There are so many delicious things to drizzle atop your Thanksgiving turkey, from the classic giblet gravy to a modern version made with peppercorns and sweet Riesling. Or you can zest things up with a flavorful orange-cardamom cranberry sauce. Then there’s cranberry mustard for the ham, chive butter sauce for the mashed potatoes and an apple cider chile butter sauce that goes with just about anything. Here are our sauciest suggestions for the big feast ahead.

Recipe: Basil Cranberry Sauce

One of the best parts of cranberry sauce is how simple it is to make and spruce up according to your taste. This year, I swapped spices for herbs and spiked my cranberry sauce with fresh basil — the sweet herbal flavor complements the cranberries’ tartness.

apple cider butter
Spicy, sweet and savory. What more could you want in a sauce?

Recipe: Apple Cider-Chile Butter Sauce

Looking for a new savory sauce for your arsenal, especially during the chilly late autumn/winter months? Make this apple cider-chile butter sauce and drizzle it over a fried ham steak, grilled sausages served with braised cabbage and onions, or roasted Brussels sprouts.

riesling gravy recipe
A rich, bright gravy to dress up your roast turkey. (Photo: Mark Shaw.)

Recipe: Peppercorn-Riesling Gravy

One of the best things about gravy, besides the fact that it’s frequently a roast turkey’s saving grace, is that you can custom-tailor it to any tastes. One year I added orange zest for a just-bold-enough citrusy kick. Last year we went super-funky and rustic with all the giblets (and then some). This year I find myself in a Riesling phase — dry, not sweet — but I can only imagine a sweet Riesling would make a delicious turkey gravy as well, as would your favorite white wine. The peppercorns add a subtle earthy spiciness that complements the acidity of the wine.

Make this for Thanksgiving and use the leftovers at Christmas. (Photo: Laura Edwards.)
Make this for Thanksgiving and use the leftovers at Christmas. (Photo: Laura Edwards.)

Recipe: New York Sweet Cranberry Mustard

This is inspired by a mustard served at New York’s Home Restaurant, a fabulously comforting place. I have made it slightly sweeter. It’s perfect at Christmas, when you’re making all those turkey and ham sandwiches and want cranberries with a kick.

rack of lamb with asparagus and red wine reduction

Recipe: Basic Red Wine Reduction Sauce

Ever wonder what to do with leftover wine? That is, if you have any. This red wine reduction sauce is the perfect way for oenophiles of all levels to use up wine from last night or to put that just-opened bottle to use for something besides sipping. Half a cup of wine can be reduced into a rich sauce for two. This one is simple and fast to make.

beer glaze for ham
This glaze is completely peachy keen on this ham.

Recipe: Samuel Adams Boston Lager Ham

David Burke combines the malty caramel flavor of Samuel Adams Boston Lager with sweet, sticky caramelized peaches for a glaze any ham would be only too lucky to have brushed on in layers, just as we intend to do.

mustard dipping sauce recipe

Recipe: Mustard Sauce

What is this good for? Anything you would eat with ketchup, ranch, BBQ sauce or honey mustard on, use this instead. Anything fried, raw vegetables, pretzels (as seen above), sausages, hot dogs, etc. The list is pretty long. The best part? It’s insanely easy and tastes absolutely amazing. Just make sure you use some good-quality mustard. The standard yellow stuff has no place here.

Simple Chive Butter Sauce Recipe

Recipe: Simple Chive Butter Sauce

This chive butter recipe is quick and easy and works as a spread for bagels or a sauce for steak.

giblet gravy recipe
Save those weird bits for a delicious gravy.

Recipe: Classic Giblet Gravy

Reserve that packet of unidentifiable innards that came with your turkey — they’re the tickets to this gravy train.

cardamom cranberry sauce recipe
One whole spice creates a whole new cranberry sauce.

Recipe: Orange-Cardamom Cranberry Sauce

I make orange-cardamom cranberry sauce every Thanksgiving without fail. Growing up around a kitchen packed with jars and bags of whole spices, I learned what all the pods, seeds, berries and sticks smelled and tasted like. When I put the notion of cardamom and cranberries together in my head one year, it simply made sense.