As delightful as the can-shaped version of cranberry sauce is, the homemade variety might lend a more personal touch to your Thanksgiving table. My boyfriend's family does their cranberry sauce this way, and he introduced me to the wonder that is homemade cranberry sauce. This is also his recipe.
This is a great recipe to make the night before your feast, and as a bonus, you can add this to the list of things your vegetarian (and even vegan) friends can eat!
2 (12 oz.) bags of fresh cranberries
2 cups of granulated sugar
2 cups apple cider
Pour all fresh cranberries into a medium saucepan. Top with granulated sugar, and then with apple cider. You should add enough apple cider to fill in the gaps in the pot left by the cranberries, but not to cover the cranberries.
Put the saucepan on medium to medium-low heat and bring to a slow simmer. After about 5-10 minutes, you should see the skins of the cranberries begin to crack or "pop." At this point, continue to cook the mixture for another 5-10 minutes, until the mixture is fairly thick. Pour into a heat-safe container and place in the fridge overnight. If you've forgotten to make it ahead of time, you can also just freeze the mixture for a few hours until it sets.