Cranberry Sauce
by Better Crocker

1. Rinse cranberries with cool water, and remove any stems or blemished berries. 

2. Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring to dissolve sugar. Continue boiling 5 minutes longer, stirring occasionally. 

3. Add cranberries, return to a boil over medium heat, stirring occasionally. Reduce heat, simmer for 10 minutes until cranberries begin to pop. 

4. At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

5. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled. 

Cranberry sauce base makes 2 1/4 cups.

Things that add bling:

a finely chopped or grated apple or pear
a splash of booze port, Grand Marnier, or red wine in place of the water or juice
chopped fresh rosemary and a few chopped dried figs
a handful of raisins, dried cherries or chopped dried apricots
grated fresh ginger and other warm spices try allspice, nutmeg and cloves
a spoonful of chunky marmalade
a chopped, peeled mandarin orange
chopped rhubarb (fresh or frozen), frozen raspberries or halved grapes
a finely chopped small onion or shallot and a splash of balsamic vinegar
grated lemon zest and golden raisins
grated fresh ginger and a spoonful of curry paste