• 
• At my house, cranberry sauce for the Thanksgiving buffet is merely an afterthought. Not being a big cranberry fan, I usually open a can of the jellied stuff and cut it with a pumpkin cookie cutter.  It usually goes down the garbage disposal at the end of the day.

Today I found a recipe for “”Last minute cranberry sauce” and I’m hoping I can fool my family into thinking I made it from scratch.  It got rave reviews from readers on the Food Network Blog.

• I may try adding a bit of jalapeno peppers, maybe not.

Ingredients

• 1 (16 ounce) can whole berry cranberry sauce
• 1 (8 ounce) can crushed pineapple, drained
• 1/4 teaspoon apple pie spice (if you don’t have it, mix cinnamon, nutmeg and ginger)
• 1 pinch ground cloves
• 1/4 cup chopped pecans

Directions

In a bowl, combine the cranberry sauce, pineapple, apple pie spice and cloves.

Voila.  Cranberry sauce.  At least it’ll be something red to go on a table which is overwhelmingly orange this year…since I’m serving roasted sweet potatoes, pumpkin cheese grits, marinated carrot salad (we call them “copper pennies”.)  Seems each year I have a color theme – accidental, I assure you.  Last year it was decidedly beige.