Denny’s Adds Early Holiday Items Including Cranberry Orange Pancakes

While we’re still not quite at Halloween or Thanksgiving yet, Denny’s has already begun preparing for Christmas. The American diner chain has released a duo of holiday-inspired pancake dishes fans can enjoy a few months early to get in that holiday spirit.

Denny’s new featured breakfast dishes are the Cranberry Orange Pancake Breakfast and the White Chocolate Raspberry Pancake Breakfast.

The Cranberry Orange comes with cranberry fused buttermilk pancakes that are topped with orange cream cheese icing. It’s served with two eggs, hash browns, and a choice of bacon or sausage. The White Chocolate Raspberry comes with two white chocolate chip buttermilk pancakes and the same breakfast offerings as the Cranberry Orange dish.

Man, we’d crush an order of either of those dishes. Extra crispy hash browns, please.

Patrons can find the breakfast items at participating Denny’s locations for a limited time. Just be sure to bring a sweet tooth or two along.

Fast Food

White Castle’s New Turkey Sliders Are Stuffed With Your Favorite Thanksgiving Sides


Now that Halloween’s over, we’re quickly gearing up for Turkey Day. Funny how our two favorite holidays are back-to-back. In honor of Thanksgiving, White Castle is introducing three new Turkey Sliders.

Made with Butterball turkey burger patties, the sliders feature a variety of different Thanksgiving sides in a set of three. The Turkey Dinner Slider’s is stuffed with sweet potato waffle fries and cranberry sauce. The Cranberry Turkey Slider is slathered with only cranberry sauce. Finally, the Bistro Turkey Slider boasts a tangy Bistro sauce.

You can also get the sweet potato waffle fries as a side along with a cranberry spritzer with Sprite, Brand Eating says.

The trio of Turkey Sliders will only be available at White Castle through the holiday season.

Photo: White Castle


How to Make Cranberry-Orange Pull-Apart Bread


Here’s a not-so-secret secret: tart cranberries paired with sweet oranges make a remarkably delicious combination.

So, I give to you, the perfect brunch recipe: Cranberry-Orange Pull-Apart Bread. While the bread was still very good, it would have benefited from juicer berries for more moisture. I recommend re-hydrating them in some orange liqueur, orange juice, or even just some warm water, for about 30 minutes before throwing them into the bread.

Alternatively, you can use some orange marmalade instead of orange sugar for the filling, fresh cranberries instead of dried, or even leftover cranberry sauce.


Cranberry-Orange Pull-Apart Bread

Prep Time: 1 hour, 30 minutes

Cook Time: 50 minutes

Yield: 2 loaves

What You Need

The dough
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 packet active dry yeast
  • 4 cups + 2/3 cup all-purpose flour; divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
The filling
  • 1 cup granulated sugar
  • 5 Tablespoons orange zest (about 3 to 4 large navel oranges)
  • 1 cup dried cranberries* (see note below)
  • 1 stick of butter; softened to room temperature
The glaze
  • 1/4 to 1/2 cup powdered sugar
  • 1 teaspoon orange juice
  • 2 teaspoons milk; plus extra if needed

How to Make It

    1. In a small bowl, mix together sugar and orange zest, set aside while you prepare the dough.
    2. In another bowl, reconstitute dried cranberries (optional, but recommended)
    1. In a large (8 cup) saucepan, mix the milk, sugar, and vegetable oil. Heat over medium heat until sugar is dissolved and the mixture is steaming. Remove from heat and cool to luke-warm (110-115F degrees), then add the yeast. Stir to combine; let sit 5 minutes to allow yeast to bloom.
    2. Stir 4 cups of flour into the milk mixture and put lid on the pot. Allow to sit for 1 hour, or until doubled in size. Once the dough has risen, add remaining dry ingredients and stir to combine. Pour dough out onto a large sheet of saran wrap and wrap dough tightly. Place in refrigerator for 1 hour or up to overnight. (You could also roll the dough out immediately by sprinkling the counter with flour and kneading until the dough is no longer sticky. Once the dough isn’t sticky, cover with a kitchen towel for 5 minutes to allow the dough to rest)
  • To roll the dough
    1. Pour dough onto lightly-floured surface and separate into two equal halves. Roll one half to a 12 x 20-inch rectangle and cover the other with a kitchen towel to prevent from drying out. Spread softened butter over the dough. Cut the rectangle lengthwise into 6 long 2-inch wide strips.
    2. Spoon generous amounts of orange sugar onto one strip of dough and sprinkle with cranberries, top with another strip and sprinkle sugar/cranberries onto that strip. Repeat until all of the strips are in a pile and covered with sugar/cranberries.
    3. Slice the strip of dough into 5 4-inch wide strips. Stack strips tall-wise into a loaf pan. It will be sloppy, they’ll flop everywhere, it’s OK.
    4. Repeat with the other half of dough, sugar, cranberries, and butter.
  • To bake the dough
    1. Cover and let rise 20 minutes while the oven preheats.
    2. Preheat oven to 350F. Once dough has risen and oven is preheated, bake bread 45 to 55 minutes until cooked through. If the top starts to get too brown, lightly tent with a piece of foil and continue cooking.
    3. Cool in pans 10 minutes, then turn out onto cooling rack to continue cooling.
  1. Mix ingredients together, adding more milk if the mixture is too thick or more powdered sugar if the mixture is too thin.


  • Those of you who use a thermoter, you want the final temp of your bread to be between 190F and 200F.
  • Glaze is entirely optional, if you do use a glaze be sure to pour it on while the bread is still nice and warm.
  • You can re-hydrate dried cranberries by covering with water, or another liquid. Pour liquid over dried cranberries and let stand 30 minutes.

Why Canned Cranberry Is — And Always Will Be — Better Than Fresh


Every so often in our post-foodist world, I get this overwhelming urge to eat, well, shit. Not actual fecal matter (ew), but certainly foods a few higher-minded cohorts might readily scoff at. Let’s be real, preserved, pasteurized, processed to the point of being unrecognizable, “shit” was the kind of cuisine we were raised on — none of this locally sourced, organic, artisan-crafted bullshit, but fruit “salads” made with baby marshmallows and Cool Whip, and jellied cranberry served straight from the can. (Thanks mom.) It’s why, after years of trying gourmet frou frou versions like chili cranberry gastrique and cabernet cranberry chutneys, I’ll happily still let good old Ocean Spray take up precious space on my Thanksgiving platter.

Here’s why canned cranberry is — and always will be — better than fresh:


It’s nostalgic.

Like I said, canned is what I grew up with, and canned is what my children will grow up with. There is no joy quite like jiggling a perfectly intact cylinder of ribbed red gelatin onto a plate and then slicing it into individual rounds. (Mushed jelly, on the other hand, is for heathens. Totally defeats the purpose.)

PicThx CTR6


It’s sweeter.


Says Dr. Gourmet, cranberries are not naturally sweet, so while 100 grams of fresh ones contain only around 50 calories, their processed, saucy counterparts contain as much as 151 — holiday indulgence, indeed.


It’s actually cheaper than making it from scratch.


According to a 2011 article in Bon Appetit, store-bought cranberry sauce comes out to $1.26 per cup, while homemade costs $2.93 per cup. Why cause unnecessary suffering?

PicThx Wired


It’s also just way easier to make (or, rather, not make.)


There’s already so much other work to be done on Thanksgiving, between thawing and frying the turkey, and dodging your relatives’ awkward dating questions. If everyone’s just as happy with canned as with homemade, why fuss?

Picthx justinbaeder


And it doesn’t mix with my mashed potatoes and turkey when I don’t want it to.


Thank you, you ruby-colored, self-containing goop!

PicThx purpleslog


I mean, fresh cranberry isn’t bad . . .


At times it can even be delicious.

PicThx Messy Apron


Like here.


PicThx Half Baked Harvest


And here.


PicThx Food Charlatan


And it’s not like I’d eat canned cranberries any other day of the year — that’d just be weird.


(Leftover turkey sandwiches notwithstanding.)

PicThx Hunger and Thirst for Life


But I will always, always love the canned stuff.


PicThx Gretta Johns


 And anyone who looks down on it is sorely missing out.


PicThx Bon Appetit


So jiggle on, you beautiful burgundy bastard. Jiggle on.

PicThx izismile


Here’s to 101 more jiggly years!

(Just because, fun fact: the first commercial canned cranberry was introduced in 1912.)

Lead Picthx Robert S. Donovan


Cran-Brrr-Rita is Bud Light’s Latest Margarita in a Can


Bud Light’s Cran-Brr-Rita, a new cranberry-flavored beverage with a splash of lime, will be joining their margarita-in-a-can family. With the debut of flavors like Lime-A-Rita back in 2012 and Straw-Ber-Rita earlier this year, the cranberry-inspired beverage is yet another addition to Bud Light Lime.

The  Cran-Brr-Rita packs an 8% ABV and  is available as a 12-pack of both 8 oz. and 25 oz. single-serve cans. As with all holiday drinks, this limited-time item won’t be around past the holiday season.


Thanksgiving Turkey Ice Cream is Made with ‘Turkey Juice’


This Thanksgiving, do dessert first with Portland’s Salt & Straw. The renowned ice cream shop, known for past concoctions like ham and blue cheese, rolled out their latest seasonal treats: Salted Caramel Thanksgiving Turkey, Apple Cranberry Stuffing and Mincemeat Pie.

The dessert meals feature turkey juice, caramelized onions, and turkey-skin brittle  infused into a turkey fat-caramel cream base for the Turkey ice cream, while the Stuffing version is made with celery soda and the Mincemeat Pie with brandy soaked fruits. There’s also Pumpkin Custard & Spiced Chevre and Sweet Potato & Candied Pecans ice cream on the lineup, for those with more subtle taste buds. The holiday flavors are available online ’til November 29.

For those of the dessert-first mindset, this might be a viable replacement for your traditional Thanksgiving dinner.

H/T Thrillist


New Cranberry Sprite Probably Belongs on Your Thanksgiving Table


Did you know it’s very possible to drink an entire Thanksgiving dinner in soda? Sure, it’ll probably taste horrendous. But you can do it.

Now, you can even do it for zero calories.

Because “turkey” Sprite probably didn’t do very well with test groups, Sprite’s latest limited time holiday flavor, cranberry, comes in both than Sprite Cranberry and Sprite Zero Cranberry. It combines the regular lemon-lime flavors with a twist of cranberry and will be available through the New Year in 2 liter bottles, 12 ounce cans, and 20 ounce bottles.

Vodka cranberry spritzers with your sweet potato, anyone?

PicThx Sprite


New Red Bull Flavors Let You Chase Cranberry & Blueberry with Lime


That 9-hour drive up to the mountains for your snowboarding retreat can seem extra long without a Red Bull.  Even with the energy boost, doesn’t drinking the same bland taste get tiresome after a while?  That’s why Red Bull is introducing three new flavors: cranberry, lime and blueberry.

After a retail test of the new flavors, the new editions have finally been released to the public and are sold in single 8.4 fl oz cans and 8.4 fl oz 4-packs across the nation.

You can find cranberry in the red can, lime in the silver can and blueberry in the blue can. Wait, lime . . . silver? Ohhhkay, we see you Red Bull. Now you’ve got cranberry to get you through the first three hours, blueberry for the next three, and lime to chase it all down for that final stretch to your cozy mountain cabin.  But hey, don’t blame us when you get no sleep that night.