11 red berry recipes

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.

Fiery chili soup with seared lamb, white hominy, green and red chili peppers, and crushed juniper berries. A hearty, spicy Southwestern-style stew simmered until the lamb is fork-tender.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.

Blueberry salsa pairs juicy berries with jalapeno, red onion, cilantro, and lime for a sweet-and-spicy condiment. A fresh summer dip for chips, grilled fish, or pork tacos.

Whole grain salad with brown rice, wheat berries, red and green bell peppers, and purple onion in a creamy mayo-yogurt dressing. A fiber-rich, colorful cold side dish.

Holly Cluster cookies: chewy brown-sugar chocolate chip cookies topped with green marzipan holly leaves and red cinnamon candy berries. Holiday cookie tray showpiece with old-school decorating charm.

Creamy puréed winter squash soup with nutmeg and sautéed carrots, topped with a ruby-red whole berry cranberry dollop. A stunning fall soup that's lighter than it looks thanks to skim evaporated milk.

Rugged, no-bean chili made with ground beef and chewy wheat berries simmered in a smoky chile, tomato, and cumin broth. A Southwestern twist on Texas red that's hearty enough to stick to your ribs.