This recipe originally called for store bought cranberries (which are fine if that is what you have to work with) but we have over the years replaced them with our local (interior Alaska) wild low bush cranberries which are smaller and tarter; as well as making a few other changes, less sugar, pecans, different shell, etc. People love this tart and we traditionally make it for both Thanksgiving and Christmas. Older people think it harks back to the flavor of traditional mince meat and us younger people, well we just just love it ‘cause it tastes so good. We have served it straight up naked, with vanilla ice cream, softly whipped cream and or lightly whipped cream fraiche. <br />It’s all good.

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