This sweet tart, perfectly spiced crisp tastes like the month of November to me. It calls for prepared cranberry sauce, and I use homemade, but a canned whole berry cranberry sauce would work here too. In a pinch, you might be able to get away with using a cranberry sauce jelly (the ones shaped like the can) though I’ve never tried it. If you do, I recommend breaking it up with the back of a spoon so that it takes on more of a sauce-like consistency.