Fresh Cranberry Sauce

COOK: Combine cranberries, orange zest, and chopped orange in a medium pot. Stir in 1½ cup sugar, 4 TBSP water, ¼ tsp cinnamon, and a pinch of salt. Bring to a simmer over medium high heat and cook, stirring occasionally, until cranberries are softened, 12-15 minutes. Reduce heat to low, then cover and cook, stirring occasionally, until thickened, 3-5 minutes. TIP: If you like your cranberry sauce a bit sweeter, stiri n another 2 TBSP sugar. Taste and add more cinnamon or salt if you like. Transfer to a medium bowl and let cool. Cover and refrigerate for at least 1 hour, or up to overnight.

CUSTOMIZE IT: Want to add an unexpected twist to your cranberry sauce? Stir in a splash of maple syrup for complex sweetness, balsamic vinegar for tangy depth, or a handful of chopped nuts (like pistachios or walnuts) for some satisfying crunch.