This one always surprises the die-hards who swear they only "like it from the can". Try it and your guests will be pleasantly surprised. Also works great w/ chicken, pork, and on those after holiday turkey or ham sandwiches with toasted wheat bread. Tip: be sure it's completed cooking about an hour from dinner time. It takes a little while for the sauce to cool and I agree it's best served at room temperature. Or, if you make it a day ahead, make sure it's had plenty of time to reach room temp before serving--personally not a fan of it cold.
Photo: John Kernick; Styling: Marcus Hay
How to Make It
In a medium saucepan, combine the cranberries, orange juice, and sugar. Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 15 minutes. Let cool. Serve at room temperature.