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Cranberry Salad III

Submitted by: Ms. Susan Nikolaus

A nice change from the traditional cranberry sauce.

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Cranberry Salad II

Submitted by: Jackie

A fabulous blend of cranberries, nuts, and fruit! Cranberry or Cherry jello may be used instead of raspberry.

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Cranberry Salad IV

Submitted by: Lenna

Real whipped cream envelopes macerated cranberries, crushed pineapple and marshmallows in this traditional thanksgiving salad for a crowd.

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A sweet, sweet cranberry salad that everyone will think is dessert. Sugared cranberries are combined with crushed pineapple and miniature marshmallows and chilled overnight. Just before serving, this lovely concoction is folded into freshly whipped cream and sliced bananas. Serves six.

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Cranberry Gelatin Salad II

Submitted by: Eleanor Johnson

The zing in this creamy gelatin salad loaded with pineapple, apple and chunky cranberry sauce comes from bottled salad dressing.

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Cranberry Salad V

Submitted by: Doug Matthews

Home Town: Princeton, New Jersey, USA

Living In: Mendham, New Jersey, USA

This gelatin based salad gets its crunch from celery and walnuts. Serve with a dollop of mayonnaise. Lemon, orange or strawberry flavored gelatin tastes best with this salad.

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Cranberry Apple Sauce I

Submitted by: Mary Beth

A good cranberry sauce for those who are avoiding a lot of sugar, which is usually abundant in cranberry sauces.

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Cranberry Glop

Submitted by: BRITTM

My family fights over this great Thanksgiving side dish that was first brought to our table by my Aunt Joan more than ten years ago. It's the only thing I've found that will convert even the most die-hard canned cranberry eater to a fresh berry advocate.

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Cranberry Salad VII

Submitted by: Valorie

This recipe is a farm family favorite that's wonderful any time of year. Strawberry or raspberry gelatin works just as well as cranberry in this shimmering salad that's both sweet and tart.

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Cranberry Pears

Submitted by: Leila Ryan

I HAD an abundant pear crop last summer, so I was on the lookout for pear recipes. I ended up devising one of my own by substituting pears for apples in a chunky applesauce recipe. I usually serve it at lunch instead of a rich dessert and also find it makes a refreshing side dish. -Leila Ryan, McDonough, Georgia

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Cranberry-Walnut Cheesecake Pie

Submitted by: Cool Whip®

Enjoy the delicious flavor of cheesecake without all the work. This delicious cheesecake flavored pudding pie has a surprise cranberry-walnut filling.

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Grandma's Cranberry Orange Cake

Submitted by: STACEYO

A moist, flavorful cake that is perfect for impressing company at your family's Thanksgiving feast! This recipe has been in my family for ages, and I make it every year to wide acclaim.

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Crustless Cranberry Pie

Submitted by: Jean

There 's flour, sugar and eggs in this cranberry-walnut filling, so it bakes up beautifully without a pie crust. It 's flavored with a bit of almond extract and is the perfect mate for a scoop of vanilla or rum raisin ice cream.

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Cranberry Nut Bread I

Submitted by: Karin Christian

A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.

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Cranberry Gelatin Salad

Submitted by: mama_wolfe

A beautiful crimson gelatin salad filled with delicious stuff - jellied cranberry sauce, pineapple, sweet-pitted cherries and chopped pecans. This lovely mixture is stirred into cherry gelatin and chilled.

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Apple-Cranberry Crisp

Submitted by: PATTON0626

A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.

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Cranberry Swirl Coffee Cake

Submitted by: Laura Owen

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

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Apple Cranberry Crisp

Submitted by: ANGIEH

A great combination of apples and cranberries with a crispy topping. A favorite at Thanksgiving instead of plain cranberries.

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Cranberry Apple Pie I

Submitted by: Blythe

To make this slightly tart, crunchy pie, apples and cranberries are tumbled au natural into a waiting crust, and just a bit of tapioca is added to absorb the juices. Then it 's topped with a brown sugar and butter streusel, and baked until the flavors and juices have mingled perfectly.

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