Upgrade Your Cranberry Game

Move away from the cranberry gelatin mold this year, and try some other ways to incorporate the tart berry into your Thanksgiving meal. Don’t look at them as the rebel dessert that happened to make it to the main course by some holiday fluke. They’re much healthier than the jello-mold will have us believe.

The Native Americans did the pilgrims a big favor, when they introduced them to the cranberry. Packed with phytochemicals, these berries can stave off everything from heart disease to cavities.

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As with that other New England native, the blueberry, cranberries get much of their disease-fighting abilities from their high levels of antioxidants — nutrients thought to inhibit the growth of cancer cells. Recent research also suggests that the phytochemicals in cranberries may aid in the fight against heart disease. In one study, participants who drank three glasses of sweetened or unsweetened cranberry juice daily saw their HDL, or “good,” levels of cholesterol increase by an average of 10 percent. Cranberries may also help blood vessels relax in people with hardening of the arteries, and they have some power to protect brain cells against the damage that can occur with stroke.

Pilgrims’ Palate
Tart, scarlet cranberries are grown in sandy bogs in the northern United States and northern Europe. They’re available from October through December. Rich in vitamin C, fresh cranberries are sold only during those months; you’ll find them year-round frozen, juiced, or sweetened and dried for snacks and baking.

Tangy Treat
No matter how they’re used, cranberries add a welcome sweet and tart note to cold-weather dishes such as brisket or Thanksgiving turkey. Include them in baked goods for ruby-red color and, more important, zing.

Buying and Storing
When in season, look for bright-colored, firm cranberries in the produce section. Store in the original packaging for up to two weeks in the refrigerator, or up to one year in the freezer. To prep, rinse and discard any discolored or soft berries; if frozen, there’s no need to thaw before use.

Cranberries arrive at market to help kick off the holidays with a festive hue and lively flavor that sparkle in cozy dinners and baked goods.

Our Favorite Ways to Use Cranberries during Thanksgiving:

Cranberry Sauce with Ginger and Clove
This tangy sauce can be kept refrigerated for up to a week before eating. Multitask by refrigerating one container for Thanksgiving and freezing another to go with a Christmas ham.

1 bag (12 ounces) fresh or frozen cranberries
1/2 cup packed dark-brown sugar
1 cup water
1 tablespoon finely grated peeled fresh ginger
1/8 teaspoon ground cloves

In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.

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Cranberry Sauce with Dried Figs
This cranberry sauce with dried Calimyrna figs has a chutney like texture. A little red wine makes the sauce rich in flavor and ruby red in color.

1 bag fresh or frozen (thawed) cranberries
5 ounces dried Calimyrna figs, halved (about 1 cup)
1/2 cup sugar
1/4 cup dry red wine or cranberry juice

In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes. Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.

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Fresh Cranberry Relish
Apple tones down the tart cranberries and orange zest provides zip in this fresh, no-cook sauce.

2 cups fresh cranberries
1 sweet apple, such as Pink Lady, peeled, cored, and chopped
Finely grated zest of 1 orange (2 teaspoons)
1 orange, peel and pith removed, chopped
2 tablespoons cane sugar
Pinch coarse salt

Pulse ingredients in a food processor until combined but still chunky.

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