Speaking of cranberry sauce, we think our recipe is the BEST. We like it so much, we’re using it to make a variety of other dishes, all fall long.

Antioxidant-rich cranberries add a touch of tartness and juicy flavor to baked goods, vegetable dishes, drinks, and more. If you've ever hosted a Thanksgiving gathering, you may not need pointers ...

Once the cranberries are tacky, pour the remaining ½ cup of sugar into a shallow dish. Gently roll each cranberry in the sugar until evenly coated, giving them a frosted, sparkling appearance.

To use the drained cranberries from the Cranberry Ginger Syrup, add them to the saucepan with 1 cup of fresh or frozen cranberries instead of the 4 cups listed.

Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry at least 45 minutes — they will be sticky.

1. In a saucepan, combine the cranberries, sugar, water, orange juice, orange rind, ginger, and salt. Bring to a boil. 2.

It's easier than boiling an egg, you really can't go wrong! Get my easy 10-minute recipe here. But the best thing about making your own cranberry sauce is having fresh cranberries on-hand.

1. Have on hand a 9 or 9 1/2-inch pie pan and a rimmed baking sheet. You will also need 4 sheets of parchment paper, each about 15 inches long. 2. In the bowl of a stand mixer (or in a mixing bowl ...