Mmm ... homemade cranberry sauce. So easy—and so much tastier than the canned stuff! Best part: It can be made up to 7 days in advance.
3/4 water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
From The America's Test Kitchen Cookbook
