Best 20 Cranberry Eggnog Recipes

EGGNOG FRENCH TOAST WITH 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

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.

CRANBERRY EGGNOG MUFFINS

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.

CRANBERRY-EGGNOG GELATIN SALAD

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.

OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE

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.

CRANBERRY EGGNOG SCONES

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.

CRANBERRY EGGNOG SALAD

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.

CRANBERRY EGGNOG BRAID

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.

HOLIDAY CRANBERRY EGGNOG CAKE

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.

CRANBERRY EGGNOG CHEESECAKE BARS

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.

LEFTOVER EGGNOG CRANBERRY MUFFINS

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.

EGGNOG CRANBERRY PIE

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.

CRANBERRY-EGGNOG DROP SCONES

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.

CRANBERRY EGGNOG BREAD PUDDING

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

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.

CRANBERRY EGGNOG BISCOTTI

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 BISCOTTI

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

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 TART

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

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.