Thanksgiving Cranberry Sauce

In my family, the cooking of cranberry sauce marks the beginning of the holiday cooking.

Because cranberry sauce can be stored in the fridge for a few days (typically seven days), it is the first thing we make. It's an easy thing to knock off the list before you start on the pies, sides, and turkey.

If you are a total novice cook, but still want to bring something delicious and tasty for Thanksgiving, offer to bring the cranberry sauce! Homemade cranberry sides always taste better than the jello from the can, and it is uber-easy to cook.

And of course, this cranberry sauce is just as delicious on turkey sandwiches, grilled cheeses, cheese plates, and on top of pancakes as it is with your turkey dinner.

Enjoy!

Easy Cranberry Sauce

Recipe from Cook's Illustrated

3/4 cup water

1 cup sugar

1/4 teaspoon table salt

12 oz. bag frozen cranberries

Bring water, sugar, and salt to a boil in a medium saucepan over high heat. Once sugar has dissolved, stir in cranberries. 

Return the pan to a boil. Reduce heat to medium and simmer until two-thirds of the berries have split open and the sauce is slightly thickened (about 7-8 minutes).

Cool to room temperature and serve.