Most people either love or hate cranberry sauce on their Thanksgiving plate. I fall into the category of "love it"--providing that the cranberries are homemade! I suppose I grew up spoiled with a mom who is a great cook and does all of the Thanksgiving meal from scratch. For me the difference between that can of cranberry jelly and the homemade is about the same as the difference between fresh peas and canned peas--so different that one is edible and the other is not really food at all. So...if you haven't been a fan in the past, give homemade cranberries a chance!
1 bag cranberries
1 c. sugar
1 c. water (not quite full)
In a pot put the water and sugar (I tend to use just a bit less water, like a Tablespoon or 2 less) and bring to a boil. Dump in the cranberries. Bring the mix to a boil and then turn the heat down to medium. The concoction will get bubbly and foamy--let boil for 10 minutes (set the timer). Stir it up every couple of minutes so it doesn't scortch.
If you like the chunky cranberry sauce (and I don't) you can be done now. If you want the clear jelly you need to dump the mix into a fine strainer over a bowl and push the mix through the strainer with a wooden spoon or rubber spatula. If you are going to make the clear jelly, be ready to strain as soon as you take it off the stove--cranberries have a lot of pectin and it will set up rather quickly. Once its all strained put it in a jar or container and refrigerate it.
That's it! Now you have delicious cranberry sauce for your turkey!