Cranberry with brown butter and sage
Michelle Rivera
Michelle Rivera
Reporter · Cleveland, OH
Michelle, an Ohio State University graduate, has spent over six years focusing on community issues in Cleveland, including social justice and local initiatives. She has previously written for NPR's local affiliates, where she honed her storytelling skills to highlight diverse community voices.
More from Michelle →Reporter · Thursday, November 5, 2026 at 4:32 PM · 1 min read
The can of jiggly jellied cranberry needs very little help, but a little attention goes a long way. Here, thick rounds are bathed in spoonfuls of brown butter sharpened with sherry vinegar, then topped with crisp sage and toasted pecans. The warm butter barely softens the cranberry, leaving you with something sweet, tart, nutty and savory enough to spoon right alongside slow-roasted turkey, pork chops or roasted vegetables like brussels sprouts.