Cranberry Sauce No self-respecting show-off is going to serve this thanksgiving cranberry sauce from a can. You're going to make it yourself, and it couldn't be easier to do. Once you see how easy it is, you will probably always make your own cranberries off in a large saucepan. You're going to add a bag of fresh cranberries, the zest and juice of a navel orange, a cup of water, a half a cup of sugar, a cinnamon stick, and a little bit of salt. You're just going to let that come up to a boil until you start to hear The Cranberries pop. Then you're going to take it down to simmer and just stir it until the cranberries start to become kind of liquefied and release all of their juices. And at this point, how far you take, it is up to you. For me, I like to have cranberry sauce that still has some chunky cranberries in it. So I don't take it too far. I usually just let it simmer for another two or three minutes and then pull it
