Cranberry Sauce

Yes—make it up to 3 days ahead and refrigerate in an airtight container. It actually improves as it sits. Reheat gently in a saucepan over low heat if you prefer it warm, or serve cold straight from the fridge.

Yes, freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and stir to recombine.

Fresh cranberries are essential to this recipe and freeze beautifully—buy extra when they're in season and freeze them unsweetened. Canned cranberry sauce is a different product entirely and won't work here.

You either removed it from heat too early or didn't cook it long enough. If serving soon, return it to the saucepan and simmer uncovered for another 3–5 minutes. If already cooled, it will still thicken slightly more as it sits in the fridge; the starch in the berries continues to set.

Turkey, ham, duck, pork chops, and roasted chicken are the classics. It also works beautifully on the side of Thanksgiving stuffing and on top of vanilla ice cream or in yogurt.

Yes—add a pinch of cinnamon, ginger, or nutmeg in the last minute of cooking for a subtly spiced version. A star anise or whole clove can be simmered with the berries and fished out at the end.