Cranberries

One fruit is used but different personalities emerge in these two versions of an American classic. The Cranberry Jelly, made with extracted juice, is tender, translucent, quite sweet; the Jellied Cranberry Sauce, on the other hand, is tart, dense, assertive, with a distinct fruit-pulp texture. Both can be unmolded for serving, and both are too good to reserve for Thanksgiving and other feasts; try spreading either one on toast, for instance, or serving it with the Sunday bacon and eggs. And—a not insignificant point—making these jellies costs only a small fraction of the grocery-store price for canned jellied sauce.