Berry

Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.

A classic summer dessert, this easy recipe is so much more than the sum of its parts.

A classic lemon-blueberry bread is a thing of beauty. Plush lemon cake studded with jammy, perfectly suspended blueberries gets coated in a glossy, dripping glaze.

Studded with fresh strawberries and sprinkled with crunchy sugar, these tender-crumbed strawberry muffins are the best bake to wake up to.

There are no add-ins or pectin here, just the berries and sugar, which makes for a deeply fruity raspberry jam that tastes like summer.

Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.

Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes: Blueberry compote knows no bounds.

These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.

This Thanksgiving condiment celebrates key New England flavors: cranberries, of course, but also maple syrup and apple cider. 

Peanut butter and jam are great friends in a sandwich. They’re even better in this tender sour cream cake swirled with raspberry jam.

Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.

The combination of coconut, raspberry, and chocolate in these muffins tastes wonderful whether you’re using fresh raspberries in season or frozen raspberries.

As the name suggests, this no-churn ice cream cake is super-simple to put together: a crunchy biscuit base filled with vanilla ice cream and a blackberry ripple

This multilayered, rich, and colorful cake takes some effort to make, but the sponge cake and ladyfingers can be made a day in advance.

Crème brûlée is the perfect dessert to highlight the flavor of vanilla bean, and the strawberries act as a hidden little surprise when you crack the top.

The dramatic red raspberry-macerated onions are lovely with chard and zucchini, but you can also serve them with grilled chicken or even charcuterie.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.