Simple Cranberry Sauce

If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.

Bring sugar, water, and salt to boil in medium saucepan, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil, then reduce to simmer and cook until saucy and slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to bowl, let cool to room temperature, and serve. (Cranberry sauce can be refrigerated for up to 1 week.)

SIMPLE CRANBERRY-ORANGE SAUCE
Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.
Heat 1 tablespoon grated orange zest (2 oranges) with sugar mixture. Off heat, stir in 2 tablespoons orange liqueur (such as triple sec or Grand Marnier).

SIMPLE CRANBERRY SAUCE WITH PEARS AND FRESH GINGER
Peel, core, and cut 2 firm, ripe Bosc pears into 1⁄2-inch pieces; set aside. Heat 1 tablespoon grated fresh ginger and 1⁄4 teaspoon ground cinnamon with sugar mixture and stir pears into liquid along with cranberries.

SIMPLE CRANBERRY SAUCE WITH CHAMPAGNE AND CURRANTS
Substitute champagne for water and add 3 tablespoons dried currants to liquid along with cranberries.