Are you a cranberry sauce hater? This one will win you over.

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Are you a cranberry sauce hater? This one will win you over.
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The spicy cranberry sauce you need for your turkey sandwich

Cranberry sauce is surprisingly divisive. There are those who look forward to the one day each year when the garnet red cylinderout of the can and onto a plate. And there are those who avoid it at all costs in any season. And then there’s me. Each Thanksgiving, I marvel at how this tangy sauce comes together so quickly and makes turkey taste infinitely better.

My guess is because it usually has a two-note flavor profile: sweet and sour. Whether it’s jiggly like jelly or thick and jammy, it lacks excitement in texture. In a word, it’s basic. But it doesn’t have to be. This version adds heat in two different forms, accentuating all that’s good and right with the red fruit. Its bracing tartness is tamed with sugar, then brightened with the fruity spiciness of habanero chiles. A milder warmth comes from pink peppercorns, which aren’t technically peppercorns but still carry a little heat in their subtle sweetness.

Those tiny round peppercorns also add pips of crunch to this sauce, chunky with cubes of Korean pear. Unlike soft Anjou or Bartlett pears that turn to mush when simmered, Korean pears have a jicama-fresh crispness that softens to a satisfying tenderness. Plus, they’re not too sweet, which prevents the sauce from becoming overly sugary. Its balance of sweet and heat tangled up in tartness makes this sauce ideal for accentuating turkey’s richness — and for enjoying all year round.

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