When it comes to Thanksgiving dinner, there are few topics that can get the feathers flying more than cranberry sauce. Growing up and spending many holidays at relatives’ homes who served both canned (jellied) and homemade sauce, I only realized a few years ago how impassioned the debate can be over which variety reigns supreme. I’ve read stories of dinner boycotts, disappointed faces, and all-around hurt feelings when the wrong variety has hit the table. (It all seems so un-Thanksgiving-like, doesn’t it?)
