Few baked goods feel as cozy and special as a fresh batch of scones straight from the oven.
This Cranberry Scones delivers everything you want: a golden, slightly crisp exterior, a tender and flaky interior, pops of tart cranberry in every bite, and just enough sweetness to keep things interesting.
These scones come together quickly, with simple pantry staples and minimal fuss.
You don’t need to be an experienced baker to nail this recipe. The technique is straightforward, the ingredients are easy to find, and the results look and taste like something from a fancy bakery.
They’re equally at home on a lazy weekend breakfast table, a holiday brunch spread, or alongside a hot cup of tea on a chilly afternoon.
If you love baking with cranberries, you’ll also love this Cranberry Cake for another festive treat that uses the same gorgeous fruit.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 22 minutes |
| Total Time | 42 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
Why You’ll Love This Cranberry Scones
These scones are genuinely one of the most rewarding recipes to make. The results are stunning every single time, and the process is relaxing rather than stressful.
Here’s exactly why this recipe deserves a permanent spot in your baking rotation:
- Beginner-friendly technique. No special skills required. If you can stir a bowl and pat dough into a circle, you can make these scones perfectly.
- Ready in under an hour. From cold butter to golden scones, you’re looking at about 40 minutes total. That makes them realistic even on busy mornings.
- Beautiful flavor balance. The tart cranberries play off the lightly sweet, buttery dough in a way that feels sophisticated but completely approachable.
- Versatile for any occasion. Serve them at brunch, pack them in a gift box for a friend, or enjoy one with your afternoon tea. They fit every moment.
- Works with fresh or dried cranberries. This recipe is flexible, so you can use what you have on hand without sacrificing flavor.
- Make-ahead friendly. You can freeze the unbaked scone wedges and bake them straight from frozen whenever the craving strikes.
You might also enjoy: Strawberry Muffins for another easy fruit-forward bake that’s perfect for breakfast or a sweet snack.
Ingredients
Good scones rely on cold fat, minimal mixing, and quality ingredients. Here’s everything you’ll need to make 8 beautifully flaky cranberry scones.
- 2 cups (250g) all-purpose flour
- 1/3 cup (67g) granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into small cubes
- 2/3 cup (160ml) heavy whipping cream, cold, plus extra for brushing
- 1 large egg, cold
- 1 teaspoon pure vanilla extract
- 1 cup (100g) fresh or frozen cranberries (or dried cranberries)
- Zest of 1 large orange (optional but highly recommended)
For the vanilla glaze (optional):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
Read Also: Lemon Poppy Seed Muffins Recipe
Kitchen Equipment Needed
You don’t need anything fancy to make these scones. A few basic kitchen tools will do the job perfectly.
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or pastry blender (or a box grater)
- Measuring cups and spoons
- Rimmed baking sheet
- Parchment paper
- Sharp knife or bench scraper
- Whisk
- Pastry brush
- Wire cooling rack
- Zester or microplane (for orange zest)
Recommended Products for This Recipe
These are products I personally reach for when making scones. They make a genuine difference in the outcome, and I think you’ll love them.
1. OXO Good Grips Pastry Blender
A good pastry blender is the single most useful tool for making flaky scones.
This one from OXO cuts through cold butter quickly and efficiently, which is key to getting that layered, tender texture.
The ergonomic handle makes it comfortable to use, even when working with firm cold butter.
2. Nordic Ware Natural Aluminum Baking Sheet
This is the baking sheet professional bakers actually use. It heats evenly, which means your scones brown uniformly on the bottom without burning.
It also won’t warp in a hot oven, which is something cheaper pans are notorious for doing at 400°F and above.
3. Microplane Premium Classic Zester
Fresh orange zest transforms these scones from good to exceptional, and a quality zester makes it effortless.
The Microplane produces fine, fragrant zest without any of the bitter white pith beneath the skin. It’s also fantastic for zesting lemons, limes, and grating hard cheese.
4. Dried Cranberries (Sweetened)
If fresh cranberries aren’t in season, a high-quality sweetened dried cranberry is your best backup.
Look for brands with no artificial additives and a good fruit-to-sugar ratio. They plump up beautifully when baked and deliver that signature tart-sweet cranberry punch.
Step-by-Step Instructions: How to Make Cranberry Scones
1. Preheat the Oven and Prepare the Baking Sheet
- Set your oven to 400°F (200°C) and allow it to fully preheat before the scones go in. A fully preheated oven is essential for the scones to rise properly and develop that golden crust.
- Line a rimmed baking sheet with parchment paper and set it aside. Do not grease the pan. The parchment prevents sticking without adding extra fat that could cause the bottoms to over-brown.
2. Mix the Dry Ingredients
- In your large mixing bowl, whisk together 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until evenly combined.
- If you’re using orange zest, add it to the dry ingredients now and use your fingertips to gently rub the zest into the flour mixture. This releases the oils in the zest and distributes the orange flavor throughout the dough.
- Set the bowl aside and move on to the butter.
3. Cut In the Cold Butter
- Add the 1/2 cup of cold, cubed unsalted butter to the flour mixture. It’s critical that the butter is very cold. Warm butter melts into the dough and prevents the scones from becoming flaky.
- Using a pastry cutter (or two forks, or the large holes of a box grater), work the butter into the flour mixture. Press down and drag the cutter through the butter repeatedly, breaking it into smaller and smaller pieces.
- Continue until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Those chunks of butter are exactly what you want. They create steam as the scones bake, which produces those beautiful flaky layers.
- Do not overwork the mixture. Stop as soon as it looks like rough, sandy crumbs. Place the bowl in the refrigerator for 5 minutes to keep everything cold while you prepare the wet ingredients.
4. Mix the Wet Ingredients
- In a separate medium bowl, whisk together the 2/3 cup of cold heavy whipping cream, 1 large cold egg, and 1 teaspoon of vanilla extract until completely combined and smooth.
- Keep this mixture cold until you’re ready to use it. Temperature matters here. The colder everything stays, the flakier your scones will be.
5. Add the Cranberries to the Flour Mixture
- Remove the flour and butter bowl from the refrigerator. Add the 1 cup of fresh or frozen cranberries (or dried cranberries) to the bowl and toss them gently through the flour mixture to coat them.
- If using fresh cranberries, you can leave them whole for big pops of tartness, or roughly chop them in half for more even distribution throughout the dough. Both methods work well.
- If using frozen cranberries, add them directly from the freezer without thawing. Thawed cranberries release too much moisture into the dough and can make it sticky.
6. Bring the Dough Together
- Pour the wet ingredient mixture over the flour and cranberry mixture all at once.
- Using a rubber spatula or a fork, stir gently from the outside of the bowl inward. Fold and turn the dough rather than stirring aggressively.
- Mix only until the dough just comes together. It will look shaggy, rough, and slightly crumbly. That is perfectly normal and exactly what you want. Do not mix until smooth. Overworking develops the gluten in the flour and produces tough, dense scones instead of tender ones.
- If the dough seems too dry and won’t come together, add cold cream one tablespoon at a time, folding after each addition, until the dough holds together when gently pressed.
7. Shape the Scones
- Turn the dough out onto a lightly floured surface. Using floured hands, gently pat and press the dough together into a circle or rectangle. Do not roll it with a rolling pin, as that presses out the butter layers.
- Pat the dough to a thickness of about 3/4 inch to 1 inch. Thinner scones bake faster and can dry out; thicker scones stay moist and tender in the center.
- For round scones: shape the dough into a circle approximately 7 to 8 inches in diameter. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, just like slicing a pizza.
- Transfer the wedges carefully to the prepared parchment-lined baking sheet, spacing them about 2 inches apart. They will spread slightly as they bake.
- Place the entire baking sheet with the shaped scones into the freezer for 10 minutes. This step is optional but makes a real difference. Chilling the scones before baking keeps the butter solid until it hits the hot oven, which produces better rise and more defined layers.
8. Brush and Add Sugar Topping
- Remove the scones from the freezer and use a pastry brush to gently coat the top of each scone with a thin layer of cold heavy cream. This is what gives them that beautiful golden-brown color on top.
- Immediately after brushing, sprinkle the tops generously with granulated sugar. The sugar creates a light crunch on the surface that contrasts beautifully with the tender interior. You can also use coarse turbinado sugar for extra sparkle and crunch.
9. Bake the Scones
- Place the baking sheet in the center rack of your fully preheated 400°F (200°C) oven.
- Bake for 18 to 22 minutes, until the tops are golden brown and the edges look set. Rotate the pan halfway through baking (at the 10-minute mark) to ensure even browning.
- The scones are done when the tops are deeply golden and a toothpick inserted into the center comes out clean. If they look pale, give them another 2 to 3 minutes.
- Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack. They firm up slightly as they cool.
10. Prepare and Drizzle the Vanilla Glaze
- While the scones cool, whisk together 1 cup of powdered sugar, 2 to 3 tablespoons of heavy cream or milk, and 1/2 teaspoon of vanilla extract in a small bowl until smooth and pourable. Start with 2 tablespoons of liquid and add more until the glaze reaches a drizzleable consistency.
- Once the scones have cooled for at least 10 minutes, use a spoon or fork to drizzle the glaze across the tops in a back-and-forth motion. Work quickly, as the glaze sets within a few minutes.
- Allow the glaze to set for 5 to 10 minutes before serving. If you prefer unglazed scones, they are equally delicious with just the sugar crust on top.
For another gorgeous baked good that uses a similar technique, try the Chai Scones with Maple Chai Glaze on the blog.
Tips for The Best Cranberry Scones
A few key habits separate good scones from truly great ones. Keep these pointers in mind every time you make them, and you’ll consistently pull perfect scones from the oven.
- Keep everything cold. Cold butter, cold cream, and cold eggs are the secret to flaky scones. If at any point the dough feels warm and greasy, pop it in the freezer for 5 minutes before continuing.
- Don’t overwork the dough. Mix only until the dough barely comes together. Shaggy is good. Smooth is not what you’re going for here.
- Freeze before baking. Chilling the shaped scones for 10 minutes before they go in the oven is a small step with a big payoff in terms of rise, structure, and flakiness.
- Use a sharp knife to cut the wedges. A clean, decisive cut with a sharp knife or bench scraper creates clean edges that help the scones rise straight up rather than fanning out.
- Don’t skip the cream brush. Brushing the tops with cream before baking is what gives you that beautiful golden crust. Egg wash works too, but cream produces a slightly softer, more golden finish.
- Measure flour correctly. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. Scooping packs in more flour and can make scones dense and dry.
- Grate frozen butter as an alternative. If you don’t have a pastry cutter, you can freeze the butter solid and grate it on the large holes of a box grater directly into the flour. Toss to coat and proceed. This method is incredibly effective at creating the right crumb.
You might also enjoy: Strawberry Rhubarb Pie for another recipe that celebrates the beauty of tart fruit in a tender, buttery pastry.
Serving Suggestions
Cranberry scones are delicious on their own, but pairing them thoughtfully can turn them into a complete experience.
They shine brightest when served warm, either fresh from the oven or gently reheated in a low oven for a few minutes. Here are some of the best ways to enjoy them:
- With clotted cream and jam. The classic British way. Spread a generous dollop of clotted cream first, then top with a spoonful of orange marmalade or strawberry jam. The combination with the cranberry scone is spectacular.
- With whipped butter and honey. Whip softened butter with a drizzle of honey until light and fluffy. Spread it on a warm scone and let it melt slightly. Simple, elegant, and very satisfying.
- As part of a brunch spread. Arrange the scones on a platter alongside Spring Fruit Salad and a pitcher of fresh juice for a stunning, effortless brunch centerpiece.
- With a hot beverage. Pair them with a strong black tea, a chai latte, or a vanilla latte. The warm spices and tart fruit in the scone complement almost any hot drink beautifully.
- As a holiday gift. Stack a few cooled, glazed scones in a clear gift bag tied with a ribbon for an easy and impressive homemade gift during the holiday season.
- With cream cheese. Lightly spread softened plain or flavored cream cheese on a split scone. The creamy tang works beautifully against the tart cranberries.
Variations of Cranberry Scones
Once you’ve mastered the base recipe, it’s incredibly easy to customize these scones in different directions. Here are some popular and delicious variations to try.
- Cranberry Orange Scones. Double down on the orange by adding 2 teaspoons of orange zest to the dough and making an orange glaze with fresh orange juice instead of cream. This is arguably the most popular variation and pairs the two flavors perfectly.
- Cranberry Walnut Scones. Add 1/2 cup of roughly chopped walnuts or pecans to the dough along with the cranberries. The nuts add crunch and a rich, earthy depth.
- White Chocolate Cranberry Scones. Fold in 1/2 cup of white chocolate chips with the cranberries. The creamy sweetness of the white chocolate is a beautiful counterpoint to the tart fruit.
- Cranberry Almond Scones. Replace 1/2 teaspoon of vanilla extract with 1/2 teaspoon of almond extract, and press a few sliced almonds onto the tops before baking. The almond flavor is subtly fragrant and beautiful.
- Lemon Cranberry Scones. Swap the orange zest for lemon zest and add a lemon glaze. Bright, citrusy, and refreshing, this version is wonderful in spring and summer.
- Vegan Cranberry Scones. Replace the butter with cold vegan butter, swap the cream for full-fat coconut cream, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The results are surprisingly tender and flavorful.
Read Also: Cranberry Cheesecake Recipe
Storage and Reheating
These scones are best the day they’re baked, but they store and reheat well if you follow a few simple rules. Proper storage keeps the texture close to fresh-baked.
- Room temperature (1–2 days): Store completely cooled scones in an airtight container at room temperature. Add a sheet of parchment between layers if stacking to prevent sticking.
- Refrigerator (up to 4 days): Place cooled scones in an airtight container in the refrigerator. They will firm up slightly when cold, so always warm before eating.
- Freezing baked scones (up to 3 months): Allow scones to cool completely, then wrap individually in plastic wrap and place in a zip-top freezer bag. Thaw overnight in the refrigerator or at room temperature for a couple of hours.
- Freezing unbaked scones (up to 3 months): This is the best method. Arrange shaped, unbaked scone wedges on a parchment-lined baking sheet and freeze until solid (about 1 hour), then transfer to a zip-top bag. Bake directly from frozen, adding 3 to 5 extra minutes to the bake time.
- To reheat: Warm individual scones in a 300°F (150°C) oven for 8 to 10 minutes until heated through. Alternatively, microwave for 20 to 30 seconds, although the oven method preserves the texture much better.
You might also enjoy: Cranberry Orange Overnight Oats as another cranberry-forward recipe that makes mornings easier and more delicious.
Nutritional Facts
The following values are approximate and based on 1 scone out of 8, without the optional vanilla glaze. Exact values will vary based on specific ingredients and brands used.
| Nutrition Per Serving (1 Scone) | |
|---|---|
| Calories | ~310 kcal |
| Total Fat | ~15g |
| Saturated Fat | ~9g |
| Carbohydrates | ~39g |
| Sugar | ~10g |
| Protein | ~4g |
| Fiber | ~1.5g |
| Sodium | ~200mg |
| Cholesterol | ~60mg |
Adding the vanilla glaze will add approximately 60 to 80 calories and 15 to 18 grams of sugar per scone, depending on how much glaze is drizzled.
For another baked good with a similar satisfying profile, check out this Lemon Blueberry Bread, which is equally comforting and fruit-forward.
Health Benefits of Key Ingredients
While cranberry scones are absolutely an indulgence, a few of the key ingredients do bring some real nutritional benefits to the table.
Here’s a quick look at what some of the starring ingredients offer beyond flavor:
- Cranberries. Cranberries are packed with antioxidants, particularly proanthocyanidins, which are compounds studied for their potential role in supporting urinary tract health. They’re also a source of vitamin C, fiber, and vitamin E. The tart berries contain relatively few calories compared to most fruits, making them a smart add-in for baked goods.
- Eggs. Eggs contribute high-quality complete protein, along with vitamins B12, D, and choline. They also add richness and help bind the scone dough together structurally.
- Orange zest. Don’t underestimate the nutritional contribution of orange zest. It contains concentrated amounts of vitamin C, flavonoids, and antioxidants. It also adds flavor without any added sugar or fat.
- Heavy cream. While high in fat, heavy cream provides fat-soluble vitamins including A, D, E, and K. The fat in the cream also contributes to satiety, helping you feel full and satisfied for longer after eating.
- Butter (in moderation). Quality butter contains butyrate, a short-chain fatty acid that supports gut health, as well as fat-soluble vitamins. Enjoyed in moderation as part of a balanced diet, it’s a wholesome and natural fat source.
Read Also: Cranberry Meatballs Recipe
FAQs About Cranberry Scones
1. Can I use dried cranberries instead of fresh cranberries?
Yes, absolutely. Dried sweetened cranberries are a wonderful substitute and are available year-round, which makes them very convenient.
Use 3/4 cup of dried cranberries in place of 1 cup of fresh, since dried cranberries are more concentrated in flavor and sweetness.
You do not need to rehydrate them before adding to the dough.
2. Why are my scones dense instead of flaky?
Dense scones are almost always caused by one of two things: butter that wasn’t cold enough, or dough that was overworked.
Warm butter gets absorbed into the flour instead of creating steam and layers. Overmixed dough develops gluten, which makes it tough rather than tender.
Keep everything very cold and stop mixing the moment the dough just comes together.
3. Can I make the dough ahead of time?
Yes, and it’s actually a great idea. You can make the dough, shape the scones into wedges, place them on a parchment-lined baking sheet, and refrigerate them overnight (up to 12 hours).
Bake them cold straight from the refrigerator the next morning. Alternatively, freeze the shaped scones as described in the storage section and bake from frozen whenever you like.
4. Can I make these scones without cream?
You can substitute the heavy cream with whole milk or full-fat sour cream in the same quantity.
Whole milk produces a slightly lighter scone, while sour cream adds a subtle tang that works really nicely with the cranberries.
Avoid low-fat or skim milk, as they don’t contain enough fat to produce a properly rich, tender scone.
5. My cranberries are really tart. How do I balance the flavor?
If you find fresh cranberries overwhelmingly tart, there are a couple of easy fixes.
Toss the cranberries in 1 to 2 tablespoons of sugar before adding them to the dough to pre-sweeten them slightly.
You can also increase the sugar in the main dough from 1/3 cup to a generous 1/2 cup.
Adding the orange zest also helps a lot, since the citrus notes offset the sharpness of the cranberries beautifully.
Cranberry Scones
Ingredients
- 2 cups all-purpose flour 250g; spooned and leveled
- 1/3 cup granulated sugar 67g; plus extra for sprinkling on top
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g; cold, cut into small cubes
- 2/3 cup heavy whipping cream 160ml; cold, plus extra for brushing tops
- 1 large egg cold
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen cranberries 100g; or use 3/4 cup dried sweetened cranberries; fresh cranberries can be left whole or halved
- 1 large orange, zested Optional but highly recommended; about 1 teaspoon zest
- 1 cup powdered sugar 120g; sifted for a smoother glaze
- 2-3 tablespoons heavy cream or milk Add more or less to reach a drizzleable consistency
- 1/2 teaspoon vanilla extract
Equipment
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or pastry blender A box grater can be used as an alternative
- Measuring cups and spoons
- Rimmed baking sheet
- Parchment paper
- Sharp knife or bench scraper For cutting the dough into wedges
- Whisk
- Pastry brush For brushing cream on scone tops
- Wire cooling rack
- Zester or microplane For orange zest; optional
Method
- Preheat your oven to 400°F (200°C) and allow it to fully preheat. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. If using orange zest, add it now and rub it into the flour mixture with your fingertips to release the oils.
- Add the cold cubed butter to the flour mixture and use a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Refrigerate the bowl for 5 minutes.
- In a medium bowl, whisk together the cold heavy cream, egg, and vanilla extract until smooth and fully combined. Keep refrigerated until needed.
- Remove the flour mixture from the refrigerator and add the cranberries, tossing gently to coat them in the flour. If using frozen cranberries, add them directly from the freezer without thawing.
- Pour the wet ingredients over the flour mixture and fold gently with a spatula until the dough just comes together — it should look shaggy and slightly crumbly. Do not overmix.
- Turn the dough onto a lightly floured surface and pat into a 3/4-inch to 1-inch thick circle about 7–8 inches in diameter. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing 2 inches apart.
- Place the baking sheet with the shaped scones in the freezer for 10 minutes. This keeps the butter cold until it hits the oven, producing better rise and flakier layers.
- Remove scones from the freezer and brush the tops with a thin layer of cold heavy cream. Sprinkle generously with granulated or coarse turbinado sugar.
- Bake for 18 to 22 minutes, rotating the pan at the 10-minute mark, until the tops are deeply golden and a toothpick inserted in the center comes out clean. Cool on the pan for 5 minutes, then transfer to a wire rack.
- Whisk together the powdered sugar, 2–3 tablespoons of cream, and vanilla extract until smooth and pourable. Once scones have cooled for 10 minutes, drizzle the glaze over the tops and allow to set for 5–10 minutes before serving.
Nutrition
Notes
- Keep everything cold: Cold butter, cold cream, and cold eggs are essential for flaky scones. If the dough feels warm at any point, chill it in the freezer for 5 minutes before continuing.
- Don’t overmix: Stop mixing the moment the dough just comes together. A shaggy, rough dough produces tender scones; a smooth dough produces dense ones.
- Measure flour correctly: Spoon flour into the measuring cup and level it off. Scooping directly from the bag packs in too much flour and leads to dry, dense scones.
- Grated butter method: Freeze the butter solid and grate it on the large holes of a box grater directly into the flour as an alternative to a pastry cutter. Toss to coat and proceed as directed.
- Frozen cranberry tip: If using frozen cranberries, add them straight from the freezer without thawing. Thawed cranberries release too much moisture and make the dough sticky.
- Dried cranberry substitute: Use 3/4 cup of dried sweetened cranberries in place of 1 cup fresh. No need to rehydrate before adding to the dough.
- Make-ahead option: Shape the scone wedges, place on a parchment-lined baking sheet, and refrigerate overnight (up to 12 hours). Bake cold from the refrigerator the next morning.
- Freeze unbaked scones: Freeze shaped wedges on a baking sheet until solid, then transfer to a zip-top freezer bag for up to 3 months. Bake from frozen, adding 3–5 extra minutes to the bake time.
- Storage: Store baked scones in an airtight container at room temperature for 1–2 days, in the refrigerator for up to 4 days, or frozen for up to 3 months.
- Reheating: Warm scones in a 300°F (150°C) oven for 8–10 minutes. This restores the texture far better than the microwave.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Cranberry Scones are proof that great baking doesn’t have to be complicated or time-consuming.
With just a handful of ingredients and a few simple techniques, you can produce scones that are genuinely bakery-worthy, golden, buttery, flaky, and full of gorgeous cranberry flavor.
They’re the kind of recipe you’ll come back to again and again, swapping in different fruit or citrus combinations as the seasons change.
I really hope you give these a try. Pull them out of the oven on a quiet morning, pour yourself something warm to drink, and enjoy the moment. Baking really is one of life’s simple pleasures.
If you make this recipe, I’d love to hear how it went. Drop a comment below and let me know if you tried any of the variations, or share a photo of your beautiful scones. It truly makes my day to see your bakes.
Recommended:
- Cranberry Cake Recipe
- Cranberry Cheesecake Recipe
- White Chocolate Cranberry Cookies
- Cranberry Chicken Salad Recipe
- Fresh Cranberry Sauce Recipe
