Thanksgiving is known for its endless pickling methods, divisive side dishes, and quarrelsome family members. It’s no wonder hosting can be stressful. Unless you’ve got The Right Stuffing, that is. This series is dedicated to all things Thanksgiving and will help you create dishes that will make it to your table year after year, even if it can’t help you manage your family members.

Canned cranberry sauce is a common choice for Thanksgiving—you've probably been eating it for years. But have you ever felt a little cran-curious? Have you ever wondered after Thanksgiving, "Can I make cranberry sauce?" Well, you can, and you should. (No need to argue about that. If you're a canned jelly purist, this article isn't for you. Or is it?)

The ubiquitous red sauce is a staple of any Thanksgiving spread and is remarkably easy to make, yet also lends itself to variation. You can easily add a dash of orange, a dash of cinnamon, or a touch of cabernet. All you need is a starting point and a thirst for adventure (and cranberries). Use this easy cranberry sauce recipe as a base and customize it to your liking.

Sometimes simple is best, and that’s the case with this recipe. Just as soon as you’re thinking, “Now what?” the recipe is ready. This cranberry sauce has just three essential ingredients: cranberries, sugar, and water. No cornstarch, no roux, and no special thickeners. Fresh cranberries are naturally high in pectin, a soluble plant fiber often used in jam-making as a thickener and gelling agent. You can buy pectin at the store, but cranberries themselves are loaded with it. That means this is the one part of the Thanksgiving meal you don’t have to worry about.