|Red Wine Cranberry Sauce|
I thought the sauce turned out well, especially with the turkey. The cranberries themselves remained quite tart, and I wonder if I could have used more sugar (I used 1-1/4 cups of raw sugar) and let the cranberries cook a little longer. I might play around with this one again and see if I can get the right amount of sweetness going, but for today, I was happy with it.
Also check out the Sweet Potato with Toasted Pecans I made and photos of other dishes at our Thanksgiving dinner.
Recipe courtesy of:
China Millman, Pittsburgh Post-Gazette (article and recipe here)