Basic Cranberry Sauce
makes 2 1/4 cups

The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. 

3/4 cup water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through

Bring water, sugar, and salt to a boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to a 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.)

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Cranberry Sauce with Champagne and Currants
Follow recipe for Basic Cranberry Sauce, substituting champagne for water and adding 3 tablespoons dried currants to liquid along with the cranberries.

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Cranberry Sauce with Pears and Fresh Ginger
Peel, core, and cut 2 medium-sized firm, ripe pears into ½-inch chunks; set aside. Follow recipe for Basic Cranberry Sauce, heating 1 tablespoon grated fresh ginger and ¼ teaspoon ground cinnamon with sugar mixture and stirring pears into liquid along with cranberries.

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Cranberry-Orange Sauce
Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.

Follow recipe for Basic Cranberry Sauce, heating 1 tablespoon grated orange zest with sugar mixture. Off heat, stir in 2 tablespoons orange liqueur (such as Triple Sec or Grand Marnier).