Apple Pie Bread

Sweet apples, blended with an enthusiastically spiced batter and finished with a nutty, streusel topping – perfect for Fall.

The post Apple Pie Bread appeared first on My Baking Addiction.

Filled with fall apples, studded with pecans and dried cranberries, and crowned with a sweet streusel topping, this Apple Pie Bread is what breakfast dreams are made of! 

Sliced loaf of apple pie bread on a cutting board with coffee, apples and spices in the background

I know it’s only September 9th and it’s still blazin’ hot outside, but you guys, I kind of think I’m ready to decorate for fall.

I probably shouldn’t have walked into both Kirkland’s and Home Goods yesterday, but ever since seeing all the pumpkin decor, I’ve been thinking about pulling the fall/Halloween bins up from the basement.

Tell me..when do you decorate for fall?

Not only am I ready to decorate for fall, but I am also pretty excited about fall baking – especially apple recipes like this Apple Pie Bread!

(more…)

The post Apple Pie Bread appeared first on My Baking Addiction.

Chocolate Chip “Kitchen Sink” Cookies

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring…

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring a signed attestation with us for each trip we make (good thing we keep plenty of paper on hand for printing and photocopying here all the paperwork) but I was surprised how much I missed the interactions of daily life, much more than I thought.

Today they suddenly closed one of my local bakeries because they didn’t have enough masks and other supplies to protect their employees and customers, and tears welled up when I talked to one of the owners, who I’ve known since they opened the place. I ran over to get a baguette and a loaf of bread. They’re not the only bakery in the neighborhood, but it was sad to see them go and I hope they can reopen.

I knew from living in earthquake country, when this started, to have extra provisions on hand, so I bought a few extra bags of non-perishables like sardines, tuna, canned tomatoes, and pasta sauce. I have tons of grains and pasta always on hand, but I wanted to make sure I had enough butter, eggs, and flour, which I usually keep well-stocked. But when I was at the grocery store last week and saw all those blocks of butter on the shelf, I thought, “Why not?”

Continue Reading Chocolate Chip “Kitchen Sink” Cookies...

Cranberry, Pecan and Bourbon Christmas Cake

Cranberry, Pecan and Bourbon Christmas Cake
During the holidays, I do a lot of entertaining – just like I’m sure that many of you do, too. It’s fun to spend the day in the kitchen whipping up elaborate desserts that will really impress guests, but there isn’t always time for that. And there are many desserts that look impressive …

The post Cranberry, Pecan and Bourbon Christmas Cake appeared first on Baking Bites.

Cranberry, Pecan and Bourbon Christmas Cake
During the holidays, I do a lot of entertaining – just like I’m sure that many of you do, too. It’s fun to spend the day in the kitchen whipping up elaborate desserts that will really impress guests, but there isn’t always time for that. And there are many desserts that look impressive without requiring a whole day of baking. This Cranberry, Pecan and Bourbon Christmas Cake is an easy-to-make bundt cake that is loaded with warm holiday flavors including sweet-tart cranberries and toasty pecans.

The cake batter is simple to put together, with vanilla extract and orange zest in the batter alongside a generous dose of bourbon. The bourbon also brings a vanilla-y flavor to the cake and gives it quite a lot of depth. While there is quite a bit of bourbon in the cake, the alcohol in it will burn off during baking, so there is no chance of catching a buzz even if you happen to overindulge in this dessert. If you want to skip the bourbon, you can substitute orange juice (freshly squeezed) to bring out more of the orange flavor already in the cake.

Whole cranberries and finely chopped, toasted pecans are folded in just before the batter is poured into a greased bundt pan. Whole cranberries not only look beautiful in the finished cake, but their tart sweetness is a nice contrast to the rest of the cake – especially once you’ve added a generous drizzle of Vanilla Orange Glaze to the top. I opted to finely chop the pecans to ensure an even distribution throughout every slice. If you like, feel free to sprinkle some chopped pecans on top of the cake after adding the glaze!

The cake is moist and dense, with a pound-cake like texture that will almost melt in your mouth. I love how all of these flavors come together and work so well, even though it may seem like there is quite a lot going on in this cake at first glance! The cake will keep for several days after baking when stored in an airtight container. That said, it’s ready to serve as soon as it has cooled, so feel free to cut yourself a slice right away.

Cranberry, Pecan and Bourbon Christmas Cake
3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
3 large eggs
2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup bourbon*
2 tsp orange zest
1 1/2 cups whole cranberries, fresh or frozen
3/4 cup finely chopped, toasted pecans

Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined.
In a measuring cup or small bowl, combine vanilla, buttermilk, bourbon, orange zest and vegetable oil. Working in two or three additions, alternately add the flour mixture and the milk mixture to the butter mixture, ending with a final addition of dry ingredients. Fold in cranberries and chopped pistachios until well-distributed. Pour into prepared pan.
Bake for about 50 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with glaze.

Serves 16

*To substitute out the bourbon, use freshly squeezed orange juice instead.

Vanilla Orange Glaze
2 tbsp butter, melted and cooled
2 tsp vanilla extract
2 tbsp orange juice
2 tsp orange zest
1 1/2-2 cups confectioners’ sugar

Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.

The post Cranberry, Pecan and Bourbon Christmas Cake appeared first on Baking Bites.

Easy Cranberry Bread

This festive cranberry bread is so easy to make! It’s got a hint of bourbon and is just sweet enough, punctuated by tangy cranberries. When it comes to festive recipes, cranberry bread is near the top (right there with Christmas pudding and mulled cider). But here’s a confession: I’ve never been a cranberry bread person. Until this bread! Something about the astringent orange and sweet moistness rubbed me the wrong way. But this cranberry bread: it’s got the right crunchy sugar outside and fluffy interior. It’s not too sweet, punctuated with tart cranberries. The best part? A hint of vanilla and bourbon seals the deal. (No orange here, folks.) There’s a bit of a healthy spin, but it’s every bit a holiday treat! The secrets to this cranberry bread What makes this the best cranberry bread? I’ve been scarred by cranberry breads of Christmas past that are too oily, too sweet, or too bitter orange-y. This one makes it all right again, in a culmination of holiday sweet bread perfection. Here’s what makes this cranberry bread uniquely delicious: Oat flour. To infuse nutrients, this bread uses ground oats or oat flour along with the all purpose flour. You can make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This festive cranberry bread is so easy to make! It’s got a hint of bourbon and is just sweet enough, punctuated by tangy cranberries.

Easy Cranberry Bread

When it comes to festive recipes, cranberry bread is near the top (right there with Christmas pudding and mulled cider). But here’s a confession: I’ve never been a cranberry bread person. Until this bread! Something about the astringent orange and sweet moistness rubbed me the wrong way. But this cranberry bread: it’s got the right crunchy sugar outside and fluffy interior. It’s not too sweet, punctuated with tart cranberries. The best part? A hint of vanilla and bourbon seals the deal. (No orange here, folks.) There’s a bit of a healthy spin, but it’s every bit a holiday treat!

Cranberry bread

The secrets to this cranberry bread

What makes this the best cranberry bread? I’ve been scarred by cranberry breads of Christmas past that are too oily, too sweet, or too bitter orange-y. This one makes it all right again, in a culmination of holiday sweet bread perfection. Here’s what makes this cranberry bread uniquely delicious:

  • Oat flour. To infuse nutrients, this bread uses ground oats or oat flour along with the all purpose flour. You can make your own oat flour by blending the same amount of rolled oats in a blender or food processor. This makes the bread heartier and gains the nutrition benefits of oats.
  • Cinnamon, nutmeg, and vanilla. This cranberry bread is without orange: instead, spices carry the way.
  • Bourbon (optional)! Adding a splash of bourbon gives this cranberry bread a nuance to the flavor that’s irresistible.
  • Crunchy sugar topping. This bread has a nice crispy exterior, both from the recipe itself and from adding a sprinkle of glittery turbinado sugar.
Cranberry bread recipe

How to store cranberry bread

What’s the best way to store a quick bread like cranberry bread? Here are a few different ways:

  • Room temperature (2 to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil. The benefit of this method is that it keeps the crunchy texture on top and is easy to eat.
  • Frozen (up to 3 months): To extend the life further, pop your sliced bread into the freezer wrapped in foil and in a sealed container or plastic bag. It can last at least 3 months, or maybe more. Consider doing this with half of the loaf, and keeping the other half out at room temperature.

Add a sparkle: use turbinado sugar!

It’s optional, but this cranberry bread is complete with a sprinkle of sparkly turbinado sugar on top. What is it? Turbinado sugar is raw sugar with large, light brown crystals. It’s less processed than refined white sugar, because it’s boiled only once to remove the molasses (refined sugar is boiled multiple times). It has a more complex, caramel-y flavor than refined sugar. Because its crystals are large, they add a nice texture to the top of muffinscakes and breads.

What is a substitute for turbinado sugar? For this cranberry bread, you can use a light sprinkle of light brown sugar or refined sugar in its place. While it doesn’t have the signature large crystals, it has a similar flavor.

Cranberry champagne cocktail

Ways to use up whole cranberries!

The reason Alex and I made this cranberry bread was…we were looking for ways to use up whole cranberries ! We bought cranberries as a garnish for making festive Poinsettia’s: a cranberry champagne cocktail. With almost an entire bag left, we weren’t sure what to do with the rest! Here are a few ways to use up whole cranberries:

  1. Cranberry bread. Go to the recipe below!
  2. Cocktails. Use them as a garnish for our Cranberry Champagne Cocktail, or any of our other cranberry cocktails: the Cosmo, Madras, and Cape Codder.
  3. Muffins. Use them instead of blueberries into our Healthy Blueberry Muffins, or add 1 cup to our Best Blender Muffins.
  4. Salsa. Make our Fresh Cranberry Salsa as a holiday appetizer.
  5. Sauce for baked brie. This Baked Brie with Roasted Cranberry Sauce is so satisfying! Perfect for Christmas dinner or winter entertaining.
  6. Jam. This sweet tart Cranberry Jam is fantastic on biscuits.
  7. Crisp. Make a Cranberry Crisp as a wintery dessert.
Cranberry bread

Can you make it vegan or gluten free?

Good questions! We have not tested variations here, but here’s what we recommend:

  • Vegan: For vegan, plant-based and dairy-free, we’ve made quick breads vegan (like our vegan zucchini bread) with this formula and it works well. Try using flax eggs for the eggs, any non-dairy milk for the milk, and coconut oil or neutral oil for the butter.
  • Gluten free: It’s already halfway there with the oat flour! Try substituting 1-for-1 gluten-free flour for the all purpose flour.

This cranberry bread recipe is…

Vegetarian.

Print
Easy Cranberry Bread

Easy Cranberry Bread


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 to 14 slices

Description

This festive cranberry bread is so easy to make! It’s got a hint of bourbon and is just sweet enough, punctuated by tangy cranberries.


Ingredients

  • 1 cup oat flour OR 1 cup blended rolled oats (see Step 2)
  • 1 cup all purpose flour
  • 3/4 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla extract
  • 1 cup whole cranberries
  • 1 tablespoon turbinado sugar (optional), for topping

Instructions

  1. Preheat the oven to 350 degrees Farenheit. Butter a 9″ loaf pan.
  2. If using rolled oats, place them in a blender (high-speed is helpful) or food processor and blend for a minute or so until a fine flour-like texture forms.
  3. In a medium bowl, whisk together the oat flour (or ground oats), brown sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg.
  4. In a separate bowl, whisk the egg. Then whisk in the melted butter, milk bourbon, and vanilla.
  5. Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Fold in the cranberries.
  6. Pour into the prepared pan. Bake about 50 to 55 minutes, until a toothpick inserted in the center of comes out clean. Transfer to a cooling rack, still in the pan, and let cool for 30 minutes. Then remove from the pan and cool completely before slicing. Store at room temperature for 2 to 3 days, or frozen for at least 3 months.

  • Category: Bread
  • Method: Baked
  • Cuisine: Winter

Keywords: Cranberry Bread, Healthy Cranberry Bread, Easy Cranberry Bread

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Roasted Apple Cranberry Cornbread Stuffing

My philosophy on Thanksgiving is to keep it simple. Simple is elegant, simple is cost effective, and simple is easy (because hey, the cook wants to enjoy the day, too). I like to take super simple recipes and add just a little somethin-somethin’ to make them special, without making them overly complicated or expensive. For this […]

The post Roasted Apple Cranberry Cornbread Stuffing appeared first on Budget Bytes.

My philosophy on Thanksgiving is to keep it simple. Simple is elegant, simple is cost effective, and simple is easy (because hey, the cook wants to enjoy the day, too). I like to take super simple recipes and add just a little somethin-somethin’ to make them special, without making them overly complicated or expensive. For this Roasted Apple Cranberry Cornbread Stuffing, I’ve transformed a simple box of cornbread stuffing mix into a vibrant and flavorful Thanksgiving side dish with just a few fresh and affordable ingredients.

This post is sponsored by ALDI—my “secret weapon” for keeping this year’s Thanksgiving feast easy and super affordable, without sacrificing quality or flavor.

Roasted Apple Cranberry Cornbread Stuffing

A pot full of Roasted Apple Cranberry Cornbread Stuffing with the ingredients scattered all around

Keep Your Costs in Check

While sticking to simple recipes with basic ingredients helps keep my Thanksgiving budget in check, sometimes I still want to include a few special ingredients, like pecans, that could easily spoil my budget. This is where shopping at ALDI really saves the day. In just 4-5 aisles, they have all the basics I needed for my Thanksgiving dinner, plus some fancier fun ingredients at seriously reasonable prices (have you seen their wine and cheese selection??).

I don’t know how ALDI works their magic, but their prices always come in substantially lower than the other national chains, without sacrificing quality or standards (tons of organic options!). Their cornbread stuffing mix alone was 70% less than the generic brand at the national chain grocery store across the street. Savings like that add up fast, especially when you’re cooking an enormous feast. And that is how I can afford to add the little luxury ingredients, like pecans. :)

So if you haven’t yet, click here to find your nearest ALDI store, and do a little cost comparison before you begin planning your Thanksgiving menu. You might be able to add a few more goodies to the lineup this year! And let me know how it turned out! I love hearing and sharing ALDI #wins with fellow ALDI fans. :)

Thanksgiving side dishes on a table from above

It’s Okay to Take Shortcuts

It’s 100% okay to not make everything from scratch on Thanksgiving. It’s practically impossible to do, unless you have six sets of helping hands and multiple ovens, luxuries I do not have. Boxed stuffing mix is a shortcut that I like to use to my full advantage. It’s nothing more than dried bread, seasoning, and bouillon, all of which I would have added to my stuffing anyway, so I’m all about having done and ready to go. But I still want it to be special, so…

How to Fancy Up Your Stuffing Mix

There are a lot of ways that you can make a 69 cent boxed stuffing mix look and taste like a million bucks, but here is what I did today:

  • Use fresh onion and celery. Two super inexpensive ingredients that will add a LOT of flavor to the “broth” in your stuffing, not to mention color and texture throughout.
  • Roasted apples and cranberries. Nothing says fall like apples and cranberries. Roasting them in the oven first softens the cranberries and sweetens up their naturally pucker-inducing tart flavor, with a little help from the sweet apples and brown sugar.
  • Pecans. Pecans are the little bit of luxury that take this Roasted Apple Cranberry Cornbread Stuffing over the top.

Can I Make This Cornbread Stuffing Ahead?

Absolutely! Since it’s nearly impossible to cook everything for Thanksgiving dinner on the day of, this Roasted Apple Cranberry Cornbread Stuffing can be made entirely or in part the day before. Here are a couple of options:

  • Roast the Apples and Cranberries, and chop the celery and onion the day before. The day of, just sauté the celery and onion, and assemble the rest of the recipe (5-10 minutes).
  • Make the entire recipe the day before, cover, and refrigerate overnight. Reheat in the oven the next day in a covered casserole dish, at 350ºF for about 40 minutes, or until the internal temperature reaches at least 165ºF.

Roasted Apple Cranberry Cornbread Stuffing on a Thanksgiving table with other dishes in the background

 

Roasted Apple Cranberry Cornbread Stuffing

A few fresh ingredients added to a simple box of cornbread stuffing mix makes this vibrant and flavorful Thanksgiving side dish.

  • 12 oz. fresh cranberries ($1.09)
  • 2 apples* ($0.50)
  • 2 Tbsp Baker's Corner Brown Sugar ($0.08)
  • 1/4 tsp salt ($0.01)
  • 4 Tbsp Countryside Creamery Salted Butter ($0.39)
  • 1 yellow onion ($0.28)
  • 3 ribs celery ($0.37)
  • 3 cups water ($0.00)
  • 2 6 oz. boxes Chef's Cupboard Cornbread Stuffing Mix ($1.38)
  • 1/2 cup Southern Grove Pecan Halves ($1.76**)
  1. Preheat the oven to 400ºF. Core and dice the apples. Add the apples, cranberries, brown sugar, and salt to a large baking dish. Stir until the apples and cranberries are evenly coated in sugar. Transfer to the oven and roast for 20 minutes. Stir the apples and cranberries, return them to the oven and roast for an additional 10-15 minutes, or until the cranberries have burst and appear wrinkled.

  2. Meanwhile, dice the celery and onion. Add the butter, celery and onion to a large pot. Sauté over medium heat for about 5 minutes, or until the onions are soft and translucent. Chop the pecans.

  3. Add 3 cups water to the pot with the celery and onion, place a lid on top, turn the heat up to high, and bring the water up to a boil. Once boiling, add the cornbread stuffing mix and stir briefly to combine. Turn off the heat, place the lid on top and let the stuffing rest for 5 minutes to absorb the liquid.

  4. After the stuffing has rested, add the roasted apples and cranberries and chopped pecans. Fold them into the stuffing. Serve immediately, or transfer to a baking dish and bake for about 15 minutes at 350ºF to make the top crispy.

*Use a sweet-tart variety of apple, like Gala or Honeycrisp.

**Prices may vary by store location.

Scroll down for the step by step photos!

A full Thanksgiving dinner plate on a table with other Thanksgiving dishes

 

How to Make Roasted Apple Cranberry Cornbread Stuffing – Step by Step Photos

Chopped apples, cranberries, and brown sugar in baking dish

Preheat the oven to 400ºF. Core and dice two apples. Add the apples, 12 oz. cranberries, 2 Tbsp brown sugar, and 1/4 tsp salt to a large baking dish. Stir until the apples and cranberries are evenly coated in sugar.

Roasted Apples and Cranberries in baking dish

Roast the apples and cranberries in the preheated oven for 20 minutes, then stir. Return the apples and cranberries to the oven and roast for an additional 10-15 minutes, or until all of the cranberries have burst and they look shriveled.

Diced onion and celery

Meanwhile, dice three ribs of celery and one yellow onion.

Chopped pecans

Chop 1/2 cup pecans.

Water being poured into a pot with sautéed onion and celery

Add the diced onion and celery to a large pot with 4 Tbsp butter. Sauté for about five minutes, or until the onions are soft and translucent. Add 3 cups water to the pot. Place a lid on top, turn the heat up to high and bring the water to a boil.

Cornbread stuffing mix being poured into the pot of boiling water

Once boiling, add two 6 oz. boxes of cornbread stuffing mix. Stir briefly to combine, then turn off the heat, place the lid on top and let it rest for about 5 minutes so the bread can absorb the liquid.

Roasted apples and cranberries being folded into the pot of stuffing

Fold the roasted apples and cranberries and chopped pecans into the cornbread stuffing.

Finished Roasted Apple Cranberry Cornbread Stuffing in the pot

Either serve the Roasted Apple Cranberry Cornbread Stuffing as is, or transfer to a casserole dish and bake for about 15 minutes at 350ºF to make the top crispy!

Side view of the Roasted Apple Cranberry Cornbread Stuffing in the pot

That whole pot of fancy Thanksgiving goodness for only $5.86! With ALDI, you can totally SLAY Thanksgiving dinner without killing your budget. :)

The post Roasted Apple Cranberry Cornbread Stuffing appeared first on Budget Bytes.

Favorite Green Salad with Apples, Cranberries and Pepitas

Healthy, attainable, feel-good recipes—those are my favorite. Take this simple green salad, which has been my go-to holiday salad for five years now. I’ve brought it to…

The post Favorite Green Salad with Apples, Cranberries and Pepitas appeared first on Cookie and Kate.

best green salad recipe

Healthy, attainable, feel-good recipes—those are my favorite. Take this simple green salad, which has been my go-to holiday salad for five years now.

I’ve brought it to too many Friendsgivings to count, and my family has enjoyed it at Thanksgiving as well. It’s beautiful, easy to make, and a guaranteed crowd pleaser.

This salad features fresh spring greens, tart Granny Smith apple, sweet dried cranberries and creamy goat cheese, tossed in a simple apple cider vinaigrette (recipe included).

green salad ingredients

I usually try to outdo myself when it comes to salads, but I kept this one simple. It’s the perfect side salad for all of your cool-weather meals.

Make it for Thanksgiving, Christmas, or any meal in between!

Continue to the recipe...

The post Favorite Green Salad with Apples, Cranberries and Pepitas appeared first on Cookie and Kate.

Ginger Orange Cranberry Sauce

Recipe by me, photos by Rikki Snyder. I know this is very uncool of me, but I love canned cranberry sauce. Love it! When Thanksgiving is over and it’s on clearance, I always buy a few cans. I love the satisfying PLLLLOP! it makes as it comes out …

Recipe by me, photos by Rikki Snyder. I know this is very uncool of me, but I love canned cranberry sauce. Love it! When Thanksgiving is over and it’s on clearance, I always buy a few cans. I love the satisfying PLLLLOP! it makes as it comes out of the can and I love how it stands up on its own and how you can carve it up into slices, just like a turkey. It is a thing of beauty, cranberry sauce is. But just because I enjoy the canned stuff, doesn’t mean I don’t appreciate homemade cranberry sauce too. It’s kind of like apples and oranges, though. Two different things! And I love them for different reasons! Now, if you haven’t made your own cranberry sauce before, you might be thinking that it’s really complicated and not something you’d be able to do in your own kitchen. That’s what I used to think, anyway. But cranberry sauce is one of those magical things that seems like it should be really difficult, but it’s way easier than you’d think. Seriously, guys, if you have the skillset required to open up a can of soup and heat it on the stove, […]

Cranberry Cream Cheese Dip

We are rapidly descending into party season. There are Halloween parties, then Thanksgiving and Friendsgiving, Christmas parties, and then finally New Year’s Eve parties. It’s like boom-boom-boom-boom! So I thought I’d get started with some party food ammo for you. This Cranberry Cream Cheese Dip is probably the easiest no-brainer holiday appetizer. Bring it to any […]

The post Cranberry Cream Cheese Dip appeared first on Budget Bytes.

We are rapidly descending into party season. There are Halloween parties, then Thanksgiving and Friendsgiving, Christmas parties, and then finally New Year’s Eve parties. It’s like boom-boom-boom-boom! So I thought I’d get started with some party food ammo for you. This Cranberry Cream Cheese Dip is probably the easiest no-brainer holiday appetizer. Bring it to any party you’re going to, and it will get eaten.

I’ve even got a few variations on this simple theme for you below, so you can take your pick and make it your own!

Cranberry Cream Cheese Dip Holiday Appetizer

Front view of a cranberry cream cheese dip platter with crackers and apple slices

What’s in Cranberry Cream Cheese Dip?

It’s so simple. So, so simple. Just cream cheese, homemade cranberry sauce (cranberries, sugar, water, salt), and green onion. And I implore you not to skip the green onion. That savory onion flavor really rounds out the dip!

What to Serve with Cranberry Cream Cheese Dip

It’s that combo of savory, sweet, tart, and salty that makes this super simple dish so irresistible! Because this Cranberry Cream Cheese Dip is both savory and sweet, it pairs equally well with salty crackers and sweet apple slices. It might even be good to add a few slices of sharp cheddar to that platter, to make a little cracker, apple, cheddar, and cranberry stack!

Can I Make This Ahead?

Absolutely! The cranberry sauce keeps very well in the refrigerator, so you can make that up to two days ahead. Then just assemble the dip before the party and you’re good to go.

Two hands smearing cranberry cream cheese dip on a cracker over the platter

Can I Use Canned Cranberry Sauce?

Technically you can, but I find canned sauces to have much more muted flavor, and they can even sometimes taste a bit metallic. Homemade cranberry sauce literally takes less than ten minutes to make, so for best results I suggest making it fresh.

Variations on the Theme

As I mentioned in the intro, this Cranberry Cream Cheese Dip has several options. Here are my favorites:

  • Add jalapeño to make it like a cross between pepper jelly and cranberry sauce (this is the option pictured below)
  • Make a classic cranberry sauce (with or without orange) and add crushed pecans or walnuts on top of the dip
  • Use a different cheese. Cream cheese is the budget option, but you can also make this dip with chevre (goat cheese) or even baked brie.

Close up of cranberry cream cheese dip smeared on a cracker

 

Cranberry Cream Cheese Dip

Rich cream cheese, tangy homemade cranberry sauce, and savory green onions make a simple but delicious appetizer for any holiday gathering!

  • 6 oz. fresh cranberries ($1.25)
  • 1/4 cup sugar ($0.08)
  • 1/2 cup water ($0.00)
  • 1 jalapeño (optional) ($0.15)
  • 1/8 tsp salt ($0.02)
  • 8 oz. cream cheese ($0.79)
  • 3 green onions, sliced ($0.33)
  • 1 box crackers (for serving) (2.95)
  • 1 apple (for serving) ($0.33)
  1. Rinse the cranberries then add them to a small sauce pot with the sugar, water, and salt.

  2. If using a jalapeño, remove the stem, slice it lengthwise, scrape out the seeds (or leave some in if you like it extra spicy), then finely dice the pepper. Add the diced pepper to the sauce pot.

  3. Stir the pot to combine, place a lid on top, and place it over medium-high heat. Allow the pot to come to a boil. Once it reaches a boil, give it a good stir, turn the heat down to medium-low, and let it simmer without a lid for 5 minutes.

  4. After simmering for 5 minutes, the cranberries should have all burst open and created a thick sauce. Turn the heat off and transfer the sauce to the refrigerator to cool.

  5. Place the cream cheese on a small plate or in a shallow bowl. Use the back of a spoon to create an indentation along the center of the block of cream cheese.

  6. Pour the cooled cranberry sauce over the cream cheese, then top with sliced green onion. Serve with crackers and apple slices.

Scroll down for the step by step photos!

Cranberry Cream Cheese Dip platter with crackers and apple slices

How to Make Cranberry Cream Cheese Dip – Step by Step Photos

Deseeded jalapeño

If you’re using a jalapeño, slice off the stem, then slice the pepper lengthwise. Scrape out the seeds, or leave some in if you like your cranberry sauce extra spicy. Finely dice the pepper.

Cranberry sauce ingredients in the sauce pot

Add 6 oz. cranberries (that’s half of the standard 12 oz. bag), 1/4 cup sugar, the diced jalapeño (optional), 1/8 tsp salt, and 1/2 cup water to a small sauce pot. Stir to combine, place a lid on top, then place the pot over medium-high heat.

Finished homemade cranberry sauce

Allow the pot to come up to a boil. Once boiling, give it a quick stir again, turn the heat down to medium-low, and let it simmer without a lid for about 5 minutes. After five minutes all of the cranberries should have burst and the sauce thickened (if not, just let it simmer for a couple minutes more, it doesn’t take long). Turn the heat off, then transfer the sauce to the refrigerator to cool.

Make depression in cream cheese

When you’re ready to plate up your Cranberry Cream Cheese Dip for the party, place an 8 oz. block of cream cheese on a plate or shallow bowl (something that will catch the cranberry sauce runoff). Use the back of a spoon to make an indentation along the top of the cream cheese, so that some of the sauce stays on top.

Cranberry Sauce being spooned onto cream cheese

Then spoon the cranberry sauce on top of the cream cheese.

Finished Cranberry Cream Cheese Dip platter with crackers, apples, green onion, and drinks on the side

Top the Cranberry Cream Cheese Dip with sliced green onions, and surround the dish with an assortment of crackers and apple slices.

Front view of the Cranberry Cream Cheese Dip platter

And enjoy your party!!

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