Exciting Ways to Celebrate National Eat a Cranberry Day

Today is a berry special day for cranberry lovers. November 23rd is celebrated as National Eat a Day Cranberry Day. Cranberries are tasty, full of antioxidants and there are so many ways you can eat them. Baked, sauced, candied, juiced, stewed, brewed, blended or glazed. You can find all kinds of recipes that use cranberry as the main or highlighting ingredient.

The bright red superfruit grows on evergreen dwarf shrubs or vines that are found in bogs and wetlands. Cranberry is one of only three fruits that are native to North America and each year, more than 110,000 metric tons are harvested in the United States alone. Cranberries are considered a staple for Thanksgiving Dinner as the infamous cranberry sauce is an indispensable part of it. Cranberries are loaded with Vitamin C. Consuming cranberries has many, many benefits.

Cranberry flowers are bright pink and very distinctive. The fruit is light green in the initial stage, turning white and then finally to its crimson-pinkish colour when it ripens. Most cranberries that are harvested commercially are processed into juices, jams, sauce or sweetened and dried. Fresh cranberries are also sold in stores throughout cities and by local farmers.

Try some delicious & easy recipes to enjoy on this National Eat A Cranberry Day with your family…

Boozy Cranberry Cheesecake:

Cranberry and Bourbon are a match made in heaven. Add pastry and cheesecake filling to the mix and you have the perfect dessert to end the day on a sweet note. Only if you don’t finish it before sundown that is.

For the shortcrust pastry
– 375 g plain flour
– 50 g icing sugar
– 200 g butter
– 1 egg

For the cranberry compote
– 100 gm frozen cranberries
– 50 gm dried cranberries
– 100 gm sugar
– 60 ml bourbon
– 1 tbsp orange zest

For the cheesecake filling
– 200 gm cream cheese at room temperature
– 100 gm Mascarpone cheese at room temperature
– 100 ml of heavy cream
– 100 gm icing sugar


  • To make the pastry base, add the flour, icing sugar and butter to the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs, you can do this with hand also by rubbing the butter and flour in between your fingertips.
  • Add the egg and pulse again until the dough comes together.
  • Wrap in cling wrap, then rest in the fridge for about 1 hour. On a lightly floured surface, roll out half of the pastry until 3-4 mm thick. (you can freeze the remaining pastry for up to 4 weeks).
  • Line the buttered tart tin with pastry, then rest in the fridge for 15 minutes to chill.
  • Bake for 15 minutes till the pastry is crisp and slightly browned.
  • Let it completely cool before using, for the compote: mix all the compote ingredients and bring to boil in a heavy bottom pan. Reduce the heat and let it simmer till thick and strawberries are soft.
  • This should take about 15 minutes on low heat. Keep aside for cooling.
  • Whip the softened cream cheese, mascarpone, and sugar together till soft and smooth Whip the cream into soft peaks.
  • Now fold the whipped cream into the cheese mixture gently. Use a silicone spatula or a perforated spoon for doing this. The perforated spoon helps in maintaining the lightness you have built into the whipped cream.
  • Pour this in the cooled pie shell. Pour a little of cranberry compote and swirl in the cheesecake mixture, as you would do for a marble cake.
  • Spread the remaining cranberry compote on top and chill for 3-4 hours.

Cranberry Apple Cider Bread:

Sweet and a little tangy, this bread is perfect for breakfast during winters. Super easy to make and a hundred times better than the packaged ones.


– 4 1/2 teaspoons Fleischmann’s Rapid Rise Yeast
– 1 cup warm water (100 – 110F)
– 1/2 cup granulated sugar, divided
– 2 large eggs
– 1 cup apple cider
– 1 tablespoon salt
– 1 tablespoon fresh lemon juice
– 1/4 cup plus 1 tablespoon vegetable oil
– 6 – 6 1/4 cups King Arthur Bread Flour, divided

– 1/2 cup (1 stick) unsalted butter, softened
– 1/2 cup confectioners’ sugar
– 1/2 teaspoon freshly grated lemon peel
– 1/2 teaspoon ground cinnamon
– 1 teaspoon vanilla extract
– 1 2/3 cups peeled, cored, chopped Jonathan apple
– 3/4 cup sweetened dried cranberries, chopped
– 3/4 cup toasted pecans, chopped

– 2 cups confectioners’ sugar
– 1/2 teaspoon fresh lemon zest
– 1/2 teaspoon ground cinnamon
– 1/4 cup apple cider

– 1/4 cup toasted pecans, chopped, divided
– 1/4 cup sweetened dried cranberries, divided


  • In mixer bowl, with the paddle attachment, combine yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes.
  • Beat in 3 cups flour. Knead with the dough hook until moderately soft dough forms, about
  • 5 to 8 minutes, adding additional flour as necessary. Use the remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in the bowl, turn to grease top. Cover; refrigerate the dough overnight.
  • Remove dough from refrigerator and let stand 30 minutes.
  • To make the filling: In a small bowl, stirring with a spoon, mix together butter, confectioners’ sugar, lemon peel, cinnamon, and vanilla. Set aside.
  • Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from the long side, tightly roll up and pinch edges to seal.
  • Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes around each other to form a single piece. Place on parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double.
  • Bake in preheated 350F oven 30 to 35 minutes or until golden and done. To prevent over-browning, tent loaves with foil last 5 minutes.
  • To make the glaze: Mix all ingredients with a spoon, beating until smooth.
  • Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans.

Cranberry Almond Bread:

The perfect thing to bring to a party. It is quick and very tasty. The sweetness of the almonds combined with little bursts of cranberry makes it the ideal snack for any time of the day. Kids love it!

– 2 cups all-purpose flour
– 1 cup of sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 egg
– 1/4cup milk
– 1/2 cup butter
– 2 teaspoons almond extract
– 1 1/2 cups fresh or frozen cranberries
– 1 tablespoon sugar
– 1/4 cup sliced almonds


  • Preheat oven to 375 F.
  • Butter an 8 x 4 x 2 loaf pan and set aside.
  • Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg, milk, butter, and almond extract in a separate mixing bowl. Add wet ingredients to dry ingredients, mixing just until moist. Stir in cranberries.
  • Spread batter in the buttered loaf pan. Sprinkle with sugar and almonds. Bake for 45 minutes at 375 F.
  • Reduce heat to 350 F. Bake for an additional 30 minutes or until a toothpick inserted into the centre comes out clean.

Cranberry & Green Tea Spritzer:

Nothing comes close to a spritzer. It’s refreshing, it’s soothing and it’s mouth-watering. You can make it with or without wine and you can never go wrong with it. This one’s without wine and is a delightful morning drink.

– 4 Green Tea bags
– 2 cups boiling water
– 3/4 cup cran-raspberry juice, chilled
– 1 cup seltzer water, chilled
– Honey or sugar to sweeten if desired
– Ice
– Lemon slices
– Sprigs of mint


  • Boil water, add green tea bags and steep for 2 1/2 minutes. Cooldown completely after removing tea bags.
  • In a pitcher pour in the cooled tea, add cran-raspberry juice, seltzer water, honey or sugar if desired. Stir to blend.
  • Fill 4 tall glasses with ice, pour tea mixture in and garnish with a lime slice and sprig of mint.