Today’s recipe for cranberry-apple sauce is one my mom made for Thanksgiving for many years. Now that she’s done cooking, the responsibility falls upon who ever hosts the family meal. This year, the gathering was at our house, and I almost forgot about the traditional sidedish. Thankfully, I remembered two nights before the feast–in the middle of the night no less–and visited the grocery store in the morning to nab a package of Ocean Spray cranberries.

The recipe on the back of the bag was a big help since Mom never passed along her version. But she always added some chopped apples and then cut down the amount of sugar. Her directions were spot on, and the cranberries served in the cut glass bowl she loved were a big hit. Only a couple spoonfuls remained, and they added an extra bit of flavor to the baked oatmeal served for breakfast the next morning.

Cranberry-Apple Sauce

1 12 oz. package fresh or frozen cranberries
2 apples, peeled and chopped
2/3–3/4 cup sugar, depending on your taste
1 cup water

Put water and sugar in a medium saucepan and bring mixture to a boil. Stir until sugar is dissolved. Add cranberries and apples and return to a full boil. Lower heat to a low boil and cook for 10 minutes. Pour into a bowl. Chill for 2–3 hours before serving.