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The best cranberry sauce recipes - 8 recipes

If you like this, you'll definitely like: cranberry, simple cranberry sauce

Chef Tips and Tricks

Chocolaty Pear Loaf

Ingredients

  • 150g / 3/4 cup sugar
  • 150g / 2/3 cup softened butter
  • 3 eggs
  • 1 tsp fresh yeast
  • 180g / 1 1/2 cups flour
  • 190g / 1 1/2 cups chocolate, melted
  • 4 pears

Method

  1. Combine sugar,  butter and eggs in bowl. Mix well.
  2. Add fresh yeast and flour and mix through. 
  3.  Pour in melted chocolate and fold into mixture.
  4. Peel 4 pears (or as many comfortably fit in your baking pan)
  5. Pour chocolate mixture into lined or greased baking loaf pan.
  6. Evenly space the pears in the pan, sitting upright.
  7. Bake at 350°F / 180°C for 35 minutes.
  8.  Drizzle with more melted chocolate, and serve.
  9. Enjoy! 

 

Psssst... check out all our chocolate covered recipes, here!

Top rated Cranberry sauce recipes

By

Whole berry cranberry sauce with cinnamon

  • 2 bags frozen cranberries
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  • 2 cups water
  • 2-3 sticks cinnamon
3.9/5 (25 Votes)

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4.5/5 (4 Votes)

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sear pork and remove from pan

  • pork
  • 1 Tbsp butter
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4.3/5 (3 Votes)

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Mix ingredients Freeze!

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3.8/5 (20 Votes)

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Wash, clean, core fruit. Cut apples and oranges into cubes

  • 2 lb cranberries
  • 4 apples
  • 4 oranges
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2.7/5 (13 Votes)

By

Chop onions and jalapeno and cilantro

  • 1# Fresh Cranberries
  • 2 Fine chopped green onions
  • 1 Fine chopped Jalapeno
  • Few spriggs of Cilantro
  • 2 T Lemon Juice
  • 11/2 C Sugar
2.6/5 (5 Votes)

By

My mom used to make this recipe every thanksgiving

  • 1 can cranberries
  • whole
  • 1 can mandarin oranges
  • 1/2 cup brown sugar
  • 1 shot of Grand Marnier or more to taste
  • 1 cup chopped pecans or walnuts
0/5 (0 Votes)

By

Drunk food is the best food!

  • (2) Pieces of Bread.
  • (1) Piece of Swiss Cheese cut in 1/2
  • (1) Piece of left over Turkey Meat
  • (2) Tbsp of left over Cranberry Sauce
  • (3) Tbsp of left over Stuffing/Dressing
  • (1/2) Cup of left over gravy.
  • (2) Tbsp of Butter
0/5 (0 Votes)

Any burning questions? Our chefs answer!

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