Cranberries provide a vibrant tang perfect for summer desserts. Popular options include a invigorating Cranberry Sorbet, tangy Cranberry Lemonade Bars, and creamy No-Bake Cranberry Cheesecake. For a nutritious twist, consider Cranberry Coconut Chia Pudding or light Cranberry Ice Cream. Baked treats such as Cranberry Orange Muffins and Cranberry and White Chocolate Blondies also shine. Each dessert offers a unique way to enjoy cranberries’ brightness. Further exploration reveals even more delightful recipes and serving suggestions.
Cranberry Sorbet
Cranberry sorbet is a revitalizing and tart frozen dessert that beautifully captures the vibrant flavor of cranberries.
This light and fruity treat is perfect for hot summer days and makes an excellent palate cleanser between courses or a delightful sweet ending to a meal. It’s suitable for anyone looking for a gluten-free and dairy-free dessert option.
With a preparation time of about 20 minutes and a chilling time of at least 4 hours, cranberry sorbet is a simple yet elegant dish to prepare.
Ingredients:
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- Pinch of salt
Cooking Steps:
- In a medium saucepan, combine the cranberries, sugar, and water. Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat and let simmer for about 10-15 minutes, or until the cranberries burst and become soft.
- Remove the saucepan from heat and let the mixture cool slightly. Then, strain the mixture through a fine mesh sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- Stir in the lemon juice and a pinch of salt to enhance the flavor.
- Pour the cranberry mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, until the sorbet is fully frozen and has a fluffy texture, about 4-6 hours.
- Once frozen, scoop the sorbet into bowls or glasses, and serve immediately.
Variations & Tips:
- For a sweeter sorbet, adjust the sugar according to your taste, or blend in other sweet fruits like apples or pears.
- Add a touch of alcohol like vodka or rum to the mixture to enhance flavor and soften the texture.
- Experiment with herbs by adding a few sprigs of mint or basil during the boiling process for a unique twist.
- Serve with fresh cranberry garnishes or alongside sponge cake for an elegant dessert presentation.
- Store any leftover sorbet in an airtight container in the freezer for up to one week, though it’s best enjoyed fresh!
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Cranberry Lemonade Bars
Cranberry Lemonade Bars are a delightful dessert that combines the tangy sweetness of lemonade with the tartness of cranberries, creating a rejuvenating treat perfect for summer gatherings, picnics, or family barbecues.
These bars are ideal for those who love a burst of citrus flavor and a unique twist on traditional lemon bars. With a preparation time of about 20 minutes and an additional 30-35 minutes for baking, you can whip up a batch of these vibrant bars in no time.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh or frozen cranberries, chopped
- 1/4 teaspoon baking powder
- Optional: extra powdered sugar for dusting
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
- In a medium bowl, combine the flour, powdered sugar, and salt.
- Add the softened butter and mix until the mixture is crumbly.
- Press the flour mixture firmly into the bottom of the prepared baking pan to create a crust.
- Bake the crust in the preheated oven for 15 minutes or until lightly golden.
- While the crust is baking, prepare the filling. In another bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and baking powder until well combined.
- Fold in the chopped cranberries gently.
- Pour the cranberry-lemon filling over the hot crust and return it to the oven.
- Bake for an additional 30-35 minutes, or until the filling is set and the edges are lightly golden.
- Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and dust with powdered sugar if desired.
Variations and Tips:
- For a more intense cranberry flavor, consider substituting cranberry juice for half of the lemon juice in the filling.
- Add a sprinkle of coconut or crushed nuts for extra texture.
- Serve with whipped cream or a scoop of vanilla ice cream for a decadent treat.
- These bars can be stored in an airtight container in the refrigerator for up to one week. They also freeze well for longer storage.
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No-Bake Cranberry Cheesecake
No-bake cranberry cheesecake is a delightful, creamy dessert that’s perfect for summer gatherings, holiday celebrations, or whenever you want to impress your friends and family with a light yet indulgent treat.
This cheesecake comes together effortlessly without turning on the oven, making it ideal for those hot summer days. With a rich cheesecake base complemented by a tart cranberry topping, it provides a rejuvenating balance of flavors. The preparation time is only about 30 minutes, and it will need a few hours to chill in the refrigerator before serving.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sugar, divided
- 16 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh cranberries
- ½ cup water
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions:
- In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In another large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in ½ cup of sugar and the vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the cheesecake filling over the prepared crust, smoothing it out with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- While the cheesecake is chilling, prepare the cranberry topping. In a saucepan, combine the fresh cranberries, remaining ½ cup of sugar, water, cornstarch, and lemon juice. Cook over medium heat until the cranberries burst and the mixture thickens, stirring occasionally. Remove from heat and let cool.
- Once the cheesecake is set, gently pour the cooled cranberry topping over the cheesecake and spread it evenly. Return the cheesecake to the refrigerator for another hour to allow the topping to set slightly.
- When ready to serve, run a knife around the edge of the springform pan and carefully remove the sides. Slice and enjoy!
Variations and Tips:
- For a twist, substitute the cranberries with other berries such as raspberries or strawberries for a different flavor profile.
- Adding a handful of crushed nuts to the crust can give the cheesecake an extra crunch.
- Verify your cream cheese is softened to room temperature for easier mixing and a smoother texture.
- You can use store-bought cranberry sauce instead of making the topping from scratch, saving time while still enjoying a delicious flavor.
- To enhance the presentation, top the cheesecake with fresh cranberries and a sprig of mint just before serving.
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Cranberry Coconut Chia Pudding
Cranberry Coconut Chia Pudding is a revitalizing and nutritious dessert that is perfect for summer gatherings or as a healthy snack. This delightful dish combines the tangy flavor of cranberries with the creamy texture of coconut and the health benefits of chia seeds. It’s an excellent choice for anyone looking for a dairy-free, gluten-free, and vegan treat, and can be enjoyed by all ages.
The preparation time is approximately 10 minutes, and it requires chilling time in the refrigerator, making it a convenient option for busy days.
Ingredients:
- 1 cup coconut milk (canned or carton)
- 1/4 cup chia seeds
- 1/4 cup fresh or dried cranberries
- 2 tablespoons maple syrup or honey (optional, adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
- Fresh cranberries and toasted coconut flakes for topping (optional)
Instructions:
- In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup (or honey), vanilla extract, and a pinch of salt until well combined.
- Stir in the cranberries, ensuring they are evenly distributed throughout the mixture.
- Cover the bowl with plastic wrap or transfer the mixture to a mason jar or airtight container. Refrigerate for at least 2-4 hours, or overnight for best results.
- Once the chia pudding has thickened and the chia seeds have absorbed the liquid, give it a good stir to break up any clumps.
- Serve in individual bowls or cups, topped with additional fresh cranberries and toasted coconut flakes if desired.
Variations and Tips:
- For a different flavor, try substituting the coconut milk with almond or oat milk.
- Add other fruits like bananas, mangoes, or pistachios for a tropical twist.
- To make it more indulgent, you can mix in a tablespoon of unsweetened cocoa powder for a chocolate version.
- This pudding can be stored in the refrigerator for up to 5 days, making it a great make-ahead option.
- Adjust sweetness to your preference; taste before chilling and tweak if necessary.
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Cranberry Orange Muffins
Cranberry Orange Muffins are a delightful baked treat that combines the tartness of cranberries with the invigorating zest of oranges, creating a perfect balance of flavors.
These muffins are ideal for breakfast, brunch, or as a snack, and appeal to both adults and children alike. With a preparation time of about 15 minutes and a baking time of 20-25 minutes, they are quick to whip up and make for a perfect addition to any summer gathering.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon orange zest
- ½ cup orange juice (freshly squeezed is best)
- 1/3 cup vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, combine the flour, chopped cranberries, sugar, baking powder, salt, and orange zest, mixing well to combine.
- In a separate bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix; a few lumps are perfectly fine.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Variations and Tips:
- For added flavor, consider folding in a handful of chopped walnuts or pecans to the batter.
- If you like a little sweetness, you can sprinkle a mixture of sugar and cinnamon on top of the muffins before baking.
- To make these muffins even more invigorating, add a teaspoon of ginger or spice for a warm kick.
- If you’re using frozen cranberries, there’s no need to thaw them; just stir them in directly from the freezer.
- Store leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage.
Enjoy your Cranberry Orange Muffins as a light breakfast or snack that bursts with summer flavors!
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Grilled Cranberry-Glazed Peaches
Grilled Cranberry-Glazed Peaches are a delightful summer dessert that brings the perfect balance of sweetness and tartness to the table. Ideal for outdoor gatherings, picnics, or simply as a sweet indulgence after dinner, this dish is sure to impress both family and friends. The preparation time is about 20 minutes, and the grilling takes an additional 10-15 minutes, making it a quick and easy treat to whip up during those warm summer evenings.
Ingredients:
- 4 ripe peaches, halved and pitted
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon butter
- Optional: vanilla ice cream or whipped cream for serving
Cooking Steps:
- Prepare the Cranberry Glaze: In a medium saucepan over medium heat, combine the cranberries, sugar, water, lemon juice, and cinnamon. Bring the mixture to a simmer and cook for about 10 minutes, or until the cranberries have burst and the mixture thickens slightly. Remove from heat and let it cool for a few minutes.
- Preheat the Grill: While the glaze cools, preheat your grill to medium heat, around 350°F (175°C).
- Grill the Peaches: Brush the cut side of the peach halves with melted butter. Place the peaches cut side down on the grill and cook for 4-5 minutes, or until grill marks appear and the peaches are tender.
- Add the Glaze: Flip the peaches over and spoon the cranberry glaze generously onto the cut sides. Continue grilling for an additional 2-3 minutes to warm the glaze through.
- Serve: Remove the grilled peaches from the grill and transfer to serving plates. Drizzle any remaining cranberry glaze over the top. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations & Tips:
- For Extra Flavor: You can add a splash of vanilla extract or a sprinkle of nutmeg to the cranberry glaze.
- Grilled Additions: Consider adding other fruits such as pineapple or plums alongside the peaches for a mixed fruit dessert.
- Storage: Leftover cranberry glaze can be stored in an airtight container in the refrigerator for up to a week and used on other desserts, like pancakes or yogurt.
- Make it Ahead: You can prepare the cranberry glaze a day in advance and store it in the fridge. Just reheat it before drizzling over the grilled peaches.
Enjoy your Grilled Cranberry-Glazed Peaches as a invigorating and fruity dessert that perfectly captures the essence of summer!
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Cranberry Tart With Almond Crust
Cranberry Tart With Almond Crust is a delightful summer dessert that combines the tartness of fresh cranberries with the nutty richness of almond flour.
This visually stunning tart is perfect for gatherings, celebrations, or simply to impress your family at home. Prep time is about 20 minutes, and with a baking time of around 30 minutes, the total time to enjoy this delicious dessert is approximately 50 minutes.
Ingredients:
- 1 ½ cups almond flour
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups fresh cranberries
- ¾ cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- Zest of 1 orange
- Powdered sugar for dusting (optional)
Cooking Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Make the Almond Crust: In a mixing bowl, combine the almond flour, melted butter, granulated sugar, egg, vanilla extract, and salt.
Mix until the mixture is well combined and resembles a dough.
3. Press the Dough: Press the almond flour mixture into the bottom and up the sides of a tart pan, making sure to create an even layer.
4. Prepare the Filling: In another bowl, combine the fresh cranberries, brown sugar, cornstarch, cinnamon, and orange zest.
Stir until the cranberries are coated.
5. Assemble the Tart: Pour the cranberry filling into the prepared almond crust, spreading it evenly.
6. Bake: Bake the tart in the preheated oven for 25-30 minutes, or until the cranberries are bubbling and the crust is lightly golden.
7. Cool and Serve: Allow the tart to cool for at least 10 minutes before removing it from the pan.
Dust with powdered sugar before serving for an extra touch.
Variations and Tips:
- Nut Options: Instead of almond flour, you can use hazelnut or pecan flour for a different flavor profile.
- Fruit Additions: Try mixing in other berries such as blueberries or raspberries for a mixed berry tart.
- Serving Suggestions: This tart pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Keep any leftovers in the refrigerator for up to 3 days. Reheat briefly in the oven for a warm dessert experience.
- Make Ahead: The tart can be prepared a day in advance; simply cover and chill until ready to serve.
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Cranberry Ice Cream
Cranberry ice cream is a delicious and invigorating dessert that’s perfect for warm summer days. This homemade treat features the tartness of cranberries balanced with the sweetness of cream, making it an excellent choice for those looking to impress friends and family or simply treat themselves.
Preparation takes about 20 minutes, plus time to freeze, so plan on completing this dessert ahead of time for the best results.
Ingredients:
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- A pinch of salt
Cooking Steps:
- In a medium saucepan over medium heat, combine the cranberries and sugar. Cook until the cranberries begin to burst and release their juices, about 10 minutes. Stir occasionally to prevent sticking.
- Remove the mixture from heat and let it cool for a few minutes. Then, use a blender or immersion blender to puree the cranberry mixture until smooth. Strain through a fine-mesh sieve to remove skins if desired.
- In a large mixing bowl, combine the cranberry puree, heavy cream, milk, vanilla extract, lemon juice, and a pinch of salt. Whisk together until well blended.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Variations and Tips:
- For a swirl effect, reserve some of the cranberry mixture before blending and swirl it in before freezing.
- Add a splash of orange juice to the cranberry mixture for a citrus twist.
- For a creamier texture, you can substitute half of the whole milk with additional heavy cream.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze for 1 hour, then stir with a fork every 30 minutes until fully frozen, repeating this process for about 4 hours.
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Cranberry Pavlova With Whipped Cream
Cranberry Pavlova with Whipped Cream is a delightful dessert that marries the crispiness of meringue with the tartness of fresh cranberries, topped with a luscious layer of whipped cream. This elegant yet simple dessert is perfect for summer gatherings, holiday festivities, or a sweet treat for family and friends.
With a preparation time of about 30 minutes, plus an additional hour for baking and cooling, it’s ideal for those looking for a show-stopping dessert without too much fuss.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries (or frozen, thawed)
- 1/2 cup sugar (for cranberries)
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Fresh mint leaves (for garnish, optional)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide for your meringue.
- Make the Meringue: In a mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, increasing to high speed. Beat until the mixture is glossy and stiff peaks form. Gently fold in the vinegar, cornstarch, and vanilla extract.
- Shape the Meringue: Spoon the meringue onto the prepared parchment paper circle, using the back of a spoon to create a slight dip in the center for the filling later.
- Bake: Place the meringue in the preheated oven and bake for about 1 hour, or until the meringue is dry to the touch and can easily be lifted off the parchment paper. Once done, turn off the oven and leave the door ajar, allowing the meringue to cool completely in the oven (this helps prevent cracking).
- Prepare the Cranberries: In a medium saucepan, combine fresh cranberries and 1/2 cup of sugar. Cook over medium heat until the cranberries burst and release their juices, about 5-7 minutes. Remove from heat and let cool.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream and powdered sugar on medium-high speed until soft peaks form.
- Assemble the Pavlova: Once the meringue is completely cooled, carefully transfer it to a serving platter. Spread the whipped cream over the meringue and top with the cooked cranberries. Garnish with fresh mint leaves if desired.
- Serve: Slice and serve immediately, enjoying the contrast of textures and flavors!
Variations and Tips:
- Fruit Variations: You can substitute cranberries with other fruits that pair well with cream, such as raspberries or blueberries.
- Flavor Enhancements: Add a splash of orange or lemon juice to the cranberries while cooking for a zesty twist.
- Storage: Keep any leftovers covered and refrigerate for up to 24 hours, though the meringue may soften over time.
- Make it Mini: For individual servings, pipe small meringue nests and reduce baking time accordingly.
Enjoy this invigorating summer dessert that showcases the bright flavors of cranberries in a beautiful and satisfying way!
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Cranberry Panna Cotta
Cranberry Panna Cotta is a delightful and elegant Italian dessert that features a creamy, silky-smooth consistency, perfectly complementing the tartness of cranberries.
This dish is ideal for summer gatherings, holiday feasts, or any special occasion, as it brings a revitalizing touch to the table while offering a stunning visual appeal. With a preparation time of approximately 20 minutes, plus chilling time, this no-bake dessert is both easy to make and impressively sophisticated.
Ingredients:
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup whole milk
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 1/4 cup water
- Pinch of salt
Cooking Steps:
- In a small saucepan, combine the cranberries, 1/4 cup sugar, and 1/2 cup water. Cook over medium heat until the cranberries burst and soften, about 5-7 minutes. Remove from heat and blend until smooth. Strain through a fine-mesh sieve to remove seeds and skins if desired. Allow to cool slightly.
- In another saucepan, sprinkle the gelatin over 1/4 cup of cold water and let it sit for about 5 minutes to bloom.
- Add the heavy cream, milk, remaining 1/4 cup sugar, and salt to the saucepan with the gelatin. Heat gently over low heat, stirring constantly, until the mixture is warm and the gelatin has completely dissolved (do not let it come to a boil).
- Remove from heat and stir in the vanilla extract.
- Gradually add the cranberry puree to the cream mixture, stirring well to combine.
- Pour the mixture into individual serving molds or cups, and refrigerate for at least 4 hours or until fully set.
- Once set, to serve, run a knife around the edge of the panna cotta and invert onto a plate, or serve directly in cups. Drizzle extra cranberry sauce on top if desired.
Variations and Tips:
- For a citrusy twist, add a teaspoon of orange zest to the cream mixture before chilling.
- To enhance the flavor, consider infusing the cream with herbs such as thyme or basil while heating.
- If you prefer a lower-calorie option, substitute coconut milk and use a sugar substitute in your recipe.
- You can also layer the panna cotta with additional fruit purées or serve with fresh berries for added texture and flavor.
- Garnish with mint leaves or whipped cream for that extra touch of elegance.
Cranberry Panna Cotta is a revitalizing dessert that celebrates the natural tartness of cranberries while providing a creamy, indulgent base, making it a must-try for your summer dessert repertoire!
Cranberry and White Chocolate Blondies
Cranberry and White Chocolate Blondies are a delightful twist on the classic blondie, combining the tartness of fresh cranberries with the creamy sweetness of white chocolate. These treats are perfect for summer gatherings, potlucks, or simply as a sweet snack to enjoy with a cup of tea.
With a preparation time of about 15 minutes and a baking time of 25-30 minutes, you can have these delicious blondies ready to impress your friends and family in no time.
Ingredients:
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 cup white chocolate chips
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined.
- Add the eggs and vanilla extract to the mixture, whisking until fully incorporated.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to avoid overmixing.
- Gently fold in the chopped cranberries and white chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until the blondies are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want them to remain chewy.
- Allow the blondies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares.
Variations and Tips:
- For a nutty flavor, consider adding 1/2 cup of chopped pecans or walnuts to the batter.
- If you’re a fan of more citrus flavors, add the zest of one orange or lemon to enhance the taste profile.
- To elevate presentation, drizzle some melted white chocolate on top of the cooled blondies before cutting them.
- Store any leftovers in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
- These blondies also freeze well, so you can make a double batch and save some for later enjoyment!
