That is, until now. Craig Fordham / Getty Images As Thanksgiving approached this year, thousands of videos of people making batches upon batches of "candied cranberries" popped up everywhere.

We also add candied ginger, which lends peppery-­­spicy notes to complement the cranberries. Don’t forget to thaw the cranberries if using frozen. If the fruits are freezer-cold, they will ...

tart cranberry sauce, and crunchy candied pecans. Topped with a drizzle of honey, it’s an easy dish that’s perfect for any ...

1⁄2 cup cranberries Cook 1⁄2 cup sugar and 2 tablespoons water in a small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler.

and festive with dried cranberries and crystalized ginger. Of course, it’s also a gift I give to myself, as evidenced by the big jar of it sitting in my fridge right now. Storage: The granola ...

Transfer to a platter; set aside. Place cranberries in a small saucepan. Add enough syrup from oranges to cover, reserving the remaining syrup for another use. Bring to a boil; reduce heat to ...

Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. Do ahead: Can be made 2 days ahead.

In a bowl, mix the candied peel, sultanas and cranberries with the spiced rum until combined. Set aside. Add the flour, sugar and salt to the bowl of a food mixer. Whisk the yeast with a little of ...