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recipes 2006 11 cranberry sauce with dried cherries and red onion jam
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(76)
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Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.
4.3
(4.33)
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This recipe makes a bright condiment for your Thanksgiving or Christmas table, but it's also a delicious, zesty topping for a breakfast of steel-cut oats.
4.5
(4.54)
Easy
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An optional splash of orange liqueur makes the simple condiment shine.
5.0
(5)
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Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.
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A melty layer of chopped leftover turkey and cheese centers these post-Thanksgiving sandwiches.
5.0
(5)
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These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.
3.3
(3.25)
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We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.
4.7
(4.74)
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Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.
5.0
(4.86)
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Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.
4.0
(4.13)
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With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).
5.0
(4.83)
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With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.
5.0
(5)
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The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.
4.0
(4.17)
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Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
5.0
(5)
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“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor
4.0
(3.97)
Vegan
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.
5.0
(5)
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Tart cranberries meet their match in bright ginger and fruity golden raisins for a no-fuss sauce that comes together in minutes.
4.7
(4.67)
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If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
5.0
(5)
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A case for a trifecta of different cranberry options on the Thanksgiving table.
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This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.
4.0
(3.99)
Easy
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This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
5.0
(4.89)
Vegan
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The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
4.5
(4.53)