Cranberries only need to be cooked for a few minutes before they burst and form a terrific cranberry sauce. Melissa Rubel Jacobson has a number of recipes for them. To mold the sauce so it's sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent. Slideshow: More Holiday Side Dishes Plus: F&W's Ultimate Thanksgiving Guide
Cranberry sauce is part of the Thanksgiving trinity along with turkey and mashed potatoes, but many home cooks still rely on the canned stuff while dedicating major efforts to the other plates on the table. Despite the nostalgia and ease that comes with using jellied or other prepared versions, there’s something remarkable about serving a homemade batch that’s tangy, sweet and vibrantly colored. Here, five tips for DIY cranberry sauce.