Let’s be honest, it’s Monday but all anyone can think about is when we get to leave work for the upcoming Thanksgiving holiday. We’re over here daydreaming about the feast itself, so in honor, here’s our favorite recipe for homemade cranberry sauce. If you’re used to the canned variety, this will be a pleasant surprise – the flavor is perfectly tangy, and the recipe is so simple and forgiving that anyone could make it. If there are leftovers, spread some on a wheel of Brie, bake until gooey, and eat with crackers.

Easy Homemade Cranberry Sauce

2 bags whole raw cranberries (12 oz. each)
Strips of orange peel from a fresh orange
2 cups sugar
2 tbsp water

Set aside about a cup of whole raw cranberries, and pour the rest into an appropriately sized saucepan. Add the sugar, water, and some strips of orange peel. We like 3 or 4 large strips, but don’t worry about getting any of this exact; this recipe is nearly impossible to screw up. Now that everything is in the pan, turn the burner to low heat. Cook and stir occasionally until the sugar has dissolved. Turn the heat up to medium and continue cooking and stirring until the cranberries have burst and the whole thing is looking deliciously syrupy and cranberry-saucy. Remove the orange peel if you used large pieces (or leave it in if you grated tiny pieces). Add the reserved fresh cranberries, as well as some salt and pepper. Taste and add more sugar if you like it sweeter. Now cool to room temperature and serve with the bird – soak up the praise from your guests – repeat next year. Boom.