chop onion, and add to the skillet. Sauté, a couple of minutes. Stir in Mixed Spice and cook, one minute more. Deglaze with apple cider vinegar. Add remaining duck fat. When melted, stir in 3/4 cup of the cranberries, and cook, stirring often until they start popping. Return duck drumsticks to the skillet, and season with fleur de sel and black pepper. Drizzle with Cinnamon Syrup, and stir to combine. Stir in water. Cover with the lid, and reduce heat to medium. Cook, a dozen of minutes. Remove the lid and stir in remaining cranberries. Cook until they pop, a couple of minutes.

Serve Spiced Cranberry Duck hot, with Brussels sprouts or other greens.

[marycolbybakes]

Classic Cramberry Nut Bread - I bought fresh cranberries and just couldn’t bring myself to make all of them into cranberry sauce for our small Thanksgiving. We made bread. The recipe is from Ocean Spray. The recipes says let cool - we didn’t. It is delicious!

https://www.oceanspray.com/en/Recipes/By-Course/Breads-and-Muffins/Classic-Cranberry-Nut-Bread

[askwhatsforlunch]

Goldwyn Follies

When I saw the Goldwyn Follies in the November Cocktail suggestion list at Liquor.com, I knew it had to mix it. It has those very Autumnal flavours to it, plus gin -which gives any cocktail that jazzy, années folles kind of appleal to it, and is my alcohol of choice. So, I did mix it, with freshly brewed tea, freshly pressed cranberry juice and the juice of the last apple I picked on our tree; it is almost very good for you! Cheers!

Ingredients (serves 1):

1 cup fresh cranberries

1 Ribston Pippin apple (or any other apple of your choice)

8 ice cubes

30 millilitres/1 fluid ounces (2 tablespoons) brewed and cooled black tea (I used loose-leaf Assam tea)

30 millilitres/1 fluid ounces (2 tablespoons) Cinnamon Syrup

45 millilitres/1 1/2 fluid ounces (3 tablespoons) London Dry Gin

apple slices, for garnish (optional)

Rinse cranberries thoroughly and place them into a bowl. Cover with warm water (not boiling, just warm) and set aside, one hour.

Drain cranberries. Peel, core and quarter Ribston Pippin apple.

Then, using a juicer or juice extractor, press the juice out of the cranberries into a jug. Extract the juice of the apple in the same jug.

Fill a shaker with the ice cubes. Pour freshly pressed cranberry and apple juice over the ice. Add black tea, Cinnamon Syrup and Gin. Close shaker tightly and shake energetically.

Strain into a coupe glass, and garnish with apple slices, if desired.

Enjoy Goldwyn Follies immediately. Cheers!

[askwhatsforlunch]

Ginger Cranberry and Raspberry Jam

At this time of the year, this Ginger Cranberry and Raspberry Jam does not only packs a punch and is full of antioxidants; it is also quite festive, innit? 

Ingredients (makes a jar):

1/2 cup fresh cranberries

1 thumb-sized piece fresh ginger

3/4 cup water

1 cup fresh raspberries

1/2 cup caster sugar

1/2 lemon

Place cranberries in a medium saucepan. 

Peel ginger, and grate into the saucepan. 

Stir in water, and bring to a simmer over medium heat. Cook, stirring occasionally, until all cranberries have popped up, and mixture thickens. Then, stir in fresh raspberries. Cook, a few minutes more. Increase heat to medium-high, and bring to the boil. Stir in sugar, and boil rapidly, for about five minutes. 

Thoroughly  squeeze in the juice of the lemon halve, and continue boiling, a few minutes more, until jam thickens.

Pour the hot jam into a sterelised jar, and cover with jam pot cover or lid. Let cool completely.

Once opened, you can keep Ginger Cranberry and Raspberry Jam in the refrigerator up to three weeks.