I like to add a little variety to the holiday table in the side dish department. Cranberries are my fall ingredient of choice. Yes, I still cook with them after the official start of winter on December 21st but I try to make exceptions for this red jeweled and tart wonder. The sweet in this recipe is coming from maple glazed pecans. I found a similar recipe by Some the Wiser and made some changes, dropped the celery and went with water to cook the farro, no dijon in this recipe and subbed the red wine vinegar for my stand by white balsamic. So without further adieu, here is your next favorite holiday dish. If it doesn't go over big, no worries, it is great as leftovers for lunch.

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