Let’s face it, the holidays are busy. Which is why I like to take a little help where I can.

…where I can – see what I did there? 😂

Canned cranberry sauce is a huge time saver around the holidays, especially since many of us are making a number of other dishes from scratch during this time.

But since I was raised in a home where even potato chips were served in a napkin lined party bowl, Costco’s frozen appetizers were baked and served atop a lacey doily, and store-bough hummus was transferred to a pretty glass dish and sprinkled with dried herbs and a drizzle of olive oil, I like to fancy things up when I can – especially on the holidays.

Adding a little nutmeg and squeeze of fresh orange juice transforms canned cranberry sauce into something really special. And holidays should be special, right?

I love this trick and hope you do too. Enjoy!

• 1 15oz can jellied cranberry sauce
• 2 tbsp freshly squeezed orange juice
• 1 pinch of nutmeg

Combine cranberry sauce, orange juice, and nutmeg in a bowl. Mix well and transfer to a serving dish.

This can be made the night before and stored in an airtight container in the fridge.

Enjoy!