How to Make Cranberry Sauce

Combine one package (12 oz/340 g) cranberries with 1 cup (250 mL) water and 1 cup (250 mL) sugar in a medium saucepan. Bring to a boil; reduce heat and cook over medium heat until cranberries pop and mixture thickens, about 10 - 15 minutes. Refrigerate for up to seven days.

Try adding any of the following ingredients to canned cranberry sauce:

• Freshly grated peel from oranges or lemons
• Chopped fresh fruits, such as pears, pineapple, apples or mangoes
• Chopped dried fruits, such as apricots, cherries or blueberries
• Chopped fresh herbs, such as rosemary or thyme
• Ground allspice, cardamom, cinnamon, cloves or nutmeg to taste
• Coarsely chopped toasted nuts, such as walnuts or pecans
• A favourite liqueur or wine, such as Grand Marnier, kirsch, Madeira or port