It can be meticulous cleaning and preparing fresh cranberries for a cranberry sauce. While canned cranberry sauce might not be your first choice with homemade dishes, you can still add ingredients to make it taste just as good as a dish created from scratch.

Cranberry sauce is one of those hotly contested Thanksgiving food items that always seem to stir up drama around the table. There’s the jellied, store-bought cranberry sauce camp, which prefers round slices of cranberry sauce that look a little like dog food on the side of their plate.

Garten places the canned cranberry sauce into a pot and adds a few tablespoons of freshly squeezed orange juice, about a teaspoon of orange zest and half of a grated apple. She cooks this at a simmer, letting all the flavors mingle and meld—though the apple adds more than just flavor.

Controversial Thanksgiving sides and a pitch for a new government office in Washington, DC. NewsNight panel Night Caps you don't want to miss. Canned cranberry sauce or homemade? The panel weighs in.

Yesterday, Ina Garten introduced the world to a trendy new term called “hot rod” cooking, which involves upgrading store-bought items with high-quality ingredients to make them appear homemade. Just in time for Thanksgiving,

I love cranberry sauce and when there are so many side dishes to make, I cheat a little with this vintage-style recipe.