Cranberry Sauce

1. Bring water to a rolling boil in a sauce pan. Add 2 cups of fresh or frozen cranberries for every 2 cups of water and place a lid on the pan. Thaw frozen cranberries before dropping them in the water

2. Boil for about 5 minutes, or until the cranberry skins burst. Remove the pan from heat and puree the cranberries in a blender or food processor until they reach your desired consistency.

3. Return the cranberry puree to the sauce pan. Add sugar, usually the same amount as the water your originally used. For example, if you used 2 cups of water, add 2 cups of sugar. Return the sauce to a rolling boil. Remove the sauce pan from the heat when the sugar dissolves. Serve immediately, drizzled piping hot over a stack of pancakes.

Cranberry Syrup

1. Bring 1 part maple syrup and 3/4 parts fresh or frozen cranberries to a boil. Thaw frozen cranberries before adding them to the syrup.

2. Reduce the heat to low, gently simmering for approximately 5 minutes, or until the cranberry skins pop.

3. Squish the cranberries with a fork or a spatula in the sauce pan until it reaches your desired consistency.

4. Taste and add more cranberries, if desired, cooking for an additional 3 minutes or until the cranberries pop. Remove the sauce pan from heat and add a pat of butter, stirring until melted. Puree to achieve a uniform consistency, if desired. Pour over piping hot pancakes and enjoy.