Cranberries are such an underutilized ingredient. I first had this recipe in the mid-late 1990s at a potluck Thanksgiving dinner hosted by a very dear friend. It completely changed my outlook on how cranberry dishes could taste and I try to make it each year for our Thanksgiving dinner.

This version, adapted from the classic Ocean Spray recipe, packs a super fresh punch of tart, sweet, and orange that just can’t be beat. And to take it over-the-top I like to add 1/4-1/2 cup of Grand Marnier or Cointreau to really brighten up that orange flavor. I love it with breakfast, lunch, and dinner because it adds an incredible freshness to so many foods. This dish can be made anytime of the year, not just at Thanksgiving.