I know this week I’ve thrown you some renditions of Thanksgiving classics, but when it comes to cranberry sauce I like my stuff simple. Classic. Don’t throw sage in my dang cranberry sauce. Don’t put bacon in my cranberry sauce. I’ll get an attitude. I have very fond memories of buying cranberry sauce from the can and plopping it onto a plate and carefully slicing it in between the can-rivets. I loved it. For years, even after I got into cooking, I’d still buy cranberry sauce from the can–it was emotional, I think! But now I just can’t do it, especially considering how simple and easy and delicious homemade cranberry sauce is. The tartness of the cranberry sauce is so essential when you’ve been consuming nothing but stuffing and gravy and potatoes and more bread. It’s the brightest thing on the table and it’s the thing that makes the days after so special. Thanksgiving sandwiches NEED cranberry sauce. I don’t think anyone would disagree with me. This cranberry sauce is definitely traditional. It’s not weird or strange with surprising new-to-me-and-you ingredients, but it is special. I love the combination of sugars. I love the orange zest and orange juice (critical …

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