Basic Cranberry Sauce

Bring the water, sugar, and salt to a boil in a medium nonreactive saucepan over high heat, stirring occasionally to dissolve the sugar. Stir in the cranberries return to a boil. Reduce the heat to medium simmer until sauce, slightly thickened, and about two thirds of the berries have popped open, about 5 minutes. Transfer to a nonreactive bowl, cool to room temperature, and serve. (The sauce can be covered and refrigerated for up to 7 days let stand at room temperature 30 minutes before serving.)

Variation

Cranberry Sauce with Pears and Fresh Ginger

Peel and core 2 medium, firm, ripe pears and cut into 1/2inch chunks set aside. Follow the recipe for Basic Cranberry Sauce, heating 1 tablespoon grated fresh ginger and 1/4 teaspoon ground cinnamon with the sugar mixture and stirring the pears into the liquid along with the cranberries.