Rinse the cranberries:

• Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

Boil the water with sugar:

• Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
• A dutch oven with simmering water and sugar
• Simply Recipes / Annika Panikker
• Add the cranberries, cook until they burst:
• Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
• Fresh cranberries being poured into a Dutch oven
• Simply Recipes / Annika Panikker
• Fresh cranberries boiling in a Dutch oven
• Simply Recipes / Annika Panikker

Stir in the mix-ins, if using:

• Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.
• Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

Cool:

• Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.