I know what you must be thinking: "Quick, I need an easy contribution for my family's holiday dinner and I've already done your venison thing before!", right? Oh, it's not? It's "What's this wannabe chef going off about this time?" Okay, first of all, rude. Second, I'm glad you asked! After years of making and remaking, I've perfected my own personal cranberry sauce, using canned sauce but done up to be just as good as if it were made entirely from scratch, and with a unique wintery twist at the end! Wanna try some? Well, I can't exactly give you any, but I can certainly tell you how to make it!

Ingredients:
- 1 can of Ocean Spray jellied cranberry sauce
- 1 can of Ocean Spray whole berry cranberry sauce
- 1/4 cup of water
- 1 284ml can of mandarin segments
- 1 1/2 tbsp of sugar
- 1 1/2 tbsp of brown sugar
- 1/2 cup of apple juice
- 1/4 cup of orange juice
- 2 tbsp of pineapple juice
- 1 tbsp of honey
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/2 tsp of vanilla extract
- 1 can of coconut milk (this ingredient is important because it gives the sauce its unique look!)

Additional ingredient suggestions:
- 1 tsbp of raisins
- 1 tbsp of crushed walnuts
- 1/3 cup of canned pineapple chunks
- 1/3 cup of raspberries*
- 1/3 cup of blackberries
- 1/4 cup of grated apple
- 1/3 cup of canned pear chunks
- 1/2 cup of halved seedless grapes
- 1/2 cup of halved pitted cherries
- 1/3 cup of blueberries*
- 1/3 cup of chopped strawberries
- 1/4 cup of chopped dried apricots
- 1/3 cup of sour cherries in syrup*
* - These are the ones I used

Recipe:
1. Put the jellied cranberry sauce into a pot, then add the water and apple juice and mix it all together, breaking up the sauce.
2. Heat up the sauce on the stove over medium-high heat for 5-8 minutes, stirring often.
3. Add the sugars, vanilla, nutmeg and cinnamon and mix well to properly incorporate them, then lower the heat to medium and keep cooking and stirring for another 3 minutes.
4. Take the pot off the heat and add the orange and pineapple juice.
5. Open and drain the mandarins, then pour them into the sauce.
6. Add whatever additional ingredients you've chosen to the sauce.
7. Add the honey and 2-3 tbsp of the whole berry sauce as the final touch, then place the pot back on the heat and turn the heat back up to medium-high.
8. Place the pot back on the heat, turned back up to medium-high, and cook and stir for five minutes more.
9. Let the sauce stand for at least 5 minutes, then transfer it to a nice festive serving bowl.
10. If the addition of coconut milk is controversial to any family members (as it seems to be in my home) or there's a coconut allergy among them, divide some of the sauce into separate bowls and add about 1 tsp over the personal serving of anyone who wants it. Otherwise, use about 2 tbsp. In either case, drizzle the coconut milk on top of the sauce like freshly fallen Christmas snow.
11. Let the sauce stand and cool in the bowl for at least 30 minutes, then cover it with plastic wrap and chill it in the fridge for up to 24 hours in advance.
12. When ready, take the sauce out of the fridge, uncover it and let it sit at room temperature for about 10-15 minutes, then enjoy it with your holiday dinner.
And with that, you've learned how to make my very own special cranberry sauce for yourself! Be sure to keep this in mind whenever the holiday season comes along, and I hope you find it as enjoyable as I do! :3