In the words of Ina Garten, “With so much to do for Thanksgiving, I’m always looking for shortcuts.”

This entertaining and home-cooking icon’s most famous catchphrase is “Store-bought is fine,” but there’s to this slogan than meets the eye. Garten is an expert at leveraging or transforming store-bought ingredients to make hosting easier, while still delivering a feast that looks and tastes entirely homemade.

One of her simplest tricks for streamlining your Thanksgiving prep also happens to yield some of the most magnificent results. Unsurprisingly, the Barefoot Contessa has an easy way to transform canned cranberry sauce into a condiment that will impress everyone at the table and add some delightful nuances in texture and flavor.

By adding just a few extra ingredients, Garten converts canned cranberry sauce into her “cranberry fruit conserve,” a Thanksgiving accoutrement she describes as “perfect cranberry sauce, no fuss.”

To make this quick store-bought shortcut, you’ll need a can of whole-berry cranberry sauce. Don’t worry — even Ocean Spray makes this, and it will be clearly labeled on the can. Transfer the cranberry sauce to a small- to medium-sized saucepan, then add about a quarter cup of fresh orange juice and the zest of an orange.

Next, it’s time to add the secret ingredient that really transforms this sauce: half of a grated apple. Garten doesn’t specify which type of apple to use — any firm, good-quality apple would work — but in an Instagram clip, she appears to be using a Granny Smith, which has a tart flavor profile.

The Barefoot Contessa stirs everything together and then lets the mixture simmer on the stove for about 15 minutes. As she points out, apples not only add another layer of flavor to the sauce but are also naturally rich in pectin, which helps thicken the condiment as it cools.

After simmering everything together, she refrigerates the sauce to cool and chill it. Finally, just before serving, Garten stirs in two ingredients: raisins and roughly chopped pecans. (Toasted, unsalted pecans would be best.) These additions add a little texture to the condiment, contributing crunchy, chewy bites.

According to Garten, this cranberry conserve is “chunky, it’s sweet, and it’s tart.” If you’re not a fan of chunky cranberry sauces, this might not be the one for you, but aside from that, you can easily swap in some different elements to customize it to your taste.

Not a fan of raisins? Chopped dried cherries would also be excellent, and hazelnuts or pistachios could be substituted for pecans. You can also omit the nuts and dried fruit entirely if you prefer something straightforward, and feel free to add a dash of freshly grated ginger for a bit of spice in the sauce. Just make sure to serve the final cranberry conserve, as Ina Garten does, in an elegant dish that makes it look like you spent hours perfecting the condiment.