Cranberry Cheesecake Swirl

Paris Thanksgiving 2025 Frances and Blake's home Cranberry Cheesecake (with Sweetened Condensed Milk!) INGREDIENTS Cookie Crumb Base 200 g digestive biscuits or graham crackers 80 g melted butter 2 tbsp sugar (optional) Cheesecake Filling (No Sour Cream Needed) 2 packages cream cheese (450–500 g total), softened 1 can sweetened condensed milk (about 400 g / 14 oz) 2 large eggs 1 tsp vanilla extract 1 tbsp lemon juice (helps it set and balances the sweetness) Cranberry Sauce / Swirl 1 ½ cups cranberries (fresh or frozen) ½ cup sugar ¼ cup water 1 tsp orange zest (optional but beautiful) INSTRUCTIONS 1. Make the Cranberry Sauce Simmer cranberries + sugar + water for 8–10 minutes until they burst. Add orange zest if using. Mash or blend to your desired smoothness. Cool completely. 2. Make the Cookie Crust Crush biscuits until fine. Mix with melted butter (and sugar if using). Press firmly into a 9-inch (23 cm) springform pan. Bake at 175°C (350°F) for 8–10 minutes. Cool while preparing the filling. 3. Make the Condensed-Milk Cheesecake Filling Beat cream cheese until completely smooth. Slowly mix in the sweetened condensed milk. Add lemon juice and vanilla. Add eggs one at a time and mix at low speed until combined (don’t overbeat — prevents cracks). 4. Assemble Option A — Cranberry Swirl Pour filling into the crust → dollop spoonfuls of cranberry sauce → swirl gently with a knife. 5. Bake Bake at 150°C (300°F) for 55–65 minutes. Edges set, center slightly jiggly. Turn oven off, open door slightly, cool 1 hour. Refrigerate at least 4 hours or overnight.

Cranberry Salsa Thanksgiving PA 2020

Cranberry Salsa Tangy cranberry salsa, sweetened with a bit of sugar and spiced up with some minced jalapeño. It's quick and easy to make and always requested at gatherings. Submitted by Shan559 Prep Time: 15 mins Total Time: 15 mins Servings: 6 Ingredients 1 (12 ounce) bag fresh cranberries ¾ cup white sugar 1 bunch cilantro, chopped, or to taste 1 bunch green onions, cut into 3-inch lengths 1 medium jalapeño pepper, seeded and minced 2 medium limes, juiced 1 pinch salt Directions Gather all ingredients. Combine cranberries, sugar, cilantro, green onions, jalapeño, lime juice, and salt in the bowl of a food processor fitted with a medium blade; process to medium consistency. Taste and add more sugar for sweetness, lime juice for tang, or jalapeño for heat. Transfer to a serving bowl and serve or refrigerate and let flavors meld. Let come to room temperature when ready to serve. Cook’s Note Swap lime juice for pineapple juice if you prefer a sweeter salsa. Serve with tortilla chips, over cream cheese with crackers, or as a side to roast turkey. Nutrition Facts

Pear & Cranberry Crumble - Paris Thanksgiving 2025

Small Cranberry & Pear Crumble Ingredients (serves 2–4) Filling: 2 ripe pears, peeled, cored, and chopped 100 g fresh or frozen cranberries (≈ ¾ cup) 2 tbsp sugar (or to taste) ½ tsp cinnamon (optional) 1 tsp lemon juice Crumble topping: 50 g flour (≈ ½ cup) 40 g butter (≈ 3 tbsp), cold, cut into cubes 40 g brown sugar (≈ 3 tbsp) 30 g oats (optional, for extra crunch) Pinch of salt Instructions Preheat oven to 180°C (350°F). Prepare the filling: Mix the chopped pears, cranberries, sugar, cinnamon, and lemon juice in a small baking dish. Make the crumble topping: Rub the cold butter into the flour, sugar, oats, and salt until it resembles coarse crumbs. Assemble: Sprinkle the crumble topping evenly over the fruit. Bake: 25–30 minutes, until the topping is golden and the fruit is bubbling. Serve: Best warm, with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 💡 Tips: If your pears are very sweet, reduce sugar slightly. Frozen cranberries are fine; no need to thaw.