I roast turkeys all year, but there’s nothing like the Thanksgiving turkey and the Norman Rockwell moment when the huge steaming platter of turkey is placed on the table. Of course, you need some cranberry sauce, and once you’ve had home-canned cranberry sauce, you’ll never go back to cranberry sauce from the store. Why, if you make your own cranberry sauce, you can add new twists, try exciting variations. It’s fun—and delicious! And just right for the holidays.

Start with a basic whole berry sauce, and check out the ideas below for making it your own.

New to canning? Check out How to Can: Hot Water Bath Method.

How to make Whole Berry Cranberry Sauce:

7 cups of cranberries
1 (heaping) cup seeded, chopped orange pulp
4 cups sugar
4 cups water

Wash and drain cranberries. Prepare orange pulp. In a large pot, combine sugar and water. Bring to a boil for 5 minutes. Add cranberries and orange pulp. Keep the pot at a boil. Do not stir. When the cranberry skins begin to break open, the mixture is ready.

Ladle into hot jars, leaving 1/4-inch headspace. Adjust lids and bands. Process in a hot water bath for 15 minutes.

For me, this makes 5 gorgeous pints.

This is a perfect gift during the holidays, by the way. Who doesn’t want you to show up at their house on Thanksgiving or Christmas with a homemade jar of cranberry sauce???

And it is so easy! I mean, the stuff in the cans– Don’t go there again this year. Save yourself!

Note: You can also freeze the sauce. (If you don’t want to can it.)

Updated to add: Here are some ideas from your comments! Add raspberries, strawberries, apples, or any other fruit. Spice it up with cinnamon and cloves or grated ginger. Put in a little port or whiskey or rum or brandy. Grate orange (or even lemon) peel for more intense citrus flavor. Add some raisins. Go really different with some sprigs of rosemary. It’s your cranberry sauce!

P.S. Don’t forget the Old-Fashioned Cornbread Dressing.

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