My childhood Thanksgivings always included canned jellied cranberry sauce. You know, the kind that you can push out of the can and slice.
There's nothing wrong with canned cranberry sauce, but making cranberry sauce from fresh cranberries is so easy. And I think it tastes better. I like the chunky texture of my homemade cranberry sauce and the not-too-sweet tartness of it.
And best of all, it can be made a couple of days ahead of time.
1 12-ounce bag fresh cranberries (nearly 2 cups)
1 1/2 cups sugar
1/2 cup water
Combine ingredients in a 2-quart saucepan. Cover and simmer over low heat for 15 minutes. Remove cover, stir, and simmer (uncovered) for 5 to 10 minutes. Mash cranberries with the back of a large spoon. Allow to cool, store in the refrigerator in a covered container.