Homemade Cranberry Sauce
A fond memory of early Thanksgivings past was waking up at dawn to help my mother with her first foray on the day’s feast: making cranberry sauce. If the thought of that condiment making its way around the dinner table doesn’t stir salivation, you’ve never had cranberry sauce made right. We’re not talking here about the molded mass that comes packed in a can and is often served simply dumped on a plate, the ribbed impressions of the tin still visible on the hunk of cranberry jelly, corn syrup and pectin that it held. We mean the kind made from fresh, whole berries boiled, with a combination of complimentary holiday flavors, all cradled in a serving bowl. While, for …
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