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I'd forgotten that I had this til I printed out my Thanksgiving plans
and lists yesterday. It's got wonderfully layered flavors, goes great
with turkey and pork:

Cranberry Sauce

For sauce
1/3 cup minced shallots (2 medium)
1/2 cup dry red wine
1 cup fresh or thawed frozen cranberries (4 1/2 oz)
3/4 cup chicken stock or broth
3 tablespoons packed light brown sugar (I used Diabetisweet brown sugar
substitute, it smells and tastes better than others I've tried)
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
(fresh thyme is much better, and I always use a lot of it for
Thanksgiving in this and in gravy)
2 tablespoons unsalted butter

Make sauce:
Sauté shallots in fat remaining in skillet over moderately high heat,
stirring, until golden, about 5 minutes. Add wine and deglaze by boiling
over high heat, scraping up brown bits, until reduced by half. Add
cranberries and stock and simmer, stirring occasionally, until
cranberries begin to burst, about 2 minutes. Stir in brown sugar and
thyme and simmer, stirring, until berries are collapsed, about 3
minutes. Remove from heat and stir in butter until incorporated, then
season with salt and pepper.