Craving Cranberry

There's a myriad of ways to enjoy cranberries this season. Here's a look at the differences between a few favorites:

• Cranberry relish is raw, fresh and tart. It’s typically eaten on its own as a side dish with roasted turkey. Its bright, tangy flavor is a nice counterbalance to smoky, meaty, sweet or earthy foods.
• Cranberry compote is chunkier, looser and may or may not be cooked. It's more often used as a condiment and is particularly great with poultry and sharp or sweet cheeses.
• Cranberry sauce is cooked and is the sweetest and smoothest of these preparations. Often served as a condiment, its thick texture makes it especially good on sandwiches.
• Cranberry chutney is similar to whole-berry cranberry sauce with added chunks of fruit and a bit of vinegar for a tangier flavor.
• Cranberry salsa is a type of relish that differs mainly in its flavor profile. Like tomato-based salsa, it may be flavored with garlic, cilantro, onion, lime and peppers.