Making cranberry sauce is almost ridiculously easy.

The traditional stovetop method involves nothing more than combining a 12-ounce bag of cranberries with 1 cup each of sugar and water in a medium saucepan. Bring it to a boil, then simmer for about 10 minutes, or until the cranberries burst.

Then, just chill it and eat it. It really is that easy. And it really is so much better than canned.

It also takes little extra effort to add other flavors. For example, for a spicy pepper cranberry sauce, add up to three seeded and diced jalapenos before cooking. For a smokier version, use 1 teaspoon of ground canned chipotle peppers.

Since citrus complements cranberries, you could substitute orange juice for the water and add a few teaspoons of grated orange zest. Another option that will give you a similar flavor is to add a few tablespoons of orange or grapefruit marmalade.

Apples and pears make a nice addition to cranberry sauce and turn it into more of a compote. Before cooking, add 3 peeled and diced pears or apples to the cranberry mixture along with 1 teaspoon of minced fresh ginger and 1/2 teaspoon of ground cinnamon.

Or a simple cranberry chutney can be made by sautéing a large chopped onion, then adding a 12-ounce bag of cranberries, 1/2 cup of sugar, 1/2 cup of golden raisins, 1/2 cup of water, 1/4 cup of cider vinegar, 2 teaspoons of minced fresh ginger and 1/4 teaspoon of salt. Bring the mixture to a boil, then simmer until the cranberries burst. The chutney will thicken as it cools.

Of course, if you're feeling truly adventurous, you can skip the cranberries altogether and make a different fruit sauce.

To make a sweet-and-savory fig sauce, sauté 1/2 cup of chopped shallots and a tablespoon of minced fresh ginger in 1 tablespoon of olive oil. Add 2 cups of chicken broth, 1 cup of red wine, 1 cup of chopped dried figs (stems removed) and 2 teaspoons of soy sauce. Simmer the mixture until the figs are very soft, about 15 minutes, then thicken the sauce with 1-1/2 tablespoons of cornstarch dissolved in 2 tablespoons of water.

Or try this sweet-and-salty sauce of dried plums and olives simmered in chicken broth, white wine and red wine vinegar. A trio of oregano, thyme and parsley add a heady herbal aroma to this sauce, which goes as well with roasted pork or chicken as it does with turkey.

Olive and dried plum compote

Start to finish: One hour (15 minutes active)

Makes four cups

1-1/2 cups dry white wine

14-1/2-ounce can chicken broth

3/4 cup red wine vinegar

2 cups pitted dried plums

1 cup oil-packed green olives, pitted

1/2 cup packed light brown sugar

2 tablespoons minced garlic

1 teaspoon dried oregano

1 teaspoon dried thyme

1/3 cup chopped fresh parsley

In a medium saucepan over medium-high heat, combine the wine, chicken broth and vinegar, then bring to a boil.

Stir in the dried plums, olives, brown sugar, garlic, oregano and thyme. Reduce heat to low, and simmer, uncovered, stirring occasionally, until thickened, about one hour.

Remove the sauce from heat, and let cool slightly. Stir in the parsley.

Cranberry-apricot sauce

Start to finish: 20 minutes

Makes four cups

12-ounce bag fresh or frozen cranberries

1 cup chopped dried apricots

3/4 cup honey

1/2 cup orange juice

1/2 cup water

3 tablespoons brandy (optional)

1/2 teaspoon grated orange zest

In a medium saucepan, combine the cranberries, apricots, honey, orange juice and water. Set the pan over medium heat, and bring to a simmer, stirring constantly.

Reduce the heat to low, cover the pan and cook until the cranberries are tender, six to eight minutes. Remove the pan from heat, and stir in the brandy (if using) and orange zest. Let cool to room temperature before serving, or cover and refrigerate.

Fast spiced cranberry sauce

Start to finish: 15 minutes

Makes three cups

12-ounce bag fresh cranberries

3/4 cup sugar

1/2 cup water

1/4 teaspoon cardamom

1/4 teaspoon cinnamon

1/4 teaspoon ginger

In a large microwave-safe bowl with a cover, combine all the ingredients. Cover, and microwave on high for seven minutes.

Uncover the bowl, and stir thoroughly. Replace the cover, and microwave on high for another three minutes. Allow to cool slightly. Serve warm, or cover and refrigerate to chill.

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