This is the classic cranberry sauce.  Start here if your previous cranberry sauce experience involves a can opener. Once you’ve got the basic method down, feel free to experiment with additions.  Most whole spices go well with this sauce. In fact, I can’t think of many that would not pair well with it. I’ve had it with extra cinnamon, cloves, allspice, star anise, cardamom, and even cracked black pepper. Use your taste buds’ imagination. The only thing I’d caution against is using so many spices that you drown the cranberry flavor.

• 1 bag of fresh cranberries
• 1 cup water
• 1/2- 3/4 cup sugar
• 1 stick of cinnamon (opt)

Combine the water and sugar in a small pot and bring to a boil. Stir in the cranberries  and cinnamon stick and reduce heat to medium. When most of the berries have popped open (about 10 minutes), remove from heat and pour into serving dish.  Let cool at least 30 minutes. If you like a thicker sauce, make this the night before and chill overnight.  Cranberry sauce gets thicker the longer it sits.