Cranberry sauce is arguably the simplest element of the Thanksgiving table, but also one of the most essential. It’s also incredibly simple to make from scratch, using fresh or frozen cranberries. Add orange zest, finely chopped jalapeño, a cinnamon stick or a splash of brandy or balsamic vinegar to switch it up a bit, and double the formula if you need to feed a larger crowd. By Julie Van Rosendaal
In a large saucepan, bring the cranberries, sugar, and water or juice to a simmer and cook, stirring often, for 10-15 minutes, or until the berries burst.
Set aside to cool and refrigerate for up to a week.