Cranberry Recipes Dessert
Bright, tart cranberries meet tender cake in this cozy cranberry dessert. Perfect for Thanksgiving, holiday gatherings, or any time of year, this simple bake balances sweet and tart flavors beautifully while staying moist and festive.
Equipment
- 8x8-inch Baking Pan
- Mixing Bowls
- Electric Mixer
- Parchment Paper
- Wire Rack
Ingredients
- 2 cups cranberries fresh or frozen
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch pan and line with parchment paper, leaving flaps to lift later.
- Pick through, rinse, and pat dry cranberries. If frozen, use straight from freezer. If dried, soak 10 minutes in warm water and drain. Toss with 1 tbsp flour.
- Cream butter and sugar together until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, then mix in vanilla.
- Whisk flour, baking powder, and salt in a separate bowl. Add to wet mixture in two additions, alternating with milk. Mix until just combined.
- Fold in cranberries gently with a spatula. Spread batter into prepared pan and smooth top. Sprinkle coarse sugar on top if desired.
- Bake 35–40 minutes until golden and a toothpick comes out with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in pan for 15 minutes, then lift out to a wire rack. Cool at least 30 minutes before slicing and serving.
Notes
Add orange zest, walnuts, or a crumble topping for extra flair. This dessert stays fresh up to 3 days at room temperature or freezes well for up to 2 months.