This perfectly balanced sweet-and-tangy recipe will make both cooked cranberry sauce and raw relish lovers happy. Reserving some whole cranberries while others simmer and burst in the pot is the key. This adds a fresh pop to the sauce that Team Relish will appreciate. Make the sauce a day (or a couple days) ahead of Thanksgiving or any holiday celebration that calls for cranberries. The longer it sits, the more flavorful it gets. And don’t worry about leftovers – the sauce can be slather on a turkey sandwich, dolloped on pancakes and waffles or mixed with your favorite BBQ sauce and basted on chicken and pork.