[originally posted March 14, 2006]
This is so much better than that molded cranberry jelly most people use. I can definitely understand if you choose to use jelly for the convenience, but this sauce actually gets soaked up by the turkey so you don’t just have the bouncy, squigly, topping, but an actual flavor agent. You can make this quite a bit in advance and just reheat it when you need it. READ MORE »