How many of us grew up thinking that cranberry sauce was the jiggly can-shaped mass that you cut into discs, slid onto a serving dish and tucked into the Thanksgiving spread somewhere between the rolls and the gravy boat?  C’mon, ‘fess up. This particular version uses a recipe from this month’s Food & Wine Magazine as a jumping off point.  The concept and the cranberries are about all they have in common, though.  I know.  Shock.

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