Yes, I'm judging you!

Now that Thanksgiving is over and the sparkle of gratitude is fading...... can we have a word about the cranberries on the table? Look man, nobody EVER said that they preferred the jiggly canned mess o' cranberry over the gorgeous homemade version. So don't even think about showing up with the store bought cranberries next year - learn how to make them yourself. And the best part, they are SUPER EASY. SUPER EASY (twice for emphasis)!

Here's how:

1 C sugar

1 C water

12 oz fresh cranberries

Weed through the fresh cranberries and take out any that don't look good to eat. Combine the sugar and water in a medium saucepan. Bring to a boil, add the cranberries, return to boil. Reduce the heat and boil gently for about 10 minutes, stirring a bit here and there. You'll hear the cranberries start to pop. pop. pop. And the color in the saucepan will become beautifully shiny red. If you like your cranberries a little runny, take them off sooner, if you like them super thick, do the full 10 minutes. Cover and cool completely to room temp. Refrigerate and serve in a glass dish (which emphasizes the gorgeous color)! Makes 2 1/4 cups. Tastes delicious.

On the stove - pop pop popping!