Last year's cranberry sauce was such a success I thought I'd do it again. Only this time I'd make more than enough for dinner and then preserve the rest. Cranberry sauce shouldn't be limited to the month of November, I tell you! And I plan to enjoy it all year round. I used the same pomegranate-cranberry juice as I did last year, in place of the water. However I opted out of the added pectin, and simply cooked the sauce a bit longer to bring out the natural pectin in the berries. Amazing how thick and jellied it gets, no pectin or gelatin needed; you just have to have the patience to let it come into its own. And the booze, well, I figured it couldn't hurt, and threw in a splash of Grand Marnier to half of the batch. Because orange and cranberry go so well together, and booze and the holidays also follow suit. Leave it out if you must, but it really puts the ing in Thanksgiving. Or something like that. Special holiday freebie just for you! Pretty cranberry jelly labels, both plain

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