Berry

This delicacy only tastes decadent—the cake is so low in fat, you can afford to splurge by adding coconut and a luxurious sauce.

These dessert soufflés are light and satisfying. The vermouth really brings the sauce together.

Like Jell-O, but all grown up, these tart little puddings have a bracing fruitiness that is just what's needed after a sumptuous holiday spread. The scarlet juices of pomegranates, lingonberries, and raspberries are bound into a very soft gelée.

So easy! We couldn’t believe something this sweet and luscious made our healthy holiday dessert list.

Vanilla is arguably one of the best scents in the world, and it permeates this tender cake in the form of a simple vanilla sugar. A zesty cranberry filling lies beneath the crumble top.

Cranberries add sparkle to the meal.

You’ll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual trifles, use all three gingerbread cakes and cut each in half horizontally. Using a pretty glass as a guide, cut out 4 cake rounds from each cut cake layer. Alternate 2 cake rounds with 2 to 3 layers of the mascarpone cream, a few candied kumquats, and some poached cranberries in each glass.

If you don't have a pastry bag, you can spoon the meringue mixture onto the traced circles. Smooth the top of each circle and, using the back of a spoon, make a depression in the center.

Here's a real showstopper, with an exotic touch of cardamom. To crush the cardamom, place the seeds in a resealable plastic bag and tap with a rolling pin.

These confections combine melted chocolate, berries, and bits of toffee. Serve them with your after-dinner coffee or give them as a gift. (Keep refrigerated; let stand 30 minutes before serving.)

<p>Who knew that making your own fruit spread could be so easy and so delicious? I promise this recipe will not disappoint. And it's a perfect complement to the <epi:recipeLink ="350666">Perfect Crostini</epi:recipeLink.</p>

In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.

Classic stuffed cabbage is a time-consuming endeavor. This unorthodox version, which uses dried cranberries and a combination of beef and pork, is much easier—and, we like to think, even better.

Cranberries might seem out of place in a salsa, but their zesty crunch anchors this mix of roasted pineapple, onion, and cilantro. Besides, what would Thanksgiving be without cranberries?

To the traditional orange-cranberry combination, we’ve added Mediterranean touches: dates for their honeylike sweetness and a splash of balsamic vinegar to balance the flavors.

Cranberries, pears, and apples form a sweetly irresistible autumn trinity beneath a crisp oat topping.

Throw everything in the pan, and voilà! Cranberry sauce. It’s just five ingredients simmering on the stove, but it tastes beguilingly complex. Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries.

A refreshingly tart version of classic cranberry sauce. If you want it sweeter, just add more sugar.

Quickly candied grapefruit peel adds a fresh zing.