Jellied Cranberry-Orange Sauce

With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.

• 
  
  12 oz. (3 cups) cranberries, rinsed and picked over
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 strips orange zest (each 1/2 x 3 inches)
  
  


• 
  
  1 whole clove
  
  

In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.

While it’s still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool.

To unmold, invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Cranberry-Almond Shortbread Tart

Inspired by fregolatas (large, crisp Italian cookies flavored with almonds and cornmeal), this sturdy bar-cookie-disguised-as-a-tart features a tangy cranberry filling between two tender layers of almond-cornmeal shortbread.

For the cranberry filling

• 
  
  1 cup granulated sugar
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  12 oz. fresh or thawed frozen cranberries (about 3 cups)
  
  


• 
  
  3 Tbs. apricot jam
  
  

For the shortbread

• 
  
  3-1/2 oz. (1 cup) sliced almonds
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/2 Tbs. packed finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. pure almond extract
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  Cooking spray
  
  


• 
  
  Confectioners’ sugar, for garnish (optional)
  
  

Make the filling

Combine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Add the cranberries and lower the heat to medium-low. Simmer until the cranberries have popped and the liquid is syrupy, 10 to 12 minutes. Stir in the apricot jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely.

Make the shortbread

Position a rack in the center of the oven and heat the oven to 325°F. Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not yet brown, about 5 minutes; let cool completely.

In a food processor (with at least a 10-cup capacity), combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt.

In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract.

Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide.

Lightly coat a round 91/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes.

Prick the bottom of the tart shell all over with a fork and bake on a heavy-duty baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. The shortbread will have puffed up during baking, so use the back of a spoon to gently press down the bottom of the crust to create enough space for the cranberry filling. Spoon the filling into the tart and spread evenly.

Crumble the remaining shortbread dough over the cranberries in pebble-like pieces, covering the filling. Bake until the topping is firm and golden-brown, 30 to 35 minutes. Cool completely on a wire rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter. Dust with confectioners’ sugar, if using, just before serving.

Sticky Toffee Pudding with Cranberries

This pièce-de-résistance dessert is ideal for Thanksgiving, Christmas, and other cold-weather holidays. To the much-loved British classic, it adds seasonal fresh and dried cranberries; the former dot the luxuriant sauce. To gild the lily further, serve with crème fraîche or vanilla ice cream. Be sure to use Lyle's Golden Syrup, which tastes just like rich caramel sauce.
 

For the baking dish

• 
  
  About 1 Tbs. unsalted butter, at room temperature
  
  

For the sauce

• 
  
  2 cups heavy cream
  
  


• 
  
  1⁄2 cup dark brown sugar
  
  


• 
  
  1⁄2 cup golden syrup (such as Lyle’s) or molasses
  
  


• 
  
  1 cup fresh (or frozen, thawed, and drained) cranberries, picked over
  
  


• 
  
  1⁄8 tsp. kosher salt
  
  

For the pudding

• 
  
  4 oz. pitted dates, chopped
  
  


• 
  
  2 oz. sweetened dried cranberries
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1-1⁄4 cups all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1 tsp. espresso powder
  
  


• 
  
  1⁄2 tsp. kosher salt
  
  


• 
  
  1⁄2 stick unsalted butter, at room temperature
  
  


• 
  
  3⁄4 cup granulated sugar
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. vanilla bean paste or pure vanilla extract
  
  


• 
  
  crème fraîche or vanilla ice cream, for serving (optional)
  
  

Grease a 1-1⁄2-quart, deep oval baking dish (or one that will fit in your slow cooker) with the butter.

Meanwhile, add all of the sauce ingredients to a heavy, medium-size saucepan, and bring to a boil over medium-high heat. Cook, stirring frequently, until the mixture is thickened and the cranberries are cooked, about 10 minutes (watch, as you don’t want the mixture to boil over). Pour half of this sauce into the baking dish, and place the dish in the freezer until the mixture solidifies. (Refrigerate the remaining sauce, then warm in a small saucepan over medium-low heat when ready to serve.)

Wash out the medium saucepan, then add the dates, dried cranberries, and 1 cup of water, and bring to a low boil over high heat. Remove from the heat and immediately mix in the baking soda (the mixture will foam a bit). In a small bowl, whisk together the flour, baking powder, espresso powder, and salt. In a stand mixer (or a large bowl with a hand mixer), beat the butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Slowly beat in the eggs and vanilla, scraping down the sides of the bowl with a rubber spatula to incorporate everything. Beat on medium-high speed for a couple of minutes to mix well. Reduce the speed to low, then beat in half of the flour mixture, then the date mixture. On low speed, beat in the remaining flour mixture until just combined (do not overmix). Remove the baking dish from the freezer. Pour the batter on top of the solidified cranberry mixture, and cover tightly with foil.

Place a trivet or small rack (or two sticks of foil to form a cross) in the slow cooker, then pour in about 1 inch of boiling water. Set the baking dish on top. Cover and cook on low until a toothpick inserted into the center of the pudding comes out with some moist crumbs, 3 to 4 hours. Let cool to warm, then poke all over with a fork. Pour the reserved sauce over the top, and serve.

Cranberry-Orange Bread

A classic flavor pairing makes this quick bread a sweet-tart treat with a little extra brightness thanks to the orange glaze.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1-1/4 cups fresh or thawed frozen cranberries, halved if large
  
  


• 
  
  1 cup buttermilk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 Tbs. finely grated fresh orange zest
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. orange juice; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the cranberries.

In a medium bowl, combine the buttermilk, eggs, vanilla, and orange zest. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the orange juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Maple-Tangerine Cranberry Sauce

The tartness of fresh cranberries is tempered by the sweet counterpoint of maple syrup in this twist on a classic.

• 
  
  2 cups strained fresh tangerine juice (5 to 6 tangerines)
  
  


• 
  
  12 oz. fresh or frozen cranberries (3 cups)
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup pure maple syrup, preferably grade B
  
  


• 
  
  3-inch cinnamon stick
  
  


• 
  
  1 tsp. finely grated tangerine zest
  
  


• 
  
  Pinch kosher salt
  
  

In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.

Cranberry Sauce with Caramelized Onions

Slow-cooked onions bring extra flavor to this simple sauce, and cloves add warmth.

• 
  
  1 Tbs. vegetable or canola oil
  
  


• 
  
  1 large yellow onion, cut into medium dice
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
  
  


• 
  
  1 cup granulated sugar
  
  

In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, cloves, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.

Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat. Simmer for 1 minute, then cover, turn off the heat, and let cool to room temperature.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Pork Chops with Cranberry-Maple Pan Sauce

Fresh cranberries color the sauce a vibrant red, and their tart edge is a perfect counterpoint to the sweet maple syrup.

• 
  
  4 1-inch-thick bone-in pork chops (about 2-1/2 lb.)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 Tbs. olive oil
  
  


• 
  
  1 cup fresh or frozen cranberries
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  1/2 cup pure maple syrup
  
  


• 
  
  2 tsp. cider vinegar
  
  


• 
  
  2 tsp. Dijon mustard
  
  

Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper.

Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.

Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard,  and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.

Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.

Cranberry-Apple-Walnut Crumb Bars

One buttery mixture is used for both the crust and the streusel topping, making these bars extra easy to assemble. Dried apples, rather than fresh, lend their concentrated flavor to the filling.  

For the crust and topping

• 
  
  Cooking spray
  
  


• 
  
  1 cup walnuts, lightly toasted
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1 large egg, lightly beaten
  
  

For the filling

• 
  
  12 oz. (3 cups) fresh cranberries, rinsed and picked over
  
  


• 
  
  1 cup chopped dried apples
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 cup pure maple syrup
  
  


• 
  
  2 Tbs. apple brandy, such as Calvados or applejack
  
  


• 
  
  1/8 tsp. table salt
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch baking pan with foil, leaving a 2-inch overhang on the ends. Spray the foil with cooking spray.

Make the crust and topping

In a food processor, finely grind 1/2 cup of the walnuts with the sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it’s the size of small peas, 5 or 6 one-second pulses. Transfer 1 generous cup of the mixture to a medium bowl and set aside.

Add the egg to the mixture remaining in the food processor and pulse just until the dough begins to gather into large clumps. With your fingertips, press the dough evenly into the bottom of the prepared pan. Using the tines of a fork, dock the crust all over.

Bake until the edges are light goldenbrown and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Meanwhile, knead the reserved mixture with your fingertips until it becomes clumpy. Coarsely chop the remaining 1/2-cup walnuts and toss them into the mixture; set aside for the topping.

Make the filling

In a medium saucepan, combine 2 cups of the cranberries with the apples, sugar, maple syrup, apple brandy, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, the cranberries have popped open, and the mixture is thick and syrupy, 4 to 6 minutes. Remove the pan from the heat and stir in the remaining 1 cup cranberries.

With a rubber spatula, scrape the cranberry mixture onto the crust and spread evenly. Sprinkle the reserved topping over the cranberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.

Bake until the topping is golden, 20 to 25 minutes. Let cool in the pan on a wire rack until just warm, about 1 hour. Carefully lift the bars out of the pan using the foil overhang, peel back the edges of the foil, and cool completely on the rack. Cut into 24 pieces.

Cranberry-Orange Bread

A classic flavor pairing makes this quick bread a sweet-tart treat with a little extra brightness thanks to the orange glaze.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1-1/4 cups fresh or thawed frozen cranberries, halved if large
  
  


• 
  
  1 cup buttermilk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 Tbs. finely grated fresh orange zest
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. orange juice; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the cranberries.

In a medium bowl, combine the buttermilk, eggs, vanilla, and orange zest. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the orange juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.