This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying
'Christmas' on Serious Eats
This cranberry potpourri jam is inspired by the little fruit-orange sachets I used to make as a kid. The warm, spicy scent is so inviting, you might just keep a jar in your sock drawer.
This is a rich, festive holiday jam with a pronounced red wine flavor. Try it with cheese, hearty whole-grain breads, or as a filling for thumbprint or sandwich cookies.
These mini spice cakes are filled with candied fruit, and they're the perfect size for gift-giving.
An ode to fruitcake that's easy to love, with a rum-orange ice cream base and real dried fruit, not chemically candied cherries.
The basic recipe is simple: 1 box white cake mix + 1 box Jell-O = fun. We've saved the fun, but made the cake from scratch.
These thin sugar cookies are ready to be rolled out and decorated in full holiday style.
These decadent pastries will make a perfect addition to your holiday dessert table. A hint of mint makes for a surprising—and delicious—twist.
This rich bread pudding makes use of a seasonal favorite: panettone. The creamy, soft base is accented with raisins and candied citrus.
Fudgy chocolate brownies studded with pieces of creamy white and bittersweet chocolate peppermint bark.
Chocolate does double duty in these crunchy shortbread cookies sandwiched with a creamy and decadent dark chocolate ganache.
Buttery almond cookies are sandwiched around sweet-tart cranberry jam.
The term "cake" is used loosely here, but we doubt you'll mind. Part elegant holiday centerpiece, part little-kid fantasy, this towering cake of cream and cookies is as delicious as it is stunning.
A surefire cure for flat-tasting chocolate ice cream. You can serve this right out of the freezer, but also feel comfortable leaving it out for upwards of half an hour without fear of melting.
Making this cake isn't hard at all, but describing the entire process makes it seem more daunting. Put simply: bake a cake. Make buttercream. Sandwich them together. Cut into shapes. Glaze. Put more obnoxiously, well, read on.
Making a traditional Bûche de Noël is a lengthy project that requires time and planning. you'll want to make many of the components in advance so they have time to chill: the mushroom meringues, soaker, compote, and pastry cream keep for up to 2 days before use.
Feel free to mix in a shot or two of your favorite holiday spirit along with the whipped cream at the end. Add it earlier and you'll prevent the shake from thickening in the ice cream maker.
Resist the urge to do anything rash like start New Year's Resolutions early--instead, make make the best of the rest of the year by combining your leftover eggnog, gingerbread, and some butter and eggs to form a delicious GingerBread Pudding.
Paying homage to a classic Christmas dinner, this treat isn't meat—it's totally sweet! It's a trompe l'oeil designed to look like a Christmas goose, made from decadent cake crumbled with frosting and covered with rich marzipan.
A riff on Maryland's official state cake, the Smith Island Cake, this 12-layer red-and-green confection (why 12? for the 12 days of Christmas!) is brimming with holiday cheer, and butter.