ranberries: “Rich in antioxidants and vitamin C, cranberries are surprisingly versatile,” says O’Brady. This month they will likely appear on many Thanksgiving tables as a sauce or chutney, but O’Brady says fresh cranberries can also be used in cake, crisps and quick breads. “Or they can be roasted, added to stuffings for vegetables and meats, and used to infuse alcohol—vodka and gin are particularly good,” she says. Keep an eye out for fresh berries that have tight, shining skins, and bounce when dropped, she says.