A HARVEST BANQUET

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Bring the roast turkey to the table with a flourish—on a platter wreathed in herbs and autumn flowers and fruits.

Ruby Red
Cranberry Relish

Makes about 3 cups

Fresh and dried cranberries give color and texture to this flavorful relish sweetened with bitter orange marmalade and seasoned with fiery serrano chiles and cinnamon. It’s a perfect match for all kinds of roasts and is especially delicious in a sandwich with the Festive Fall Cheese Ball and leftover turkey. Make it a day or two in advance.

1 cup bitter orange marmalade
Juice of 1 orange
1/4 teaspoon cinnamon
6 ounces dried cranberries
1 cup water
12 ounces fresh or frozen cranberries
3/4 cup finely chopped red onion
3 serrano peppers, seeded and finely chopped
1/2 cup coarsely chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons tequila (optional)
Salt to taste

Heat the marmalade, orange juice, and cinnamon on low heat, stirring, until the marmalade melts. Off heat, stir in the dried cranberries and set aside. Meanwhile, boil the water, add the fresh or frozen cranberries, and cook until they begin to pop. Immediately drain the berries, rinse them with cold water, and chop them roughly.

Add these cranberries to the marmalade mixture and toss with the onion, serranos, cilantro, lime juice, optional tequila, and salt. Chill for several hours or up to several days before serving.

Cornbread Dressing with Fruits, Nuts, and Mint Marigold

Serves 12

This cornbread dressing, filled with sweet and savory surprises, is baked separately and served as a side dish.

1 cup dried apricots
1/2 cup dried figs or prunes
1/4 cup dried cranberries
1/2 cup brandy or orange juice
1/8 teaspoon cloves
1 teaspoon coriander seeds
1/2 teaspoon whole allspice berries
1/2 teaspoon whole black peppercorns
1/4 teaspoon crushed dried red pepper
2 onions, chopped
4 tablespoons butter
1 tablespoon peeled and minced fresh ­ginger
2 jalapeño peppers, seeded and chopped
1 large red bell pepper, chopped, about 11/2 cups
2 cups chopped celery
3/4 cup chopped Italian parsley
2 tablespoons chopped Mexican mint marigold
3/4 cup toasted pecans
6 cups crumbled day-old homemade cornbread, dried in the oven, or 2 packages dried cornbread stuffing mix
2 cups or more Giblet Broth (see page 27) or chicken or vegetable broth
Salt to taste
2 to 3 tablespoons melted butter (optional)
1 to 2 well-beaten eggs (optional)

Preheat the oven to 350°F. Roughly chop the dried fruits; soak them in the brandy or orange juice, tossing occasionally. Grind together the next five ingredients in a spice grinder or with a mortar and pestle.

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