well now we are in the mood you see this is an hour why and song where there is some relation i will explain you what the legend say you know long time ago a chief from our wind chief traveled the sea and stopped in an island and they like this island so there stablished there and after a while you say well we should give the name so he gave the name of his cut goes alone enough and we put it inside  this is very norelli oh yeah that exotic i tell you well new puts mango and cucumber for the decoration well i think the grandson of the sheaf of the why and we never deny the salad obvious country look at is a poet is a photographer is a makeup artist well in one word is an artist and he loves to cook and i would like to know a little bit more about american cooking yes because i travel everywhere i i have all my collection but i need some bar in my book so i would like to present you my friend michael the sets i love everyone today i am america and i am an american man who is going to make something american  something really delicious we're going to cook a wonderful orange that's cranberry sauce and it's something that my grandmother used to cook when i was young but she never really added any flavor to it she always did like it was a little bit better you know preppers in general are american dish but with a little twist with a little twist and a little bit more when you taste like something that comes from your heart oh good i would like to see there yes ok michael do you have a name for your recipe yes i have  a name for my no i do not but yes i do ok so the name is yummy zesty delicious cranberry sauce that explain everything of costs and what are the ingredients that you're going to use ok jordan the beautiful like gorgeous cranberries that you get fresh and i think they're only seasonal but i'd have to look into that a little bit more and and basically all traditional cranberry sauce is  about three fifty and you really want to keep an eye on them because if they fast it goes really fast and you want to just to be able to a signal really sets it over the top rather than just rot because it is reasons you know the reason ice and the other thing i like to dried cherries dried heart juries yeah you know obviously sugar and i like to add a little bit more sugar than normal because remember what i said never use a measuring cup we've got a measuring cup here but that's only just for show and i just basically we're going to dump it in and i'm going to keep tasting it and i'm going to add more until i get it where it feels like there's some passion how good we love fashion you know just passionate and obviously you have add spice you know because you know come on spice and cinnamon yummy all spice and most cranberry sauce is just asked for all spice but i looked at a little bit of cinnamon and pumpkin pie spice bunky we want to just pour in the water oh wow that was exciting for the water in first and you always want to she put the water and sugar in first you want to bring that to a quick boil which this is going to go really really quick  here and so you just want to cook down the sugar first now that this is has a nice boil to it i'm just going to add in the cranberries and you just toss those babies in there and basically we want to bring this back to a boil right now see how it's really coming to a boil really fast and and it's it has a froth over the top you can see very quickly it's becoming very gummy it's because the sugar is becoming carmel izing right now and it's becoming see how it's going to go ahead and turn this down no medio what i'm going to do at this point is i'm going to add some raisins and you can add as many races do you want sometimes i put like you know a couple of reasons but i like a lot of reasons then and then the key thing is to the most lovely thing in the whole world is orange zest oh you can't believe the aroma of this it's so beautiful and we're going to actually great some more orange this later to go over the top for a which after that added scene because it's kind of cooks into it a little bit more and loses the you know the christmas throw in a few dry cherries but i usually use those for garnish at the top too to add that rosie into it for garnish at the top so and so what you want to do is just add a whole member actually i don't measure anything i just going to dump a bunch in there you know this is where the feeling and emotion comes in is that too much maybe it is who knows let's just add it in there and make it feel right manderson that was cinnamon and now we're going to add some all spice not too much all spice because it can overpower it boom i just i don't like to measure anything remember you're fired if you do too much measuring if you really feel like you have to go by the book then do a teaspoon of maybe that'll work but for right now i'm at some pumpkin pie spice which has kind of all spice in it also and has cinnamon in it and you want to crunch up some of your toasted pecans some of the toast those babies up in there and ok now here's the thing about good cooking not that i'm an expert but it's like creating a piece of art if i created this image back here for a book on general the kito and i love the image of this because it's about freedom and letting go you know this image to me is called freedom what is it ne absolutely nothing la that looks very good michael not only smells good but it looks very good oh it's got lots of texture to it but before we're done here we're going to actually add a few garnish which i i love and i think it really adds some color because if you want to make it colorful and make it appetizing so what i always do and usually i have a bit more than this but i doubt a little bit of orange just makes it absolutely lovely and then  right now today all we have is frozen blueberries because i get those from costco because they're out of season but i put a couple blueberries on there and you can't beat that and then also dried cherries over the top which had a little bit more texture and extra flavor of xen in there and then for sure a couple more toasted pecans in there and we can add those for a little bit of color and a little texture because you know her well you know i love to make it pretty and make it look like something that you could eating and then always i mean you can't go wrong with mint a little bit a mint on top is always lovely and that actually makes it you know the you can't beat a little little zest and yes and i like that green touch so you know  a paper bag and put them in a paper bag like this watch because it's hot like is good for you you know what you all kitchen will smell like spain smells so good and you take a little bit of sugar you put on top like this that castle and should be in the museum everything is transparent and you can use on an ice cream or a cake