Cranberry
Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs
Mediterranean Herbs cilantro and mint add a fresh note to this cranberry sauce. Pomegranate molasses lends a bit of sweetness—and an extra shot of color.
By Marlena Spieler
Deep-Dish Winter Fruit Pie With Walnut Crumb
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.
By Cory Schreiber and Julie Richardson
Coconut Angel Food Cake
This delicacy only tastes decadent—the cake is so low in fat, you can afford to splurge by adding coconut and a luxurious sauce.
Cranberry Vanilla Coffeecake
Vanilla is arguably one of the best scents in the world, and it permeates this tender cake in the form of a simple vanilla sugar. A zesty cranberry filling lies beneath the crumble top.
By Melissa Roberts
Gingerbread Trifle With Candied Kumquats and Wine-Poached Cranberries
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual trifles, use all three gingerbread cakes and cut each in half horizontally. Using a pretty glass as a guide, cut out 4 cake rounds from each cut cake layer. Alternate 2 cake rounds with 2 to 3 layers of the mascarpone cream, a few candied kumquats, and some poached cranberries in each glass.
By Claudia Fleming
Cranberry, Quince, and Pearl Onion Compote
In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.
By Shelley Wiseman
Unstuffed Sweet-and-Sour Cabbage
Classic stuffed cabbage is a time-consuming endeavor. This unorthodox version, which uses dried cranberries and a combination of beef and pork, is much easier—and, we like to think, even better.
By Andrea Albin
Cranberry Sauce with Dates and Orange
To the traditional orange-cranberry combination, weve added Mediterranean touches: dates for their honeylike sweetness and a splash of balsamic vinegar to balance the flavors.
By Maggie Ruggiero
Cranberry Pineapple Salsa
Cranberries might seem out of place in a salsa, but their zesty crunch anchors this mix of roasted pineapple, onion, and cilantro. Besides, what would Thanksgiving be without cranberries?
By Lillian Chou
Cranberry Tangerine Conserve
Throw everything in the pan, and voilà! Cranberry sauce. Its just five ingredients simmering on the stove, but it tastes beguilingly complex. Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries.
By Ruth Cousineau
Fall Fruit Crumble
Cranberries, pears, and apples form a sweetly irresistible autumn trinity beneath a crisp oat topping.
By Andrea Albin
Cranberry, Pomegranate, and Meyer Lemon Relish
A refreshingly tart version of classic cranberry sauce. If you want it sweeter, just add more sugar.
By Lora Zarubin
Cranberry Relish with Grapefruit and Mint
Quickly candied grapefruit peel adds a fresh zing.
By Lora Zarubin
Cranberry and Tart-Cherry Compote
By Nancy Oakes and Pamela Mazzola
Spiced Cranberry Bundt Cake
By Dorie Greenspan
Spiced Cranberry Bread Puddings
These restaurant-worthy treats are jazzed up with just a hint of Grand Marnier. They're turned out of the ramekins they're baked in to show off the ruby-red cranberries on the bottom.
By Selma Brown Morrow
Paris's Crimson Champagne Cocktail
By Lara Shriftman and Elizabeth Harrison
Rosy Applesauce
Is there a child in this world that doesn't love applesauce? This pink-hued, cinnamon-spiked version is just the right topping for the latkes.
By Melissa Roberts