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As a kid, I actually liked canned cranberry sauce at Thanksgiving because it was satisfying to cut the jellied sauce into perfect slices. Plus it didn’t run all over my plate contaminating the mashed potatoes and green beans. As an adult, I still love the idea of jellied cranberries, so I added some gelatin to this recipe to give more texture to the smooth sauce, but not so much that it’s bouncy. This is also excellent on a Thanksgiving leftovers sandwich.
This recipe was featured as part of our Classic Thanksgiving … Only Cheaper menu.
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