In continuing with what could be our most successful Thanksgiving ever, this just might be the best cranberry sauce ever. Our cranberry dilemma usually consists of Taylor and I wanting chunky sauce, spiked with unusual flavors and additions, and Robin wanting the plain old, jellied style sauce from a can. I just won't let her buy canned. This year, I purchased two bags of cranberries as usual, expecting to make one batch of one kind, and a second batch of another. But then I had an idea. And ended up doing one giant batch of what Robin has dubbed the best cranberry sauce she's ever had. Cranberry jam, to be more precise. Last year, our jellied sauce was a big fail. The gelatin over performed, leaving us with a very tough, bland, jiggling mess. I took a different approach this year. Drawing from my months of experience canning jam, I swapped out the gelatin in favor of the more subtle properties of pectin. Additionally, unlike last year, instead of straining the cooked berries from the

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