Juicy chicken is paired with a sweet-tart cranberry-orange sauce and topped with creamy brie for a cozy, holiday-worthy dinner. Everything comes together in one skillet for a dish that feels special but cooks fast.
Flavor: Savory, juicy chicken with the sweet-tartness of cranberries, a hint of orange, and creamy, melted brie for a perfectly balanced bite.
Technique: This recipe uses a simple stovetop technique, searing the chicken until golden before simmering it in a fresh cranberry sauce, then finishing with melted brie.
Chicken Breasts: Use boneless, skinless chicken breasts that are similar in size so they cook evenly. Pound them to an even thickeness with a meat mallet for tender, juicy results.
Cranberries: Fresh or frozen berries both work well. Frozen berries may need an extra minute ot two to break down. Taste the sauce and adjust the sweetness if your cranberries are extra tart.
Brie: Choose a mild, creamy brie that softens nicely once covered. Remove the rind for smooth melting. Mozzarella is a simple swap if you prefer a milder cheese.
Orange Juice: Fresh squeeze orange juice with a citrus juicer for a bright, natural flavor. Store-bought juice works as a convenient alternative as well.
How to Make Cranberry Chicken
Pound chicken to even thickness. Season and sear.
Prepare the cranberry sauce (full recipe below).
Return the chicken to the skillet, top with brie, and let the cheese soften.
Spoon the cranberry sauce over the chicken and serve warm.
Don’t rush the sauce; simmer until cranberries burst and it thickens.
Taste the sauce before adding the chicken. Cranberries can vary in tartness, so you will want to adjust the sweetness to your liking.
If using frozen cranberries, let the sauce simmer a few extra minutes to thicken.
Brie should soften, but not melt completely. Just cover and remove from heat.
Storing & Reheating Leftovers
Refrigerate: Leftover cranberry chicken will last up to 4 days in an airtight container.
Freeze: The chicken and cranberry sauce freeze well for up to 3 months, but it’s best to remove the brie as it becomes grainy and separates once frozen. Thaw overnight in the fridge before reheating.
Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of juice or broth to loosen the sauce. Avoid overheating as the brie can separate if reheated too long.
Holiday-Inspired Dinners
Did you enjoy this Easy Cranberry Chicken Recipe? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 23 minutesminutes
Resting Time 3 minutesminutes
Total Time 36 minutesminutes
Pound the chicken breasts with the flat side of a meat mallet to an even thickness. Season both sides of the chicken breasts with salt, black pepper, garlic powder, and thyme leaves.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook 6 to 7 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
Add the diced onion to the skillet, adding more oil if needed, and cook for 2 to 3 minutes, or until softened.
Stir in cranberries, orange juice, maple syrup, and balsamic vinegar. Simmer uncovered for 8 to 10 minutes, stirring occasionally until the cranberries break down and the sauce thickens.
Return the chicken, along with any juices, to the skillet and let it simmer for 1-2 minutes until heated through. Top each chicken breast with brie. Cover, and remove from heat. Let sit for 3 minutes, or until the cheese begins to soften.
Spoon the cranberry sauce over each piece and serve warm.
If you prefer a sweeter sauce, add a bit more maple syrup.
Let the Brie soften gently under the lid—it shouldn’t be melted, just soft and creamy.
Alternatively, place the skillet under the broiler for 1 – 2 minutes to soften the cheese, making sure the skillet is oven-safe.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Skip the can and serve this classic Homemade Cranberry Sauce at your holiday feast! Cranberries, dark brown sugar and orange juice simmer together until perfection! Cranberry sauce in under 20 minutes and it’s the absolute BEST!
Today I have for you guys, cranberry sauce.
Not cranberry jelly, this is the real deal, better-than-the-can… cranberrysauce. I was actually considering making that the title of this recipe. But changed my mind and kept it simple.
Soooo I think it’s pretty safe to assume cranberry sauce will be gracing a lot of tables this Thanksgiving… sooooo why not make it from scratch? Did you know it only takes 6 ingredients and is probably the easiest of all the recipes that you’ll be whipping up that day, so jump on it!
To Make This Homemade Cranberry Sauce You Will Need:
dark brown sugar – Lends sweetness and caramel notes and helps balance flavors.
granulated sugar – Also lends sweetness and helps balance flavors.
orange juice – Adds subtle orange citrus flavor.
water
kosher salt – Enhances the flavors in this recipe.
cranberries – Use fresh whole cranberries, discarding any mushy ones you might find.
First pick through the cranberries. There’s a good chance you’ll find a few cranberries that still have the stem attached or ones that are mushy. Discarding the mushy cranberries and any stems you come across, add the cranberries into a colander and rinse under cool water.
In a sauce pan over medium heat add in 1/2 cup both dark brown sugar and granulated sugar, 3/4 cup of orange juice, 1/4 cup of water with a pinch of kosher salt.
Stir until combined.
Heat over medium-low, stirring occasionally until the sugar has dissolved.
Then add in all the cranberries.
Place the lid on, leaving it askew.
Simmer the cranberries for 12 to 15 minutes.
For a slightly chunky version, mash the cranberries with the back of your spatula or spoon. And for a smoother consistency, puree in your food processor.
I like a chunkier cranberry sauce, but that’s just me.
That color tho!
Once the cranberries are soft, transfer them to a bowl to cool.
Serve at room temperature or slightly warm.
How To Store Cranberry Sauce:
Once completely cooled, transfer it to a container with a tight fitting lid and pop it in the fridge. It should keep for a few weeks up to 2 weeks.
Can I Freeze Cranberry Sauce?
Yes! Once cooled, transfer to a freezr-safe container and store in the freezer for up to 3 months. Any longer than that could affect the taste.
Enjoy! And if you give this Homemade Cranberry Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20servings
Homemade Cranberry Sauce
Skip the can and serve this classic Homemade Cranberry Sauce at your holiday feast! Cranberries, dark brown sugar and orange juice simmer together until perfection! Cranberry sauce in under 20 minutes and it’s the absolute BEST! Recipe yields 2½ cups or 20 (2 tablespoon) servings.
Prep Time: 5 minutesmins
Cook Time: 12 minutesmins
Additional Time: 3 minutesmins
Total Time: 20 minutesmins
1/2cupdark brown sugar
1/2cupgranulated sugar
3/4cuporange juice
1/4cupwater
pinchkosher salt
12ouncesfresh cranberries
Pick through the cranberries and discard any stems and then give them a quick rinse.
In a saucepan over medium heat combine the sugars, orange juice, water and salt. Stir until the sugars dissolve.
Add in the cranberries and cover with the lid askew, and simmer for 12 to 15 minutes or until the cranberries have burst and softened. For a chunky sauce, use the back of the spoon to smash the cranberries.
Transfer to a large bowl to cool, then chill until serving.
Store in a container with a tight-fitting lid for up to a month (maybe longer).
For a smoother consistency, puree it in a food processor or blender.
This recipe was originally posted on November 17, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.
Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.
A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
This dish is full of flavor and made with fresh ingredients.
Easy to make and no cooking required makes this dish a favorite for everyone!
Ceviche makes a great snack, appetizer, or as a light lunch over a salad or wrapped in lettuce.
Ingredients for Shrimp Ceviche
Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.
While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .
The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.
Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.
Variations
Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
Shortcut: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
For a little extra kick, substitute serrano chile for the jalapeno.
How to Make Shrimp Ceviche
This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
Chop the shrimp into bite-sized pieces (recipe below).
Whisk together the citrus juices & pour over the shrimp to marinate.
Add remaining ingredients except for avocado & marinate.
Season & serve immediately.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.
If you’ve purchased raw shrimp and you’d like to cook it before adding it to the citrus marinade, I suggest poaching it as we do in our shrimp cocktail recipe.
What to Serve with Shrimp Ceviche?
So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.
Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.
Storing Shrimp Ceviche
Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.
More Mexican-Inspired Faves
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4.97 from 164 votes↑ Click stars to rate now! Or to leave a comment, click here!
Easy Shrimp Ceviche Recipe
Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.
Prep Time 20 minutesminutes
Marinating Time 30 minutesminutes
Total Time 50 minutesminutes
Prevent your screen from going dark
Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.
Do not use lemon, lime or orange juice from a container. Fresh squeezed isrecommended for best results. Shrimp Ceviche is best enjoyed the same day it’s made. *We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche). If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.
This Ham Glaze adds the most beautifully delicious sticky exterior to any baked ham recipe!
For a beautifully sweet-salty flavor, this ham glaze recipe needs just a few minutes and a handful of ingredients.
Ham Glaze Tips
A ham glaze is really easy to make and adds the most delicious flavor to a roast ham.
Score the ham: For the best results, score the ham or thin skin on top to allow the glaze to get into the meat, especially if you aren’t using a spiral ham. Spiral cut hams don’t need scoring as the glaze seeps between the slices naturally.
Remove the rind if needed: Most store-bought hams come without the rind. If your ham has a tough, thick, leathery rind, remove it, as it won’t soften during cooking. Look for a fat layer underneath, and if it’s present, you can score it for better results.
How To Make A Glaze For Ham
The ham glaze below needs just a handful of ingredients.
Sweet: The caramelization of the sugars creates a delicious, sticky exterior. This recipe uses brown sugar, but you can replace it with honey, melted apricot jam, or apple jelly.
Tangy: I most often use orange or pineapple juice. You can also replace it with apple juice.
Spices: I always add Dijon mustard to ham with a pinch of clove or ginger.
When to Glaze the Ham?
Glaze the ham about 20-30 minutes before it’s done cooking (when it reaches about 115 to 120°F on a meat thermometer) to avoid burning the sugars. Use a brush to generously apply the glaze on the outside, and you can repeat the basting for extra flavor.
Did your family enjoy this homemade Ham Glaze? Leave us a rating and a comment below!
This cold buster green smoothie recipe is packed with fresh fruits and vegetables to boost your immune system, hydrate your body and send those winter colds packing!
Green smoothies were all the rage a while ago and still are, but I never really thought they were that big of a deal. And then I realized that with all of those vitamins packed into a smoothie we would actually be giving ourselves the proper nutrition that we are recommended in getting. So, we started keeping a full supply of spinach and fruits and sure enough, not only did we start feeling better but we weren’t getting sick.
I hate winter. I know, lots of people love it and cannot wait to get outside and enjoy all that the snow has to offer, but I hate it. Strong word? I seriously dislike it I guess. I am learning to really enjoy skiing, but I still freeze to death and cannot last very long out there. But the major reason I don’t like winter is because we all get sick and pass it around over and over again all winter long. I freeze all winter which I’m sure keeps me sick.
You don’t have to pass a cold around all winter. Last year we cracked down and learned how to fight a cold and this cold buster green smoothie was a huge help! Keep scrolling to the end to see other products we love to help us survive winter colds.
What Makes a Green Smoothie?
The definition of a “green smoothie” can be quite ambiguous but the basics of a green smoothie are:
Leafy Greens + Liquid + Fruit
Then, of course, you can add other ingredient to add protein and more nutrients. Keep scrolling below to see suggestions for the best types of leafy greens, liquids and fruits. We also want to highlight what makes this recipe specifically a cold buster green smoothie.
Ingredients in a Cold Buster Green Smoothie
This smoothie is unique in that we chose specific items to kick the cold right where it hurts:
Spinach: adds great fiber, vitamins and nutrients like vitamin A, vitamin C and vitamin K as well as iron, folate and potassium
Orange Juice: isn’t just about the vitamin C it’s also about staying hydrated
Orange with Peel: really slam dunk the vitamin C and the peel contains 4 times more fiber than the fruit itself, it has anti-inflammatory properties and may even help reduce harmful LDL’s
Baby Carrots: great for killing germs in the mouth and helping with digestion
Banana: gives the body natural energy which is something you are lacking when sick, and it helps the smoothie be extra creamy
Frozen Pineapple: adds flavor and helps thicken the smoothie when it’s frozen
Apple: adds flavor and natural sweetness
Ice: helps thicken the smoothie without adding sugar or extra calories
Optional: add a scoop of protein so our body has the nutrition needed for energy
NOTE: We avoid dairy completely as it encourages mucus production. In fact, we skip the dairy entirely while sick.
The measurements for all of these ingredients can be found in the recipe card at the end of the post.
How to Make a Cold Buster Green Smoothie
Making the best green smoothie recipe couldn’t be easier! Just toss everything in the blender and blend until smooth. We are 100% loyal to our Blendtec blender. I’ve tried them all, and there just nothing that gets the job done better than Blendtec. Use our discount code (Ohsweetbasil10) for 10% off!
I’ve read other people say do blend the greens and liquid together first before adding the fruit, but I honestly haven’t noticed a difference so I just add evereything at once.
Variations and Substitutes
For a true cold buster smoothie follow the recipe as written, but you can totally switch things up to find your favorite blend. Here are some ideas:
Leafy Greens to Use
Spinach
Kale
Swiss Chard
Collard Greens
Beet Greens
Liquids to Use
Almond Milk
Coconut Milk or Coconut Water
Oat Milk
Dairy Milk
Water
Fruit Juices
Cashew Milk
Soy Milk
Greek Yogurt
Fruits to Use
Pineapple
Strawberries
Avocado
Banana
Raspberries
Mango
Blueberries
Apple
Add-Ins
Protein Powders
Chia Seeds
Flaxseeds
Almonds
Collagen Powder
Almond Butter
Peanut Butter
Can You Use Frozen Fruits in Green Smoothies?
Yes, and you absolutely should! In fact, almost all my fruit for smoothies and my greens are frozen when I add them to my smoothie. Check out my post on how to meal prep smoothies. It not only saves time but it also helps my mornings be more stress free!
Can Green Smoothies Replace Vegetables?
Smoothies are a great way to get the recommended servings of fruits and vegetables but they shouldn’t replace whole fruits and vegetables. Blending vegetables actually starts to break them down and you lose some of the nutrients that you would get if you ate them whole. Bottom line…don’t skip the whole veggies!
Can You Taste Spinach in Green Smoothies?
If you have the proper ratio of leafy greens to other ingredients, you will not be able to taste the spinach at all! Follow this recipe for the best flavor!
Is a Green Smoothie Good for You?
Drinking Cold Buster Green Smoothies is a good way to get nutrients and stay hydrated. Consuming Cold Buster Green Smoothies is a good way to get vegetables in your diet.
But, there’s a catch…you have to watch your fruit intake as they still have sugar and carbs so people can take something healthy to not so healthy. Making a healthy smoothie takes some attention and conscientiousness.
Will Cold Buster Green Smoothies Give Me Energy?
Cold Buster Green Smoothies can provide you with lots of healthy calories, that your body can convert to energy.
Can Cold Buster Green Smoothies Be Frozen?
Yes, Cold Buster Green Smoothies can be easily frozen. I recommend taking it out of the freezer to thaw overnight in the refrigerator. Most likely, it will still be frozen in the morning. Set the jar on the counter and it will thaw in about an hour or so.
Will a Green Smoothie Keep Overnight?
Yes! You can blend your cold buster green smoothies ahead of time and store your cold buster green smoothies in a sealed container for 1 to 3 days in the fridge. … Fresh is always best, but a 2-day old cold buster green smoothie is still way better than a bag of the Cheetos.
How to Fight a Cold
Air Purifier
We went ahead and got a Honeywell Air Purifier. One is upstairs and the other downstairs. They run day and night all year round and I swear it’s been helping to keep out the nasty.
Simply Saline
Cade cannot handle a Netty Pot but many people love it. Instead we use Simply Saline. As soon as you feel the sniffle get out your saline and keep things cleaned out. You’d be shocked how much it will help. We even use the Little Remediesone for kids and it has blown our minds with how much better they get with it.
Zicam Nasal Spray
I hate nasal spray. I also hate taking those nasty vitamin c or zinc tablets to fight a cold. And do they even work? I wasn’t feeling like they were. Until I found Zicam Nasal Spray. Immediately when I get the tickle I take it and Cade is quickly following suit as he sees how well it works. I even travel with it now. It’s the only clinically proven nasal spray to shorten a cold.
Aquafor
Blowing your nose and a stuffed up nose that requires you to breath from your mouth all day can lead to chapped noses and lips. I love this little Aquafortube. It’s all I use for chapstick now, but it’s great on noses that are being blown too much too.
All of this just comes from Amazon to my house and most is around $4. I’m lazy like that, but you can always watch a store for sales too.
And that’s it! What little tricks do you have to beating the winter colds? Green smoothies are a great way to start your day in a healthy way, and if you are trudging through bleak winter days trying to fight the latest cold bug, give this cold buster green smoothie a try!
More Smoothie Recipes
Servings: 2glasses of smoothie
Prep Time: 2 minutesmins
Total Time: 2 minutesmins
Description
This cold buster green smoothie is packed with fresh fruits and vegetables to boost your immune system, hydrate your body and send those winter colds packing!
Prevent your screen from going dark
Place the juice, spinach and remaining ingredients in a blender. If you use a fresh banana, add 1/2-1 cup ice to help thicken the smoothie.
2 Cups Spinach, 1 Cup Orange Juice, 1/2 Orange, 3-5 Baby Carrots, 1 Cup Frozen Bananas, 1/2 Cup Frozen Pineapple, 1/2 Apple, 1 Scoop Vanilla Protein Powder
This Cranberry Sauce recipe is so incredibly easy to make with just 4 ingredients and the taste is so much better than canned or jarred!
Prepare cranberry sauce months ahead of time and keep it in the freezer. Simply thaw and serve on the big day!
Homemade Cranberry Sauce Is So Easy
This cranberry sauce recipe is both sweet and tart and tastes so much better than a can! Serve it at Thanksgiving, Christmas, or Easter. It goes great with roast turkey, goose, Cornish game hens, or even ham.
It’s super easy to make. No prep is needed.
Can be made as a whole berry sauce or smooth.
Use fresh or frozen berries.
Can be made months ahead and frozen.
Once you make it homemade, I almost guarantee you’ll never buy canned cranberry sauce again (unless you’re using it to make cocktail meatballs).
Ingredients for Cranberry Sauce
Cranberries – Cranberries are the star and fresh or frozen taste exactly the same in this recipe. If using frozen, there is no need to thaw first.
Cinnamon – I love to add a cinnamon stick to the mix, if you don’t have one, add a small pinch of ground cinnamon or even apple pie spice!
Sugar – Cranberries are very tart so sugar is needed to balance the flavor. White sugar or brown sugar work. This cranberry sauce recipe can be made with sweetener, maple syrup, or honey in place of sugar.
Liquid – A bit of water is needed to cook the cranberries. Replace water with juice like orange juice or apple apple juice.
Variations
Juices – We use water or orange juice but use your favorite juice like pineapple or apple juice.
Zest – Stir in some lemon or orange zest or orange peel for some extra flavor.
Fruit – Add chopped apples, pears, a slice of ginger, or even chopped pecans.
Spices – Play with the spices and add a pinch of nutmeg, or allspice.
Boozy –Substitute a tablespoon or so of the o.j. with something boozy, a splash of Grand Marnier, a dash of rum, or a bit of brandy.
How to Make Cranberry Sauce
It’s so easy!
Place cranberries, sugar, and water (or juice) in a saucepan with a cinnamon stick per the recipe below.
Simmer (you’ll hear the cranberries start to pop) and stir for about 10 minutes.
Cool to room temperature and then refrigerate.
Recipe Notes
Water produces a more traditional flavor while orange juice makes it zestier.
This cranberry sauce recipe will thicken as it cools.
If you’d like a smooth sauce, place the warm mixture into a mesh strainer and strain it into a bowl. Press the cranberries with a spoon to remove as much juice as possible.
How to Freeze Cranberry Sauce
Stock up on cranberries when they show up at your local supermarket because they have multiple uses all year round from sour cream cranberry bars to cranberry trifle or even toss them into smoothies.
Fresh cranberries will last up to 4 weeks in the refrigerator and they can be frozen for up to a year as long as they are sealed in an airtight bag.
Prep the cranberry sauce up to 3 months ahead of time and freeze. Thaw in the fridge overnight.
Did your family love this homemade Cranberry Sauce? Be sure to leave a rating and a comment below!
4.99 from 62 votes↑ Click stars to rate now! Or to leave a comment, click here!
Easy Cranberry Sauce
Nothing says ‘holidays’ quite like the tangy flavor of a fresh, homemade cranberry sauce!
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
In a medium pot, combine cranberries, sugar, water, and the cinnamon stick.
Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10-12 minutes uncovered.
Remove the cinnamon stick and discard. Cool to room temperature and refrigerate until chilled.
Frozen cranberries do not need to be thawed. Water produces a more traditional flavor while orange juice makes it zestier. The cranberry sauce will thicken as it cools. This is a whole berry sauce, for a smooth texture, place the warm sauce into a mesh strainer and strain it into a bowl pressing the cranberries to remove as much juice as possible. Make this sauce weeks (or months) ahead of time and freeze. Thaw overnight and serve for the big day.
