There is the very basic cranberry sauce:
2 cups sugar, 2 cups water, 1 lb. (4 cups) fresh cranberries

Combine sugar and water in pan; stir to dissolve sugar. Heat to boiling; boil 5 mins.
Add cranberries; cook till skins pop, about 3 mins.
Remove from heat. Serve sauce warm or chilled. autiful and a decorative touch of Holiday Cheer to mealtimes.

Add a historical accent to your holiday meals with a
colonial drink called a shrub.
The Pilgrims were proud to serve this beverage and so should you -
Shrubs served in colonial days were fruit-based drinks
liberally spiked with brandy or rum - or whatever
spirited drink was at hand!

Today's version:
4 cups raspberry sherbet, softened, 4 cups cranberry juice cocktail,
1/4 cup lemon juice,
3 cups chilled ginger ale

Spoon half of the sherbet into a blender. Pour in half of the cranberry juice and half of the lemon juice.
Process until smooth. Pour into 6 glasses. Repeat with remaining cranberry juice, and remaining lemon juice.
Carefully pour some of the ginger ale down the side of each glass. Stir to muddle slightly.
A toast to you and your loved ones!