I love the contrast of the cold, tangy cranberry sauce against the turkey at Thanksgiving. The can-formed cranberry jelly was a big joke at our college Thanksgivings where it was mandatory, even though no one ate. There might have been photos of the jelly on a plate parading around the room, with people "Vanna White" posing with it. :)
These big feasts were where my two roommates and I (plus our significant others and random friends) would put together a big meal the weekend before we all took off to head back home. Of course, we starting cooking (and drinking) in the early afternoon, and ended up hungover from more than just turkey the next day.
I still love the cranberry sauce, even though the company of my Thanksgiving dinners are little different. I snatch up the bags of fresh cranberries when they first make their appearance in the grocery store to make this homemade sauce. This is not an overly sweet sauce, so if you want a sweeter sauce, add more sugar
This whole batch only lasted one day, although I was looking forward to eating some Black Friday oatmeal for breakfast with a big scoop of this on top. Oh well!
If you want to make your own sauce, but still keep that authentic "can shape" check out Food in Jar's Home "Canned" Cranberry Sauce.
Cranberry Orange Sauce
a combination of allrecipes.com and Tyler Florence
1/2 cup sugar
1 orange, juiced
12 ounce bag fresh cranberries
1/2 teaspoon orange zest
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and orange zest and cook until the cranberries start to pop (about 10 minutes). Remove the heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.