I’ve never understood why anyone would buy a jar of cranberry sauce when making it yourself is so simple — and so much better! Every year, I whip up a batch of this, and it’s always a highlight on the Christmas table. It’s amazing alongside the main meal, but I also love it with melted Camembert or even stirred into gravy for a tangy kick. Nigella’s "Redder Than Red Cranberry Sauce" has always been my go-to, and while I’ve barely tweaked her recipe, I’ve found one little change that makes it even better.