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The New England area where the Pilgrims first settled is cranberry country.


These early colonists likely enjoyed a version of cranberry sauce on their autumn tables — though it probably took the form of a rough, 

, rather than the sweet spin we're most familiar with.
For ideas on using this bitter red berry of the season in new ways this Thanksgiving, NPR 

's Renee Montagne turned to Chris Kimball, founder of 

Here are his tips for going beyond the cranberry mold.

Sometimes, a little embellishment can go a long way. To dress up the standard cranberry sauce recipe on a bag of fresh berries, add a bit of salt or a dash of Cointreau, Kimball says. "It's great. It's simple." This recipe also sprinkles in orange zest.

1 (12-ounce) bag cranberries, picked through

2 tablespoons orange liqueur (such as Triple Sec or Grand Marnier)

Note: The cooking time in this recipe is intended for fresh berries. If you have frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Orange juice adds little flavor, but zest and liqueur pack an orange kick.

Bring water, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Off heat; stir in orange liqueur. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)


Kimball says chutney has a long history of showing up in seasonal meals — a recipe for the condiment appeared in the 

"They had cranberry sauce, and don't forget they had a lot of game, so they used the sauce for everything," he says. "They made relishes, chutneys. They'd make jellies out of it or jams, and cranberry sauce goes great with game, so it was perfect."

The recipe below produces a tangy, jam-like relish that Kimball calls a "huge upgrade" over the standard back-of-the-bag cranberry sauce.

12 ounces (3 cups) fresh or frozen cranberries


4 2-inch wide strips of zest from 1 orange, plus orange segments from 2 peeled oranges

Note: If using frozen cranberries, thaw them before cooking.

Citrus Salad With Watercress, Dried Cranberries And Pecans


A salad with fresh greens might not be a common side dish at Thanksgiving dinner, but it's a good way to show off winter fruit like orange and grapefruit. Kimball sprinkles salt 

sugar over the orange and grapefruit segments to draw out the excess juice. "Otherwise you end up with a pool of liquid at the bottom of your salad bowl or platter," he says. Top it all off with dried cranberries.


4 ounces (4 cups) watercress, torn into bite-size pieces

Note: You may substitute tangelos or Cara Caras for the navel oranges. Valencia and blood oranges can also be used, but since they are smaller, increase the number of fruit to four.

3 cups fresh or defrosted frozen cranberries

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9-inch round cake pan, line with parchment paper round, and spray with cooking spray. Melt butter in large nonstick skillet over medium heat. Add cranberries, sugar and jam and cook until cranberries are just softened, about 4 minutes. Strain cranberry mixture over bowl, reserving juices.

Add strained juices to empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. Off heat, stir in vanilla. Arrange strained berries in single layer in prepared pan. Pour juice mixture over berries and refrigerate for 30 minutes.

Process almonds and 1/4 cup flour in food processor until finely ground. Add remaining flour, baking powder and salt and pulse to combine. Whisk milk and extracts in measuring cup. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in egg yolks, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture.

Using clean bowl and beaters, beat egg whites on medium-high speed until they hold soft peaks, about 2 minutes. Whisk one-third of whites into batter, then fold in remaining whites. Pour batter over chilled cranberry mixture and bake until toothpick inserted in center comes out clean, 35 to 40 minutes. Cool on wire rack 10 minutes, then run paring knife around cake and invert onto serving plate. Serve.

 We encountered two recurring problems with this recipe. Cranberries shed a surprising amount of liquid, which can make the cake quite soggy. Precooking the cranberries causes them to release liquid, which can then be reduced to a thick syrup.


We also had trouble with the topping sticking to the pan. Keeping the sugar to a minimum and removing the cake from the pan before it fully cools solves this problem.

To get this cake to come out of the pan cleanly, allow the cake to cool for 10 minutes and gently run the tip of a paring knife around the outside of the cooled cake. To flip the cake, first cover it with a clean serving plate and invert so that the plate is on the bottom. Then, using a straight upward motion, carefully remove the cake pan, shaking gently as needed to get a clean release of the cake and topping.

 Recipes reprinted by permission of America's Test Kitchen.

Cranberry sauce is a Thanksgiving tradition. But if you're ready for a fresh take on this staple, why not try cranberries in chutney or cake? America's Test Kitchen founder Chris Kimball offers ideas.

Breaking the cranberry mold: New ways to savor this seasonal berry

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