Christmas Recipes · KATHERINES CORNER · RECIPES

Crazy for Cranberries

ByReverend Katherine November 19, 2025

Hello friends, the holiday season is filled with so many wonderful flavors, sweet, savory, spiced, tangy and tart. They all have their place in my kitchen and in my recipes. Little secret…we eat jellied cranberry sauce all year long. I love it with a roasted or grilled chicken. Brightly colored and perfectly tart. I love the wonderful jiggly kind straight out of the can. (smile)

I’ve gathered some tasty treats, savory sauces, and a festive mocktail to satisfy your cranberry cravings just in time for the holiday season.

I’ve shared a couple of recipes in the past using cranberries. The “ tartness” is a tasty addition to sweet dough recipes.

Cranberry loaves HERE
Thanksgiving side dishes HERE

Lets start with my recipe for White Chocolate Cranberry Cookies they have lots of tangy cranberry goodness. (smile)

What You Need

3/4 Cup unsalted butter (room temperature)
3/4 Cup sugar
1/2 Cup brown sugar (packed)
2 tsp. Maple syrup (pancake syrup)
1 Egg
2 Cups all-purpose flour
1 tsp. Baking powder
1/2 tsp. salt (optional)
1 Cup white chocolate chips
1 1/2 Cups fresh cranberries (chopped)*
Baking sheet
Parchment paper
2 Mixing bowls ( one large one medium or 2 large)
Electric mixer
Whisk
Spatula (or large spoon)
Small melon baller or small cookie scoop (optional)
Wire cooling rack*

Lets Make It!

Before You Start -Preheat the oven to 350° F and line baking sheets with parchment paper.

Let’s make It!In a large mixing bowl, mix butter and sugars (medium high speed) until light and fluffy. Add the egg and syrup, continue mixing until well combined.

In a medium bowl, whisk together flour, baking powder and salt. Slowly add to the dry ingredients until well uncombined.

Using a spatula or large spoon, fold in the cranberries and chocolate chips. Using your melon baller or a spoon, scoop dough and shape into balls about 1-inch round and place about 2 inches apart on your parchment lined baking sheet.

Bake 12-15 minutes or until golden brown at the edges, keep an eye on them because they can go from golden to brown in quickly. (smile)

Cool for 5 minutes on the baking sheet then transfer to wire rack to cool completely.

*Katies Tid Bits* substitute 1 cup dried cranberries instead of fresh. You can also use frozen cranberries. Just thaw and dry.

Prepare your favorite classic cookie dough (or a simple shortbread recipe). Mix in white chocolate chips and cranberries or Cranraisins. Dried berries will plump up if you put them in a in a little hot water for 10 minutes (pat dry).