We made this for a progressive dinner on New Years and it was easy and wonderful. This is adapted from "The Complete Mexican, South American, & Caribbean Cookbook"
NOTES: I used vegetable stock and added 1 tablespoon of fish sauce for each cup of stock.
I used butter instead of palm oil which is hard to find and not real good for you.
Not your average cranberry sauce... Perfect with the turkey at Thanksgiving! I got the original from the Baltimore Sun newspaper about 10+ years ago. It is a staple on our table every Thanksgiving and is great on chicken and pork too!