Cranberry

This refreshing dessert is based on the classic cranberry sauce made from one bag of cranberries, one cup of sugar, and one cup of water (the recipe is usually on the back of the bag). Most cooked cranberry sauces should also work, so feel free to experiment.

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.

These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.

This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.

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.

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.

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this mincemeat pie recipe is deeply fruity and loaded with warm spices.

This rum punch is very simple to throw together, but cranberry-studded ice makes it feel deceptively fancy, doubling as a festive garnish and temperature control.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

Tart cranberries meet their match in bright ginger and fruity golden raisins for a no-fuss sauce that comes together in minutes.

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

You could also use dried tart cherries or whole dried figs in place of the cranberries.

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).

The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

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.