If one of your favorite Thanksgiving rituals is cracking open a can of jellied cranberry sauce and watching it slither from the tin—you're not alone. The condiment, with its iconic ridges and alluring smoothness, has been a stalwart of the Thanksgiving table since it debuted in 1930. But even die-hard fans must admit: The flavor needs punching up.
After some experimentation, we figured out how to reverse-engineer the canned sauce and imbue it with a much fresher, fruitier taste. And the sky's the limit on supporting flavors and even molding options.