10 Recipes To Make With December's Harvest

Red cabbage melts into this thick sauce that pairs beautifully with mashed potatoes and roasted meat or with pasta for a meatless meal. With lots of spices, tomatoes and red wine, the flavor only intensifies as it cooks down.

The brief blood orange season is a great time of year because blood oranges are in a class of their own. The juicy, ruby red pulp has a mellow, super sweet flavor with a richness to it. Make a simple salad to enjoy them purely, with mint, goat cheese and pistachios pairing perfectly.

A root vegetable that’s bigger and sweeter than a turnip, it makes a smooth puree. Season it simply with broth and a smoky chipotle pepper to make this quick and cozy soup.

Gingersnaps make an interestingly spicy-sweet crust in this gorgeous pie. Cranberries are a sweet and bright filling, but the purple hue is what’s going to wow the crowd.

You can use fresh, in-season pomegranate arils for this unique twist on a classic candy. Juice your own pomegranates or buy a bottle of juice — either way you get the most beautiful, jewel-colored caramels.

These cookies look like delightful wedges of grapefruit, but have the added bonus of citrus-enhancing thyme to add a little extra pizzaz.

Gooey and spicy, this dessert is soul-warming on cold winter nights. Cardamom is an underused spice that pairs with pears, and they both sink into the custardy bread like a warm hug.

This is not the cream of celery soup you get from a can. It’s fresh, a little crunchy and tangy, but still pure comfort.

Kiwis have delicate sweet-tart flavors you want to capture its freshness, not cook it out. This simple sorbet preserves the bright green color and flavor, but makes it a palate-cleansing treat.

The bright citrus, including lemons and little clementine oranges cut through the richness of chicken legs in this easy sheet pan meal. Think of it as a weeknight Duck a l’Orange — impressive but low effort.