Cranberry sauce hasn't changed much since I was a kid. My mom used to pop a tin, slice up that can-shaped jelly into a loaf, and it followed the turkey around as everyone took the smallest amount they could get away with. At least now the jelly stuff has whole cranberries in it, but it is a testament to the near-universal dislike of cranberry sauce that, even though we have it on sale year around, it only ever sees any orders around during turkey time.
I decided I could make it better. So after playing around with a few cans, I came up with a recipe. I had some friends over for a turducken yesterday, and at the end of the day there wasn't a drop of cranberry sauce. Here is what you do:
1. Empty a can of cranberry sauce into a small pan.
2. Add a quarter stick of butter (butter, much like bacon, makes everything better!)
3. Throw in a pinch of cloves, a pinch of cinnamon, and salt and pepper to taste.
4. Let it simmer, stirring occasionally, until the butter melts, and the jelly turns into a thick sauce.
Serve warm, also tastes great on roast pork, chicken, and pretty much any game meat.
Happy Turkey Day!