Though many people would use this recipe as part of their Thanksgiving feast, it is really something that can be used all year. It goes with naan as part of an Indian meal, as a sauce for a baked Brie dish, and, of course, as part of a Thanksgiving meal. It is a great alternative to canned cranberry sauce. And it's very easy to make. This is based on a Gourmet recipe that was published in December 2001.

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