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Celebrate fall with these cranberry recipes

November 5, 2014

November is all about cooking - specifically, with cranberries, one of the main fruits of the season. They're loaded with antioxidants that can ward off sickness and promote healthy aging - not to mention that no Thanksgiving dinner is complete without a tasty cranberry sauce side. Embrace the season with recipes that feature the tart fruit as the main ingredient.

1. Fruity pancakes with maple cranberry syrup
Who says pancakes are a guilty pleasure? This recipe from Coastal Living includes cranberries and oranges to transform your favorite breakfast treat into a healthy morning dish.

Pancake ingredients

  • 1 1/2 cups all-purpose flour 
  • 2 tablespoons sugar 
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1 1/2 cups buttermilk
  • 1 large egg 
  • 2 tablespoons melted butter 
  • 1 teaspoon orange zest 
  • 1 teaspoon vanilla extract 
  • 1 cup fresh or frozen cranberries, thawed 

Syrup ingredients

  • 3/4 cup pure maple syrup
  • 1 cup fresh or frozen cranberries, divided
  • 1 tablespoon unsalted butter

First, get a large bowl and whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk buttermilk, egg, butter, orange zest and vanilla. Then, combine both mixtures and add in cranberries. Heat up a skillet and pour about 1/3 cup of the batter for each pancake. Once it starts to bubble, flip it over. Repeat the process until all of the batter is used up. 

To make the syrup, start by boiling the maple syrup and 3/4 cup cranberries. Bring the heat down to a simmer and leave there for about three minutes. Using a spatula, mash the cranberries in the saucepan. Add in the remaining cranberries and repeat the mashing process. Finally, add butter and stir together until it's completely blended. Serve it with the pancakes so guests can add it as they wish. 

2. Cranberry wine pork
Wow your guests with this filling meal that only takes 20 minutes to cook. shared their tasty recipe for the warm, hearty dish.


  • 1 tablespoon olive oil
  • 4 boneless pork chops, 1/2-inch thick
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 1/4 cups dry white wine
  • 1 1/4 cups whole berry cranberry sauce
  • 1 tablespoon thinly sliced fresh sage leaves
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped Italian flat leaf parsley

Start by preheating the oven to 350 degrees. Then, prepare a large skillet with olive oil and place over medium-high heat. Sprinkle salt and pepper on the pork according to your preference and fry on the pan until the meat turns brown. Flip over and repeat the process, then transfer to a baking dish and place it in the oven. Next, cook the garlic in the heated skillet and add the wine and cranberry sauce. Allow it to simmer until the sauce thickens, and then stir in the sage and thyme. Take the pork out of the oven and place it back on the skillet, allowing the flavors to seep into the meat. Cut a tiny slit in the middle of the pork to see if it's cooked through - it should be white and tender. 

3. Fruity scones
These orange and cranberry scones from the Food Network make the perfect after-dinner cookies. Try them for a healthier dessert alternative.


  • 4 cups plus 1/4 cup all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 tablespoon grated orange zest
  • 3/4 pound cold unsalted butter, diced
  • 4 extra-large eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 cup dried cranberries
  • 1 egg, beaten with 2 tablespoons water or milk, for egg wash
  • 1/2 cup plus 2 tablespoons confectioners' sugar
  • 4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees. In a large bowl, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest with an electric mixer. Slow the speed of the mixer and add the cold butter until it breaks into the size of peas. In a separate bowl, combine the eggs and heavy cream. Pour it into the first mixture and mix until blended and lumpy. Add cranberries and remaining flour and mix using slow speed. Next, flour a surface and place the dough on top of it. Knead it into a ball, and roll the dough with a rolling pin covered in flour so it doesn't stick. Cut circles of dough with a round cutter, and place each one on a baking pan lined with parchment paper. Repeat the process until all of the dough is used up.

Next, brush the tops of the scones with egg wash. Lightly sprinkle sugar over each one and place in the oven for 20 to 25 minutes. The tops of the scones should turn brown and be firm to the touch. Allow them to cool for about 15 minutes, and then whisk together the confectioners' sugar and orange juice. Drizzle over them according to your preference, and either serve warm or allow the icing to harden a bit before letting your guests dig in and enjoy.