Let’s face it. White meats are pretty bland. That is not to say that is bad because it makes them such good candidates for pairing with other foods with a sharper, more pronounced flavor. Pork and a nice tart applesauce are an ideal pairing. The pairing of turkey and cranberry is such a natural that the tradition has thankfully endured since the earliest colonial times.

While serving from a can provides a tasty product (and your only option in the off season), making the cranberry sauce from scratch lets you fine tune the sauce to your exact liking. My wife has a penchant for all things raspberry. It would only be a matter of time before the cranberries and the raspberries were brought together. A bit sweet, a bit tart, I think you will enjoy our creation.

• 1 14-ounce bag whole cranberries
• 1 cup sugar

• 1 cup orange juice
• 1 18-ounce jar seedless raspberry jam

1. Rinse cranberries under running water and then drain in a colander. Inspect and remove any discolored or blemished berries.
2. Place the berries, orange juice and sugar in a medium size pan and bring to a boil. Reduce heat to low simmer. You will hear the cranberries start to pop. When the popping has stopped, remove from heat and allow to cool to a safe handling temperature.
3. Use a potato masher to further break up the pieces and remaining berries. Add the raspberry jam, a few spoonfuls at a time, stirring gently to break up the clumps of jam. After the last addition, stir just enough to make a uniform mixture. Place in a covered container and refrigerate to set. Best if served old.