In the Crisper this week, a bejeweled cranberry sauce scented with ginger, cinnamon and cloves. Perfect to make today for Thanksgiving (and then, if you ask me, shift your focus to the savory side dishes). Recipe here on Serious Eats. I’ve got my work cut out for me giving thanks and preparing some of the dishes from last week’s post for our Thanksgiving table, so this will be the only post for the week. Have a wonderful Thanksgiving weekend, everyone. See you next week.