Whether you’re planning a holiday spread, bringing something unique to a potluck, or simply craving pasta with a refreshing twist, this dish delivers. Its jewel-toned appeal and bold flavor profile make it a true standout—perfect for when you want your spaghetti to sparkle.

Origin Cranberry Spaghetti

While traditional spaghetti is rooted in Italian cuisine, creative cooks have experimented with fruit-based sauces for decades. This unique recipe likely evolved in American kitchens as a way to use fresh or leftover cranberries in a savory setting, blending classic pasta techniques with the bold, tangy flavor of cranberries.

What I Love About This Recipe

The sauce is simple but surprisingly complex—juicy cranberries burst into a jammy consistency that clings to the pasta, while garlic, rosemary, and a splash of balsamic create layers of flavor. It’s a showstopper side dish or a light main that feels special without a lot of fuss.

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Cranberry Spaghetti

Recipe by RecipeWikkiCourse: Main CourseCuisine: Fusion (American–Italian twist)Fusion (American–Italian twist)Difficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

390

kcal

Cranberry Spaghetti is an inventive, sweet-tangy twist on traditional pasta. This unique dish blends al dente spaghetti with a cranberry-based sauce—often featuring garlic, herbs, olive oil, and a hint of spice—to create a vibrant and unexpected flavor profile. Perfect for holiday meals or creative weeknight dinners, it offers a bold, seasonal spin on comfort food.

Ingredients

• 12 oz spaghetti

• 2 cups fresh or frozen cranberries

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

• ¼ teaspoon crushed red pepper flakes (optional)

• 2–3 tablespoons honey or maple syrup

• 2 tablespoons balsamic vinegar

• Salt and black pepper to taste

• ½ cup grated Parmesan cheese

• ½ cup reserved pasta cooking water

• Chopped parsley for garnish

Directions

• Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup of the cooking water, then drain the pasta.
• In a large skillet over medium heat, warm the olive oil. Add the garlic and cook about 1 minute, just until fragrant.
• Stir in the cranberries, rosemary, and red pepper flakes. Cook 4–6 minutes, until the cranberries begin to soften and burst.
• Add honey or maple syrup and balsamic vinegar. Cook another 2–3 minutes, stirring often.
• Season with salt and black pepper to taste.
• Add the cooked spaghetti to the skillet along with half of the reserved pasta water. Toss until the pasta is well coated, adding more water if needed to loosen the sauce.
• Remove from heat and sprinkle with Parmesan cheese. Toss gently to combine.
• Serve warm, garnished with chopped parsley and extra Parmesan if desired.

Notes

• For extra richness, add a tablespoon of butter when you stir in the pasta.
• This recipe works well with linguine or fettuccine instead of spaghetti.
• Leftovers keep refrigerated up to 3 days and can be reheated gently on the stove.

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