Unless you’re wedded to can-shaped cranberry sauce, make your own. It’s probably the easiest dish you will ever create, and you will be unduly praised for it.
Of course, there is always a way to go wrong—adding too much water. My mother often wound up with cranberry soup. But even that can be remedied by continuing to cook the cranberry sauce until the excess water boils away.
Cranberry Sauce - serves 10-12 (adapted from “Help!My Apartment Has a Dining Room”)
2 12-ounce packages fresh cranberries2 cups sugar2 cups water
Rinse the cranberries, drain and discard any stems or moldy berries. Put them in a large pot, add the sugar and water and stir thoroughly until the sugar is dissolved.
Heat over medium-high heat, stirring occasionally until the berries begin to pop. The first berry should pop in 4 to 5 minutes. Watch out for spattering juice. When most of the berries have popped, turn off the heat and let the mixture cool. Stir thoroughly, transfer to a storage container, cover and refrigerate. Serve cold.For more recipes, order "Help! My Apartment Has a Kitchen!"