That's great. I mean, it's almost like a jam jelly.

Yeah, super simple. Super, super simple. Better than the canned stuff.

Ah, cranberry sauce. The eternal question. canned or homemade? Probably one of the biggest

debates of the Thanksgiving meal,

and yet, while for some of us,

this dish might be the last thing

you really even think about

when you're prepping your meal,

our next chef has a recipe so enticing

that it just may convince you

to serve cranberries

as your main course.

Think not? We'll just wait.

His name is Sean Sherman, a James Beard Award-winning chef, also a member of the Oglala Lakota tribe.

Raised in Pine Ridge, South Dakota, currently living in Minneapolis, Minnesota,

chef Sean is committed to showing people some of the incredible dishes that can be made with foods indigenous to this continent.

Today, he's going to take us through one of his favorite recipes, a traditional sauce made out of berries.

It's a recipe that sure to not only change the way we consider cranberries, but teach us something as well.

I'm Al Roker. Welcome to Cooking Up a Storm.

Well, well, well, welcome, Sean. Nice to meet you.

Thank you for being here. Thank you. So thrilled to have you. And, you know, look, I don't think people realize what a real food town, Minneapolis is. And you found this place with your restaurant alumni. Tell me about it.

Well, we are right on the Mississippi River,

...