The cranberry entry to the Thanksgiving can be a controversial choice. You’ve got only from the can and never from the can factions. I am from a no can family, in fact our favorite versions lack the gelled texture of the canned variety all together. The standard on my table is this cranberry-tangerine relish and or one of either of the compotes,  this cranberry-ginger or cranberry port. But my job is to always be trying new things, so I wanted to create something that might straddle that can/never can divide, and I really thing I have done it with this beautiful mold that has that sliceable jellied texture, but the sophisticated flavors of vanilla and rosemary. My no-can family loved this. And there is no doubt that this is an incredibly impressive dish to serve, an intricately molded tower of shimmering ruby. 

To that end, I use a small kugelhopf mold – I bought it cheap at Aldi some years ago. But any shaped mold you have or a smaller bundt pan. The mold needs to be about 3 cups, and if you don’t have a mold, you can use a glass bowl of that size which will give you a lovely cranberry dome. I use a food mill to create a smooth texture, but if you don’t have one, a wire mesh strainer, a spatula and some elbow grease works just as well. The whisper of vanilla and rosemary infused with the cranberries produce this amazing sweet and savory note. You can leave out one or the other, or substitute sage for the rosemary. Bourbon is my go to for a little earthy kick, but you could use brandy or cognac or leave it out. And best of all, this can be made up to five days ahead and tucked in the fridge – so the Sunday before Thanksgiving.