Sauce

This is one of my favorite sauces: Its deep, purpley, cranberry color is reason enough for that designation, but then again so is the bright strawberry/kiwi/watermelon flavor, with its hints of the unbridled tropics. And the fact that you can tell your guests you're serving them cactus fruit (and that it is delicious) gives you a decidedly exotic edge. The puree is very watery, like watermelon juice, so in order to give the sauce some body but not take away all the fruit's freshness, I've directed you to rapidly boil down part of the puree with sugar, then cool it and add the remaining uncooked puree. This method works well with watermelon puree, too, should you not be able to find prickly pears. You will need about 3 cups seeded, pureed watermelon pulp.

Few sauces are as simple to prepare as this low-calorie, nonfat one.

This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .

For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

To accompany Frozen Nougat Terrine .

For a quick dessert, serve this tangy sauce over strawberries, purchased angel food cake or some fat-free pound cake.

This would also be terrific over ice cream.

Blood oranges have red flesh and sweet-tart juice. They're available at farmers' markets and, increasingly, at supermarkets. This syrup would also be good over waffles.

Surprise — a bit of ketchup helps the sweet and tart flavors blend. Make this up to three days ahead.

Raisins or dried cranberries could easily stand in for the dried tart cherries.

Chinese five-spice powder, cardamom and pears give an intriguing flavor.

"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.