Here is a really simple cranberry sauce.
2 bags of fresh cranberries
3 tangerines or 2 blood oranges, zest of two tangerines and 1 blood oranges, and the sections from all, chopped with a few sections saved for garnish
1 1/4 cups of raw sugar
pinch of salt, cardamon, ginger and cinnamon (about a little less then 1/8 teaspoon of each, you want a mystery hint of spice)
1/8 teaspoon of Cayenne pepper (optional if you want a hint of heat)
In a sauce pan over medium heat place all ingredients , reserving a few tangerine sections for a garnish (or some peal for garnish). Bring to boil, reduce heat and simmer for about 30 minutes or until the cranberries have burst and the sauce has thicken. Remove from heat and let cool. Once at room temp, transfer to a serving dish, garnish, cover and place in the fridge for at least 4 hours before serving.