I love cooking cranberries; there’s something immensely gratifying about watching those little suckers pop when you heat ‘em. I think you’ll like this cuz it’s good on turkey, but it’ll also perk up pork and chicken. Take a 12 oz. bag of cranberries, dump ‘em in a medium saucepan, and cook them on low. As they start to get all gooey, add 1/2 cup orange marmalade, 1/4 cup good red wine, 3 to 4 Tb. brown sugar, 1 tsp. vanilla,  and a large dash of Tabasco. I like to add about 1/2 cup of broken walnuts as I’m a big fan, but you can leave them out if you want. Let it all cook together till most of the berries have popped and the wine has cooked off, then let it cool. It’ll be firm and fabulous, and you’ll never be bored by cranberries again!