dried cranberry

Nougat is a classic crowd pleaser and with this festive recipe, everyone will be asking for more.

Cranberry And Pistachio Nougat

edible rice paper (see note)

glucose syrup

honey

caster sugar

eggwhite

pink food colouring

pistachio kernels, toasted

almonds,

cranberries

Cranberry and pistachio nougat

Add sweetness and crunch to salads with a little fruit and nuts.

Lettuce, avocado and mango salad

green oak lettuce, torn into small pieces

avocado,

mango,

Coles Dried Cranberries

olive oil

Coles Italian White Wine Vinegar

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Dried apricots and cranberries add wholesome sweetness to these delicious biscuit treats.

Apricot, sesame and cranberry biscuits

unsalted butter

(1/2 cup, firmly packed) brown sugar

golden syrup

water

tsp bicarbonate of soda

(1 1/4 cups) rolled oats

(1 cup) plain flour

(1/4 cup) sesame seeds

(2/3 cup) chopped dried apricots

(2/3 cup) craisins (dried cranberries)

Save on washing up tonight and give the kids paper cups of pork nuggets and sweetened currant rice.

Coconut popcorn pork with fruity rice

pork fillet, trimmed,

buttermilk

(3/4 cup) plain flour

(3/4 cup) shredded coconut

tbsp mild curry powder

Vegetable oil, to shallow-fry

tbsp vegetable oil, extra

shallots, trimmed, thinly sliced

(1 cup) Basmati rice

(1/2 cup) currants

(1/2 cup) dried cranberries

green round beans, trimmed, thinly sliced diagonally

_**Editor's note:** This recipe is from Ming Tsai's book,_ Ming's Master Recipes.

Cranberry-Crab Rangoon

Grapeseed or canola oil

red onions,

salt and black pepper,

cranberries,

sugar

naturally brewed rice vinegar

crab meat (snow, blue)

cream cheese, softened

wonton

eggs water

Accompaniments: dim sum dipper

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Epicurious

In a sauté pan coated lightly with oil over high heat, sauté onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor. Add cranberries and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent or until liquid is absorbed. Check again for seasoning. (When cool, you can transfer to a container and store in fridge for up to two weeks.)

In a large bowl, mix crab, cream cheese, cooled cranberry mixture and chives. Season with kosher salt and freshly ground black pepper and check for flavor.

Lay out 4 to 6 skins, lightly brush the edges with egg wash and place a small mound of the mix in the middle. Top with second skin and press firmly to seal. This is very important so the rangoons do not burst and leak. Repeat until filling is gone. Preheat a large sauté pan coated with 1/4-inch of oil over medium-high heat. Add as many rangoons as pan can hold in one layer. Shallow fry until golden brown, flip and fry other side until golden brown. Transfer rangoons to plate lined with paper towels. Arrange on platter and garnish with dollops of cranberry-mixture and reserved chives.

Serve with [dim sum dipper and cranberry-teriyaki glaze .](/recipes/food/views/236607)

What’s the difference between a baked salad and a regular old bowl of roasted vegetables? The easiest answer is that the leafy green ratio in a baked salad is high, and I only hope that makes the satisfaction factor high, too. Now the difference between a baked salad and your typical salad is that instead of crunching through the raw stuff in a typical salad, you dress the greens (and in this case, cabbage) in a bit of olive oil and salt before roasting them down into tender, softened bites. Roasting the vegetables is a precursor to coating them with dressing, giving them their first coat of olive oil before a highly acidic vinaigrette rounds it all out. I usually say you can skip herbs if they aren’t in your fridge, but the parsley is really helpful here: It freshens up the salad so you don’t get any flavor fatigue. Watch&nbsp;Justine Doiron make this dish in this video.

Baked Chard Salad With Cranberries

farro

Kosher salt (such as Diamond Crystal)

extra-virgin olive oil,

Swiss chard

chickpeas,

pepitas (shelled pumpkin seeds)

goat cheese

parsley

red onion

garlic

red wine vinegar

black pepper

NYT Cooking

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David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

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Start the salad: Arrange racks in the upper and lower thirds of the oven and heat to 400 degrees (or use the convection setting at 375 degrees).

Bring a medium pot of water to boil over high heat. Add the farro and season with 1 teaspoon of salt. Cook according to package instructions until tender, about 25 minutes, then drain.

Meanwhile, on one sheet pan, toss Swiss chard with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Repeat with the cabbage on the other sheet pan and set aside.

Start the dressing: Thinly slice the onion and grate the garlic.

Transfer the baking sheet with cabbage to the lower rack of the oven. Roast the cabbage for 25 minutes, until softened and charred on the edges. (You’ll add the chard to the oven later.)

While the cabbage roasts, finish the dressing: Set a 10-inch pan over medium heat and add 3 tablespoons of olive oil. Add the onion and cook, stirring occasionally, for 12 to 15 minutes, until softened and starting to brown a bit. Stir in garlic and ¼ teaspoon of salt. Stir and cook until the garlic no longer smells raw, 2 to 3 minutes more.

Reduce the heat to low and stir in the vinegar and honey. Bring the mixture to a simmer and let it reduce for 4 to 5 minutes, until syrupy. Taste and season with salt and a few cracks of black pepper. Remove from the heat and stir in the cranberries. Transfer to a very large bowl and set aside to let the cranberries soften.

Finish the salad: Wash and dry the pan used for the dressing. Heat over medium and drizzle with olive oil to lightly coat. Add the chickpeas and lightly toast for a few minutes. Transfer to the bowl. Add pepitas to the pan. Toast over medium for 3 to 4 minutes, until the seeds are beginning to turn lightly golden. Transfer to the bowl, along with the farro.

When the cabbage has 5 to 10 minutes left, add the baking sheet with the chard to the upper rack of the oven and roast until it’s wilted but still retains its color.

To the large bowl, add the goat cheese and parsley. Add the roasted cabbage and Swiss chard and give a few good mixes. Taste and add more salt, pepper, olive oil or vinegar as you prefer. Serve immediately.

I'd like to try this but the amounts are confusing.  1 large head of cabbage can weigh 3 - 4 lbs, which is a LOT - seems like this would be much more than 4 servings.  NY Times Cooking, please include weights for produce.

Any gluten free replacement for faro or couscous?

I look forward to making this. Seems to me that it would be a great Thanksgiving dish that can be made ahead of time, refrigerated, then brought to room temp, with the chickpeas, cheese  and pepitas sprinkled on top right before serving.

@Staci Johnston - We use gluten free oat groats. Works really well, with similar texture and size. And it tastes pretty good too.

@Staci Johnston I was just coming to ask the same! I wonder if a red quinoa would give that same grain crunch. Or wild rice.

What is a good substitute for faro?  Our household has gluten allergies. Thanks!

Is there a gluten free alternative?  Farro is a problem for GF individuals.  Brown rice?  Quinoa?  Other thoughts?

Justine never leads me astray… this salad was FABULOUS and satisfying and perfect for fall. Made it for dinner this evening and already looking forward to leftovers tomorrow!

We enjoyed this salad with its tart sweet dressing and lots of crunchy bits. It is great both hot and cold. I had feta cheese on hand so used it instead of a milder goat cheese. My opinion is that the salty feta enhanced the flavor. I used red cabbage, which worked well but when cooked looked a little strange. In future, I would chop the cabbage and chard in smaller pieces before roasting. This will be a good addition to our list of farrow salad favorites.

Justine, i love your recipes, but please please please never ask me to wash out a pan in the middle of cooking after already using another pot and two sheet pans.

Delicious. Makes a huge amount -- about 8-10 servings.

I made this for a potluck to celebrate Taylor’s new album and wow, I’ve never had so much positive feedback in my life! 😆 And, of course, I made many changes: kept it vegan, so no feta; used pearl couscous instead of expensive farro; and used regular vinegar vs red wine. Five stars!

I wanted to add an addendum to say it really came together a lot better after it sat one day in the fridge! I'm enjoying it a lot more the next day!

Yes, the cabbage doesn’t actually cook down that much — I went ahead and cooked a whole, large cabbage as it says assuming perhaps it cooks down. Nope. You end up as the others said with way too much of this. I liked every component individually but when I combined them it got a bit muddy and the sheer quantity was hard to handle. I think I might douse every serving individually with more vinegar etc.

This contains a lot of ingredients my IVF doctor says improved fertility outcomes so I gave it a shot. It’s good but not amazing, if I’m honest. I squeezed a couple lemons’ worth of juice and added red pepper flakes to add some missing acidity (and to cut down on the sweetness) and a bit of a spicy kick. It’s great as a side and certainly very healthy. Wish me luck on the baby sticking!

I really wanted to like this and just didn’t. I found the textures an unpleasant mix of mushy and slimy, and it felt overly-sweet. The next day I picked out the slimy limbs of chard and added massaged kale, a diced apple, and more goat cheese and pepitas, and that helped. Also, I know I’m going on a tear here, but I found the instructions unnecessarily complicated. Being told to do one small task and then jump to another without more context about where I was in each process was frustrating and confusing, and kept me chained to my phone to keep checking the recipe.

Terrific! I did not have cranberries on hand, so I swapped in dates and eliminated the honey. I used 1/2 head of cabbage. Perfect amount. Next time, I will reduce the onion by 1/3 or 1/2. I roasted the chickpeas in the oven with the cabbage and swiss chard, and in the last five minutes, I added the pepitas. I used a high-sided sautee pan and added the chard, cabbage, and farro to the dressing in the pan. To retain their crunch, I sprinkled the chickpeas and pepitas on top when serving.

I noticed this recipe called for ingredients I'd just gotten in my CSA. I just cooked it for lunch and the whole family loved it! I missed the fact the Chard was supposed to not go into the oven till later and ended up catching that and pulling it out after about 15 min. It was a bit overdone, but it didn't seem to matter in the end and was delicious. I used fresh Napa Cabbage and it also cooked faster as well - done in 15 min too. I didn't clean out the pan before roasting the chickpeas either.

@Eliza I didn’t separate the dressing and actually like it even more saturated the next day.

Made this tonight w/ pearl couscous instead of farro, and pinto beans instead of chickpeas.  I used one head of cabbage from our CSA and a head of chard.  Wayyyyyy more than 4 servings.  Probably more like 10-12 as a main dish.  Absolutely delicious!

This was excellent! Justine always hits it out of the park with baked salads. I made the recipe as written except for subbing feta for the goat cheese since that's what I had. Next time I'll up the pepitas because I really like the crunch, but other than that, no changes. This will go into our regular rotation for sure!

This is delicious. It will be a go to winter comfort salad. As someone else mentioned, it makes a huge amount, way more than I’m going to get through solo. I’ll half the recipe next time. I’ll also use a bit less cabbage but that’s more a personal preference than about the recipe.

I agree that there are too many pans and steps involved. I put the swiss chard and cabbage on the same pan. I roasted the chickpeas and pepitas at the same time. Skipped the bowl and used a high-sided sautee pan, adding everything to the pan dressing. Sprinkled over rather than stirred in the chickpeas and pepitas when serving to retain their crunch, especially as you may have leftovers and may want to avoid having soggy chickpeas and pepitas.

@RGG, if undressed how does the leftover salad keep? Thanks so much.

Oven roasting is definitely called for. I roasted my chickpeas and pepitas in the oven while the chard and cabbage were cooking. I also did not stir them into the salad, but sprinkled them over to retain their crispiness and crunch.

pretty good in the end. the directions are very odd. i just roasted the vegetables, then made the dressing then added the other stuff. maybe not as efficient but it felt more possible to me.

The salad is a bit of work but is delicious.  Even if it comes out looking nothing like the photo bc of all the cabbage.  To me it looks like they left the cabbage all at the bottom and didn't stir it up or left it out all together so it would be more photogenic.  Also, even with using a small head of cabbage this makes a tremendous amount.  I would say it is 4 servings of 4-5 cups each which is more than anyone would want (and that was with my small cabbage not the large as in the recipe)

Like the other reviewers, my salad was huge - it barely fit into my biggest bowl and I ended up using only 3/4 of a small red cabbage. I also added more pumpkin seeds for the crunch. I don't think the step of frying the chickpeas is necessary because the crispiness went away once added to the salad. If you really want crispy chickpeas, they need to be cooked for much longer than 'a few minutes' and maybe in the oven. I found the recipe complicated to follow, but the end result was delicious.

Soft and buttery pecans and cranberries are a perfect pair in these low-effort cookie bars. Packed with dark brown sugar and browned butter, they have a depth of flavor that you may not expect at first glance. You could make these bars with untoasted pecans, but it’s worth it to seek out the toasted kind at the store or take the extra time to toast them yourself for deeper flavor. Try popping them in the oven while it preheats until they’re fragrant, for richer results.

Cranberry Pecan Cookie Bars

unsalted butter,

dark brown sugar

eggs,

vegetable or canola oil

vanilla extract

cinnamon

nutmeg

kosher salt (such as Diamond Crystal)

baking powder

baking soda

all-purpose flour

150 grams chopped toasted pecans (see Tip), divided

turbinado sugar, or other coarse raw sugar

salt,

https://static01.nyt.com/images/2025/09/16/multimedia/00FD-EASY-BAKED-GOODS-ROUNDUP-YA-Cranberry-Pecan-Bars-kcpt/00FD-EASY-BAKED-GOODS-ROUNDUP-YA-Cranberry-Pecan-Bars-kcpt-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times

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Make the cookie bars: Heat oven to 350 degrees and butter a 9-by-13-inch metal baking pan. Line the pan with a piece of parchment paper that hangs over two of the sides.

Melt the butter in a small skillet set over medium heat. (Use a pan with a light-colored interior so you can easily see the milk solids change color.) Continue to cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and the butter smells toasty, 4 to 6 minutes.

Immediately pour the hot butter into a large heatproof bowl, add the brown sugar and whisk for about 30 seconds. (The mixture will look separated and oily.) Add the eggs, oil, vanilla, cinnamon, nutmeg and salt, and whisk until smooth and well blended.

Whisk in the baking powder and baking soda, then fold in the flour with a flexible spatula. When a few streaks of flour remain, add the cranberries and 1 cup/100 grams of the pecans. Stir until well combined (the dough will be thick).

Transfer the dough to the prepared pan and use your hands to pat it into an even layer. Sprinkle the remaining 1/2 cup/50 grams pecans, the turbinado sugar and flaky salt (if using) over the dough. Bake for 25 to 30 minutes, until just set and light brown around the edges.

Set the pan on a wire rack to cool completely. Use the parchment paper to lift the bars out of the pan to slice. (These bar cookies keep well in an airtight container at room temperature for up to 3 days. For longer storage, wrap them well and store them in the freezer.)

OMG!!!  The SALT with the toasted crunchy pecans and cranberries!  Made these for some fellow essential feds who have to work with a delayed paycheck.  I’m calling them Shutdown Bars!  Rave reviews!  :). Thank you, NYT Cook Gang!  You’re banging it!

Tasty. I think next time I’ll use more nutmeg and sub unsweetened cranberries. I think the brown butter flavor got just a little lost in the sugar. Will make again.

It was an ok bar cookie, easy to make, came out fine, but not an exceptional cookie. The flavor was undistinguished.

Made a half recipe in an 8x8 pan as suggested. Substituted spelt flour for all-purpose. Baked at 350 for 30 minutes. Fabulous!

@HMRT I wonder whether you weighed the sugar? 400 grams is about cups loose but 1 3/4 cups packed brown sugar. I haven’t tried these yet and that would be helpful information.

These were overpoweringly sweet and unpleasantly rich. Sadly, I couldn't eat them.  Perhaps with much less sugar they would be better.  It did work very well to halve the recipe and bake in an 8x8 square pan.

@Mike  you could use an  8" round pan or a 9" round pan. Either one would work, but the 8" round pan would make slightly thicker bars and the 9" round pan would make slightly thinner ones. You would have to get creative ìn cutting them. 
Or you could use loaf pans: a 5" x 9" would be closest.

@Mike Pod another possibility is to use a muffin pan and make individual rounds

You can generally safely split a 9x13 recipe in half and bake in an 8x8 pan, it will just be a bit thinner since there's a little more surface area. It will also cook faster as a result; I'd start keeping an eye on this bake at about 20 min and pull it whenever it's ready.

What size pan would accommodate half the recipe?

Top 7 dried cranberry recipes from across the web

The most viewed dried cranberry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry And Pistachio Nougat

Lettuce, avocado and mango salad

Apricot, sesame and cranberry biscu...

Coconut popcorn pork with fruity ri...

Cranberry-Crab Rangoon

Baked Chard Salad With Cranberries

Cranberry Pecan Cookie Bars

Top 7 dried cranberry recipes from across the web

The most viewed dried cranberry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry And Pistachio Nougat

Lettuce, avocado and mango salad

Apricot, sesame and cranberry biscu...

Coconut popcorn pork with fruity ri...

Cranberry-Crab Rangoon

Baked Chard Salad With Cranberries

Cranberry Pecan Cookie Bars

The most viewed dried cranberry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine