>The why of cranberry.

>There is a kind of science in cranberry sauce.

The reduction of bourbon dappled with ginger, orange zest and minced shallot.

The exhalation of unexpected flavors, melding in the pan.

The berries popping and splitting their skins.

The thickening effect of the pectin, just as you were beginning to panic and reach for the cornstarch.

The sigh that escapes you when you realize how easy it really is. How red. How juicy. How effortless.

How silly it was of you to buy the canned stuff “just in case.”

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