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November 2025 Food Festival: Cranberries

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Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. Few ingredients are as tied to the spirit of November as cranberries. Tart, jewel-toned, and bursting with flavor, cranberries bring brightness to hearty autumn dishes and are a beloved staple of holiday feasts. From classic relishes to inventive sauces, this seasonal berry adds both tang and vibrancy to the table.

In honor of November cranberries, we’re spotlighting a timeless favorite: a chef-crafted Cranberry Sauce. Sweetened with honey, brightened with orange, and layered with warm spices and herbs, this sauce is perfect for pairing with roasted meats, serving alongside cheeses, or spooning over desserts.

Want more seasonal ideas? Explore the full Food Festival series here.

Ingredient Spotlight:

Cranberries are native to North America and thrive in cool climates, often harvested from bogs in the fall. Known for their sharp, tangy flavor, they are a nutritional powerhouse, rich in antioxidants and vitamin C. While fresh cranberries are typically in season from September through November, they preserve beautifully, making them a staple of holiday cooking.

Artwork by Danica Andler

Recipe: Cranberry Sauce

Ingredients

  • 2 quarts cranberries

  • 2 cups honey

  • ¼ cup finely chopped shallots

  • 2 cups white wine

  • 1 cup orange juice

  • Zest of 1 orange

  • 10 whole black peppercorns

  • 1 cinnamon stick

  • 8 whole cardamom pods

  • 4 whole allspice berries

  • 3 sage leaves

  • 1 sprig tarragon

  • 1 sprig parsley

Method

  1. In a thick-bottomed pot, sweat shallots until translucent.

  2. Add cranberries, honey, white wine, orange juice, and orange zest. Bring to a light simmer, stirring often to prevent scorching.

  3. Place peppercorns, cinnamon, cardamom, allspice, sage, tarragon, and parsley in cheesecloth; tie with butcher’s twine to make a sachet.

  4. Add sachet to the pot and simmer for up to 1 hour, until cranberries burst and sauce thickens. Stir frequently to prevent sticking.

  5. Remove sachet and discard.

  6. Chill cranberry sauce before serving. Store for up to 1 week.

Pro Tips from Our Chefs

  • Swap honey for maple syrup for a deeper, woodsy sweetness.

  • Add a splash of port or red wine for extra richness.

  • For a smoother sauce, press cranberries through a fine sieve after cooking.

  • Freeze extra sauce in ice cube trays — perfect for adding to pan sauces or cocktails later.

How to Use It: Serving Suggestions

  • Serve alongside roast turkey, chicken, or pork as a tangy counterpoint.

  • Pair with baked brie or sharp cheddar for a festive appetizer.

  • Stir into yogurt or oatmeal for a seasonal breakfast boost.

  • Use as a glaze for roasted vegetables.

  • Spoon over cheesecake or vanilla ice cream for a holiday-ready dessert.

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From Our Farm to Your Table: Meet Katchkie Farm and Our CSA

The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.

Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.

Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →

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