Aired November 02, 2016
Do you really love canned, jellied cranberry sauce? No shame necessary because legendary Chef Jacques Pepin showed us how to take it to the next level for your turkey day table.
Instead of plopping it out of the can into a bowl, follow Jacques’s lead. Watch the video to learn the trick to slicing the jelly evenly and artfully arranging the “petals” to resemble a rose.
Just because it comes from a can doesn’t mean it can’t be beautiful!
And this isn’t our only cranberry sauce upgrade! Check out these amazing cranberry sauce ideas: a Spicy Cranberry-Apple Relish, a Cranberry Campari Compote and this Pomegranate Cranberry Sauce.
