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.
