This is the French way of cooking vegetables, sautéing them first in oil or butter to give them colour, then cooking them in very little water with the lid on the saucepan so that they steam and become tender. It preserves the flavour in the vegetables by allowing them to braise rather than boil.
You can make this cranberry sauce all year round to go with pork and duck as well as at Thanksgiving and Christmas. It makes a chicken and mayonnaise sandwich great. Buy cranberries in season and freeze them so you can make it whenever you like.
When you cook a turkey, it will always be dry in parts and juicy in others, so don’t get hung up on it – a turkey with a dry breast is down to a flaw in poultry engineering, not a failure of cooking. + VIDEO: Watch Jamie Oliver show how to carve a turkey on his Food Tube channel.