Cranberry sauce for many means this: a tubular, red, gelatinous substance that slithers out of a can, shiny ridges included free of charge. You’d think with so many people interested in fresh, local foods that it would be a relic from the past, a candidate for the museum of regrettable edibles. But I know it’s still a popular holiday item because this time of year you see stacks of this canned product on prominent display at grocery stores, Whole Foods included. Why? Why? Why?
I grew up thinking this was the only way to prepare cranberries and it scared me (much like marshmallows on sweet potatoes). I always said, “No thanks,” and loaded up on more stuffing instead. Which is a shame, because nothing complements turkey and cornbread stuffing better than the tang of cranberries—it’s the trinity of Thanksgiving flavor.
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