Apple Crisp with Cranberries
Sticking to its food-waste mission, L.A. Kitchen created this dessert to work with almost any fruit you have on hand. We've done it here with pears and apples, but you can use berries or even tropical fruits instead. The addition of dried fruit adds a concentrated hit of flavor you won't get from fresh alone.
Cranberry Crumble Bars
These cranberry-orange bars freeze well. Make a batch on a free afternoon and pop them in the freezer so you'll always have a healthy dessert on hand when company calls.
Pumpkin-Cranberry Bundt Cake with Cream Cheese Filling
Pumpkin puree and applesauce provide tenderness and moisture to this pumpkin Bundt cake, eliminating the need for butter or oil.
Pumpkin Cake with Dried Cranberries
This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.
Cranberry Buttermilk Pie
This custard filling is what takes this buttermilk pie recipe to the next level. It tastes like a panna cotta with a bit of attitude from the tang of the buttermilk and a generous sprinkling of cranberries on top.
Pavlovas with Cranberry-Ginger Sauce
This healthy, gluten-free dessert has everything--crisp-on-the-outside, gooey-inside meringue base, whipped cream, tart cranberry sauce and toasted nuts. Plus, you can make everything ahead of time, then simply assemble and serve.
Cranberry Coconut Trifle
No other dessert turns heads like a trifle. Festive in every way, this trifle recipe glows from within with scarlet layers of juicy cranberries. The filling is made from an astounding 6 cups of antioxidant-packed cranberries! We made the custard “skinny” with a combination of low-fat milk and light coconut milk. From-scratch brown-butter sponge cake, made with whole-wheat pastry flour, stands in for store-bought ladyfingers.