From Meghan, Red Tricycle’s LA Editor

1 lb fresh cranberries
2 cups sugar
1/2 cup fresh OJ
zest from one orange
1/2 cup cranberry juice
1 cup dried cherries

Combine all but the cherries over medium heat, and boil slowly for about 10 minutes until the cranberries pop open. Skim the foam from the surface, stir in the cherries and cool to room temp. (Can be refrigerated up to one month.)

And consider yourselves lucky that I’m not contributing Great-Grandma’s Lime Jello Salad recipe. She made it every Thanksgiving, but since she and I were the only ones who ever ate it, it hasn’t been at the family Thanksgiving table in about 20 years.