Best 20 Cranberry Eggnog Recipes

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Cranberry eggnog is a festive, creamy and tangy holiday drink that combines the flavors of sweet and juicy cranberries with rich and decadent eggnog. Its vibrant red color, bright cranberry aroma, and smooth, velvety texture make it an eye-catching and delightful treat perfect for sipping during Christmas gatherings, holiday parties, or cozy winter evenings. Whether you prefer a classic recipe or are looking for a unique twist, there are countless variations to explore and savor. So gather your ingredients, grab a cozy spot, and let's embark on a culinary journey to discover the best cranberry eggnog recipe that will tantalize your taste buds and warm your spirits.

Check out the recipes below so you can choose the best recipe for yourself!

EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE



Eggnog French Toast with Cranberry-Apple Compote image

Categories     Berry     Fruit     Breakfast     Brunch     Bake     Christmas     Cranberry     Apple     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 cups purchased eggnog
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar
Cranberry-Apple Compote

Steps:

  • Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
  • Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote

EGGNOG AND CRANBERRY SALAD



Eggnog and Cranberry Salad image

This is a perfect recipe for the holidays. It gives a delicious and beautiful combination of holiday favorites - cranberries and eggnog.

Provided by Sylvia Brunson

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 9

Number Of Ingredients 10

1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package lemon flavored Jell-O®
2 cups water
2 tablespoons lemon juice
1 (3 ounce) package raspberry flavored Jell-O® mix
1 cup boiling water
1 (16 ounce) can jellied cranberry sauce
¼ cup chopped pecans
1 (1.3 ounce) envelope whipped topping mix
½ teaspoon ground nutmeg

Steps:

  • Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
  • Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
  • Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
  • Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 50.7 g, Fat 2.4 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 256.3 mg, Sugar 45.5 g

CRANBERRY EGGNOG MUFFINS



Cranberry Eggnog Muffins image

No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use those ingredients to make warm muffins that vanish. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1 cup eggnog
1/4 cup butter, melted
3/4 cup whole-berry cranberry sauce

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 208 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 275mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE



Overnight Cranberry-Eggnog Coffee Cake image

To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Brunch

Time 1h

Yield 15 servings.

Number Of Ingredients 21

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup eggnog
1 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
STREUSEL:
2/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon eggnog

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 255mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY-EGGNOG GELATIN SALAD



Cranberry-Eggnog Gelatin Salad image

Refreshing and bursting with flavor, this festive jello salad is a great choice for a holiday potluck or make ahead Thanksgiving side. The sweet pineapple-eggnog layer contrasts nicely with the cool and tangy gelatin on top. Since it has to chill overnight, it's a good pick for those dishes you want to prepare a day ahead. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16 servings.

Number Of Ingredients 10

2 packages (3 ounces each) raspberry gelatin
2 cups boiling water
1 cup cold water
1 can (14 ounces) whole-berry cranberry sauce
1 medium navel orange, peeled and chopped
1 tablespoon grated orange zest
1 can (20 ounces) unsweetened crushed pineapple, undrained
2 envelopes unflavored gelatin
1-1/2 cups eggnog
3 tablespoons lime juice

Steps:

  • In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange zest. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate until firm, about 40 minutes., Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle unflavored gelatin over juice and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved., In a large bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter.

Nutrition Facts :

CRANBERRY EGGNOG CHEESECAKE BARS



Cranberry Eggnog Cheesecake Bars image

My family loves everything cheesecake. These bars combine tart cranberries and rich cream cheese, and taste even better when chilled overnight! -Carmell Childs, Ferron, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 11

1 package spice cake mix (regular size)
2-1/2 cups old-fashioned oats
3/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/8 teaspoon ground nutmeg
1/2 cup eggnog
2 tablespoons all-purpose flour
3 large eggs
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan., In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust., In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set., Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.

Nutrition Facts : Calories 282 calories, Fat 15g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY EGGNOG SCONES



Cranberry Eggnog Scones image

I like making these eggnog scones for my coworkers the week before we all take off for the year and shut down the office. I also bring in a carton of eggnog to be used as creamer in our coffee. They love the little extra treat!

Provided by Chez Christine

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 16

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 cup rolled oats
½ cup brown sugar
1 tablespoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup butter
1 cup dried cranberries
1 cup chopped pecans
1 teaspoon grated orange zest
1 cup eggnog
1 tablespoon coarse sparkling sugar, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
  • Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don't separate the wedges.
  • Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
  • Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.3 g, Cholesterol 24.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 263.3 mg, Sugar 13.3 g

HOLIDAY CRANBERRY EGGNOG CAKE



Holiday Cranberry Eggnog Cake image

Got eggnog and cranberries? We use both in this yummy, moist cake for the holidays. Dollop with a sweet topping of whipped cream and Mascarpone. -Roxanne Peelen, Franklin, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1 package yellow cake mix (regular size)
1-1/2 cups eggnog
3 large eggs
1/4 cup butter, softened
2 teaspoons ground nutmeg
1 teaspoon vanilla extract
1 cup dried cranberries
MASCARPONE TOPPING:
1/2 cup heavy whipping cream
1 carton (8 ounces) Mascarpone cheese
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Additional ground nutmeg

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, eggnog, eggs, butter, nutmeg and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in cranberries., Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a small bowl, beat cream until stiff peaks form. In another small bowl, mix Mascarpone cheese, confectioners' sugar and vanilla just until combined. Fold in whipped cream. Serve with cake; sprinkle with additional nutmeg.

Nutrition Facts :

CRANBERRY EGGNOG SALAD



Cranberry Eggnog Salad image

For a bright salad with a vintage holiday feel, we stack a layer of raspberry gelatin and cranberry sauce over a yummy pineapple-eggnog base. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 7

2-1/2 cups boiling water
2 packages (3 ounces each) cranberry or raspberry gelatin
1 can (14 ounces) whole-berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 envelopes unflavored gelatin
1-1/2 cups eggnog
2 tablespoons lime juice

Steps:

  • In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened., Place cranberry sauce in a small bowl; stir to break up. Fold into gelatin mixture. Pour into an 8-cup ring mold coated with cooking spray; refrigerate 15-20 minutes longer or until set but not firm., Meanwhile, drain crushed pineapple well, reserving juice in a small saucepan. Sprinkle unflavored gelatin over pineapple juice; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened., Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold. Refrigerate until firm. Unmold onto a platter.

Nutrition Facts : Calories 180 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 66mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.

CRANBERRY EGGNOG BRAID



Cranberry Eggnog Braid image

Meet the Cook: Whether at Thanksgiving, Christmas or New Year's, this is a good party bread. You can't beat it as a gift either...everyone I make it for really enjoys it My husband and I have a daughter, 3, and twins (a boy and girl) who are 2. -Mary Lindow, Florence, Wisconsin

Provided by Taste of Home

Time 50m

Yield 1 loaf.

Number Of Ingredients 13

3 to 3-1/2 cups all-purpose flour, divided
1/4 cup sugar
1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/2 teaspoon ground nutmeg
1-1/4 cups eggnog
1/4 cup butter
1/2 cup dried cranberries
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons eggnog
1/4 teaspoon vanilla extract
Dash nutmeg

Steps:

  • In a bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120°-130° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes. , Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first 3 glaze ingredients; drizzle over braid. Dust with nutmeg.

Nutrition Facts : Calories 257 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 153mg sodium, Carbohydrate 46g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

LEFTOVER EGGNOG CRANBERRY MUFFINS



Leftover Eggnog Cranberry Muffins image

I devised this recipe after Christmas one year to make use of leftover eggnog and cranberries. My friends and family have just raved about these muffins.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups prepared eggnog
2 eggs, lightly beaten
1/2 cup butter, melted
1-1/2 cups jellied cranberry sauce
1 cup chopped pecans

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

CRANBERRY-EGGNOG DROP SCONES



Cranberry-Eggnog Drop Scones image

Round out a festive brunch menu with a fresh-baked treat from the oven. My tender scones feature a pleasant eggnog flavor and a nice crunch from pecans. -Linda Hickam, Healdsburg, California

Provided by Taste of Home

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold butter, cubed
1 large egg, room temperature
1/2 cup eggnog
1-1/2 teaspoons vanilla extract
2/3 cup dried cranberries
1/2 cup chopped pecans

Steps:

  • Preheat oven to 375°. Place the first 5 ingredients in a food processor; pulse to blend. Add butter; pulse until coarse crumbs form. In a bowl, whisk together egg, eggnog and vanilla. Add to food processor; pulse just until blended. Remove to a bowl; stir in cranberries and pecans., Drop mixture by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-13 minutes. Cool on a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EGGNOG CRANBERRY PIE



Eggnog Cranberry Pie image

Here's an elegant pie that says "holiday" in every bite. The tart cranberries contrast nicely with the rich eggnog layer. It's a repeat dessert at our house. -Ruth White, Bedford, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup sugar
1 tablespoon cornstarch
6 tablespoons cold water, divided
2 cups fresh or frozen cranberries
1 pastry shell (9 inches), baked
1 tablespoon unflavored gelatin
1-3/4 cups eggnog
2 tablespoons rum or 1 teaspoon rum extract
1/2 cup heavy whipping cream, whipped
1/8 teaspoon ground nutmeg

Steps:

  • In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat until thickened, stirring occasionally, about 5 minutes. Cool for 15 minutes. Pour into crust; set aside. , In a small saucepan, sprinkle gelatin over remaining water; let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum. , Refrigerate until slightly thickened, stirring occasionally, about 5 minutes. Fold in whipped cream; pour over cranberry layer. Refrigerate until set, about 2 hours. Sprinkle with nutmeg.

Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 135mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY EGGNOG BREAD PUDDING



Cranberry Eggnog Bread Pudding image

Yummy! What a twist on a classic bread pudding recipe. It's creamy and the mix of flavors is perfect. You taste the eggnog and the bites and get an occasional burst of cranberry. It's quite decadent and will be the perfect ending to your holiday meal.

Provided by Christina Vasquez

Categories     Other Desserts

Time 1h

Number Of Ingredients 10

3 c 2% or whole milk
2 c eggnog
1/2-2/3 c sugar, keep in mind the eggnog is full of sugar
7 eggs
2-3 tsp cinnamon, keep in mind the eggnog is full of spice
1 dash(es) nutmeg, optional
1 1/2 tsp vanilla extract
8 c 1 lb. loaf of French bread
2/3 c dried cranberries
3 Tbsp butter

Steps:

  • 1. Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
  • 2. Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
  • 3. In a saucepan, over medium heat, warm milk, eggnog and butter along with cranberries. Set aside.
  • 4. In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
  • 5. Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
  • 6. Pour batter on top of bread. If using cranberries, you may spread them out at this time. Bake 45-50 min. The top should be golden. Enjoy!

CRANBERRY EGGNOG QUICK BREAD



Cranberry Eggnog Quick Bread image

Recipe from the WebMD Weight Loss Clinic. They say "this bread tastes even better the next day. Cute little loaves make excellent gifts because the color and flavor of this bread epitomizes the holiday season! These loaves also freeze well." I haven't made this but I want it in my cookbook so I'm posting it to share. I'm guessing on the prep time. The baking time varies depending on the size of the pans, explained in the directions.

Provided by Ann Marie F

Categories     Healthy

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 12

1 large egg
1/4 cup egg substitute
1 cup white sugar (Splenda can be substituted)
1 cup light eggnog, soy eggnog is now available and can be substituted (from carton)
1/4 cup canola oil
1/4 cup rum
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup fresh cranberries (washed and well drained and bad cranberries thrown out)

Steps:

  • Preheat oven to 350°F Coat loaf pans with canola cooking spray.
  • Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
  • Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
  • Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
  • Cool completely. Wrap tightly and store in the refrigerator.
  • Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.

Nutrition Facts : Calories 140.6, Fat 3.6, SaturatedFat 0.6, Cholesterol 16.8, Sodium 111.4, Carbohydrate 22.6, Fiber 0.6, Sugar 11.4, Protein 2.7

CRANBERRY EGGNOG BISCOTTI



CRANBERRY EGGNOG BISCOTTI image

Categories     Cookies

Yield 28 biscotti

Number Of Ingredients 7

1 (16.5-ounce) roll refrigerated sugar cookie dough
1/3 cup all-purpose flour
3/4 cups dried cranberries, coarsely chopped
2 tablespoons grated orange zest
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10-15 minutes to soften. Add flour, cranberries, orange zest, cinnamon, nutmeg, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, 3/4-inch high, spacing the dough halves about 3 inches apart. Bake for 26-28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on. Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into 3/4-inchwide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet (do not worry about the spacing). Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.

HARVEST POUND CAKE WIN EGGNOG-CRANBERRY GLAZE



HARVEST POUND CAKE WIN EGGNOG-CRANBERRY GLAZE image

Categories     Cake     Egg     Dessert     Bake

Yield 12 - 14 depending on size of slice

Number Of Ingredients 22

Harvest Pound Cake with Eggnog-Cranberry Glaze
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 can (15 ounce) pure pumpkin (not pumpkin pie filling)
1 teaspoon vanilla
Eggnog-Cranberry Glaze
2 Tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups powdered sugar, sifted
3 - 4 Tablespoons eggnog, homemade or prepared
1/2 cup dried cranberries

Steps:

  • Preheat oven to 325̊ F. Lightly coat a 12-inch Bundt Pan with nonstick cooking spray. In a large bowl combine the flour, the ginger, 2 teaspoons cinnamon, the cloves, 1/4 teaspoon nutmeg, the baking powder and the salt. Whisk to blend. Set aside. Cream the butter and the granulated sugar, at a medium speed, until light and fluffy, about 3 - 4 minutes. Add the eggs, one-at-a-time, beating well after each addition. At a low speed, beat in the pumpkin and 1 teaspoon vanilla until well blended. Gradually add the flour mixture, beating until just incorporated. Spoon batter into prepared pan. Bake until top of cake is light brown and a tester inserted into the center of the cake comes out clean, about 80 - 90 minutes. Remove from oven and set pan on a rack for 20 minutes. Invert cake on a wire rack and cool completely. For the glaze. In a medium bowl combine 2 Tablespoons butter, the cream cheese, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/ 4 teaspoon nutmeg. Beat at a low speed until well blended, about 1 - 2 minutes. Gradually add powdered sugar, beating until smooth. Beat in eggnog until desired consistency. Pour or spoon glaze over top of cooled cake. Sprinkle with cranberries. Let set until glaze is set, about 15 - 20 minutes. Slice and serve.

CRANBERRY EGGNOG BISCOTTI



Cranberry Eggnog Biscotti image

This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book "Cookie Dough Delights".

Provided by mary winecoff

Categories     Dessert

Time 50m

Yield 28 cookies

Number Of Ingredients 7

1 (18 ounce) roll refrigerated sugar cookie dough
2/3 cup all-purpose flour
1 1/2 cups dried cranberries, coarsely chopped
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F
  • Lightly spray a cookie sheet with nonstick cooking spray.
  • Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
  • Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
  • Divide dough into two equal halves.
  • On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
  • Bake 26-28 minutes or until the logs are deep golden brown.
  • Remove sheet from oven.
  • Using a sharp knife, cut each log into 3/4 inch wide slices.
  • Place slices back on cookie sheet.
  • Bake the slices 5 minutes; remove from oven and turn over.
  • Bake 5 minutes longer.
  • Remove from oven and cool completely.

CRANBERRY EGGNOG TART



Cranberry Eggnog Tart image

Wow, what an amazingly beautiful pie with some bold flavors that work well together, especially if you enjoy eggnog and cranberries. It is definitely a show stopper and a wonderful choice for the holiday table. I was very excited to find this recipe on www.epicurious.com. This pie had alot of wonderful reviews and I look forward...

Provided by Kimberly Biegacki

Categories     Other Desserts

Time 1h50m

Number Of Ingredients 29

FOR COOKIE CRUST
1 1/4 c all purpose flour
1/4 c sugar
1/2 tsp salt
7 Tbsp unsalted butter, softened
1 large egg
FOR FILLING
1 1/2 pkg (8 oz.) packages of cream cheese, softened
2 Tbsp creme fraiche or heavy cream
1/2 c plus 2 tbsp sugar
2 large eggs
2 large egg yolks
3 Tbsp bourbon
1 tsp vanilla
1/3 tsp freshly grated nutmeg
1/4 tsp salt
2 c cranberry jam
1/4 c water
CRANBERRY JAM
12 oz bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
1 c sugar
1/2 c fresh orange juice
1 c water
CANDIED ORANGE & CRANBERRY COMPOTE
3/4 c water
3/4 c sugar
1 large orange, navel quartered lengthwise & sliced crosswise paper thin (including peel)
1/4 c fresh or frozen, sliced cranberries
1 - 2 Tbsp grand marnier or any orange flavored liqueur

Steps:

  • 1. Special equipment: a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula. (I didn't have 3 cups of rice, so I just put another pie dish made of glass or maybe it was Pyrex down inside the other. It worked out in a pinch.)
  • 2. Make crust: Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300°F.
  • 3. Make filling: Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
  • 4. Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes,
  • 5. ....then gently pour cream cheese mixture over it.
  • 6. Bake tart: Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
  • 7. Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours. Just before serving, remove side of pan.
  • 8. FOR HOMEMADE CRANBERRY JAM: Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools). Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally. Cooks' note: Jam can be made 4 days ahead and chilled, covered. Makes about 2 cups --- Active time:15 min --- Start to finish:1 hr This Recipe for the jam is by Ruth Cousineau
  • 9. FOR CANDIED-ORANGE & CRANBERRY COMPOTE:

CRANBERRY EGGNOG CHEESECAKE



Cranberry Eggnog Cheesecake image

This was something I whipped up for Thanksgiving dinner. It came together so beautifully and is quite possibly the best cheesecake I've ever made! The eggnog is subtle but delicious and the cranberry is the perfect sweet/tart to enhance that eggnog flavor.

Provided by Teresa Jacobson

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 10

CRUST:
1 3/4 c crushed cookie crumbs (i used pecan sandies)
2 Tbsp butter, melted
FILLING:
8 oz neufchatel cream cheese, room temp.
1/2 c sugar
1/8 tsp salt
1 large egg
1/2 c eggnog
1/4 c cranberry sauce (i used the jellied not the whole but either would work)

Steps:

  • 1. Preheat oven to 350 degrees F. Lightly coat small glass pie dish or mini cheesecake pan with nonstick spray.
  • 2. In a small bowl, combine cookie crumbs and butter; press into prepared pie dish. If using mini cheesecake pan, press about 2 T. into each hole. Tamp down firmly. Bake for about 10 minutes.
  • 3. Meanwhile, beat together neufchatel, sugar, and salt until smooth. Beat in egg and eggnog. Pour into prepared pan.
  • 4. Place cranberry sauce in small microwave safe bowl and microwave in 30 second increments stirring often until jelly is somewhat liquified. Spoon it onto cheesecake filling. Swirl with a knife, if desired.
  • 5. Return pan to oven and bake for about 35 minutes or 20 minutes if using mini pan.
  • 6. Allow to cool for at least 20 minutes then chill in refrigerator for at least 2 hours.

Tips:

  • Use fresh cranberries. Fresh cranberries have a brighter, tarter flavor than frozen or dried cranberries.
  • Simmer the cranberries and sugar until the cranberries burst and the mixture has thickened. This will take about 10-15 minutes.
  • Let the cranberry mixture cool completely before adding it to the eggnog. This will help prevent the eggnog from curdling.
  • Use whole milk or cream for a richer eggnog. Skim milk will make the eggnog too thin.
  • Add the spices to the eggnog gradually, tasting as you go. You can always add more spices, but it's hard to take them out.
  • Serve the eggnog chilled, garnished with a sprinkle of nutmeg or cinnamon.

Conclusion:

Cranberry eggnog is a delicious and festive holiday drink that is sure to please everyone. It's easy to make and can be tailored to your own taste. So, this holiday season, give cranberry eggnog a try. You won't be disappointed!

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