My mother makes the best Thanksgiving dinner (I know, yours does too) and that includes her cranberry sauce, which she properly molds in empty black bean cans for a decidedly old school look. Her recipe is simple, cranberries, water, sugar, and lemon zest. To say the least, I am intimidated by the whole Thanksgiving cooking feat and with the exception of baking the pies and making side dishes, I have not really assisted my mom in the kitchen for this holdiay. With this contest in my mind (which I have entered to late into) and Thanksgiving creeping up, I wanted to create a cranberry recipe that would complement my family's table but also be a new and refreshing taste. I am inclined to serve this with a dollop of cream fraiche on top or spread on toasted bread with a healthy smear of goat cheese or baked up with goat cheese much like a pizza and served at room temperature. I was also at a loss of what to call this. It is not really a chutney, not a sauce, not a compote, jam seemed to sum it up.

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