Bourbon adds bite to this holiday standby, packed in a small heavy-duty glass storage container with a tight-fitting lid. Wrap in a vintage tea towel or cloth napkin, cinch with ribbon and adorn with small ornaments. —Becky Jo Smith, Kettle Falls, Washington
Looking for a delicious way to get extra vitamin C and fiber in your diet? Give this versatile sauce a try. It's great as a condiment or side dish to turkey, pork, fish or chicken. It also makes a terrific dessert or snack mixed with a serving of vanilla ice cream, yogurt or as a topping on your favorite cheesecake. —Kye Feasel, Canal Winchester, Ohio
This simple-to-prepare compote is a tasty way to get fruit into your meal when fresh fruit is not plentiful. Perfect with ham, pork, chicken or turkey, this dish can also help to stretch a meal when guests pop in.
With gorgeous color and three kinds of tangy fruit, this ruby-red relish is always a highlight of holiday menus. Enjoy it straight from the stove or chilled, whichever your family prefers.—B. J. Reimer, Fowler, Kansas
This tart relish combines a powerhouse of nutrients with cranberries and pomegranate. It captures the flavor of the holiday season and adds a beautiful ruby-red color to any meal. —Arlene Rakoczy, Gilbert, Arizona
"My grandmother gave me the recipe for this tangy cranberry dish more than 30 years ago," says Jill Alpert of Kansas, Missouri. "It's a nice accompaniment to a traditional turkey dinner, but it also goes well with pork. I save a portion to make the cranberry gelatin salad for the next day."
The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.
Wisconsin grows an abundance of cranberries and celebrates the harvest with many cranberry festivals. I don't remember where I obtained this recipe, but it's easy, different...and good! Try it with pork or leftover turkey.