From classic cranberry sauce to baked goods ... Bake a batch and keep them on hand for busy mornings. Bright lemon and tart cranberries balance the rich cream cheese layer in these easy-to ...

This seasonal twist on lemon bars, on first glance, looks complicated. It isn't. The recipe first got my attention a few years ago, but I had trouble finding fresh cranberries at the time ...

In a large saucepan, add butter, sugar, water, apples, cranberries and the lemon juice and cook ... Pour apple/cranberry mixture into tart shell. Cover top of apple mixture generously with ...

Meet: Lemon-cranberry bars. Spreading some cranberry onto the crust (made from canned cranberry sauce!) adds a vibrantly colored, sweet-tart layer to all the deliciousness that’s already there. Bring ...

large stock pot and simmer over medium-low heat until the cranberry skins begin to burst. Stir in clementines or oranges and lemon juice, continue to simmer for 10 minutes more. Remove from heat ...

Fit the pastry into a 10-inch fluted tart pan with a removable bottom ... whisk the eggs with 1 cup plus 1 tablespoon of the sugar and the lemon zest. Strain the brown butter into the egg mixture ...

It features a golden-brown crust, a layer of smooth lemon curd, a thin layer of sweet-tart cranberry gelee, and a mound of billowing toasted meringue (time to break out the cream of tartar!).

Garnish drinks with lemon peel strips and fresh rosemary. About this recipe Cranberry Punch with Sumac ... granulated sugar, and tart sumac. The syrup is combined with sparkling water to yield ...

Cranberry Apple Filling (for one 10-12 inch tart) Put all the ingredients into a saucepan and cook at medium heat until the apples and cranberries have softened and the sauce begins to thicken to ...