This is a simple, classic cranberry sauce recipe. Leave it plain, or include a few of the optional add-ins. It's easy to customize this sauce for your individual preferences.
12 oz. bag fresh or frozen cranberries, picked over and stemmed
1 cup sugar
1 cup water or orange juice
Combine sugar and water or orange juice in a medium saucepan; heat over medium heat until sugar is dissolved. Add cranberries and bring to a boil. Continue to boil for 10 minutes; cranberries should be bursting. Sauce will thicken as it cools. Cool to room temperature before putting it in refrigerator. Refrigerate for up to 1 week.
Variation: If a smoother sauce is desired, blend with a hand immersion blender, or put sauce in food processor or blender and puree.
Optional add-ins: orange zest, 1/2 cup chopped toasted pecans or walnuts; 1/2 to 1 cup raisins; seasonings--cinnamon, nutmeg, ginger, or pumpkin pie spice mix (View recipe for making your own pumpkin pie spice at: www.theyummylife.com/recipes/24); 1-2 Tablespoons fresh chopped rosemary or thyme.