Ever find that lonely can of cranberry jelly hiding in your pantry? You’re not alone! This collection transforms that humble ingredient into 21 mouthwatering dishes—from quick weeknight dinners to cozy comfort classics. Whether you’re craving sweet, savory, or something in between, we’ve got creative recipes that’ll make you see canned cranberry jelly in a whole new light. Ready to get cooking? Let’s dive in!
Cranberry Glazed Turkey Meatballs
Whip up these cranberry-glazed turkey meatballs that’ll have everyone begging for the recipe. They’re juicy, tangy, and ready in under 30 minutes—perfect for weeknight dinners or holiday appetizers.
Ingredients
– 1 lb ground turkey
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1 cup cranberry sauce
– 1/4 cup ketchup
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper.
3. Mix the ingredients with your hands until just combined—avoid overmixing to keep the meatballs tender.
4. Roll the mixture into 1-inch balls, placing them 1 inch apart on the prepared baking sheet.
5. Bake the meatballs for 15 minutes, or until they reach an internal temperature of 165°F.
6. While the meatballs bake, whisk together cranberry sauce, ketchup, soy sauce, and apple cider vinegar in a saucepan over medium heat.
7. Simmer the glaze for 5 minutes, stirring constantly until it thickens slightly and becomes glossy.
8. Transfer the baked meatballs to the saucepan, gently tossing to coat them evenly in the glaze.
9. Return the glazed meatballs to the baking sheet and bake for an additional 5 minutes to set the glaze.
10. Let the meatballs rest for 2 minutes before serving to allow the flavors to meld. Nothing beats the sweet-tangy glaze clinging to these juicy meatballs. Serve them over creamy polenta or with toothpicks for easy entertaining—they disappear fast!
Cranberry Jelly and Brie Puff Pastry Bites
Whip up these elegant appetizers that combine sweet, tart, and creamy flavors in one irresistible bite. Transform store-bought puff pastry into golden, flaky vessels for melty brie and vibrant cranberry jelly. Watch them disappear in minutes at your next gathering.
Ingredients
– 1 sheet frozen puff pastry
– 4 ounces brie cheese
– 1/4 cup cranberry jelly
– 1 large egg
– 1 tablespoon water
– 1 tablespoon fresh thyme leaves
Instructions
1. Thaw the puff pastry sheet at room temperature for 40 minutes until pliable but still cool.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Unfold the pastry sheet on a lightly floured surface and roll it into a 10×10 inch square.
4. Cut the pastry into 16 equal squares using a sharp knife or pizza cutter.
5. Cut the brie into 16 small cubes, about 1/2-inch each, removing any thick rind.
6. Place one brie cube in the center of each pastry square.
7. Top each brie cube with 1/2 teaspoon of cranberry jelly.
8. Whisk together the egg and water in a small bowl to create an egg wash.
9. Brush the edges of each pastry square with the egg wash using a pastry brush.
10. Fold two opposite corners of each square over the filling, pressing firmly to seal.
11. Transfer the assembled bites to the prepared baking sheet, spacing them 1 inch apart.
12. Brush the tops of each pastry with the remaining egg wash for golden browning.
13. Sprinkle fresh thyme leaves evenly over all the pastries.
14. Bake for 15-18 minutes until the pastry is puffed and deep golden brown.
15. Let the bites cool on the baking sheet for 5 minutes before serving.
Flaky, buttery pastry gives way to oozing brie and sweet-tart cranberry in every bite. The fresh thyme adds an herbal note that balances the richness perfectly. Serve these warm alongside sparkling wine or arrange them on a wooden board with fresh figs for an elevated presentation.
Sweet and Tangy Cranberry Jelly BBQ Chicken
Kick your weeknight dinner game up a notch with this sweet and tangy BBQ chicken. This recipe transforms basic chicken into a sticky, glossy masterpiece that’ll have everyone asking for seconds. Perfect for busy evenings when you want maximum flavor with minimal effort.
Ingredients
– 2 lbs chicken thighs
– 1 cup whole berry cranberry sauce
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken with salt, pepper, garlic powder, and smoked paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot skillet and cook for 6-8 minutes until golden brown.
5. Flip chicken and cook for 3 more minutes, then transfer to a plate.
6. Whisk together cranberry sauce, ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce in a medium bowl.
7. Pour off excess fat from the skillet, leaving about 1 tablespoon.
8. Return chicken to the skillet skin-side up and pour sauce evenly over the pieces.
9. Transfer skillet to a preheated 375°F oven and bake for 25-30 minutes.
10. Check internal temperature with a meat thermometer – it should read 165°F in the thickest part.
11. Baste chicken with the pan sauce and broil on high for 2-3 minutes until caramelized.
12. Let chicken rest for 5 minutes before serving to allow juices to redistribute.
Absolutely irresistible with its sticky-sweet glaze and tender, juicy interior. The cranberry jelly creates a beautiful glossy coating that clings perfectly to each bite. Serve it over creamy polenta or shred it for epic BBQ chicken sandwiches that’ll disappear in minutes.
Cranberry Jelly Glazed Pork Tenderloin
OBSESSED with this cranberry-glazed pork tenderloin? Same. It’s sweet, savory, and ready to impress in under an hour—perfect for weeknights or holiday dinners.
Ingredients
– 1.5 lbs pork tenderloin
– 1 cup cranberry jelly
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1 tsp minced garlic
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork tenderloin dry with paper towels to ensure a crisp sear.
3. Rub the tenderloin evenly with olive oil, salt, and black pepper.
4. Heat an oven-safe skillet over medium-high heat for 2 minutes.
5. Sear the pork for 2 minutes per side until golden brown.
6. In a small bowl, whisk together cranberry jelly, soy sauce, and minced garlic.
7. Brush half of the glaze over the seared pork.
8. Transfer the skillet to the preheated oven.
9. Roast for 18–20 minutes, or until a meat thermometer reads 145°F.
10. Brush the remaining glaze over the pork during the last 5 minutes of roasting.
11. Let the pork rest for 5 minutes before slicing to retain juices.
12. Slice into 1-inch medallions and serve immediately.
Juicy pork slices glazed with sticky-sweet cranberry create a perfect balance of tangy and savory. The tenderloin stays moist inside with a caramelized crust—ideal alongside roasted Brussels sprouts or over a bed of creamy mashed potatoes for a cozy, colorful plate.
Cranberry Jelly and Cream Cheese Pinwheels
Fancy a holiday appetizer that disappears in minutes? These cranberry-cream cheese pinwheels deliver sweet-tangy flavor in every bite. Roll, chill, slice—your easiest party win yet.
Ingredients
– 8 oz cream cheese, softened
– 1/2 cup cranberry jelly
– 1/4 cup chopped pecans
– 2 tbsp powdered sugar
– 1/2 tsp vanilla extract
– 2 large flour tortillas (10-inch)
Instructions
1. Place cream cheese in a medium bowl and beat with an electric mixer on medium speed for 1 minute until smooth.
2. Add cranberry jelly, chopped pecans, powdered sugar, and vanilla extract to the bowl.
3. Beat the mixture on low speed for 30 seconds until fully combined, scraping down the sides with a spatula.
4. Lay one tortilla flat on a clean work surface.
5. Spread half of the cream cheese mixture evenly over the entire tortilla, leaving a 1/2-inch border around the edges.
6. Tightly roll the tortilla away from you, applying even pressure to create a compact log.
7. Wrap the rolled tortilla tightly in plastic wrap.
8. Repeat steps 4-7 with the second tortilla and remaining filling.
9. Refrigerate both wrapped pinwheel logs for at least 2 hours until firm.
10. Unwrap one chilled log and place it on a cutting board.
11. Use a sharp serrated knife to slice the log into 1-inch thick rounds, wiping the blade clean between cuts.
12. Arrange pinwheels on a serving platter in a single layer.
13. Repeat slicing with the second chilled log.
Creamy, tangy, and slightly crunchy—these pinwheels offer perfect texture contrast. The sweet cranberry swirl against rich cream cheese makes them irresistible chilled. Try stacking them vertically on skewers for a dramatic party display that showcases the beautiful spiral pattern.
Festive Cranberry Jelly Sauce with Oranges
Punch up your holiday table with this vibrant cranberry-orange jelly that brings serious wow factor. Perfectly balanced between tart and sweet, it transforms basic meals into festive celebrations with minimal effort—your guests will beg for the recipe.
Ingredients
– 12 ounces fresh cranberries
– 1 cup granulated sugar
– 1 cup fresh orange juice
– 1 tablespoon orange zest
– 1/2 cup water
– 1 packet (0.25 ounces) unflavored gelatin
Instructions
1. Rinse 12 ounces fresh cranberries under cold water and drain thoroughly.
2. Combine cranberries, 1 cup granulated sugar, 1 cup fresh orange juice, 1 tablespoon orange zest, and 1/2 cup water in a medium saucepan.
3. Bring mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
4. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally until cranberries burst and soften.
5. Remove saucepan from heat and let mixture cool for 5 minutes until slightly thickened.
6. Sprinkle 1 packet unflavored gelatin over the warm cranberry mixture and whisk vigorously for 1 minute until fully dissolved.
7. Pour mixture through a fine-mesh strainer into a bowl, pressing solids with a spatula to extract maximum liquid.
8. Discard solids and transfer strained liquid to a serving dish or mold.
9. Refrigerate for at least 4 hours or until firmly set with a jelly-like consistency.
10. Serve chilled directly from the refrigerator. What makes this jelly special is its brilliant ruby color and refreshing citrus kick that cuts through rich holiday dishes. The smooth, quivering texture holds its shape beautifully when sliced, making it stunning layered with goat cheese on crostini or served alongside roasted turkey for a modern twist on classic flavors.
Cranberry Jelly and Apple Stuffed Pork Chops
Whip up these show-stopping pork chops that transform basic weeknight dinner into a gourmet experience. Stuffed with sweet-tart cranberry jelly and crisp apples, they deliver restaurant-quality flavor in under an hour. Your family will beg for seconds!
Ingredients
– 4 bone-in pork chops (1.5 inches thick)
– 1/2 cup cranberry jelly
– 1 medium apple, diced
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried thyme
– 1/4 cup chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Use a sharp knife to cut a deep pocket in each pork chop, being careful not to cut through the edges.
3. Combine cranberry jelly, diced apple, and breadcrumbs in a small bowl.
4. Season pork chop pockets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Stuff each pork chop with 2 tablespoons of the cranberry-apple mixture.
6. Secure openings with toothpicks to prevent filling from leaking during cooking.
7. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
8. Sear pork chops for 3 minutes per side until golden brown crust forms.
9. Sprinkle remaining salt, pepper, and thyme over the seared pork chops.
10. Pour chicken broth into the skillet around the pork chops.
11. Transfer skillet to preheated oven and bake for 20 minutes.
12. Check internal temperature reaches 145°F using an instant-read thermometer.
13. Remove from oven and let rest for 5 minutes before serving.
14. Remove toothpicks carefully before plating.
These chops emerge juicy with a beautiful caramelized exterior that gives way to the sweet-tart surprise inside. The cranberry jelly creates a glossy glaze while the apples maintain just enough crunch. Serve sliced over creamy polenta or with roasted Brussels sprouts to soak up every bit of the pan juices.
Cranberry Jelly and Balsamic Roasted Brussels Sprouts
Zesty Brussels sprouts transform into a sweet-savory masterpiece with this bold glaze. Roast them until caramelized, then toss with tangy cranberry jelly and balsamic reduction. Watch them disappear faster than you can say “seconds, please!”
Ingredients
– 1.5 lbs Brussels sprouts
– 3 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup cranberry jelly
– 2 tbsp balsamic vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
Instructions
1. Preheat your oven to 400°F.
2. Trim the stem ends from Brussels sprouts and halve them lengthwise.
3. Toss Brussels sprouts with olive oil, salt, and black pepper in a large bowl.
4. Arrange sprouts cut-side down on a parchment-lined baking sheet.
5. Roast for 20 minutes at 400°F until edges are golden brown and crispy.
6. While sprouts roast, combine cranberry jelly, balsamic vinegar, honey, and minced garlic in a small saucepan.
7. Simmer the glaze mixture over medium heat for 5 minutes, stirring constantly until smooth and slightly thickened.
8. Remove Brussels sprouts from oven when caramelized with crispy edges.
9. Pour the warm glaze over the roasted Brussels sprouts.
10. Toss gently to coat every sprout evenly.
11. Return to oven and roast for 3 more minutes to set the glaze.
12. Serve immediately while hot and glistening.
Melt-in-your-mouth tender centers contrast with crispy caramelized edges in every bite. The sweet-tart cranberry glaze clings to each sprout, creating an addictive balance that pairs perfectly with roasted chicken or holiday turkey. Try sprinkling with toasted pecans for extra crunch, or serve alongside creamy mashed potatoes to soak up every last drop of that glossy sauce.
Cranberry Jelly Glazed Ham
Unwrap that holiday stress with this showstopping ham that practically glazes itself. Using just four simple ingredients, you’ll create a glossy, sweet-tart masterpiece that caramelizes into pure magic. Forget complicated recipes—this one delivers maximum flavor with minimal effort.
Ingredients
– 1 (8-10 pound) fully cooked bone-in ham
– 1 cup cranberry jelly
– 1/2 cup brown sugar
– 2 tablespoons Dijon mustard
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Remove all packaging from the ham and place it cut-side down in a roasting pan.
3. Score the ham fat in a diamond pattern using a sharp knife, cutting about 1/4-inch deep.
4. Combine cranberry jelly, brown sugar, and Dijon mustard in a small saucepan over medium heat.
5. Whisk the glaze mixture constantly until it becomes smooth and bubbly, about 3-4 minutes.
6. Brush half of the warm glaze evenly over the entire surface of the ham.
7. Cover the ham loosely with aluminum foil and bake for 1 hour.
8. Remove the ham from the oven and carefully peel back the foil.
9. Brush the remaining glaze over the ham, getting into all the scored crevices.
10. Return the ham to the oven uncovered and bake for another 30-45 minutes.
11. Check for doneness—the internal temperature should reach 140°F when measured with a meat thermometer.
12. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
Zesty cranberry cuts through the rich ham while the sugar creates that irresistible crackly crust. The mustard adds subtle complexity that balances the sweetness perfectly. Serve thick slices alongside roasted Brussels sprouts or use leftovers for next-level grilled cheese sandwiches.
Cranberry Jelly and Walnut Stuffed Acorn Squash
Transform your fall table with this showstopping stuffed squash. Toss tradition aside and embrace the sweet-tart crunch of cranberry jelly and walnuts nestled in tender acorn squash. This vibrant dish delivers holiday flavors in a stunning, edible bowl.
Ingredients
– 2 medium acorn squash
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cranberry jelly
– 3/4 cup chopped walnuts
– 2 tablespoons maple syrup
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
Instructions
1. Preheat your oven to 400°F.
2. Slice each acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp with a sturdy spoon.
4. Brush the cut sides of each squash half with 1 tablespoon olive oil.
5. Season the squash cavities evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Place squash halves cut-side down on a parchment-lined baking sheet.
7. Roast at 400°F for 30 minutes until flesh yields easily to a fork.
8. Meanwhile, combine 1 cup cranberry jelly, 3/4 cup chopped walnuts, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl.
9. Flip roasted squash halves cut-side up on the baking sheet.
10. Divide the cranberry-walnut mixture evenly among the four squash cavities.
11. Return to oven and bake at 400°F for 15 minutes until filling is bubbly and walnuts are lightly toasted.
12. Let rest for 5 minutes before serving to allow flavors to meld.
Each bite delivers creamy squash against the sticky-sweet jelly and crunchy walnuts. Elevate this centerpiece by drizzling with extra maple syrup or crumbling blue cheese over top for a savory contrast.
Cranberry Jelly Sauce for Holiday Cheeseboard
Whip up this vibrant cranberry jelly sauce that transforms any holiday cheeseboard from basic to brilliant. Grab your saucepan and let’s create that sweet-tart magic your charcuterie has been missing. This glossy condiment pairs perfectly with creamy bries and sharp cheddars alike.
Ingredients
– 12 oz fresh cranberries
– 1 cup granulated sugar
– 1 cup water
– 1 tbsp fresh lemon juice
– 1 tsp orange zest
Instructions
1. Rinse 12 oz fresh cranberries under cold water and discard any soft or discolored berries.
2. Combine cranberries, 1 cup granulated sugar, and 1 cup water in a medium saucepan over medium-high heat.
3. Bring the mixture to a rolling boil, stirring constantly with a wooden spoon to dissolve the sugar completely.
4. Reduce heat to medium-low and simmer for 10-12 minutes until cranberries have burst and the liquid thickens slightly.
5. Stir in 1 tbsp fresh lemon juice and 1 tsp orange zest, then cook for 2 more minutes to incorporate flavors.
6. Remove the saucepan from heat and let the mixture cool for 5 minutes to allow bubbling to subside.
7. Carefully transfer the hot cranberry mixture to a blender and pulse 3-4 times for a chunky texture, or blend until smooth for a silkier sauce.
8. Pour the blended cranberry sauce through a fine-mesh strainer into a bowl, pressing with a spatula to extract maximum liquid while removing skins.
9. Transfer the strained sauce to an airtight container and refrigerate for at least 4 hours until completely set and jellied.
Keep this jewel-toned jelly chilled until serving—it firms up beautifully into a spreadable consistency that holds its shape on cheese knives. The bright acidity cuts through rich cheeses while the subtle citrus notes add unexpected freshness. Try pairing it with goat cheese crostini or as a glaze for holiday baked brie.
Slow Cooker Cranberry Jelly Meatball Appetizers
Ditch the complicated appetizers—these slow cooker cranberry jelly meatballs deliver maximum flavor with minimal effort. Drop everything in your crockpot and let the magic happen while you prep the rest of your spread. Done in just a few hours, they’re the ultimate party lifesaver.
Ingredients
– 2 lbs frozen meatballs
– 1 (14 oz) can jellied cranberry sauce
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp Worcestershire sauce
– 1 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp onion powder
Instructions
1. Place 2 lbs frozen meatballs directly into a 6-quart slow cooker.
2. Combine 1 can jellied cranberry sauce, 1 cup ketchup, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp garlic powder, and 1/2 tsp onion powder in a medium bowl.
3. Whisk the sauce mixture vigorously for 60 seconds until completely smooth and no cranberry lumps remain.
4. Pour the sauce evenly over the meatballs in the slow cooker.
5. Gently stir the meatballs with a wooden spoon to coat every piece with sauce.
6. Cover the slow cooker and set it to LOW heat for 4 hours.
7. Stir the meatballs every 60 minutes to prevent sticking and ensure even glazing.
8. Check internal temperature of meatballs reaches 165°F using an instant-read thermometer.
9. Switch slow cooker to WARM setting 30 minutes before serving.
10. Transfer meatballs to a serving dish using a slotted spoon.
Ready to serve—the meatballs emerge tender and juicy, glazed in that sweet-tangy cranberry sauce that clings perfectly. Revel in the way the savory meat balances against the bright, slightly tart glaze. Really elevate them by skewering with cocktail picks over creamy polenta or stuffing into slider buns with crisp lettuce.
Cranberry Jelly and Goat Cheese Crostini
Feast your eyes on this holiday showstopper! Forget complicated appetizers—this crostini delivers sweet, tangy, and creamy perfection in minutes. Your guests will devour these elegant bites before the main course even hits the table.
Ingredients
– 1 baguette
– 3 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1 cup cranberry jelly
– 4 ounces goat cheese
– 1/4 cup chopped walnuts
– 2 tablespoons fresh thyme leaves
Instructions
1. Preheat your oven to 375°F.
2. Slice the baguette into 1/2-inch thick rounds using a serrated knife for clean cuts.
3. Arrange the bread slices in a single layer on a baking sheet.
4. Brush both sides of each bread slice lightly with olive oil using a pastry brush.
5. Sprinkle the oiled bread slices evenly with kosher salt.
6. Bake the bread slices for 8-10 minutes until golden brown and crisp around the edges.
7. Remove the toasted crostini from the oven and let them cool completely on a wire rack.
8. Spread 1 teaspoon of cranberry jelly evenly over each cooled crostini.
9. Crumble 1/2 teaspoon of goat cheese over the cranberry layer on each crostini.
10. Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly to prevent burning.
11. Sprinkle the toasted walnuts evenly over the assembled crostini.
12. Garnish each crostini with fresh thyme leaves just before serving.
Buttery crisp bread gives way to sweet-tart cranberry jelly, while creamy goat cheese balances the flavors perfectly. The toasted walnuts add satisfying crunch, and fresh thyme brings an herby brightness that cuts through the richness. For a stunning presentation, arrange these on a wooden board with extra thyme sprigs and serve immediately while the bread stays crisp.
Cranberry Jelly and Dijon Glazed Salmon
Bold flavors collide in this 30-minute salmon stunner. Cranberry jelly meets Dijon mustard for a sweet-tangy glaze that caramelizes beautifully. Your weeknight dinner just got a major upgrade.
Ingredients
– 4 (6-ounce) salmon fillets
– 1/2 cup cranberry jelly
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 2 tablespoons fresh parsley
– 1 lemon
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets completely dry with paper towels to ensure crispy skin.
3. Brush both sides of salmon with 1 tablespoon olive oil.
4. Season salmon evenly with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
5. Whisk together 1/2 cup cranberry jelly and 2 tablespoons Dijon mustard in a small bowl until smooth.
6. Place salmon skin-side down on the prepared baking sheet.
7. Spread half of the cranberry-Dijon glaze evenly over the top of each salmon fillet.
8. Bake at 400°F for 12-15 minutes until the internal temperature reaches 145°F.
9. Remove salmon from oven and brush with remaining glaze.
10. Switch your oven to broil setting on high.
11. Broil salmon for 2-3 minutes until the glaze bubbles and caramelizes.
12. Check that the thickest part of salmon flakes easily with a fork.
13. Chop 2 tablespoons fresh parsley and slice 1 lemon into wedges.
14. Garnish salmon with chopped parsley and serve with lemon wedges.
Perfectly glazed salmon emerges with a sticky-sweet crust and moist, flaky interior. The cranberry-Dijon combo creates a sophisticated balance that pairs beautifully with roasted vegetables or a simple arugula salad. Try serving it over quinoa to soak up every bit of that glossy sauce.
Cranberry Jelly and Herb Roasted Chicken Thighs
Fancy transforming basic chicken into a showstopper? Fire up those sheet pans—this cranberry-glazed wonder delivers crispy skin and juicy meat in under an hour. Forget dry poultry; this sticky-sweet glaze caramelizes into a glossy, restaurant-worthy finish.
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 1 cup whole berry cranberry sauce
– 2 tbsp olive oil
– 1 tbsp chopped fresh rosemary
– 1 tsp chopped fresh thyme
– 3 cloves garlic, minced
– 1 tsp kosher salt
– ½ tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat chicken thighs completely dry with paper towels—this ensures crispy skin.
3. In a small bowl, whisk together cranberry sauce, olive oil, rosemary, thyme, garlic, salt, and pepper until smooth.
4. Arrange chicken thighs skin-side up on the prepared baking sheet, spacing them 1 inch apart for even browning.
5. Brush half of the cranberry-herb mixture evenly over the chicken skin, reserving the remainder.
6. Roast for 25 minutes at 425°F until skin begins to crisp and brown.
7. Remove pan from oven and brush thighs with the reserved glaze.
8. Insert a meat thermometer into the thickest part of a thigh, avoiding bone.
9. Return to oven and roast 10-15 more minutes until thermometer reads 165°F and glaze is sticky.
10. Let chicken rest 5 minutes before serving—this redistributes juices for maximum tenderness.
Aromatic rosemary and tart cranberry cut through the rich chicken fat beautifully. Serve these glossy thighs over creamy polenta to soak up the vibrant pan juices, or shred into grain bowls for next-level leftovers. The crackling skin gives way to exceptionally moist, herb-infused meat in every bite.
Cranberry Jelly Marinade for Grilled Pork Skewers
Vibrant cranberry jelly transforms ordinary pork into a sweet-tangy masterpiece. This marinade caramelizes beautifully on the grill, creating sticky, glossy skewers that’ll disappear in minutes. Get ready to upgrade your grilling game with this flavor-packed recipe.
Ingredients
– 1 cup cranberry jelly
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1.5 lbs pork tenderloin, cut into 1-inch cubes
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Whisk cranberry jelly, soy sauce, olive oil, apple cider vinegar, minced garlic, smoked paprika, and black pepper in a medium bowl until fully combined.
2. Place pork cubes in a large resealable plastic bag and pour the marinade over the meat.
3. Press out excess air, seal the bag tightly, and massage the marinade into the pork until all pieces are coated.
4. Refrigerate the marinating pork for at least 4 hours or overnight for maximum flavor penetration.
5. Soak wooden skewers in water for 30 minutes to prevent burning on the grill.
6. Preheat grill to medium-high heat, approximately 400°F.
7. Thread marinated pork cubes onto soaked skewers, leaving small gaps between pieces for even cooking.
8. Grill skewers for 4-5 minutes per side, brushing with reserved marinade during the first 2 minutes of cooking.
9. Flip skewers when you see clear grill marks and the edges begin to caramelize.
10. Continue cooking until pork reaches an internal temperature of 145°F on an instant-read thermometer.
11. Remove skewers from grill and let rest for 3 minutes before serving.
Now you’ve got perfectly charred skewers with that irresistible sticky-sweet glaze. Notice how the cranberry jelly creates a beautiful lacquered finish while keeping the pork incredibly juicy inside. Serve these over coconut rice or chop the pork for next-level tacos—either way, that tangy-sweet balance will have everyone asking for the recipe.
Cranberry Jelly and Pecan Baked Brie
Unexpectedly easy and impossibly delicious—this baked brie transforms holiday entertaining. Watch the cheese bubble under sweet-tart cranberry jelly and crunchy pecans. Your guests will beg for the recipe.
Ingredients
– 1 wheel brie cheese (8 ounces)
– 1/2 cup cranberry jelly
– 1/4 cup chopped pecans
– 1 sheet puff pastry
– 1 egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 400°F.
2. Unfold the puff pastry sheet on a lightly floured surface.
3. Place the brie wheel in the center of the pastry.
4. Spread cranberry jelly evenly over the top of the brie.
5. Sprinkle chopped pecans over the cranberry jelly.
6. Fold the pastry up and over the brie, sealing all edges completely.
7. Whisk the egg with 1 tablespoon of water to create an egg wash.
8. Brush the egg wash over the entire pastry surface.
9. Transfer the wrapped brie to a baking sheet lined with parchment paper.
10. Bake at 400°F for 20-25 minutes until the pastry is golden brown and puffed.
11. Remove from oven and let rest for 10 minutes before serving.
Keep this showstopper warm for optimal gooeyness—the melted brie should ooze when cut. That crispy pastry gives way to creamy cheese, while the cranberry cuts through the richness. Serve with apple slices or crusty bread for the perfect sweet-savory bite.
Conclusion
Kickstart your culinary creativity with these 21 versatile recipes using canned cranberry jelly! From sweet to savory, there’s something for every taste and occasion. We’d love to hear which dishes become your new favorites—drop us a comment below and share your kitchen triumphs. Don’t forget to pin this article to your Pinterest boards so you can easily return to these delicious ideas again and again!
