Whether you host or are being hosted for Thanksgiving, you’ve probably begun mulling over your holiday menu. Each year a few brave souls start from scratch, forgoing the last year’s stuffings and mashed potatoes in favor of creative, new fare. I’ve learned that this is not the time to try out your cutting edge chilled cardamom lentils, truffle-dusted parsnip chips, or pumpkin-ginger puree. On a day steeped in tradition folks want and expect customary Thanksgiving foods. Increasingly, hosts have begun turning to their guests for their menus. “I’ll provide the turkey. You bring a side or two.” Closer in action to the original feast, this practice encourages everyone to share the responsibility of cooking. That brings me to today’s topic — what sides to take to a Thanksgiving potluck. Whatever you bring, remember that it has to transport and reheat well. Fortunately, the following side dishes do both. THREE-CRANBERRY CONSERVE Recipe courtesy of the November 2004 Thanksgiving issue of “Food & Wine” Makes about 3 cups I love that you can make this recipe ahead …