Cranberry sauce is pretty damn simple and doesn’t really require much attention, just some time. And it tastes so good. Make a bunch and keep it in the fridge to put on things. I highly suggest it on charcuterie, a cheese plate, or leftover turkey sandwiches.
Ingredients:
340 g./12 oz. cranberries
1 large orange, zested and squeezed (blood orange is also delicious)
100 g. sugar or honey
15 g. brandy (optional)
Grated fresh spices as desired: fresh ginger is lovely, as is cinnamon, nutmeg, sage, thyme…whatever your preference is
In heavy-bottomed non-reactive saucepan (I prefer stainless), stir together cranberries, orange zest & juice, and sugar/honey. Cook on medium until cranberries have burst and sauce has thickened, stirring/mashing regularly. Remove from heat and stir in brandy and spices. Serve immediately, save for later, or jar. If you jar while still hot in a very clean canning jar it will self-preserve (not perfectly, but enough) and last for quite awhile.
Here's the Damn Recipe 