Cranberry sauce is so easy to make its really a sin against your stomach to go for that jellied canned stuff. Sure, slicing that can shape can be fun, but its really an inferior product.
The basic recipe on the bag is pretty good. Bring one cup of water + one of sugar to boil, throw in berries and cook til they are all popped, 10-15 min. You can add a bit of orange juice (a spoonful of frozen concentrate works well) in at the end for a flavor boost.
Or, you can try the variation I learned from my midwestern Mom. Drain a small can of crushed pineapple, saving the juice. Add water to the juice to make up the 1 C of liquid, add 1 cup sugar and bring to boil. Throw in cranberries as above and cook til they pretty much all burst. Turn off the heat and stir in the crushed pineapple, together with finely chopped candied ginger to taste (I use 1 tbsp chopped per 12 oz pack of berries) or alternatively some dried ginger powder mixed with an equal amount of sugar. You can also add some OJ if you want. This is the recipe I make every year, and it is EASY.
Have a happy, happy Thanksgiving, everyone!