I don’t know about you, but I was always a fan of cranberry sauce from a can. Maybe it was the shape. Maybe it was the texture. Maybe it was the fact it was sort of (in my younger brain) like apple sauce, and therefore better than the vegetables, but for whatever reason, I have always loved cranberry sauce.
I was first introduced to fresh cranberry sauce while visiting friends in Oxford. Their mom made an amazing traditional roast, and had fresh cranberry sauce as one of the sides. Continue reading