
Class Up Your Canned Cranberry Sauce this Thanksgiving

How to Make Air Fryer Chicken Wings with 3 Sauces: Honey Buffalo…

How to Make Focaccia di Recco with Stracchino Cheese and Sea Sal…

It IS Possible to Change Your Metabolism For Weight Loss—Doctor …

How Brown Fat Is Good For You + Can Burn The Bad Stuff Away

How to Make Chicken and Shrimp Penne, Chesapeake Bay Style | Rac…

How to Make a Celery Margarita Inspired by Cel-Ray Soda | John C…

Grand Slam Corndogs (For Breakfast!) + Former Yankee Nick Swisher

Foodie Dan Pashman Cooks Up a New Pasta Shape + Rach's Easy Sala…

Style Pro Stacy London + Rach's Bacon and Beef Chili

B-L-T Burger Night + "The View" Host Sara Haines

Clinton Kelly's Connecticut Home Tour + His Recipe for Chicken &…

How to Make Tomato Pesto Bites | Easy No-Cook Appetizer | David …

My Teenager Seems So… Distant. When Should I Worry?

Youth Development Expert Answers Most-Asked Parenting Questions

How to DIY a Wine Rack Using Common Hardware Store Items

11-Year-Old Cook Teaches You How to Make Her Easy Meatballs in T…

How to Make Key Lime Pie Cookie Cups

How to Make Brie Bites | Easy Appetizer | David Burtka

How Do I Teach My Kids to Eat Healthier? They Only Want Junk Foo…
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.