Cranberry

Cranberries, pears, and apples form a sweetly irresistible autumn trinity beneath a crisp oat topping.

Is there a child in this world that doesn't love applesauce? This pink-hued, cinnamon-spiked version is just the right topping for the latkes.

Make up to three weeks ahead and freeze. Defrost before the big day.

This sweet and savory stuffing can be made two weeks ahead and frozen. Defrost it in the refrigerator the night before Thanksgiving.

A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course.

Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).

Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.

Cranberries are a rarity, even to this day, in Italy, so this crostata represents an achievement that's uniquely Italian-American. Though many crostatas employ jam, this one gets its zest from fresh cranberries cooked down and paired with an almond-scented crust—and the proportion of filling to crust is our idea of perfection.

Kumquats and cranberries turn out to be a perfect match, since their flavors are similar in intensity: The former contributes a pleasant citrusy bitterness to the latter's signature tartness.

This vibrant condiment takes its inspiration from the popular Cosmopolitan drink. The alcohol heightens the sauce's flavor, but for kids and nondrinkers, the recipe can easily be made nonalcoholic by substituting orange juice for the water and deleting the vodka and liqueur.

Festive and beautiful, this creation of editor Nichol Nelson is packed with real cranberry flavor. Forcing some of the berries through a sieve into the syrup intensifies the drink's fruitiness.

This simple yet sophisticated relish has depth and tang that store-bought cranberry sauce just can't match.

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Even if you love dark meat, you won't be disappointed with this easy alternative to serving a whole turkey. Roasting the turkey breast at high heat for a short time locks in tons of meaty juice, and the filling combines stuffing and cranberry sauce in one dish. Pan juices, whisked together with apple cider, top it all off.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Cranberries mixed with sugar and citrus are perfectly fine for turkey, but pork needs something a little different. Here, the tart quality of the cranberries is underlined by the horseradish, and together they enhance the sweet, sturdy nature of roast pork.

Actress Lauren Graham has fun grating the "prehistoric-looking" horseradish root for this recipe from Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona. And she wonders: Am I the only person who thought you battered fish by dipping it in egg first? For any of you similarly misdirected, the order is seasoned flour, then egg.

Sweet and tart, this robust fruit ice cream is a perfect finish for any holiday feast.

This meltingly tender jelly is to that stuff in the can what a fine Barolo is to supermarket cooking wine.