fresh cranberry sauce two ways (vegan)
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While we have no qualms serving Spam musubi as a party food, we wouldn't dream of having canned cranberry "sauce" at Thanksgiving. We love it so much that we make it 2 different ways. The first is pure and traditional. The other one started off as a Sam Choy recipe but I did a few things to it.
Traditional Cranberry Sauce
3 cups of fresh cranberries
1 cup of water
1 cup of white sugar
Tangerine Pineapple Cranberry Sauce
3 cups of fresh cranberries
1 small can of pineapple juice
1 cup of tangerine juice (or orange juice)
About 7T of white sugar
Traditional
Dump everything into a pot and heat to a slow boil, stirring constantly. The cranberries will start to pop and the sauce will start to get thick after about 10 minutes. Cook down to the consistency you like. Cool. Eat warm or cold.

Hawaii-girl
Dump everything except sugar into a pot and heat to a slow boil. Add about 4-5T of sugar, dissolve completely and then taste. If it's still too puckery, add 2-3T of sugar until it's the desired sweet/tartness you like. Cook it down to the desired consistency. Cool and eat warm or cold. This one tastes particularly good cold.