cranberries Archives - The Recipe Rebel

Brown Sugar Pecan Cookies Recipe + VIDEO

Frosted Lemon Sour Cream Sugar Cookies

Chocolate Sour Cream Sugar Cookies Recipe

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Oatmeal Cranberry Cookies

These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 208cal

Author Ashley Fehr

Ingredients

Oatmeal Cranberry Cookies

¾ cup unsalted butter room temperature
1 cup brown sugar (packed) 200-220 grams
1 large egg
1 tablespoon vanilla extract
1 ½ cups large rolled oats
1 ¼ cups all purpose flour (or sub whole wheat)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
1½-2 cups dried cranberries

White Chocolate Drizzle (optional)

¼ cup white chocolate chips or chopped white chocolate
1 teaspoon oil

US Customary – Metric

Instructions

Oatmeal Cranberry Cookies

Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
Add the egg and vanilla and beat just until smooth.
Add the oats, all-purpose flour, baking powder, baking soda, and salt, and beat until combined. Stir in dried cranberries (you can start with 1½ cups and add an extra ½ cup if you prefer).
Drop 2 tablespoons of dough (I use a 2 tablespoon cookie scoop; they will be too sticky to roll) onto parchment paper 2-3 inches apart (I do 6 per pan). If you like thinner, chewier cookies, press the cookie dough balls down slightly with your hand.
Bake at 350 degrees F for 9–10 minutes, until the edges are just beginning to brown and the centers are almost set but still a bit glossy in the middle—they will continue to set as they rest. Don’t overbake!
Let the freshly baked cookies sit on the baking tray for 5–10 minutes before putting them on a wire rack to cool completely.

White Chocolate Drizzle (optional)

In a small microwave-safe bowl, combine chocolate and oil.
Microwave on 50%–70% power in 30-second intervals, stirring each time, until melted.
Place in a Ziploc plastic bag, snip a tiny bit off the corner of the bag, and drizzle over the tops of the cookies as desired once they have fully cooled.

Notes

Ingredients and Substitutions:

Butter: you can use unsalted or salted butter here. If using salted butter, you can reduce the salt or keep it all if you like a salty bite to your cookies.
Oats: I like to use rolled or large flake oats for texture, but this recipe will also work with quick oats or instant oats.
Flour: when making these for my family, I always use whole wheat flour because, honestly, no one will ever know the difference! You can use either or a combination.
Cinnamon: ½ teaspoon won’t make these very spicy but will add a nice warmth. You can increase or omit according to your preferences.
Cranberries: you can substitute the cranberries with raisins or other dried fruit, or reduce to 1-1½ cups and add ½-1 cup white chocolate chips.

Storage

Store: Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days.
Freezing Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container. Put parchment paper between each layer to keep them from sticking together, and keep them in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.
Freezing Cookie Dough: Flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Nutrition

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Cranberry White Chocolate Fudge

Ashley Fehr — Wed, 08 Nov 2023 06:36:00 +0000

This Cranberry White Chocolate Fudge is creamy, sweet, and indulgent! Made with 6 simple ingredients and less than 10 minutes of hands-on time, it’s perfect for making during the busy holiday season!

Got extra cranberries? Try these Cranberry Bliss Bars or this Cranberry and Bacon Cream Cheese Appetizer next!

‘Tis the season for easy, gift-able treats like this Cranberry White Chocolate Fudge!

I love giving fudge as an edible gift during the Christmas holiday, especially when it comes together as quickly as this one.

You can easily make a double or triple batch of this white fudge (or mix up the flavors a bit with my Peppermint Bark Fudge or Peanut Butter Chocolate Fudge with Pretzels) and have a variety to offer for cookie boxes potluck platters!

You can mix and match the dried fruit and nuts according to your tastes, but I love the vivid pops of red and green in this white fudge. It’s so festive!

For more sweet treats that would be great as a holiday gift, try my Soft Molasses Cookies Recipe, Chocolate Peppermint Icebox Cookies, this Easy Mint Chocolate Truffles Recipe, jars of my Easy Candied Nuts Recipe, or something from my 31 Best Christmas Cookie Recipes!

Ingredients Needed:

White Chocolate: use your favorite kind of white chocolate here, and a good quality white chocolate for the best results.
Sweetened Condensed Milk: this is the sweet base of our creamy fudge. Use your favorite brand.
Butter: use salted butter to enhance the flavors, or add a dash of salt to the mixture if you only have unsalted butter.
Vanilla: vanilla extract adds a subtle warmth and works well with the sweet flavors in fudge.
Cranberries: use dried cranberries for this recipe to add flavor and texture. Other dried fruit also works well!
Pistachios: I love using pistachios in this fudge recipe, as they work well with white chocolate. You can swap them with any kind of chopped nuts you enjoy.

How to Make Easy White Chocolate Cranberry Fudge

This recipe comes together quickly! Full instructions are included in the recipe card below.

Mix chocolate, milk, butter, and vanilla: Combine chocolate, condensed milk, butter, and vanilla in a microwave-safe bowl. Alternate between microwaving it and stirring it until smooth.
Add mix-ins, put in a dish, and chill: Stir in the cranberries and pistachios and spread into a prepared pan or dish. Refrigerate until set, a few hours or overnight.
Slice and serve: Slice into small squares and serve!

White Chocolate Cranberry Pistachio Fudge FAQs

How do I store Cranberry White Chocolate Fudge?

Store your Cranberry White Chocolate Fudge at room temperature in an air-tight container for 1-2 weeks, or in the fridge for 3-4 weeks.

Can I freeze Cranberry White Chocolate Fudge?

Fudge freezes really well, simply cover the dish in plastic wrap or aluminum foil, or store the fudge in a freezer-safe container in the freezer for 2-3 months. Allow it to defrost before serving. You may want to put some parchment paper between any layers of fudge to keep them from sticking together when they defrost.

Tips and Notes

Double boiler. You can use a double boiler rather than the microwave to melt your ingredients together if you prefer, but it will take a little longer.
Rubber Spatula. You’ll want a rubber spatula to scrape the bowl clean as you pour the mixture into the pan.
Garnish. Press extra cranberries or nuts into the top of the fudge before chilling it for more flavor and a better presentation.
Gifting your fudge. If you’re planning to gift your fudge for the holidays, I’d recommend lining a cute holiday tin, box, or bag with colorful tissue paper and then parchment paper before putting the fudge in it. This will keep the fudge freshest and also look great!

White Chocolate Cranberry Fudge Recipe Variations

Add-ins. Add in some white chocolate chips, sprinkles (festive ones for Christmas time!), or even some orange zest. They’ll add more flavor, texture, and color, or match your special occasion!
Try other flavor combinations. Make your own flavor of fudge to satisfy your sweet tooth. Simply change the kind of chocolate, dried fruit, and nuts you use in it. Try milk chocolate with raisins and peanuts, or dark chocolate with dried cherries and chopped almonds!

More Easy Christmas Desserts To Try

Fudge Puddles (Chocolate Peanut Butter Cookie Cups)

No Bake White Chocolate Peppermint Oreo Truffles

Candy

Grandma’s Candy Popcorn Recipe + VIDEO

Peppermint Bark

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Cranberry White Chocolate Fudge

This Cranberry White Chocolate Fudge is creamy, sweet, and indulgent! Made with 6 simple ingredients and less than 10 minutes of hands-on time, it's perfect for making during the busy holiday season!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 8

Chill Time 3

Total Time 3 8

Servings servings

Calories 217cal

Author Ashley Fehr

Ingredients

3 cups chopped white chocolate (about 400 grams)
1 can sweetened condensed milk (14 oz or 300 ml)
2 tablespoons salted butter
1 teaspoon vanilla extract
1 cup dried cranberries
½ cup chopped pistachios or another nut if desired

Instructions

In a large bowl, combine chocolate, condensed milk, butter and vanilla. Microwave on high in 45 second intervals, stirring well each time, just until smooth.
Stir in the cranberries and pistachios, pour mixture into an 8×8” square pan (I like to line mine with parchment paper) and spread it into an even layer. Refrigerate until set, a few hours or overnight.
Slice into square and serve.

Notes

Ingredients and Substitutions:

White Chocolate: any kind of chocolate will work here! Use dark or milk chocolate if you prefer, or any flavor of chocolate chips.
Cranberries: I love dried cranberries and white chocolate, but you can swap for raisins, dried blueberries, goji berries, or another dried fruit that is chopped into small pieces.
Nuts: any nuts, or no nuts, will work just fine! Chop them into small pieces if you are using almonds, pecans, or walnuts.

Storage:

Store: You can store Cranberry White Chocolate Fudge at room temperature in an airtight container for 1-2 weeks, in the fridge for 3-4 weeks.
Freeze: Fudge freezes really well, simply cover the dish in plastic wrap, or store the fudge in a freezer-safe container in the freezer for 2-3 months. Allow it to defrost before serving.

Nutrition

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15 Easy Thanksgiving Desserts

Ashley Fehr — Tue, 07 Nov 2023 06:44:00 +0000

15 Easy Thanksgiving Desserts to round out your holiday meal planning! From pumpkin pie to apple cake to no bake options, there’s something for everyone.

What is the most popular dessert at Thanksgiving?
What 4 types of pies are most popular at Thanksgiving?
Even More Delicious Desserts

Thanksgiving is just around the corner, and you know what that means—food, family, and a whole lot of pie! Here are 15 of the Best Thanksgiving Desserts to choose from to end your meal well.

Let’s be honest. After putting so much effort into the Thanksgiving meal, with a fabulous turkey and all the trimmings, who has the energy for an elaborate dessert?

That’s why we’ve put together this round-up of easy Thanksgiving desserts to help you end your holiday meal on a deliciously sweet note—without all the stress.

From classic pies to spiced cakes, cupcakes, crumbles, and shared frozen desserts to individual servings, this list has it all!

What is the most popular dessert at Thanksgiving?

The fall season is a time for indulging in warm spices like cinnamon and nutmeg, abundant seasonal fruits like pumpkins, apples, and berries, and, of course, crunchy pecans!

On any given Thanksgiving dessert table, you can expect there to be some form of homemade Pecan Pie, Pumpkin Pie, Apple Crisp, or other spiced Thanksgiving cakes.

This collection contains some of my favorite Thanksgiving dessert recipes, but I tend to make a lot of them at other times of the year too—they’re that easy and that delicious!

What 4 types of pies are most popular at Thanksgiving?

Pumpkin pie is the most popular choice for Thanksgiving, but that’s often closely followed by Pecan Pie, Apple Pie, and Sweet Potato Pie.

If you’re looking for inspiration to create your whole holiday menu, then check out some of my favorite recipes in my posts for Thanksgiving Dinner Ideas and these Thanksgiving Side Dishes too!

Click the button to view the complete recipe.

Pumpkin Cheesecake

This super creamy Pumpkin Cheesecake is so easy to make (even easier if you use a store-bought crust), thanks to one secret method and no water bath!

Apple Crisp Cheesecakes

These Mini Apple Crisp Cheesecakes are the perfect dessert for the big day. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Cranberry Raspberry Pretzel Salad Dessert

Cranberry Raspberry Pretzel Salad Dessert is made with cream cheese, fresh fruit, and real fruit juice! It's sure to be a hit at Thanksgiving or Christmas!

No Bake Pumpkin Cheesecake Recipe

These No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video

Praline-Glazed Apple Bundt Cake

Praline-Glazed Apple Bundt Cake is loaded with apples and pecans and covered in a praline glaze, making it a perfect fall dessert for Thanksgiving or Christmas!

Easy Apple Crisp Recipe

Homemade Apple Crisp is made with a sweet fresh apple filling and a crunchy streusel crumb topping made with crispy oats, brown sugar, and cinnamon for a deliciously warming sweet treat! It's the perfect dessert during the fall or cold winter months, especially when served with a scoop of my homemade vanilla ice cream!

Cream Cheese Pumpkin Pie

This Cream Cheese Pumpkin Pie has a cheesecake twist on other classic pumpkin pies. With a homemade pie crust, a delicious cream cheese filling, homemade pumpkin pudding, and whipped cream, it's one of our favorite pies for fall!

Apple Upside Down Cake

This is an easy, moist Apple Upside-Down Cake that starts with tender apple slices and a homemade caramel sauce. The moist cake batter is poured on top, and it's perfect with a scoop of ice cream.

Apple Crumble Pie

This Apple Crumble Pie has the perfect combination of apples and warming spices. With a crunchy oat and brown sugar streusel that takes it over the top, it's one for the books!

Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

Cider-Spiced Cranberry Apple Pies

These Mini Cider-Spiced Cranberry Apple Pies are the perfect fall dessert! They are made with pre-made tart shells, making them an easy and impressive holiday treat for your guests.

No Bake Turtle Pumpkin Pie

This Turtle Pumpkin Pie will take your homemade pumpkin pie to the next level. With a flaky pie crust topped with pecans, caramel, and a no-bake pumpkin pie filling, it's irresistible! Make it in a graham cracker crust or a chocolate Oreo crust for a twist that all chocolate lovers will die for!

Apple Spice Cake

This moist and flavorful Apple Spice Cake recipe is healthier than the classic recipe you may be used to, but it's every bit as delicious! Made with applesauce, whole wheat flour, and reduced sugar, it's topped with whipped cream and caramelized apples for a dessert your guests will remember!

Cranberry Vanilla Cupcakes with White Chocolate Frosting

These festive vanilla cupcakes are perfect for Thanksgiving! Filled with a homemade cranberry filling and topped with a swirl of white chocolate frosting for a yummy sweet treat everyone will love!

Frozen Pumpkin Dessert

Frozen Pumpkin Dessert features layers of graham crumbs, pumpkin cheesecake, ice cream, and whipped cream. It's a perfect make-ahead dessert for potlucks and the holidays!

Easy Crème Brûlée Recipe

This Crème Brûlée Recipe makes a smooth and silky custard base that's topped with crunchy caramelized sugar. It's a surprisingly easy but always impressive dessert that's great for serving individually!

Even More Delicious Desserts

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Chai Cookies Recipe

No Bake Chocolate Peanut Butter Pinwheels

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Orange Cranberry Bread

Ashley Fehr — Tue, 06 Dec 2022 06:15:00 +0000

This Orange Cranberry Bread is sweet, moist, and perfectly dense. It’s infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.

Ingredients Needed:
How to Make Cranberry Orange Bread
Orange Cranberry Bread FAQs
Tips and Notes
Variations
More Sweet Bread Recipes You’ll Love
Orange Cranberry Bread Recipe

If I’ve learned anything from my Cranberry Orange Trifle and my Slow Cooker Cranberry Apple Cider, it’s that I love cranberry and orange together. Especially in sweets!

I mean, what could be better than the tart flavor of cranberry and the tangy flavor of orange made better with some sugary sweetness?

This Orange Cranberry Bread is a new cranberry orange favorite! It’s moist and sweet, has just the right amount of cranberry and orange flavor, and is topped off with a super simple orange glaze.

It’s so good and takes just 15 minutes to prep! Perfect for Christmas breakfast or Thanksgiving brunch.

Ingredients Needed:

Butter: melted butter gives the bread a moist, perfectly dense texture.
Plain Greek Yogurt: yogurt is the key to an ultra moist sweet bread.
Sugar: use 1 cup if you like it less sweet or 1 ¼ cups if you prefer it on the sweeter side.
Eggs: binds everything together so the Cranberry Orange Bread can hold its shape.
Vanilla: adds flavor depth and warmth.
Orange Juice: use freshly squeezed orange juice for the best flavor.
All-Purpose Flour: fluffed and leveled.
Baking Powder: keeps the bread lighter and fluffier.
Salt: cuts the sweetness and enhances the flavors in the bread.
Orange Zest: add more or less to taste. The zest of 1 or 2 oranges will do the trick!
Cranberries: fresh or frozen will work.
Glaze: we’re topping our bread off with a two-ingredient orange glaze made with powdered sugar and orange juice.

How to Make Cranberry Orange Bread

This Orange Cranberry Bread recipe takes a quick 15 minutes to prep before you pop it in the oven. So simple and so perfect!

Make the batter: combine wet ingredients, then add the dry. Mix only until combined!
Stir in cranberries: halving the large ones ensures that you get an even distribution of berries!
Spread into a pan and bake: I like to dot with extra berries for a festive look!
Bake: Transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean or with a few moist crumbs. Remove from the oven to cool, then add the glaze.

Combine wet ingredients then add dry.

Stir in cranberries.

Spread batter into prepared pan.

Bake until golden.

Orange Cranberry Bread FAQs

Can I use dried cranberries instead of fresh?

You can, but you won’t get that pop of juicy cranberry flavor. Additionally, since dried cranberries are smaller than fresh, you’ll want to use ¾ cup rather than a full cup.

Why is my Cranberry Bread so crumbly?

If your Cranberry Orange Bread is dry and crumbly, then you likely over-measured your flour. The most accurate way to measure the flour is to weigh it (you will need 195-200 grams.) If you don’t want to weigh it or you don’t have a kitchen scale, I recommend spooning it into the measuring cup, then leveling it off gently with your finger to make sure it doesn’t get too packed in.

How long does Cranberry Bread last?

This Orange Cranberry Bread can be stored in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months. If you plan to freeze it, I recommend leaving the glaze off. To serve again, thaw in the fridge, then add the glaze.

Tips and Notes

Grease the pan. This makes it so much easier to get the bread out when it’s done baking.
Use 8×4 or 9×5. Either size of loaf pan will work, but it will bake more quickly in a 9×5 pan so it’s important to keep an eye on it in the oven.
Use a glass or light colored non-stick pan. Darker colored pans can cause the outside of the bread to burn.
Don’t over-mix. Overworked gluten can become tough and dry. Mix the batter only until just combined.
Check for doneness. The cranberries you use, the oven you have, the pan you use, and even the elevation can affect the baking time. So, it’s important to focus on doneness rather than time. To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s good to go.
Halve the cranberries. Slicing your cranberries in half will prevent that big pop of sour cranberry flavor when you bite into one. I like that flavor to be more evenly distributed with smaller pieces.

Variations

Use another fruit. This recipe works great with any other citrus or any other berries.
Add nuts. Cranberry walnut is a classic! Feel free to add a handful of chopped walnuts (or another type of nut) to the batter OR sprinkle them over the top of the loaf.
Frost it. Swap the glaze out for cream cheese frosting to make it even more dessert-y.

More Sweet Bread Recipes You’ll Love

Banana Nut Bread

Cinnamon Apple Bread

Blueberry Banana Bread

Coconut Bread with Cream Cheese Glaze + VIDEO

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Orange Cranberry Bread

This Cranberry Orange Bread is sweet, moist, and perfectly dense. It's infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 239cal

Author Ashley Fehr

Ingredients

½ cup melted butter
½ cup plain Greek yogurt (100 grams)
1 cup sugar (200 grams) Use up to 1 ¼ cups for a sweeter bread
2 large eggs
1 teaspoon vanilla
¼ cup freshly squeezed orange juice (1 navel orange)
1 ½ cups all purpose flour (195-200 grams fluffed and levelled)
2 teaspoons baking powder
½ teaspoon salt
zest of 1 orange (or 2, if you like things tangy!)
1 cup fresh or frozen cranberries (*I like to halve the large ones so they incorporate more evenly)

Glaze

½ cup powdered icing sugar
1-2 tablespoons orange juice

US Customary – Metric

Instructions

Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ — it will bake a little more quickly) loaf pan (I recommend glass or light colored non-stick pan).
In a large bowl whisk together butter, yogurt and sugar. Add eggs, vanilla and juice and whisk until smooth.
Add flour, baking powder, salt and orange zest and stir just until combined. Fold in cranberries.
Spread into prepared loaf pan and dot with a few extra cranberries if desired.
Bake at 350 degrees F for 60-70 minutes, (covering loosely with foil after 40 minutes or when top is golden to prevent further browning), until a toothpick in the bread comes out clean or with moist crumbs.

Glaze

Gradually stir orange juice into powdered icing sugar until desired consistency is reached — you may not need all of the juice! For clean lines, you want a thicker glaze.
Drizzle over loaf before serving.Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Video

Notes

Tips and variations:

*This recipe works great with any other citrus and any berries!

*Frozen berries can slow down the baking time slightly — watching for doneness is more important than the actual bake time as that can depend on oven, type and size of pan, elevation, etc.

*Halving large cranberries will prevent that big pop of sour cranberry flavor when you bite into one — this is easily done when fresh or frozen.

*Tint the glaze pink by using cranberry juice instead of orange!

Nutrition

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White Chocolate Cranberry Sweet Rolls

Ashley Fehr — Mon, 05 Dec 2022 06:19:00 +0000

These White Chocolate Cranberry Sweet Rolls are perfect for Christmas brunch or a make-ahead weekend breakfast! Soft and fluffy homemade rolls are filled with homemade cranberry filling, then topped with a white chocolate glaze.

If you love cranberries and white chocolate, check out this Cranberry White Chocolate Fudge and these White Chocolate Cranberry Sweet Rolls!

Ingredients Needed
How to Make White Chocolate Cranberry Sweet Rolls
Sweet Rolls FAQs
Tips and Notes
Variations
More Sweet Bread Recipes You’ll Love
White Chocolate Cranberry Sweet Rolls Recipe

Does anyone else get fixated on one flavor combination, then that’s all you want to eat for a while? That’s me right now with these White Chocolate Cranberry Sweet Rolls. Turns out, I love white chocolate and cranberry together. The tangy cranberry and luscious white chocolate just complement each other insanely well.

I used my favorite bun dough recipe (I use Mom’s Homemade Buns when baking rolls just by themselves), layered it with homemade sweet and tangy cranberry filling, rolled it up, then baked it to soft and fluffy perfection. Oh, then I topped it off with an absolutely perfect white chocolate glaze.

Does it get better than that?

If you love cranberry recipes as much as I do this time of year, check out Cranberry Caramel Bars, Crock Pot Pork Tenderloin with Cranberry Sauce or this Slow Cooker Cranberry Apple Cider.

Ingredients Needed

This recipe is so good because every single component is totally homemade! A super simple dough, an easy and tasty cranberry filling, and a rich and decadent white chocolate glaze!

Here’s what you’ll need:

Dough

Milk: you’ll need warm milk to activate the yeast. I microwave mine for 30-45 seconds.
Butter: be sure to bring the butter to room temperature before you get started.
Granulated Sugar: they are sweet rolls, after all!
Instant Yeast: make sure you use instant yeast so the dough rises quickly.
Eggs: binds the ingredients together.
Salt: enhances the flavor.
All-Purpose Flour: gives the dough its structure.

Filling

Cranberries: you can use fresh or frozen cranberries.
Water: thins the mixture to make it spreadable.
Granulated Sugar: for sweetness.
Cornstarch: thickens the filling to give it more of a jam-like texture.

Glaze

White Chocolate: use chopped white chocolate or white chocolate chips.
Cream: melted with the chocolate to make the glaze drizzle-able.
Powdered Sugar: makes a perfectly sweet, rich flavor for the glaze.

How to Make White Chocolate Cranberry Sweet Rolls

Here is a quick overview with some extra tips. Find the full recipe down in the recipe card!

Make the dough and let it rise: When your dough is ready, it will be tacky but not sticky. Make sure you don’t add too much flour or it will be difficult to roll! Place in a warm, dry spot for 1-1.5 hours.
Make the filling: Simmer cranberries, water, and sugar until the berries start to burst, then thicken with corn starch. Be sure you let it cool so it thickens further before you roll the buns!
Assemble the rolls: Roll the dough out and spread the filling, then roll the dough up. Slice into 1.5″ rounds using a serrated knife, then place into a greased baking dish. They might be messy, but it’s all good!
Bake: Bake at 350ºF until the tops are light golden brown, then remove from the oven and cool slightly.
Add the glaze: In a bowl, mix white chocolate and cream. Microwave until melted, then whisk in powdered sugar. Drizzle over the warm rolls, then store or serve.

Combine cranberries, water and sugar.

SImmer and add corn starch to thicken.

Roll out dough and spread on filling.

Place in baking dish and bake until golden.

Sweet Rolls FAQs

What is in a sweet roll?

There can be any of number of things layered into a sweet roll. Jam, frosting, glaze, even nuts! These particular sweet rolls are rolled up with a layer of homemade cranberry filling.

How to store:

Finished White Chocolate Cranberry Sweet Rolls will last in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for up to 2 months. To enjoy again, warm in the microwave, then dig in!

Tips and Notes

Let it rise…twice! Don’t forget, there are two times you’ll set the dough aside to let it rise. Once after it’s mixed for 1-1.5 hours, then again after the rolls are assembled for 20-30 minutes. This creates the softest, fluffiest rolls!
Find a warm, dry place. The oven (turned off) is a great place to set the dough to let it rise.
Cool the filling. You can set it out on the counter until it comes to room temperature or speed up the process by placing it in the fridge or freezer.
Serve warm. These White Chocolate Cranberry Sweet Rolls are so good served warm with the glaze a little bit melty. Trust me.
To save time, feel free to use store-bought cranberry filling. If you do have time, I highly recommend doing it homemade though.

Variations

Use another jam. Feel free to layer in whatever jam your heart desires. Strawberry, raspberry, blueberry, you name it.
Add nuts. Give your rolls a little crunch by sprinkling a handful of chopped walnuts or pecans over the filling before rolling them up.
Swap the topping. These cranberry rolls would also be delicious topped with Vanilla Buttercream Frosting or another type of glaze/frosting.

More Sweet Bread Recipes You’ll Love

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Lighter Pumpkin Roll Recipe + VIDEO

Breakfast

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Coconut Bread with Cream Cheese Glaze + VIDEO

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White Chocolate Cranberry Sweet Rolls

These White Chocolate Cranberry Sweet Rolls are perfect for Christmas brunch or a make-ahead weekend breakfast! Soft and fluffy homemade rolls are filled with homemade cranberry filling, then topped with a white chocolate glaze.

Course Bread and Baked Goods

Cuisine American

Prep Time 1

Cook Time 35

Total Time 1 35

Servings rolls

Calories 257cal

Author Ashley Fehr

Ingredients

Dough:

1 cup warm milk (I put mine in the microwave for about 30-45 seconds)
½ cup butter (softened)
¼ cup granulated sugar
3 teaspoons instant yeast
2 eggs
¾ teaspoon salt
4 cups all purpose flour

Filling:

3 cups cranberries fresh or frozen
¾ cup water
¾ cup granulated sugar
2 tablespoons corn starch
2 tablespoons water

Glaze:

½ cup white chocolate chopped (or chips)
¼ cup cream (any kind)
½-¾ cup powdered sugar

US Customary – Metric

Instructions

Sweet Roll Dough

In the bowl of a stand mixer (you can do it by hand too, you'll just need a little extra muscle), combine milk, butter, sugar, yeast and eggs. Whisk to combine.
Put the dough hook on the mixer. Add salt and 4 cups of flour, one cup at a time with the mixer on low. Add just enough flour so that the dough comes together in a ball away from the sides — once it’s not sticking to the sides anymore, stop adding flour (even if you haven’t used all 4 cups). If you’ve used all 4 cups and the dough is still sticking, add a little bit of extra flour as necessary.
Lightly coat the dough in oil and cover with plastic wrap. Place in a somewhat warm, draft-free spot (like an oven that's not on) for 1-1.5 hours until doubled. Meanwhile, make your filling.

Cranberry Filling

In a medium saucepan, combine cranberries, water and sugar and bring to a simmer over medium high heat. Reduce to medium heat and simmer, uncovered, for 10 minutes, stirring occasionally, until cranberries have burst and are soft. Smash cranberries with the back of your spatula.
Stir together corn starch and 2 teaspoons water. Stir into cranberry sauce and let thicken. Remove from heat and let cool to room temperature (you can speed this up in the fridge or freezer).

Assembly

Preheat oven to 350 degrees F and lightly grease a 9×13" pan and an 8×8" pan or two 9×13" pans (I often put 9 rolls in each 9×13" pan, but you can do 12 and 6 as well).
Place dough on a floured surface. Roll out to a rectangle about 10″ by 20-24″. Spread cooled cranberry filling to within 1″ of the edge and roll up, starting at the long edge (be sure not to squeeze too much or you’ll lose all your filling!). Slice in 1.5″ slices with a serrated knife and place in your prepared pans. Place in a warm spot to rise for 20-30 minutes while the oven heats.
Bake for 25-30 minutes, until the tops are light golden brown all over (even in the middle). Remove from the oven and make your glaze.

White Chocolate Glaze

In a medium bowl, combine white chocolate and cream. Microwave on high for 40 seconds, then stir until chocolate is smooth and melted.
Whisk in powdered sugar, adding a bit more if necessary to reach desired consistency (knowing that it will thicken somewhat as it cools). My glaze was pretty thin, and it soaked into all the cracks and crevices. If you prefer a thicker glaze, simply add more powdered sugar.
Drizzle over warm rolls. Be sure to sneak one out of the pan immediately!
Rolls can be stored at room temperature for 2-3 days, in the fridge for up to a week, or freeze for longer storage.

Notes

*To make ahead: prepare up until the second rise. Cover with plastic wrap and place in the fridge up to 24 hours before proceeding to bake as recipe directs.

Nutrition

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Cranberry Caramel Bars

Ashley Fehr — Tue, 01 Dec 2020 06:53:28 +0000

These Cranberry Caramel Bars have a crumbly oat crust, filled with tart cranberries and sweet caramel — a match made in heaven!

Got cranberries? Try these Cranberry Bliss Bars or this Cranberry White Chocolate Fudge next!

Variations on these Cranberry Caramel Bars:
How to store Cranberry Caramel Bars:
More Cranberry recipes:
Cranberry Caramel Bars Recipe

I know you think I haven’t eaten anything except baking for the last few weeks now.

That’s not entirely true.

I mean, you can be sure I’ve been doing a lot of taste-testing. But I occasionally try to be a responsible mother and cook real food.

It’s just more fun to tell you about all kinds of sweet, gooey things you can make for Christmas instead.

So, I was perusing my Southern Living Christmas cookbook, the same cookbook I got this recipe from, and I found this gem. I had in fact passed by it many, many times.

Because there was no picture.

I think that’s kind of a thing of the past, right? Cookbooks without pictures? I mean, how am I supposed to know if I did it right?

Anyway, so I made them.

And they were delicious.

I don’t make a lot of things with fresh cranberries (or even a lot of cranberry sweets altogether), but these are such a pretty pink addition to your holiday baking plates!

I first posted this recipe back in 2014, so it was time for an update!

They are crumbly and sweet and tart and crunchy and gooey and everything you could want in a cookie bar

Variations on these Cranberry Caramel Bars:

Swap half of the cranberries with raspberries for an extra fruity twist
Add a ½ teaspoon of cinnamon to your oat crumble crust
Drizzle with caramel and serve warm with ice cream (plates and forks required!)
Swap the fresh cranberries for frozen, but be sure to add 1 tablespoon of corn starch so the filling is not too juicy
Add a sprinkling of white chocolate chips to your cranberries before spreading on your caramel.

How to store Cranberry Caramel Bars:

You can store these bars at room temperature for 24 hours, refrigerate for 1 week, or freeze for up to 3 months.

We usually freeze them because I love having a stash of freezer baking to pull out if we have last minute guests!

More Cranberry recipes:

Love cranberries? Check out these recipes!

Orange Cranberry Bread — perfect for Christmas brunch!
White Chocolate Cranberry Sweet Rolls — for breakfast or dessert.
Slow Cooker Cranberry Apple Cider — to keep you warm on a chilly night!
Cranberry Bacon Jam Crostini — the perfect sweet/savory/smoky bite.

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Cranberry Caramel Bars

Cranberry Caramel Bars: the perfect sweet and tart combination for the holidays! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings bars

Calories 247cal

Author Ashley Fehr

Ingredients

3 cups fresh cranberries (if using frozen, add 1 tbsp corn starch)
6 tbsp sugar
2 1/3 cup all-purpose flour divided
1/2 tsp baking soda
2 cups regular large oats
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter melted
3/4 cup chopped pecans
1 cup caramel sauce

Glaze (optional)

1/4 cup powdered icing sugar
1 tablespoon milk

Instructions

Line a 9×13″ pan with tin foil and spray with non stick spray. Preheat oven to 350 degrees F.
Stir together cranberries and 6 tbsp sugar. Set aside.
Combine 2 cups flour, baking soda, oats, sugar and brown sugar in a large bowl. Stir in melted butter until crumbly. Set aside 1 cup of flour mixture.
Press remaining flour mixture into prepared pan and bake for 6-8 minutes, until crust appears dry but not browned.
Sprinkle crust with cranberries and pecans. Combine caramel sauce with remaining ⅓ cup flour and pour over top. Sprinkle with remaining flour mixture and press down gently. Bake 20-25 more minutes until lightly browned.
Cool on a wire rack and cut into bars.

Glaze (optional)

Stir together powdered sugar and milk until combined. It should be quite thick — add additional milk or sugar if necessary to reach desired consistency

Nutrition

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Cranberry Vanilla Cupcakes with White Chocolate Frosting

Ashley Fehr — Wed, 11 Nov 2020 09:41:00 +0000

Vanilla cupcakes, filled with homemade cranberry filling and topped with a swirl of white chocolate frosting — the perfect festive holiday treat!

Variations on these Cranberry Vanilla Cupcakes:
Cranberry Vanilla Cupcakes with White Chocolate Frosting Recipe

White chocolate and cranberry just scream “Christmas” to me.

And around the week before Halloween, I start thinking about Christmas.

I know, you probably think that’s ridiculous, but I just love everything about Christmas and the months leading up to it.

The snow (I’ll take the snow and leave the cold!), the long evenings, the lights, and how much more enjoyable cooking and baking is when it’s absolutely frigid outside.

The way people gather to enjoy all of these things (although not as much this year). Shopping and picking out gifts for loved ones. Seeing how my toddler’s face lights up over a tube of Lipsmackers or a new pair of socks.

But now that we’re getting closer to December, it’s finally acceptable for me to share with you all of the Christmas treats I’ve been dreaming up (and devouring!) lately.

These cupcakes are totally indulgent.

They are perfect for making and sharing, as the recipe produces quite a few. And since they’re individually portioned, you can feel better about indulging right? Even if you happen to have 2.. or 3… individual portions.

Also, they freeze perfectly, so feel free to make a batch and stash them in the freezer, even if you don’t have a crowd to feed this holiday season.

No one’s judging here.

Variations on these Cranberry Vanilla Cupcakes:

Not into frosting? Feel free to serve with whipped cream or whipped white chocolate ganache if you’re feeling fancy (no recipe here, just find a recipe for whipped ganache and use white chocolate)
Swap the cranberries for another berry you love
Swap the vanilla cupcakes for chocolate if you’re digging that dark chocolate and tangy cranberry vibe

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Cranberry Vanilla Cupcakes with White Chocolate Frosting

Perfectly sweet and fluffy vanilla cupcakes filled with sweet, tart cranberry filling and topped with a silky white chocolate buttercream — perfect for the holidays! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 45

Cook Time 25

Total Time 1 10

Servings cupcakes

Calories 429cal

Author Ashley Fehr

Ingredients

Cupcakes

1/2 cup melted butter 1 stick
1/4 cup canola oil
1 1/2 cups granulated sugar
3 eggs
1/4 cup milk 1%, whole milk, buttermilk — I use 1%
1 tsp vanilla
1 1/2 cups all-purpose flour (195 grams)
1 tsp baking powder
1/4 tsp salt

Cranberry Filling

1/4 cup sugar
1/4 cup water
1 cup cranberries I used frozen, but fresh would also work
1 tsp vanilla
1 tsp corn starch

Frosting

1/3 cup chopped white chocolate or chips
1 tablespoon cream (any kind)
1/4 cup butter softened
1 1/2 cups icing sugar
1 tsp vanilla

Instructions

Cupcakes: Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners.
In a large bowl, whisk together melted butter, oil and sugar until smooth and fluffy. Add eggs one at a time, and beat until combined. Add milk and vanilla and beat until combined.
Add flour, baking powder, and salt and beat just until combined.
Fill muffin cups about ⅔-¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean or with moist crumbs.
Set aside to cool.
Filling: In a medium pot, combine sugar, water, cranberries, vanilla and corn starch (make sure there are no lumps of corn starch before you begin cooking). Bring to a simmer and cook 3-5 minutes, until cranberries start to soften and burst, and the sauce has thickened.
Remove from heat and set aside to cool.
Frosting (make just before using — this frosting firms up nicely so it's difficult to pipe after it's been refrigerated)Combine white chocolate and milk in a medium bowl or measuring cup and microwave on high in 20-30 second intervals, stirring each time, until melted. Set aside to cool slightly.
In the bowl of a stand mixer, beat butter until smooth and fluffy.
Add chocolate, icing sugar and vanilla and beat on low for 1-2 minutes until the sugar is incorporated. Beat on medium-high for 3-4 minutes until light and fluffy. Set aside.
Assembly: Using a sharp knife, cut a small hole into the top of each cupcake, making sure not to cut through the bottom or any of the sides. Set cake pieces aside for another use (they're great for trifle, or just for munching!)
Spoon about 1 tsp of filling into the top of each cupcake.
Spread or pipe frosting on top of cupcake, completely covering the filling. If desired, garnish with additional cranberries and colored sprinkles or sugar.
Refrigerate if not serving for quite a while. Remove from the fridge 20 minutes before serving to allow the frosting to soften slightly, as it firms up quite a bit in the fridge.

Notes

*These can be made in stages. I made my cupcakes and filling one day, and I put my filled cupcakes into a container and in the freezer for about 3 days until I had time to frost them. I made the frosting the day I photographed and served them. You could definitely freeze them completely frosted, as long as they come close to room temperature before serving as the chocolate in the frosting sets up quite firmly when cooled.

Nutrition

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Cake recipe adapted from Add a Pinch.

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Cranberry Raspberry Pretzel Salad Dessert + VIDEO

Ashley Fehr — Mon, 23 Oct 2017 06:03:46 +0000

This Cranberry Raspberry Pretzel Salad Dessert is an easy holiday dessert salad that will be a big hit at Christmas or Thanksgiving! Made with cream cheese, fresh fruit and real fruit juice instead of Jello and includes a step by step recipe video.

First of all, let me tell you that I know there are a lot of people who look at these….. “pretzel salads”, and scratch their heads. What says “salad” about that?!?

I get it.

But, since I am not a fan of any leafy salads except for good ol’ taco salad, I’m jumping on the pretzel salad train with glee. May all salads have cream cheese and crushed pretzels and fresh fruit and a homemade Jello layer from now on.

When I came up with the idea for this…. “salad”, I wanted to use as much Real Food as possible. That is really my goal here, and while I’ll never deny I have a few boxes of cake mix and KD in the cupboard for emergencies, we cook from scratch whenever possible.

And so, I cut out the Cool Whip and the Jello. I hope you aren’t mad? (Confession: I do have Cool Whip and Jello in my home. For, you know, whipped cream emergencies, but like I said above — I want to show you you can make a fun pretzel salad without them! Judge me all you want).

Let me just say that we absolutely devoured this! The cranberry raspberry flavors are perfect for Thanksgiving or Christmas, but it’s totally no bake so it works just as well as a summer dessert. It’s win-win, if you ask me!

Tips and Tricks for Making this Cranberry Raspberry Pretzel Salad Dessert:

Instead of the Jello, I use unflavored gelatin to set some real fruit juice — you can buy the low sugar or low calorie juice if that’s something you’re concerned about, or you can buy the all natural 100% fruit juice if that’s your thing. Either one should work just fine.
Don’t have cranberries or raspberries? Use whatever berries you like! Strawberries, blueberries, blackberries, even mandarin oranges would be great! Feel free to mix up the flavor of juice as well, but stick with clear (no pulp) apple or berry juices for best results.
This recipe is great for making ahead! Since it needs some time to set, you can make ahead and store in the fridge for up to 24 hours before serving.

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Cranberry Raspberry Pretzel Salad Dessert + VIDEO

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 286cal

Author Ashley Fehr

Ingredients

1 1/2 cups crushed pretzels about 150g
1/2 cup melted butter
1 package light cream cheese 8oz
1 cup heavy cream 35%
3/4 cup powdered icing sugar
2 cups cranberry raspberry juice divided
1 1/4oz package unflavored gelatin
1 cup fresh or frozen, thawed, cranberries
1 cup fresh raspberries
3 tablespoons sugar optional

Instructions

In a medium bowl, combine crushed pretzels and melted butter. Press firmly into an 8×8″ pan.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add cream and sugar and beat on high until light and fluffy, about 4-5 minutes. Spread over pretzel crust and refrigerate.
Pour ½ cup of the juice into a small bowl and sprinkle gelatin over top. Set aside.
To a large skillet, add remaining 1½ cups juice and cranberries. Bring to a simmer and cook for 4-5 minutes, until cranberries start to burst (I prefer not to have whole cranberries in my “salad” because they are tart — you don’t have to cook them until bursting if you want them whole!).
Place juice and gelatin mixture in the microwave and cook on high for 10 seconds. Stir to dissolve the gelatin and add to skillet with juice and cranberries. Stir in raspberries and sugar (optional — the berries are tart so I added a little! Feel free to taste and adjust).
Remove from heat and let cool to room temperature. Pour over cream cheese layer and refrigerate until completely set, at least 3-4 hours. Slice and serve.

Video

Notes

*You can easily make this recipe to fit a 9×13″ pan to feed a crowd — just double it!
**Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. This information was calculated using unsweetened real fruit juice — using low calorie fruit juice will reduce the calorie and sugar count further.

Nutrition

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Slow Cooker Cranberry Apple Cobbler

Ashley Fehr — Mon, 18 Sep 2017 06:11:11 +0000

This Slow Cooker Cranberry Apple Cobbler is an easy dessert for fall or Thanksgiving! It makes its own gooey cranberry apple sauce as it cooks — all you need is a scoop of ice cream! Includes step by step recipe video.

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This fall, I’m determined to revisit a bunch of my favorite recipes from the past and reinvent them. Things that you guys obviously loved, and things that I loved as well. The cranberry apple combo (like in this Slow Cooker Cranberry Apple Cider and these Cider Spiced Cranberry Apple Pies!) is one that you definitely love, and we all love a good slow cooker recipe!

Since it’s my birthday month, there had to be cake. And if you have been around here for a while, you know that there’s not much I love more than a hot, gooey dessert with melty vanilla ice cream. (Maybe a Red Velvet Pudding Cake, Hot Fudge Sundae Cake, Caramel Apple Pudding Cake, or Berry Cherry Crisp for you??)

There is just something about apple recipes in the fall. We love apples year round (and I’m thankful we can get some pretty tasty ones up here), but that apple cinnamon combo combined with the cool, crisp fall air? Quite possibly my favorite thing ever.

As long as there’s ice cream.

This Cranberry Apple Cobbler recipe is adapted from this Slow Cooker Berry Cobbler recipe that I borrowed from Taste of Home. So although I wish I could claim all the brilliance behind it, it’s only partially my creation

Tips & Tricks for making this Slow Cooker Cranberry Apple Cobbler:

I used a 2.5 quart slow cooker (this one exactly but mine is white!). I find it’s the perfect size for desserts, appetizers and side dishes! You can use up to 4 quart but I haven’t tried in anything larger.
I used 1 ¼ cups sugar because the apples and cranberries are a little tart. If you want to reduce the sugar, feel free to use only 1 cup — it won’t be as sweet, but will still be good! — or substitute some with a sweetener of your choice.
Don’t have apples or cranberries? Use whatever fruit you do have! About 4 cups is just right.

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https://www.youtube.com/watch?v=tWjQ7f9Bbyc

Slow Cooker Cranberry Apple Cobbler Recipe + VIDEO

This Slow Cooker Cranberry Apple Cobbler is an easy dessert for fall or Thanksgiving! It makes its own gooey cranberry apple sauce as it cooks — all you need is a scoop of ice cream! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 274cal

Author Ashley Fehr

Ingredients

1 cup + 2 tablespoons all purpose flour or sub whole wheat, divided
2 tablespoons + 1 ¼ cups sugar divided
1 teaspoon baking powder
1 teaspoon cinnamon
1 egg
1/4 cup milk
2 tablespoons canola oil
2 Granny Smith apples
2 cups cranberries fresh or frozen

Instructions

In a large bowl, stir together 1 cup flour, 2 tablespoons sugar, baking powder, and cinnamon. Add egg, milk and canola oil and stir until combined (batter will be thick).
Spread batter into the bottom of a greased 2.5-4 quart slow cooker.
In another large bowl, combine 2 tablespoons flour, 1¼ cups sugar, apples and cranberries. Pour over batter in slow cooker.
Cover and cook on high for 3 hours. Serve warm with ice cream if desired.

Video

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition

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Mini Cider Spiced Cranberry Apple Pies

Ashley Fehr — Mon, 14 Nov 2016 06:46:53 +0000

These Mini Cider Spiced Cranberry Apple Pies are so perfect for fall — I make them in pre-made tart shells for an easy holiday dessert that will impress your guests!

*This post is generously sponsored by Tenderflake — thank you for supporting the brands that help me bring you these tasty, holiday treats!

I have to admit, I was a little shocked with the popularity of this Cranberry Apple Cider from last fall. I can’t blame you for loving it — the cranberry apple combo is one of my favorites!

For me, as a self-professed tea hater, apple cider is like everything good about tea without the actual tea. A warm, soothing drink for cold days, filled with tons of fruit flavor and just enough spice.

I definitely wanted to recreate the drink into a more solid form — and this Cider Spiced Cranberry Apple Pie (in mini style!) was born! It’s loaded with apples, cranberries, cinnamon, nutmeg and topped with a crunchy brown sugar streusel (because what’s better than streusel?!).

I love to make them in pre-made tart shells for an easy holiday dessert that’s perfect for potlucks! individual desserts are so much easier because there’s no need to slice or serve — they are ready to go once you put them out. Family and friends can grab one (or two… or three…) and go!

Another thing I love about these? You can make them completely ahead of time and freeze.

I got this idea from my mom and my grandma, who would often set aside just to make a pile of apple pies in the fall. They would freeze them both before and after baking, and both work just as well! For me, that’s a big thing in the midst of holiday chaos. Make ahead takes so much stress out of Thanksgiving and Christmas gatherings and potlucks!

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Cider Spiced Cranberry Apple Pies

Mini Cider Spiced Cranberry Apple Pies is so perfect for fall — I make them in pre-made tart shells for an easy holiday dessert that will impress your guests!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings tarts

Calories 200cal

Author Ashley Fehr

Ingredients

12 tart shells frozen
1 baking apple diced
1 cup frozen cranberries
1 tablespoon all-purpose flour
3//4 cup granulated sugar
1 teaspoon cinnamon
1/8-1/4 teaspoon nutmeg depending on your preference

Streusel

1/4 cup butter cold
1/4 cup brown sugar
1/2 cup large oats
1/4 cup flour

Instructions

Place tarts on a baking sheet (line with parchment paper for easy clean up!) and preheat oven to 350 degrees F.
In a large bowl, stir together apple, cranberries, 1 tablespoon flour, granulated sugar, cinnamon and nutmeg (a little or a lot depending on how much spice you like).
Spoon fruit into unbaked tart shells — I piled it high and got 12 tart shells, but you could easily get a few extra if you leave a little more room.
StreuselIn a large bowl, cut together butter, brown sugar, oats and ¼ cup flour until cookie dough consistency.
Gently press streusel onto tarts and bake for 26-30 minutes, until golden brown and filling is bubbly and thickened.

Notes

*I used frozen cranberries so that the recipe is accessible year round. You should be able to substitute fresh cranberries for the frozen if you reduce the flour to 1 teaspoon, but I haven’t yet tried it.

Nutrition

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