38 Cranberry Desserts That Deserve a Spot on Your Holiday Table

Whether you’re serving a crowd, participating in a cookie swap or looking for a weekend baking project, these nutty handhelds are sure to be a hit. Save time by using store-bought jam (although the homemade version will make your house smell like Christmas).

One bite will have you saying, “chicken who?” This decidedly sweet twist on a savory classic pairs best with a heaping scoop of vanilla ice cream.

Cheese is always invited to dessert at our house—especially when it’s melted in a pocket of flaky pastry dough and covered in cranberry jam.

They taste just as good first thing in the morning as they do after a hearty dinner. Might we suggest washing it down with a frothy chai latte?

Cranberries and citrus go together like PB&J. Because cranberries are naturally high in pectin, the filling will thicken like a charm on the stovetop.

You only *think* brioche-like panettone is doomed to be bone dry, but shrinking its size helps maintain its moisture.

These red-and-green cuties are fated to be the star (see what we did there?) of your holiday spread. Feel free to use a tree- or candy cane-shaped cookie cutter instead for extra seasonal flair.

Want to up the dessert ante? Dust the pie dough with cinnamon sugar instead of salt and pepper.

Aka the best way to use up leftover cranberry sauce after Thanksgiving.

Helloooo, decadence. Despite its rich texture and the indulgent, warm butter sauce, this masterpiece is gluten-free and low-carb.

Dig into layers of crimson cranberry filling, homemade vanilla custard and chunks of white cake, all topped with fresh whipped cream and sugared cranberries.

This breakfast delicacy comes together in under 50 minutes. Whether you finish it off with three-ingredient lemon glaze or not, it’ll be moist, tart and sweet.

Chewy dried cranberries + creamy white chocolate + crunchy macadamia nuts = an epically balanced bite.

Wanna see a magic trick? Plop this beauty in the center of your holiday table and watch it vanish before your eyes in ten seconds flat.

We love the idea of leaving the cranberries whole because they’ll burst with sweet-tart juice with every bite. Bonus points for topping the pie with a cranberry-shaped pie crust cutout.

BRB, gifting these to everyone on our holiday list. Think a simple chewy filling studded with candied orange peels and dried cranberries, all enrobed in dark chocolate.

Rich, creamy cheesecake filling is just the tangy-sweet match for tart, two-ingredient cranberry sauce. And since it’s a galette made with store-bought pie crust, you won’t have to fuss with any fancy crimping.

Sour cream in the cake batter ensures an impossibly moist crumb. (BTW, the two-ingredient citrus icing on top is a breeze to prepare.)

For when your heart cries out for pie but your patience says, “not today.” Think shortbread crust layered with brown sugar-cinnamon cranberry filling and crumb topping.

Save yourself a trip to Starbucks and bake this copycat recipe instead. The cream cheese-white chocolate frosting is revelatory.

They taste even more divine with a fall latte. Serve them warm so the cheese stays gooey and the dough stays soft.

When in doubt, an over-the-top charcuterie spread is an easy win. The main event here is the chocolate truffles, filled with graham cracker-spiked cream cheese and cranberry-cinnamon goat cheese.

These individual sweets are finished with crispy oatmeal-brown sugar topping and take just over a half-hour to make. If that’s not a Christmas miracle, we don’t know what is.

Have three minutes? Then this four-ingredient treat is within reach. Just choose your favorite crunchy granola or cereal and get to layering. (We’re betting vanilla ice cream or whipped cream would work just as well as Greek yogurt.)

You bring the cookies, we’ll make the coffee. They’ll taste divine dipped in hot chocolate too, if that’s more your speed.

PSA: They smell *amazing*, thanks to a few dashes of almond extract in the dough.

Not only are these bars Paleo-friendly, but they’re also totally vegan. You can thank plant-based butter, almond flour and coconut flour for that.

Confectioners’ sugar, vanilla and warm spices transform store-bought eggnog into something spectacular that you’ll want to drizzle on just about everything.

Dairy-free? Check. Refined sugar- and flour-free? Check. All the honey-oat crumble? You bet.

Name a better collab than this cranberry bar-chocolate chip cookie hybrid. We’ll wait.

These minis have a secret ingredient that not only enhances their flavor, but also gives them a soft, dense texture. (OK, we’ll spill—it’s carrots.)

Thanks to a layer of almond paste that’s pressed atop the pie crust, this pie boasts sweet, nutty flavor in every bite.

Brown butter makes everything taste a million times better. A few minutes of heating on the stovetop transforms it into caramelized liquid gold.

This recipe is especially for those who are diehard cranberry stans. The cranberry curd spiked with fresh lemon juice doesn’t shy away from its signature sour flavor.

Even without the cream cheese-white chocolate frosting, this bread is a crowd-pleaser…though you’d really be missing out by nixing it.

These babies are prime for both transporting and freezing, so feel free to prepare them a few days ahead of serving.

Soaking the dried cranberries in brandy for an hour makes this recipe all the more Christmas-appropriate and fruitcake-inspired.

Your guests will be totally wowed by this centerpiece-worthy confection, from the homemade jam to the white chocolate buttercream to the sugared rosemary garnish.