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!