Cranberries freeze beautifully. I always buy lots when in season. Below is a recipe from Ocean Spray - https://www.oceanspray.com/en/Recipes, they have a lot of really good recipes.

Cranberry Orange Nut Bread Ocean Spray recipe

1 loaf

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup orange juice

1 tablespoon grated orange peel

2 tablespoons shortening

1 egg, well beaten

1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

1/2 cup chopped nuts

Directions

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

Kate

Lindac has posted Cranberry Jezebel several times. It's fantastic. It's in the cranberry sauce/relish family with horseradish.

https://www.gardenweb.com/discussions/2489612/buying-fresh-horseradish#n=14

I like putting fresh cranberries in various melanges. The tartness goes with lots of things.

Cranberry pudding is good, especially with a little lemon juice.

Cranberry shortbread.

I got this several years ago off the Internet. Everyone I’ve served this to loves it:

Cranberry Sauce - My Favorite

★★★★★

Fruit, Sauces/Dressing

Difficulty: Easy | Servings: 1 quart

Ingredients:

12 oz bag fresh cranberries

3/4 cup white sugar

3/4 cup brown sugar

1/2 cup Chambord

1/2 cup cranberry juice

1 cup dried cherries

Directions:

Rinse and drain cranberries. Combine ingredients in a saucepan and cook on medium heat until boiling and cranberries pop - about 10 minutes. With potato masher, mash about half.

Cool, cover and refrigerate.

I also make a cranberry orange nut bread. I think the recipe is pretty similar to what Kate posted. I usually use pecans or walnuts for the nut. My recipe calls for halving the cranberries rather than coarsely chopped. It is really addictive. I often substitute white whole wheat or Cental Millings finely ground whole wheat for some of the flour. I made some cookies once that called for fresh or frozen cranberries, but I don't have the recipe stored.

I like to do a pumpkin cranberry coffee cake -- especially good in November!

I'll see if I can find the recipe and post.

Here it is -- I had it handier than I thought:

PUMPKIN CRANBERRY COFFEECAKE

2 1/4 cups flour

1 T. pumpkin pie spice

1 t. baking soda

1/2 t. salt

2 large eggs, at room temperature

2 cups granulated sugar

1 cup canned solid-pack pumpkin puree

1/2 cup vegetable oil

1 cup cranberries, coarsely chopped

Granulated sugar for garnish

Preheat the oven to 350. Butter an 8 cup ring mold or other decorative mold. Dust the pan with flour, shaking out the excess.

In a large bowl, stir together the flour, pumpkin-pie spice, baking soda and salt.

In the medium size bowl of an electric mixer, at medium speed, beat the eggs until they are foamy. Beat in the granulated sugar, pumpkin puree, and oil until well blended. Add the pumpkin mixture to the flour mixture and stir just until a batter forms. (Do not overmix). Gently fold in the cranberries.

Spread the batter evenly in the prepared pan and place on a baking sheet.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 10 minutes. Run a thin metal spatula around the edge of the mold to loosen the cake and turn the cake out onto the rack to cool completely.

Sprnkle the cake with granulated sugar before serving.

Martha Scott, I absolutely can't stand the taste of pumpkin, but that coffeecake sounds delicious. Do you suppose I could substitute whipped sweet potatoes for the pumpkin?

Martha, that sounds interesting. I have a sample jar freebie of pie spice and didn't know what to do with it. I'll put it on my list. :)

I have made a Ricotta Cheesecake with a Cranberry topping that is yummy. This is not my recipe (which is buried in a recipe box), but is close to what I recall my recipe is.

https://bakerbynature.com/orange-ricotta-cheesecake/

Glad to see you are finding cranberries in the store. I want to get lots of them to freeze to make cranberry sauce all year for chicken now that I am cooking every meal again. I looked last week and did not see any. Will check again.

I haven't seen them here yet, but I'm sure I will soon, I often get them that are grown right here in Michigan or just a hop across The Lake in Wisconsin. I like to can cranberry sauce, it's ready to eat whenever I pop open a jar, and Mother likes it if I make it with some raspberries.

chloebud, I meant to make that cake last year and forgot, thanks for posting it again.

I like to make cranberry muffins and orange cranberry quick bread and always make LindaC's Cranberry jezebel for holiday dinners. My girls like the Ocean Spray stuff in the can, but I like the Jezebel.

I also enjoy cranberry biscotti and orange cranberry rolls, like cinnamon rolls but with cranberries in the filling.

Annie

"...and Mother likes it if I make it with some raspberries."

Annie, so would I! ;-)

Another nice thing about the cranberry cake is it can look kind of fancy or more casual/rustic.

I have several bags of frozen cranberries languishing in my freezer right now. They're good added to apple or pear crisps. I chop them up a bit so there's no big chunks of sourness.

I also like to make cranberry/orange sauce, and will often just eat it by itself. Just a bag of cranberries and 1 orange, seeded and chopped whole, plus sugar to taste and maybe a little water if it's too thick.

Not sure if it's helpful but this thread made me think of one thing I did when I had a lot of canned cranberry jelly. I made a cranberry poke cake with whipped cream frosting. I made a basic yellow sheet cake, then poked holes all over with a wooden spoon handle and poured melted cranberry jelly thinned with a little orange juice over it and when cooled, covered with sweetened whipped cream. I made it for Christmas and everybody loved it. It looked very festive when sliced.

It's nice that cranberries freeze so well and can be there for you all year.

This is a recipe that our family makes for Thanksgiving and Christmas. It is sweet, so it's nice as a dessert, but it's pretty tasty as a side dish and on those day-after turkey sandwiches, too. It takes a bit of time to prep, so I usually make it the night before without the whipped cream and marshmallows and fold those in on the day it's served. If you hate marshmallows, leave them out.

Fresh Cranberry Salad

16 oz. fresh cranberries, finely chopped

1/2 to 3/4 C. sugar depending on taste

Pour sugar over chopped berries and refrigerate covered overnight.

1 C. pecans, chopped

10 - 12 oz. maraschino cherries, drained and chopped

20 oz. can chopped pineapple in water, drained and chopped finer ( I usually cut each pineapple bit into fourths.)

2 C. sugared dried chopped dates (You can substitute fresh dates, just chop them about the same size as the pineapple.)

1 tsp. vanilla

You can add all of the above ingredients together and refrigerate covered overnight if you want rather than just the cranberries and sugar,

8 oz. miniature marshmallows

1 C. whipping cream, whipped to stiff peaks.

Fold the marshmallows and whipped cream into the fruit and nut mixture. Serve chilled.

Y'all are making me want to run out & grab a couple of bags!

I changed the recipe for cranberry lemon cookies that was popular a few years ago to make cranberry orange cookies because I thought that would be better. It's good.

Cranberry Orange Cookies

* 1/2 cup butter (one stick)
* 1/2 cup sugar
* 1/3 cup brown sugar
* a few drops to 1/8 tsp. of orange oil (I’m guessing at what I did)
* 1 egg
* 2 tsp. vanilla
* 1 cup flour
* 1 tsp. baking powder
* 1/2 tsp. cinnamon
* 1-1/2 C chopped pecans
* 1-1/2 C chopped fresh cranberries

Cream butter, sugars, and orange oil or rind. Beat in egg and vanilla.

Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.

Note: if you freeze the cookies, don't glaze them first.

Glaze: Whisk together 1 cup confectioner's sugar, 2 Tbsp milk or more, and a few drops of orange oil. Make it thin enough to brush on.

This curd is tasty spooned into mini shortbread tart shells topped with a little whipped cream.

Cranberry Curd

4 cups fresh or unthawed frozen cranberries (a 14.5 ounce package)
1/2 cup water
2/3 cup fresh orange juice
5 T. butter, cut into pieces
1 3/4 cups sugar
Pinch of salt
3 large egg yolks plus 1 large whole egg

Place cranberries, water, and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst, about 20-30 minutes. Press through a fine sieve, scraping back of sieve to get all the pulp (you should have about 1 3/4 cups), and discard solids. Cook pulp in pan with butter, sugar, and salt over medium heat, stirring, until butter is melted and sugar is dissolved, about 7 minutes.

Whisk together egg yolks and egg in a medium bowl, then slowly whisk in cranberry mixture, a couple tablespoons at a time. Return mixture to pan and cook over low heat, stirring constantly, until mixture is thickened and coats the back of a wooden spoon, about 8 minutes. Pass through sieve into a bowl (you should have about 3 cups) and press plastic wrap directly on surface of curd to cover. Refrigerate until cold, about 30 minutes.

@chloebud, that sounds delicious. I have some bags in the freezer from last season and curd would be a perfect use.

Thank you so much, everyone. So many new recipes to try. Was out yesterday and picked up another two two pound bags of cranberries at Kroger. They were $3.99 per bag. Now there's six pounds of them in the fridge soon to be in new delights for my friends and myself.

Madonna

If you enjoy pies, a lattice-top pie with any red filling is a knockout look. The juice spills onto and around the lattice pastry in the most beautiful way.

Cranberry (with golden raisins or pears), raspberry, rhubarb.

I have not made a pie for a while, but am will always be a “pie-face.”

Now you have me wishing for hand pies. Cranberries in biscotti — yum.

cranberry - jalepeno jelly is beautiful to look at in those small rounded jars.

I love cranberries. And, Annie, how wonderful that you are so close to where they are grown.

Sorry, not a recipe but cranberries can be nice for holiday display purposes, too. That is, if you have extra ones on hand. The ones in this photo (from Pottery Barn) are faux, but I've used real ones for the same purpose. Real ones also float in water that can also be pretty.

This is a delicious dessert , always a hit especially with the sauce. Easy enough to make but of so good! Sauce can be made well ahead and rewarmed. This will definitely be on our Thanksgiving Day table tomorrow.

Drenched Cranberry Cake (Lori)

2 Cup all-purpose flour

1 Cup sugar

2-1/2 teaspoons baking powder

3 Tbl vegetable shortening melted (Note: I used unsalted butter)

2/3 Cup milk

1 egg

2 Cup fresh or frozen cranberries

½ Cup (1 stick) unsalted butter

1 Cup sugar

¾ Cup heavy cream

½ vanilla bean split lengthwise ....see NOTE

Preheat the oven to 350 F. Butter a 9-inch round pan.~

Sift the flour, sugar, and baking powder into a large bowl. Add the

shortening/butter, milk, and egg. Beat for 2 minutes or until smooth.

Stir in the cranberries. Pour into the prepared pan, smooth the top and

bake for 1 hour, or until an inserted toothpick comes out clean.

Transfer to a wire rack.

While the cake is baking, make the sauce. Melt the butter in the top of

a double boiler over simmering water. Add the sugar, cream, and vanilla

bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes.

Remove the vanilla bean. Serve the cake with each individual slice

generously topped with the warmed sauce.~

NOTE : I use a tsp or so of pure vanilla instead of a bean.

I shared this here several years ago, but it is well worth repeating.

CRANBERRY ROAST OF PORK

1-1/2 cups fresh cranberries

2/3 cup sugar

1/3 cup water

1 cup finely chopped onion

½ cup + ½ cup not-too-dry red wine

4 pound loin of pork

Salt

Pepper

½ teaspoon thyme

1 cup beef bouillon

Preheat oven to 350 degrees.

Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and ½ cup wine.

Rub pork with salt, pepper, thyme. Place bone side down in roasting pan.

Spread cranberry mixture over roast.

Roast 2-1/2 hours or about 40 minutes per pound or to FDA's safe cooking temperature.

Combine remaining ½ cup of wine with beef bouillon and baste meat frequently with this and pan juices. If needed, mix 1 part wine with 2 parts bouillon. Don’t let pan juices scorch.

When roast is done, transfer to board for carving. Stir pan juices and season. Spread some sauce over carved meat and pass rest at table. Serves 6.

From Americana Magazine November 1976

NOTES:

We use a well-trimmed boneless pork loin: Why waste all that flavor on bones and fat!

Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation.

Baste gently so you don’t disturb the cranberry-onion coating on the meat.

The onions will scorch a bit, even with basting, but they are delicious!

We always use the full can of bouillon to make the basting liquid (l part wine with 2 parts bouillon). Be sure to use all of that mixture for basting, and mixing with the cranberry flavor, so you have plenty of sauce. We also increase the cranberry and onion quantities somewhat.

I remove most of the pan juices toward the end of the cooking time and thicken them with cornstarch (1 tablespoon cornstarch to one cup of cooking liquid) -- mix the cornstarch with enough cold water to make a paste before mixing with the hot pan juices.

We serve this with noodles to take advantage of the sauce. Yummmmm

The FDA website now gives 145 degrees as the safe minimum cooking temperature for pork.

These buns are so good! One of my favorite cranberry recipes. https://smittenkitchen.com/2013/11/cranberry-orange-breakfast-buns/