Although I do have a special fondness for the canned cranberry sauce (there's just something about that jelled consistency that appeals to me!), homemade cranberry sauce is easy and so good. Not as simple as buying the can from the supermarket, but pretty close.
It's always a crowd pleaser because 1) people are impressed you made homemade sauce and 2) it tastes so much more flavorable than the canned. This is my favorite way to make it because the citrus-ginger combination is an unexpected twist. When I'm home for the holidays, I have to triple the recipe because it's eaten so quickly.
Ginger-Orange Cranberry Sauce
1/2 to 1 cup sugar (depending how sweet you like your sauce-- I usually use one cup)
1 cup orange juice
1 -- 12 ounce package fresh cranberries
1 tablespoon grated ginger (I like it very gingery but this amount can be reduced)
Wash cranberries, discarding the bad ones. In saucepot (but off the heat), add sugar, cranberries and ginger. Fill orange juice to cover the cranberries just barely. Turn on heat, stirring to dissolve sugar. Bring to a boil. Reduce heat and cook until the cranberries burst, around ten minutes. It will still be somewhat soupy at this point but will thicken with refrigeration.
Cool at room temperature and refrigerate. Eat and enjoy!