Serious Eats / Amanda Suarez
I love cranberry sauce. It’s always the brightest thing on the table, the one truly vibrant pop of color, and its tartness cuts through all the rich gravy, turkey thighs, and buttery mashed potatoes. This version couldn’t be simpler: Cranberries are naturally high in pectin, so they gel on their own as they simmer with sugar and a little water. You can keep it classic or add orange zest or a cinnamon stick if you want something a little warmer. It also keeps beautifully in the fridge, which makes it the easiest make-ahead side for a small Thanksgiving.
