Cranberry and Pearl Onion Sauce

The Christmas feast. And what a feast! The best dinner of the year, the kind that everyone looks forward to, with turkey and trimmings. Festive dark red cranberry sauce dotted with pearl onions and currants deliciously complements the turkey.

Cranberry Pistachio Trees

Nothing says winter like a fir tree heavy with snow, except maybe these shortbread triangles, heavy with cranberries and pistachios. Blanching pistachios in boiling water makes it easy to slip off their brown skins to reveal the bright green nuts underneath. The slightly moist nuts will also stay green longer in the oven, instead of toasting and turning brown before the cookies are fully baked.

Cranberry Chocolate Croissant Bread Pudding

This is always a big hit on the lodge's dessert buffet, where it is served warm with cr? anglaise. The nuggets of chocolate and cranberry sing of the holiday season. No need to reserve the pudding for after dinner because it's divine for brunch, too.

Glazed Ham with Orange Cranberry Sauce

Serve up this irresistable ham from our April 2004 issue's "Good to the Last Slice" Easter menu. Ham needs virtually no preparation before roasting. The orange-and-dried-cranberry sauce is a tangy twist on a traditional raisin sauce. Save the ham bone for soup.

Pork Tenderloin Stuffed with Caramalized Onions and Cranberries Topped with Crusted Goat Cheese

My family and I own a 16 acre farm of organic cranberries. When I saw the challenge was to use local products, I couldn't resist working with this wonderful, beautiful and tasty fruit. I serve these with roasted buttercup squashe. The sweetness of the squash blends well with the sweetness of onions and cranberries.

Cranberry Squares

These jewel-toned squares are even more delicious than they are beautiful. The crystallized ginger adds a nice spicy warmth to the cookie crust. 

Cranberry Sauce

Cranberry Cabbage

This tangy combo really complements pork, ham and even turkey.

Cranberry Bannock

Cranberry Danishes