Thanksgiving is right around the corner.

So, in the next issue of Spokesman-Review Food, Sylvia Fountaine shares recipes for leftovers like turkey with a focus on tart, bright and crisp cranberries. There’s cranberry pot roast, a cranberry, brie and turkey sandwich, and gluten-free cranberry muffins from Spokane’s Boots Bakery and Lounge.

Also, on the menu: prosciutto-wrapped chicken with sage from “The New Family Cookbook” from America’s Test Kitchen.

And, as always, there’s a Fresh Sheet full of food-related briefs, plus more.

Pick up a copy of the section on Wednesday.

Cheers!