Dump in the cranberries and the cherries and a good pinch of pepper. This is rocket science, people. Soon you will hear a popping noise, that will remind you very much of a bowl of Rice Krispies. Those are your cranberries popping. That’s a good thing.
They are releasing lots of natural pectin (that’s what makes jellies jell) and wonderful flavor. Keep stirring, because it is going to start to thicken up fast.
Then just take it off the heat and allow it to cool and you have the best cranberry sauce. You can make it a week ahead and it lasts forever. It’s not only great with your Turkey, but fantastic on sandwiches.
How pretty is that to take to Grandma’s house?