This recipe has traveled through the generations of my family on my mom's side, and it's a jewel in our crown of goodies. In Louisiana, this is made with mayhaw juice which we always had to get at the annual Mayhaw Festival. I've not had much luck procuring it in recent years as I live in DC (though I once contacted a delightful farmer I found online who froze and shipped me some from his trees) but apple juice is a good replacement. <br />This is the best cranberry sauce I've ever had, and I really mean that. Thanksgiving night often finds us all mingling around the open fridge, eating leftover sauce with spoons straight from the jar. In addition to a "must" at our Thanksgiving and Christmas tables, this sauce elevates a turkey sandwich to greater heights, is great with roast pork, with yogurt in the morning, or again, plain for a little treat. <br />My grandmother and I spent an afternoon in the kitchen many years ago as she taught me to make this. It was such a special time with her, and I hope you enjoy it as much as we all have throughout the decades.

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