Thanksgiving dinner would not be complete without the customary condiment, cranberry sauce. Add a spark to your holiday feast this year with a new recipe. Choose from our collection, which encompasses traditional and adventurous versions, including sauces, chutneys, and relishes.

This cranberry sauce could not get any easier. Simply combine a bag of fresh cranberries and a bottle of red-currant jelly in a saucepan and simmer for 30 minutes. Prepare the sauce up to three days before Thanksgiving.

Dried currants and raisins combined with cider vinegar and red onion give this cranberry chutney big, bold flavor. You can make this recipe well in advance: It will keep in the refrigerator for up to one month.

Pomegranate seeds and juice add a touch of seasonal freshness to this quick and easy recipe. Use any leftover cranberry sauce as a sandwich spread or stirred into yogurt as a dip.

Fresh ginger adds kick to this cranberry relish, while sherry vinegar adds tang. The relish brightly complements the rich flavors of Thanksgiving dinner.

Seedless red grapes bring sweetness and texture to basic cranberry sauce. This easy compote can be made up to two weeks before Thanksgiving.

This tart and chunky cranberry relish requires no cooking at all. Simply blend fresh cranberries in a food processor and stir in chopped orange, kumquats, pecans, and pomegranate seeds.

The dried cherries in this cranberry relish plump up during the cooking process, adding texture and sweetness. This sauce can be made up to two weeks before Thanksgiving.

With the only additions being sugar and a bit of lemon zest, the pure flavor of fresh cranberries shines through in this easy recipe. Make this sauce up to a week before Thanksgiving.

Fresh pineapple adds tropical sweetness to this cranberry relish. Along with a few spoonfuls of honey, it helps tame the tartness of the cranberries.

This cranberry chutney has savory leanings, with shallots and ginger sauteed in olive oil. Red wine vinegar adds tang, and sugar balances the tartness of the fresh cranberries.

Fresh orange juice and zest perfume this cranberry sauce. This recipe makes a big batch, so there will be plenty for leftover Thanksgiving turkey sandwiches.

This cranberry sauce gets sweetness, texture, and a bit of crunch from dried figs. Red wine -- or cranberry juice -- is used in place of water to give the sauce richness and a deep, dark color.

This cranberry chutney gets savory notes from garlic and ginger. Not only does it make a fine condiment for Thanksgiving turkey, it also makes a wonderful appetizer served with soft cheese such as brie or goat cheese.

This cranberry relish is similar to a fresh salsa. It includes jalapeno pepper for kick, as well as diced onion and celery for crunch. Just before serving, add aromatic mint and toasted pecans for a Thanksgiving touch.

This sweet-savory cranberry chutney includes celery, red onion, apples, candied orange peel, and cardamom. The recipe makes enough for gift-giving or for serving a large Thanksgiving crowd, and lasts for up to a month in the refrigerator.

Two versions of cranberry relish begin with one basic sauce, divided in half. Orange segments are added to one portion, and spicy seven-pepper jelly and fresh herbs to to the other. Having two cranberry sauce options will please all of your Thanksgiving guests.

Traditional cranberry sauce is spiced up with cloves, black pepper, allspice, cinnamon, and red-pepper flakes. Orange juice adds fragrant sweetness and a touch of Cognac helps the flavors blend.