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"Both of these recipes make fabulous condiments for turkey, wild game and chicken. Swirl them into mayonnaise for sandwiches or to toss into a salad. Serve them alongside cheeses." 

Click the audio player above to learn more about fresh cranberries.

3 cups fresh cranberries, rinsed and sorted


1/4 cup chopped crystallized ginger, optional

Put all of the ingredients into a food processor fitted with a steel blade and chop until fine. Store in a covered container in the refrigerator.

Your Thanksgiving meal prep questions, answered

Do not sweeten this sauce until after the berries have popped open as it will make them tough. Store in a covered container in the refrigerator for up to a month.


1/4 to 1/2 cup honey, maple syrup, or sugar, to taste

In a medium saucepan, bring the cranberries and cider to a boil. Reduce the heat and simmer until the berries have popped open, about three to five minutes. Stir in the honey (or maple syrup or sugar) to taste. Cool and then store in a covered container in the refrigerator.

Tom Crann

Author

Put aside that canned sauce and get local berries this holiday. It's worth it, says chef Beth Dooley.

Some might say it's not Thanksgiving without cranberries. Here's what chef Beth Dooley has to say.

Appetites: Two fresh cranberry recipes for Thanksgiving

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