Cranberry sauce will always have a spot on our Thanksgiving table, as a counter to the rich, starchy sides that round out the rest of the menu. Adding welcome tart-sweet flavor with a zing of acid, it’s an all-star side that’s so simple to throw together. With water, sugar and fresh or frozen cranberries, you can prepare this dish in 30 short minutes. Even better, make it ahead so you can serve it cold, adding yet another welcome contrast to a feast that’s largely made up of hot-from-the-oven turkey and casseroles. Master it now and you’ll never look at another can of cranberry sauce!
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Place cranberries in a strainer; rinse with cool water. Remove any stems or blemished berries.
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In 3-quart saucepan, heat sugar and water to boiling over medium heat, stirring occasionally. Boil 5 minutes.
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Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Boil about 5 minutes, stirring occasionally, until cranberries begin to pop. Cover and refrigerate about 3 hours or until chilled.
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