It's the time of year again when we sift through our memories and reflect on people that bring joy to our lives. Some of them are gone. However, they left parts of themselves for us to carry forward such as a good old-fashioned recipe or a holiday tradition. We sometimes feel compelled to make these recipes and bring traditions forward.

Growing up in the Midwest we had many recipes that are near and dear to my heart. The Cracker Dip, my grandma, use to whip up every Thanksgiving was such a hit that I couldn't imagine ever having a Thanksgiving without it. Then I realized what she put in the Cracker Dip.

What is Budding Beef anyway?

The older I get, the more I understand some of the things left for me from my ancestors are snapshots in time and can be left for a bygone era, like the Cool Whip salad or giblet gravy.

That is why this year, I created and picked a new tradition for my family. I searched high and low, far and wide for the best cranberry sauce recipe. After some trial an error, here is a tradition which I hope will carry on far after I'm gone or at least until next year.

The Best Cranberry Sauce (For Now)

Servings: Approximately 4-6

12 oz of fresh organic cranberries
2 teaspoons freshly grated Satsuma Mandarin rind
1 whole cinnamon stick
1/4 teaspoon freshly grated nutmeg
3/4 cup and 2 tablespoons organic sugar
1 tablespoon butter
a pinch of salt

In a large saucepan add the cranberries, mandarin rind, cinnamon, nutmeg sugar and mix well. On medium heat cook the mixture for 10-15 minutes stirring every few minutes. Let the cranberries pop, remove the cinnamon sticks and let cool. Store in an airtight container for up to a week.

When the cranberry sauce is needed, heat the butter in a large saucepan and let melt completely on low add the sauce and a pinch of salt and warm for 5 minutes. Serve warm.