THE SIMPLEST SAUCE RECIPE

Put your cranberries in a lidded pot. Add half an inch of water at the bottom, then a generous dose of sugar—one cup per 12-ounce bag of cranberries. Put the lid on and bring the water to a boil; when the steam starts to break things down, uncover the pot and stir occasionally. Cook until the sauce is at your desired consistency: If it gets too thick, add water; if it’s not sweet enough, add sugar; if it’s too sweet, add lemon juice at the end to balance. Season with a pinch of salt. To get fancier, start the cooking process with orange peel that you remove later, or add grated or finely minced fresh ginger. You can also sprinkle in cinnamon, clove, star anise, or tarragon, or spike the sauce with jalapeño or hot red chili pepper.