Red Thanksgiving Sides
Red is the color of celebration! It’s bright and cheerful, the spark that brings life to a Thanksgiving table full of golds and browns. Red foods add a beautiful contrast with a pop of color, a touch of tartness, a moment of brightness that makes everything else shine.
This part of the Thanksgiving series is filled with those lively, glowing dishes that balance the meal. They’re simple to prepare and beautiful to serve, whether you’re making them a day ahead or right before dinner. These recipes add freshness, sweetness, and just the right bit of sparkle to the plate.
Recipe Index
Maple-Orange Cranberry Sauce
Fresh cranberries simmered with maple syrup and orange zest for a cozy, jewel-toned Thanksgiving sauce.
Baked Brie with Berries in Puff Pastry
Golden puff pastry filled with soft brie, berry sauce, and toasted almonds for a festive centerpiece.
Cranberry Pecan Marshmallow Fluff
Sweet-tart cranberries blended with cream, pecans, and marshmallows for a pretty, old-fashioned favorite.
Maple-Orange Cranberry Sauce
Cranberry sauce is one of those dishes that instantly makes the table feel like Thanksgiving. This version brings a touch of warmth from pure maple syrup and brightness from fresh orange zest. This dish is both beautiful and flavorful. It has a sweet, tart, and gently fragrant flavor that makes it really special while also being really easy to make and beautiful to serve. You can make it days ahead, and it only gets better as the flavors come together.
Maple-Orange Cranberry Sauce
Ingredients
- 12 oz fresh cranberries (about 3 cups)
- ½ cup maple syrup
- ¼ cup granulated sugar
- ½ cup water
- zest of 1 orange
- 2 tbsp orange juice
- pinch of salt
Instructions
- Combine ingredients. In a medium saucepan, stir together cranberries, maple syrup, sugar, water, orange zest, orange juice, and salt.
- Simmer. Bring to a boil over medium heat. Once the cranberries begin to pop, reduce heat to low and simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens.
- Finish. Remove from heat and let cool. The sauce will continue to thicken as it stands.
- Serve or store. Transfer to a bowl or jar. Serve at room temperature or chilled. Keeps well for up to a week in the refrigerator.
Notes
- Make ahead: Prepare several days in advance. Store covered in the refrigerator and bring to room temperature before serving.
- Texture: For a smoother sauce, mash lightly with a fork or blend briefly once cooled.
- Flavor variation: Add a cinnamon stick or star anise while simmering for a warm, spiced note.
- Serving tip: Spoon into a clear or white dish so the ruby-red color shines on the table.
Baked Brie with Berries in Puff Pastry
This baked brie is one of those dishes that always feels like a celebration. The pastry bakes into a golden shell around soft, melted cheese, and the warm berries spill over the top in a glossy, ruby-red sauce. It’s simple enough for a small gathering but special enough for Thanksgiving or Christmas. You can make it with fresh berries, as shown here, or take a shortcut with your favorite mixed berry jam. Either way, it looks stunning on the table and disappears fast.
Baked Brie with Berries in Puff Pastry
Ingredients
- 1 sheet puff pastry (thawed)
- 8 oz brie cheese
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- ¼ cup granulated sugar
- 1 tbsp corn starch (optional, for thickening)
- ½ cup slivered or sliced almonds
- 1 tsp lemon juice
- 1 egg (beaten, for brushing the puff pastry)
Instructions
- Make the berry filling. In a small saucepan, combine raspberries, blackberries, sugar, and lemon juice. Bring to a gentle simmer over medium heat. In a small bowl, stir the cornstarch with 1 tablespoon of cold water until smooth, then pour into the berry mixture. Cook 18–20 minutes, stirring often, until the berries break down and the sauce thickens and turns glossy. Remove from heat and let cool for 10–15 minutes. Pick out any large stem pieces if needed.
- Prepare the brie. Cut the brie into large chunks so it melts evenly. If the rind feels thick, trim a little away before wrapping.
- Assemble. On a lightly floured surface, roll out the puff pastry to smooth the seams. Spoon a few tablespoons of berry sauce into the center, sprinkle with half the almonds, and place the brie pieces on top. Add more berry sauce and the remaining almonds over the cheese. Reserve a bit of sauce for serving.
- Wrap and seal. Fold the pastry up over the filling, pressing the edges to seal. Flip the bundle seam-side down onto a parchment-lined baking sheet. Brush with beaten egg.
- Bake. Bake at 400°F (200°C) for 20–25 minutes, until the pastry is puffed and deep golden brown.
- Serve. Let rest 10 minutes before cutting. Spoon the reserved berry sauce over the top and serve warm.
Notes
- Timing tip: The berry sauce can be made up to 3 days ahead and stored in the fridge. Bring to room temperature before using.
- Shortcut: Use ½ cup mixed berry jam instead of fresh berries for a quick version. Warm slightly before spooning over the brie.
- Make ahead: Assemble the wrapped brie up to 4 hours ahead and keep refrigerated until baking.
- Serving tip: Serve on a small wooden board or platter so the berry sauce can pool naturally around the edges — it looks lovely and rustic.
- Variations: Swap the almonds for chopped pecans if you prefer a softer crunch. Or skip the nuts altogether for a creamier texture.
Cranberry Pecan Marshmallow Fluff
This old-fashioned cranberry salad is one of those recipes that feels like family. This sweet, tart, creamy dish that appears on the table every year because everyone looks for it. Fresh cranberries are pulsed in the food processor and folded into a mix of whipped cream, cream cheese, marshmallows, and pecans. It’s bright and nostalgic all at once, and it tastes best after a little chill in the fridge.
Cranberry Pecan Marshmallow Fluff
Ingredients
- 12 oz fresh cranberries (about 3 cups)
- ½ cup granulated sugar
- 4 oz cream cheese (softened)
- 1½ cups heavy whipping cream
- 2 cups mini marshmallows
- 1 cup chopped pecans
- orange zest (optional, for brightness)
Instructions
- Prepare the cranberries. Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl, stir in sugar, and let sit for 30–60 minutes to soften and release their juices.
- Whip the cream. In a large mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
- Blend the base. In a separate bowl, beat the cream cheese until smooth. Fold in the whipped cream until evenly combined.
- Combine. Drain any excess liquid from the cranberries. Add cranberries, marshmallows, and pecans to the cream mixture. Gently fold together until evenly mixed. If using, stir in orange zest.
- Chill and serve. Cover and refrigerate for at least 2 hours before serving. Stir gently just before serving.
Notes
- Make ahead: Best prepared 4–24 hours in advance so the flavors meld and the marshmallows soften slightly.
- Variation: Add a handful of crushed pineapple for extra sweetness and texture.
- Serving tip: Serve in a clear glass bowl or trifle dish to show the pretty pink color and creamy swirls.
- Storage: Keep refrigerated and enjoy within 2–3 days.
Final Thoughts
Red brings warmth, joy, and just a touch of sparkle to the Thanksgiving table. These bright, berry-filled dishes add color and contrast to the meal, pairing beautifully with golden mains and green sides. Whether it’s the shimmer of cranberry sauce, the creamy sweetness of a cranberry salad, or the soft pastry of baked brie, each one brings something a little special.
If you’re planning your full Thanksgiving menu, visit the Thanksgiving Planning Hub to see how all the colors come together for a table that feels balanced, beautiful, and full of life.
