Cranberry

This super-simple shortbread gets festive thanks to a tart cranberry-grapefruit compote. Use a five-hole zester to form ribbons of grapefruit zest.

When Todd and I are craving the flavors of Thanksgiving—or when we’re spending the holiday alone and I’m not in the mood to cook a whole turkey just for the two of us—I make these holiday-worthy ravioli. They look and taste festive, and there are never any leftovers!

You can substitute dried cranberries or raisins for the dried cherries in this recipe.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

If you can’t find blood oranges, use regular ones.

To bake individual pies, use 6 10-ounce ramekins, and reduce cooking time to 20 to 30 minutes.

I’ve long believed that the connecting link in any Thanksgiving dinner is the cranberry relish. It ties all the other flavors together, its juices running in all directions on the plate, blending with the gravy, potatoes, and the dressing, and finally, enlivening the turkey itself with its sweet-and-sour flavor tones. Of course, it has to be good cranberry relish, with coarsely chopped berries, walnuts, and orange juice, not just the canned jelly slices. This bread captures those flavors and can be used to supplement the relish (which always seems to run out before I’ve had my fill). It also makes a beautiful table presentation, with its double-decker braiding, evocative of a traditional celebration challah (page 133).

Use seasonal fruit so you can serve this salad with its mildly sweet and tart dressing year-round.

Min’s Cranberry Fruit Salad is the result of her crusade to bring vibrant colors and crisp textures to those brown winter meals—including plenty of the cheater pulled and chopped meats. Bright cranberries and fall fruits make a drop-dead gorgeous salad with body, color, and crunch. Smoked turkey, chicken, pork loin, and brisket are always better with a bright accessory. Freeze extra cranberries in the fall to whip this up throughout the winter.

This version of the Ginger Smash is the original Employees Only seasonal cocktail. We set out to create a cocktail composed of ingredients that warm you up on a winter day. The result was so tasty and fresh in aroma that it was a “smash” from the start. It remains, to this day, one of our best sellers.

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a sweet, delectable crumble, minus the thirty-minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven.

Talk about zing! This pie will turn even the most bland and basic of winter dinners into a completely memorable meal. The red color of fresh cranberries mixed in with the pale hues of apples and pears makes for a gorgeous presentation. But that’s just the beginning. This pie also beautifully combines the tartness of cranberries with the sweetness of apples and pears. To really highlight the spectacular color of this pie, use either the Cinnamon Sugar Crumb Topping or the Walnut Crumb Topping (page 14). Or if you want to highlight the tartness of the cranberries, I recommend using the double-crust Traditional Pastry Piecrust (page 5).

Although it’s not the most traditional holiday dessert, this pie pairs well with a Christmas roast. The cranberries add a festive note, while the walnut crumb adds an extra bit of crunchy texture. This pie looks just as delicious as it tastes.