It's interesting how one ingredient can totally change a dish. Without the dried cranberries, this pasta recipe from Saveur would be a savory, filling, cold weather dish. But add in those little red fruits, and each bite has a slight sweetness and tartness to perk up all the other flavors. I'd eat this any time of year. More

Last week on our Weekend Cook and Tell we asked all of you to consider the cranberry. We wondered why this tart little fruit has been relegated to Thanksgiving and rarely sees the light of the kitchen any other day of the year. For our cranberry challenge we wanted to see just how creative all of you could get with cranberries. Here's a peek at your sweet-tart creations. More

Though Thanksgiving isn't here quite yet, I'm fairly certain that you're all tired of cranberries (and if you're anything like me, you've also hit your pumpkin saturation point). And I understand (truly, I do) that the last thing you need to see is one more cranberry recipe. Yet, I couldn't resist sharing this one. Because pickled cranberries are something special. They take the natural sweet-tart nature of this little red berry and amplify it. More

Sweet, tart, and tangy, this mustard would be a delicious addition to a cheese plate, or spread on turkey sandwiches made with all the leftovers. More

Don't get me wrong, I love me some gravy. But a gravy quiz would be less exciting, eh? After roasting a turkey, it deserves a nice pick-me-up beyond just gravy. And what's better than the pucker-inducing tang of plump, juicy cranberries? We've deemed today unofficial cranberry day, starting with the results from our cranberry sauce tasting. Now it's time to find out how much you know about cranberries. Take the quiz! » More

Making cranberry sauce from scratch isn't too hard. But going the canned (or jarred!) route saves a few steps on the crazy T-Day, and some people even prefer the taste. And I'd argue that a subset of others just buys it just for that priceless plop noise the gelatinous cylinder makes when it enters the world. We tried nationally available brands (Ocean Spray, Whole Foods 365, Trader Joe's, and Williams-Sonoma) in both the jellied loaf and whole-berry categories. Find out who won. More

[Photograph: Joanna Miller, The Kitchn] For those rare times you don't have your waders handy, this self-service cranberry bog is pretty convenient. The scoopable cranberries were spotted at the Bloomingfoods Market and Deli, a co-op in Bloomington, Indiana. Potential sanitary issues aside, can more markets please do this? Related In Season: Cranberries Meet Your Farmers: Adrienne Kravitz, a Cranberry Farmer in Southeastern Mass. Cranberry Sauce With Champagne and Currants... More

[Flickr: puamella] At peak season from October through November, cranberries are a great way to bring in the holidays—with a vibrant hue and delicious tart sweetness, what's not to love? They can be enjoyed in a wide variety of dishes, whether fresh, frozen, or dried. Cranberry recipes, tips, and info after the jump.... More

Or, Everything You Ever Wanted to Know About Cranberries But Were Afraid to Ask. [Flickr: clarkbw] Adrienne sporting her waders in the bog. Name: Adrienne Kravitz Profession: Cranberry farmer Location: Our farm is in Southeastern Massachusetts spread out over a few towns—Bridgewater, Middleboro, East Bridgewater and Hanson. How many acres? 150 acres this year How exactly do bogs work? Beyond knowing that cranberries don't grow on trees, my knowledge is pretty limited. Cranberries grow on long-running vines in sandy bogs and marshes, usually near wetlands. Since they are perennials, they return year after year. In the spring the vine blossoms which matures and ripens over the summer. During the harvest—typically at the end of September through early November, so right... More

This cranberry curd pavlova from Hanne, of Supper in Stereo, is a recipe I'll be adding to my Awesome file. (It's a file in my head reserved for Awesomeness.) 1. The opening is in the shape of a heart. Or Africa. Take your pick. 2. I've already revealed my curd freak ways, so you shouldn't be surprised by my enthusiasm. Cranberry curd sounds good, but I'm already thinking up alternative flavors to fill my meringue with. That grapefruit curd from last week would be a good start... As Hanne says, it's "so light that you register only delicious without noticing that you’re already full from dinner." Definitely my kind of dessert.... More