We’re hosting Thanksgiving, and as always, I want the table to make a big impression. In the next few days I will be cleaning, reorganizing cupboards, ironing linens, and of course thawing our 20-pound turkey. Wanting food to look pretty, I’m making an apple and cranberry mold instead of just opening cans (of whole and jelly) cranberry sauce and turning them out in bowls. Here’s how I fill the mold– heat the cranberry sauce from the cans! As it cools but before it solidifies again in the refrigerator, add diced apple. Using tin foil dividers, one half will be whole and the other, jelly. The fresh cranberries and mint leaves are garnishes.