• Rinse the cranberries properly

  Add cranberries to a bowl of water. Swirl gently, then lift the berries out with your hands or a slotted spoon.

  Don’t pour the water through a colander — it just washes the dirt right back onto them.
• Prep the orange

  Zest the orange first and set the zest aside.

  Squeeze the juice into a measuring cup.
• Measure the cooking liquid

  Add enough water to the orange juice to bring the total liquid to ¾ cup.
• Cook the cranberry sauce

  In a heavy-bottomed saucepan, add:

  cranberries

  sugar

  the orange juice mixture

  ginger or cinnamon (if using)

  Cook over medium heat. When cranberries begin to pop, switch to a potato masher and mash while stirring.

  Cook for about 10 minutes, continuing to stir and smash until thickened.
• Add the orange zest

  Remove from heat and stir in all the zest. This brightens the flavor instantly.
• Add nuts (optional)

  When the sauce has cooled to room temperature, fold in chopped pecans or walnuts.
• Chill

  Refrigerate until cold. The flavor deepens as it chills, making this perfect to make the day before the holiday.

Make-Ahead Tips

• Make up to 3 days in advance and store in a sealed container.

  The sauce will naturally thicken after chilling.

  It freezes beautifully for up to 3 months — thaw overnight in the fridge.