Desserts, Other, Recipes

Cranberry Dessert Pizza

Dessert pizza just like your local Pizza Hut used to make… except dressed up for the holidays with a honeyed cranberry sauce! There’s crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

Disclaimer: This recipe was created for the Cape Cod Select Holiday Blogger Recipe Challenge. Please follow them on Facebook, Twitter, Instagram, and Pinterest. I was sent free cranberries for recipe development purposes, but was in any other way compensated for my time, ingredients, etc. 

Dessert pizza just like your local Pizza Hut used to make... except dressed up for the holidays with a honeyed cranberry sauce! There's crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

I have fond memories of the Pizza Hut buffet. My family used to go after church sometimes when I was a kid and it was a TREAT to get my choice of pizza slices, breadsticks, salad… in the amounts I wanted. Which, let’s face it, probably created a lot of waste because kids take a few bites of something before moving on to something else. Oops. It was so fun to run up to the buffet when they brought out a new pizza… and when it was one of their dessert pizzas, watch out! Everyone in the restaurant headed up in en masse to grab a slice of dessert pizza–some ridiculously sweet fruit topping out of a can: cherries or apples, usually covered with a crumb topping and drizzled to death with vanilla icing. So. Good. I haven’t been to a Pizza Hut buffet in years and I don’t think they even make these dessert pizzas anymore… so I decided to make my own!

Dessert pizza just like your local Pizza Hut used to make... except dressed up for the holidays with a honeyed cranberry sauce! There's crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

As you can probably guess, my dessert pizza is a little fresher, a little fancier than ye olde Pizza Hut’s was… but that’s okay, the original version was great in its own way! But let’s talk today’s version. Instead of a canned fruit topping, I made a cranberry sauce using Cape Cod Select Premium Frozen Cranberries. Check ’em out at a store near you. I can’t find fresh cranberries at my local grocery store anymore, so it’s great to have a frozen option to help with those cranberry cravings in July. 🙂 They’ll even ship them from their website. How cool! But back to this pizza. My cranberry sauce is sweetened with honey and scented with grapefruit… and I would have eaten it by the spoonful had I not needed it for this recipe. In fact, I might make another batch soon so I can do just that! I know it’s pretty typical for cranberries and oranges to be paired together, but I personally love grapefruit and the aromatic bittersweetness it adds to dishes. The smell of the cranberries as they cooked in a mixture of grapefruit zest, juice, and water was fantastic! This sauce easily is the star of the dessert pizza… but it can’t be all by itself. In true Pizza Hut style, I also made a quick crumb topping with lots of brown sugar, oats, and pumpkin pie spice to layer on top of the sauce and crust. After baking, an easy vanilla glaze drizzled on top adds just the sweetness you need to contrast with the sweet-tart goodness of the cranberry sauce. Everything was absolutely delicious together–perfect for dessert or even breakfast. 🙂 I hope you enjoy this pizza as much as we did! Happy New Year! 2017!

one year ago: Cheesy Southwest Farro
two years ago: Spiced Biscotti with Eggnog Glaze

three years ago: Baked Fish Tacos with Cranberry Salsa
four years ago: White Chocolate Peppermint M&M Cookies
five years ago: Classic Sugar Cookies
six years ago: Sweet-Spicy Pretzel Mix

Cranberry Dessert Pizza

  • Servings: 8
  • Print

Ingredients:

  • 1 batch pizza dough – I used my favorite but storebought or another recipe would work too!

for cranberry “sauce”

  • 1 1/2 cups Cape Cod Select Premium Frozen Cranberries
  • zest and juice of 1 grapefruit – approximately 3 tablespoons zest and 6 ounces juice
  • 1/2 cup water
  • 1/2 cup honey
  • 1 tablespoon cornstarch dissolved in 1 tablespoon hot water

for crumb topping

  • 1/2 cup brown sugar, packed
  • 1/2 cup old-fashioned oats
  • 1/4 cup flour
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 cup cold, unsalted butter, cut into chunks

for vanilla glaze

  • 1 2/3 cups powdered sugar
  • 3 tablespoons half and half [or milk]
  • 1 tablespoon vanilla extract

Directions:

Preheat oven to 400 degrees.

In a medium saucepan set over medium heat, combine cranberries, grapefruit zest and juice, and water. Cook until cranberries burst, approximately 15 minutes. Remove from heat, then stir in honey and the tablespoon of cornstarch dissolved in a tablespoon of hot water. Allow to cool slightly.

Meanwhile, press pizza dough into a pizza pan [mine is 14 inches].

Prepare crumb topping by combining brown sugar, oats, flour, and pumpkin pie spice in a medium bowl. Use a pastry blender or two knives to cut cold butter into the mixture until coarse crumbs are formed.

Spread cranberry sauce over uncooked pizza crust, then sprinkle on crumb topping.

Bake for 15-18 minutes or until crust and topping are both golden brown. Allow to cool for 10 minutes.

Meanwhile, make vanilla glaze by whisking together powdered sugar, half and half, and vanilla. Add extra powdered sugar or half and half to reach desired consistency.

Drizzle glaze on cooled pizza. I had extra… perfect for dipping! For best results, wait until the pizza is mostly cool before cutting to allow the cranberry sauce to set. It’s a little messier if you cut it while warm, but still delicious either way!  

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Main Dishes, Pork, Recipes

Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese

Looking for a show-stopping dish for New Year’s? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress… and it tastes even better! 

Disclaimer: This recipe was created for the Cape Cod Select Holiday Blogger Recipe Challenge. Please follow them on Facebook, Twitter, Instagram, and Pinterest. I was sent free cranberries for recipe development purposes, but was in any other way compensated for my time, ingredients, etc. 

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

While I am not much of a “meat and potatoes” sort of girl, the one special cut of meat that I do appreciate is the pork tenderloin. Large hunks of meat tend to scare me a little bit. In college, my roomie and I always said that we would be “real adults” when we bought our own meat. We were joking around, but it’s sort of true… and then I married a man who loves his meat–so I had to get out of my comfort zone! Thankfully pork tenderloin, at least in my experience, is ridiculously simple and hard to mess up. Plus it tastes amazing! Pork tenderloin is incredibly versatile, and my recipe today combines lots of great winter flavors that the whole family is sure to love.

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

Normally, I make my pork tenderloin with some sort of marinade or sauce. And that’s true here…but I ALSO stuffed it, hassleback style, with cranberries and pears and goat cheese. MMMM! The cranberries and pears get all roasted and yummy–the perfect combination of tart and sweet–and when you add in the melty goat cheese, it’s just like a party on your plate! There’s nothing better! 🙂 For this recipe, I used Cape Cod Select Premium Frozen Cranberries. These cranberries are utterly wonderful–and a great way to enjoy cranberries every season of the year. This was the first time I had used Cape Cod Select products and I was really impressed with their freshness and quality. Check ’em out at a store near you!

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

After the pork is done cooking, all the excess cranberries, pears, and juices from the meat aren’t going to go to waste–you can make a quick, savory cranberry sauce by pulsing everything together with an immersion blender or food processor. Spoon the savory sauce with the pork to keep it moist with every bite or use it as a dipping sauce. It’s in this sauce that the flavors of the maple syrup, Dijon mustard, rosemary, and cinnamon that was poured over the pork before cooking really comes through! The double dose of cranberry goodness is sure to spice up your pork and your dinner!

one year ago: No-Bake Peanut Butter Marshmallow Bars
two years ago: Orange Spritz
three years ago: Cranberry-Pistachio Citrus Butter Cookies
four years ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
five years ago: Chocolate Covered Cherry Cookies
six years ago: Cranberry Scones

Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese

  • Servings: 4-6
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Ingredients:

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • freshly ground pepper
  • sea salt
  • 2 pound pork tenderloin, trimmed of excess fat
  • 1 large pear, thinly sliced
  • 12 ounces Cape Cod Select Premium Frozen Cranberries
  • 1/3 cup maple syrup
  • 1 tablespoons whole grain Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon cinnamon
  • 2 ounces crumbled goat cheese

Directions:

Preheat oven to 425 degrees F.

Heat olive oil in a skillet set over medium heat. Add diced onion and cook for 5-6 minutes, or until soft. Season with pepper and salt to taste. Evenly scatter half of the onions in the bottom of a roasting pan or other oven-safe dish. Place rest of the onions in a medium bowl.

Slice pork tenderloin by cutting 3/4 of the way through, approximately 1/2-1 inch apart. Place in pan.

Stuff each opening with 1 slice of pear and 5-6 cranberries. Place remaining pear slices and cranberries around the pork tenderloin.

Pour maple syrup over the onions in the bowl, then add Dijon mustard, rosemary, and cinnamon. Stir together, then season with pepper and salt to taste. Pour mixture over pork, then sprinkle with goat cheese.

Cook for 35-50 minutes, or until the internal temperature reaches 145 degrees F and pork is no longer pink in the center [unless you prefer it rarer]. Pork takes about 15-20 minutes per pound to cook through, and I found it needed a little longer probably due to the pears and cranberries.

Transfer cooked pork to a serving platter and let rest for 10 minutes before slicing.

Pour drippings from pan, including excess fruit/onions, to a medium bowl. Use an immersion blender to puree everything together into a chunky, savory cranberry sauce. Add a little water to thin if desired. You can also use a regular food processor. Serve savory cranberry sauce on the side and enjoy!

Fruit, Recipes, Sides

Apple Cranberry Relish Salad

A fun, flavorful, refreshing salad combining seasonal favorites: cranberries, apples, and jello! Mmm! 

Apple Cranberry Relish Salad... A fun, flavorful, refreshing salad combining seasonal favorites: cranberries, apples, and jello! Mmm!

Happy New Year! 2016–woo! It’s fitting that my first recipe of the new year is a festive dish like this. My mom made this salad for our early family Christmas dinner and we devoured it… so naturally, I had to make it for Ben and I to enjoy at home… and for you too! 🙂 I highly suggest making it before the holiday season ends because it’s just so good it can’t wait til next year.

Apple Cranberry Relish Salad... A fun, flavorful, refreshing salad combining seasonal favorites: cranberries, apples, and jello! Mmm!

Dishes like this aren’t fancy by any means, but they are one of my favorite parts of a good holiday meal. There’s something so refreshing about the sweetness, simplicity [no cooking required!], and tartness of a side dish like this combining fruit and jello in one marvelous dish! Growing up, we always had some sort of jello dish for every big occasion, but cranberries usually weren’t part of that. But this time… they are. It’s like cranberry relish + jello in one!

Apple Cranberry Relish Salad... A fun, flavorful, refreshing salad combining seasonal favorites: cranberries, apples, and jello! Mmm!

Enjoy!

one year ago: Chewy Ginger Cookies
two years ago: Sweet Potato Chorizo Chile Mac
three years ago: Chicken Tinga Tacos
four years ago: Crock Pot Cran-Apple Sauce
five years ago: Chicken and Wild Rice Soup

Apple Cranberry Relish Salad

  • Servings: 6-8
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from Taste of Home Magazine, by Edna Means of Iola, Kansas

Ingredients:

  • 1 small package strawberry gelatin [3 ounces]
  • 1 cup boiling water
  • 1/2 cup frozen orange juice concentrate
  • 1 package fresh/frozen cranberries, chopped [I used a food processor]
  • 1 medium apple, peeled and chopped [I used a Granny Smith apple and didn’t peel]
  • 1 1/4 cups sugar

Directions:

In a medium bowl, whisk together strawberry gelatin, boiling water, and orange juice concentrate. When gelatin is dissolved and orange juice is melted, fold in cranberries, apple, and sugar. Stir to combine, then cover and refrigerate at least 4 hours or overnight to set.

Bars, Desserts, Recipes

Cranberry Crumb Bars

Tart, sweet cranberry crumb bars… they are amazingly delicious. What more can I say?

Tart, sweet cranberry crumb bars... they are amazingly delicious.

In the winter, my favorite flavor is cranberry. Between Halloween and Christmas, I buy up/hoard fresh cranberries in a ridiculous fashion–and then freeze a zillion bags for “emergencies.” Crazy, I know, but you DO NOT know when a cranberry craving will strike and have you ever had to look for cranberries in June? Impossible, I tell ya. And I’m sure I’ve told you that before. Ha! 🙂 I also like dried cranberries but fresh cranberries are much better for baking. And these Cranberry Crumb Bars are no exception!

These bar cookies are really really simple and definitely deserve a spot on your Christmas cookie tray this year. They’re rich, buttery little treats with a pop of fresh cranberry and orange in every single delicious bite.

Tart, sweet cranberry crumb bars... they are amazingly delicious.

Over the years I’ve seen lotsa recipes for cranberry cookie bars/crumbles of various sorts but so many of them require you to use “leftover cranberry sauce.” Who ever heard of such a thing? I inhale cranberry sauce so there’s never any left, much less enough for BAKING. And I’m the simple baker type, most of the time. I don’t want to take the time to dirty up the food processor or a saucepan to MAKE cranberry sauce before making dessert. Even though Ben does 90% of the dishes in our house [I’m a lucky girl!], I can’t justify that nonsense. But even so, I didn’t know if a recipe like this would work. Reading over it, I was a bit skeptical. A crust recipe that has you blend in an egg [even in the topping] and not pre-cook it? Sounds weird. A filling with, literally, just fresh cranberries and flavorings and a tiny bit of liquid? Was I going to be wasting a bunch of ingredients?

Tart, sweet cranberry crumb bars... they are amazingly delicious.

[Spoiler alert: NOPE!] These bars are absolutely magical, wonderful, and amazing. The winter dessert of my dreams… no lie. I am so happy I tried them and seriously wouldn’t change a thing about them. The original recipe suggests maybe a drizzle of white chocolate on top, and while that might make them prettier, I think–for me–that extra sweetness would take away from the perfect pairing of tart + sweet + butter. But you do you, and I’ll do me, and we’ll do these Cranberry Crumb Bars together, okay? Enjoy! 🙂

one year ago: Crockpot Minestrone Soup
two years ago: Baked Fish Tacos with Cranberry Salsa
three years ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
four years ago: Baby Bella, Spinach, and Bacon Frittata
five years ago: Sweet Potato Soup

Cranberry Crumb Bars

  • Servings: 24
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from Bakerita

Ingredients:

for the crust:

  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 1/2 cups all-purpose flour
  • 1/2 cup almond meal or whole wheat flour
  • zest of half an orange
  • 1/2 teaspoon cinnamon
  • 1 cup cold, unsalted butter
  • 1 egg

for the filling

  • juice of 1/2 an orange [I just added a few tablespoons of orange juice]
  • zest of 1/2 an orange
  • 12 ounces fresh cranberries
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Directions:

Preheat oven to 375 degrees F. Grease a 9×13 inch baking dish.

In a medium bowl, stir together sugar, baking powder, flours, orange zest, and cinnamon. Use a pastry blender or two forks to cut in the butter and egg. Dough will be crumbly — you can also use a food processor for this step.

Press half of the dough into the prepared pan, then mix up the filling.

In another medium bowl, combine orange juice, orange zest, cranberries, sugar, vanilla, and cornstarch. Stir until combined, then spread over crust. Evenly distribute remaining crust over cranberry mixture.

Bake for 45-55 minutes, or until golden brown. Cool completely in the refrigerator before cutting into squares. Store in the refrigerator. Leftovers freeze well. Enjoy!

Fruit, Recipes, Sides

Cranberry Pear Sauce #bookclubcookbookCC

My favorite Thanksgiving side dish… cranberry sauce jazzed up with pears, vanilla, and a secret ingredient that’s totally appropriate when you think about it. And, there’s a Harry Potter connection too! Crazy. 🙂 Read on to find out more!

Jazz up your cranberry sauce with pear, vanilla, & a secret [yet totally appropriate] ingredient! YUM!

Most Thanksgiving dishes I can take or leave. Turkey, meh. I’ll eat it if it’s there, but if not, no big loss [my husband is crying in the corner right about now]. Mashed potatoes? Alright, but these are better. Stuffing, YUM. Green bean casserole, BLECH. Sweet potatoes, yes, if you hold the marshmallows. Rolls, only if they’re homemade. So, basically we’re at about two of six for my list of Thanksgiving classic necessities. I know every family has their own “necessity” and mine certainly does too–Mixed Vegetables Mornay is one of my faves. But for me? My ultimate fave is cranberry sauce! There are so many ways I like it… as long as it isn’t jellied in a log from a can. 🙂

So, it was to my pleasant surprise when I was brainstorming recipe ideas for this month’s edition of The Book Club Cookbook project that I remembered via reading/flipping through Harry Potter and the Sorcerer’s Stone that Harry’s Christmas feast at Hogwarts included all the traditional holiday fixings–turkey, potatoes, rolls… and cranberry sauce! Erin from The Spiffy Cookie is this month’s host and she selected the first Harry Potter as this month’s book selection. She made Treacle Tart [YUM] but I decided to go for another kind of sweetness, one that will be perfect on your Thanksgiving table! 🙂 Or Christmas table, just like Harry’s.

Jazz up your cranberry sauce with pear, vanilla, & a secret [yet totally appropriate] ingredient! YUM!

In the past, I’ve enjoyed my mom’s traditional cranberry orange relish. For a long time, that’s the only way I could imagine it. But then I branched out and have made a cranberry-mint relish, a cranberry pineapple sauce, and even a gingered cranberry-apple sauce. Over the years, there have probably been some other iterations that just haven’t made it to the blog [gasp!]. Sorry, guys. I just keep dreaming up new variations every year, and this year was no different. Since I was making this for a Harry Potter event I knew I wanted to make this something special. I got into reading the Harry Potter books late, but then read them all in one summer… maybe even six weeks. It was crazy, but so fun. Someday I want to re-read them, or even listen to the audiobooks [I’ve heard they’re really good!]. But for now, I’ll just enjoy this cranberry sauce. 🙂

Jazz up your cranberry sauce with pear, vanilla, & a secret [yet totally appropriate] ingredient! YUM!

Lately pears have been super cheap at the grocery store [don’t you love it when they practically give away produce?], and I had the idea to add pears to my cranberry sauce when a bunch of them all ripened on the counter on the same day. Since pears are so delightfully sweet, they’re a great pairing [ha – sorry, I had to] with the beautiful, albeit tart, cranberries. You can just cook them down on the stove together with some sugar and water and watch the delicious transformation happen before your eyes! That’s the magic of making homemade cranberry sauce instead of relish–all those popping berries are just so fun to see. Or is that just me? 🙂 But wait! This time, there’s a little extra bit of magic because in addition to the cranberries, pear, and sugar, I added PUMPKIN PIE SPICE to spice up this cranberry sauce! Yup, that’s my secret ingredient. Told you it’s seasonally appropriate! 🙂 And appropriate for a Harry Potter-themed cranberry sauce… since Harry spices up life wherever he goes. Ha ha!

Jazz up your cranberry sauce with pear, vanilla, & a secret [yet totally appropriate] ingredient! YUM!

Pumpkin pie spice has all sorts of goodness like cinnamon, nutmeg, ginger, allspice, and lemon peel and by adding just a little bit of your [hopefully homemade] blend, your cranberry pear sauce is fruity and scented with warm spices for an unforgettable taste. After everything has cooked down, I added some vanilla extract to mellow things out and that just made it absolutely perfect. 🙂 Good thing cranberries freeze so well–you’ll want to pick up a few extra bags this week so you can make this cranberry sauce whenever you please… even in the middle of summer. 🙂 I know I’ll still be thinking about it then. Ha! Enjoy! And Happy Thanksgiving! Be sure to scroll down to enter the giveaway to win a copy of The Book Club Cookbook–it is so great! What a fun book choice. Thanks for hosting, Erin!

one year ago: Apple Fritters
two years ago: Herb-Roasted Turkey Breast
three years ago: Pumpkin Oatmeal Cookies
four years ago: KC’s Dilled Carrots
five years ago: CranApple Stuffing

Cranberry Pear Sauce

  • Servings: 6
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Ingredients:

  • 1 cup water
  • 1/2-1 cup sugar, depending on preferred level of sweetness
  • 12 ounces fresh cranberries
  • 1 Bartlett pear, peeled and diced
  • 1 teaspoon pumpkin pie spice or cinnamon
  • dash of vanilla extract

Directions:

In a medium saucepan, bring water and 1/2 cup sugar to a boil. When boiling, stir in cranberries and reduce heat to medium-low. Let cook for about 10 minutes, until cranberries begin to burst. Then fold in pear and pumpkin pie spice.

Remove from heat and stir to combine, breaking up some of the whole cranberries with a wooden spoon. Cover and let rest for about 5 minutes. Stir in vanilla, then taste [be careful, it’s hot!] and add more sugar if desired. Cool at room temperature, then refrigerate for up to one week.

Giveaway
This month Erin at The Spiffy Cookie, this month’s host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers – US and Canada only! – can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from November 1st till November 30th at 4 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.
*Disclosure: Erin received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.