10 Fresh Cranberry Recipes That Aren't Sauce!

Cranberries are synonymous with Thanksgiving. Dreaming up ways to show off these native North American fruits is one of the pleasures of planning that festive meal. Because of their staggered harvest (with crops ripening across the country and on opposite coasts at different times), fresh cranberries are in season from early fall and available through late winter, thanks to their excellent shelf life.

Look for bright-colored, firm cranberries in the produce section. Avoid bags that have brown or shriveled berries at the bottom. 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 are tart and complex, beautifully suited to every aspect of any cold-season meal, and versatile enough to deserve more than that once-off annual and obligatory seat at our holiday tables. Cranberries have the personality to define and carry off every course from bright cocktails through refreshing appetizers and salads, savory entrées and sweet desserts.

The puckering tannins and tartness of cranberries are a boon to mixologists and cooks, who can use the fruit to add sourness and balance where they are needed. The relatively dry nature of the acidic berries also turns them into sponges for absorbing sweetness without becoming cloying. The crimson berries are as beautifully suited to long, slow braises, as they are to simple skillet-bakes and luscious French toast.

And they make that iconic scarlet sauce. But classic cranberry sauces and relishes are not only an essential side on the Thanksgiving table: They are powerhouses of flavor in a pantry's arsenal. Give them starring roles on cheese boards, in sandwiches, and in the pan juices of your favorite roast or quick sauté.

Read on for our round up of cranberry recipes.