There’s nothing quite like this time of year. There’s solace in the sound of stepping across grass glazed with the season’s first frost, a fire sputtering away in the fireplace, and the crackle of a gilded wrapper revealing a single sumptuous marron glacé (candied chestnut). Fall and winter baking herald in clouds of cinnamon and sugar, smooth baked custards, gloriously spiced mincemeat, and the cool scent of peppermint paired with chocolate. Heady aromas welcome us like paper-wrapped presents: cinnamon, vanilla, cardamom, ginger, and cloves. The air is redolent with notes of maple syrup, molasses-imbued brown sugar, spicy gingerbread, and, of course, the tart, sweet scent of cranberries simmering away on the stove.
Cranberries are grown in a handful of states
