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When we set out to make a yakitori glaze for our yaki-turkey, we wanted to infuse it with the flavors of Thanksgiving. After we tasted it, we realized we had created a bittersweet glaze to liven up the taste of that turkey. We also realized we had yakitori cranberry sauce to give you. For many of us, that Thanksgiving meal would not taste delicious without cranberry sauce and gravy. Both are the flavor enhancers of what can be a pretty bland meal, especially if you’re eating in a house where the food is the same every year. Dry turkey? Smother it with gravy. Bland vegetables? Add dollops of cranberry sauce and extra salt. A good cranberry sauce is slightly bitter, acidic from orange peel or lemon zest, sweet from sugar and honey, but still tart enough to make your lips pucker. A good gravy has umami—that savory depth that makes you want more—plus a meaty excellence that complements the turkey and makes it better, every time. Use this chunky yakitori sauce as a glaze for your turkey. You can also use this as a non-traditional batch of cranberry sauce for your table. If you have convinced your people to try turkey yakitori skewers for Thanksgiving, we think they are going to like this.