Anyone want to talk about cranberry sauce?
I usually make my DG's raw cranberry relish with oranges and walnuts. This year, I made a cooked cranberry sauce with port wine, balsamic vinegar, dried figs, fresh rosemary and a bit of ginger...came out mighty tasty and as it macerates, it should get better.
Anyway, being a turkey day traditionalist, I may cave and make the cranberry/orange as well.
Are you a creature of habit when it comes to Thanksgiving menus or do you like to experiment?