I do two cranberry dishes. The first is traditional with orange zest (hopefully from our own tree) and the second is spicy -- the earlier I make it the more it marinates and the tangier it gets. My nephew was in Korea last year for Thanksgiving and he asked for the tangy recipe. His wife and son were with her family and she asked for the other recipe. They said it was a way to keep a family tradition since they will be far away most years now.