If you haven’t seen the Wild Chef column in the new December-January issue of F&S, you’re in for a treat. Our food columnist, Jonathan Miles, takes a staple tailgate cooking technique (beer-can chicken) and refines it for the home kitchen with a terrific holiday recipe–Christmas Beer-Can Goose. And because holiday feasts are as much about the side dishes as the main course, Miles also prepared the perfect side for the goose: maple cranberry sauce. We hope you enjoy.

Maple Cranberry Sauce

-2/3 cup brown sugar
-1 12-ounce bag fresh cranberries
-1/3 cup pure maple syrup

In a medium saucepan combine the brown sugar with 1 cup water, stirring to dissolve. Add the maple syrup, and bring to a boil over medium-high heat. Add the cranberries, reduce the heat to low, and simmer until the berries pop, about 10 minutes. Remove from heat and cool.