Story and Photographs by Renée Kohlman

As we enter the season (already?!) of holiday entertaining it’s important to have a couple of simple yet delicious recipes in the back pocket, ready to be pulled out in a moment's notice. Both of these feature the crimson cranberry - a seasonal favourite. Known for its welcome punch of flavour and versatility with both sweet and savoury dishes, there’s no time like the present to pick up a pack of cranberries.

I’m all about getting ahead of the game when it comes to entertaining, and the more things you can make ahead in November, the happier you’ll be in December. This is the time to think of your future self! Cranberry Sauce may seem like an ordinary thing to prep, but when you can use it in a couple of recipes, you’re already ahead of the game.

I like to add maple syrup instead of sugar to mine, and orange juice and zest is a must. It comes together quickly and hearing the “pop” of those berries is so satisfying. The sauce keeps well in the fridge for a week or so and can be frozen for up to 3 months. From here, you can dollop it on meatballs for a sweet/tart glaze and spoon it into puff pastry for an incredible appetizer. And, if there’s any left over be sure to serve it with the Big Bird on the Big Day.

Cranberry Sauce

3 cups fresh or frozen cranberries

6 Tbs (90 mL) water

1/3 cup plus 2 Tbs (110 mL) pure maple syrup

¼ cup (60 mL) fresh orange juice

1 tsp orange zest

Pinch of salt

1. After rinsing the cranberries, place them in a medium saucepan and add the water, maple syrup, and orange juice.

2. Over medium heat, bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has thickened and the cranberries have burst, about 10 minutes.

3. Stir in the orange zest and salt.

This sauce can be prepared up to five days in advance or frozen for up to three months.

Cranberry-Glazed Turkey Meatballs

Makes about 24-28 meatballs

No party can be complete without a platter of meatballs floating about the room. This recipe uses ground turkey (‘tis the season, after all), shredded apple, Parmesan cheese, and fresh sage. Tender and juicy, the cranberry glaze really puts them over the top.

454 g ground turkey

1 cup shredded tart apple, such as Granny Smith

½ cup breadcrumbs

½ cup grated Parmesan cheese

1 large egg, beaten

1½ Tbs chopped fresh sage

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

½ tsp pepper

Drizzle olive oil

1. Preheat the oven to 400º F. Line a baking sheet with parchment paper.

2. In a large bowl, combine all the meatball ingredients. With your hands, lightly mix to combine, being careful not to overmix.

3. Roll the mixture into 36 mm (1½ inches) balls and place on the prepared baking sheet.

4. Drizzle the meatballs with olive oil. Bake for about 14 minutes, flipping halfway through.

5. Measure out ¾ cup (175 mL) of Cranberry Sauce and spoon this over the meatballs, tossing well so evenly covered, and bake for another 2-3 minutes.

6. Serve the meatballs on a platter with extra Cranberry Sauce, if desired.

Note: Meatballs (unglazed) can be cooked and frozen for up to 3 months. Defrost then toss in the cranberry sauce and reheat.

Brie and Cranberry Puff Pastry Tarts

Makes 10-12 tarts

These tasty little appetizers use pre-rolled puff pastry, creamy brie and cranberry sauce. Easy to assemble and even easier to devour, be sure to serve these on your prettiest platter.

454 g frozen all-butter puff pastry, thawed in the refrigerator

170 g brie cheese, sliced into 12 equal pieces

½ cup (125 mL) cranberry sauce

1 egg beaten with 1 Tbs (15 mL) water

Sprinkle sugar

Fresh thyme leaves

Flaky salt

1. Preheat the oven to 400º F. Lightly grease a 12-cup muffin pan.

2. On a lightly floured surface, unroll the prepared puff pastry and cut each piece into 10 cm squares. Depending on the brand of puff pastry used, you may have to patch together the scraps to make another couple of squares, but remember that the squares don't have to be exactly perfect. You should get 5-6 squares out of each piece of pastry.

3. Brush egg wash all over the puff pastry squares, including the edges.

4. Transfer the squares to the prepared muffin pan, pressing them down to fill each cup.

5. Place the brie in each pastry crust and top each with two heaping teaspoons (10-12 mL) of cranberry sauce. Gently fold the corners of the dough in toward the centre of each tart.

6. Sprinkle the tops with coarse sugar.

7. Bake for 20-23 minutes, until the tarts are golden brown. Remove from the oven and let cool in the pan for a few minutes. Use a sharp knife to release the tart from the pan and then remove with an offset spatula or spoon. Place the tarts on a platter and garnish with thyme leaves and flaky salt. Serve warm.