One of my favorite parts of Thanksgiving is a really easy cranberry relish. Get frozen cranberries and stick them in the food processor with orange pulp, orange zest, a bit of fresh ginger, a little fruit juice to keep it moist, brown sugar, and any sweet-spices you'd like. It's better if you let it sit in its juices for a day.

...I don't really measure things.

I make the "Fresh Cranberry Relish" any time I can find fresh cranberries. I use just a small amount of honey instead of white sugar, and no pineapple. No cooking - and I find it really improves after it sits in the refrigerator for a day. A healthy dollop goes on my morning oatmeal this time of year!

I will never forget Thanksgiving when I was living in Scotland. We couldnt find cranberries on their own anywhere so we got 4 bags of frozen fruit and picked out the cranberries. Then we gratted them by hand for the relish. It was really something to think about this morning when I made the cranberry relish and washing the fruit was the most time consuming part of the task!

I usually make Martha Stewart's cranberry sauce with cognac. I mean, c'mon it has cognac in it...it also has a blend of spices (cinnamon, allspice, red pepper flakes, black pepper) that give a nice kick! I love it!

My mom put me on assignment to make a Cranberry gelatin (not jelly/spread) that has port and walnuts (no pineapple). My aunt used to make this dish, but we don't have a recipe for it.
I can't find one anywhere online. If anyone can suggest a good one to make I would be so thankful!! I've been searching for days! I was so hopeful this post would have one! Thanks in advance!! :)

Baked cranberry sauce is a revelation. The texture is amazing. And no orange! Just some cognac and Chinese five spice powder .

I always make a family recipe of brandied cranberry sauce. It's not the holidays without it, and I love having leftovers to use all year long on pork chops, in oatmeal, etc.

I love the even plainer back of the bag recipe which (as I recall) includes just whole cranberries, water, and sugar, boiled until the cranberries start to pop, then refrigerated. It doesn't get easier than that and, for me, the rest of the stuff just clutters it up. Orange wedges are ok if necessary, but anything spicy or additional fruits just detract from that simple, sweet and tart, jewel-toned pleasure for me.

My favorite is the recipe you posted last year for cranberry sauce with port and dried figs--I think it was first published in Bon Appetit and is now on epicurious. So good! The Canal House recipe above seems like it would please the canned cranberry jelly fans.

I'm with Hyzen – I don't care for relishes or spices or port or orange or whatever. I strongly prefer the straight-up cranberry sauce. However, I do use a mixture of brown sugar, maple syrup, honey and agave to provide a more rounded sweet flavor than just sugar alone. (I don't really measure either, but it's easy to do by taste.)

The Epicurious bourbon cranberry sauce is the best. We're mixing in pomegranate seeds this year, just for fun.