As a kid, I did like the cranberry sauce at Thanksgiving but it was usually homemade. The traditional recipe is pretty simple, cranberries, water, sugar, boil, cool. When I was having my first Thanksgiving gathering I wanted something a bit more interesting and below is the recipe I came up with. I have made this multiple times and it works really well as a Jam too.
24 oz of cranberries, that two bags
1 cup crystallized ginger, chopped
1 cup of raw sugar
1 cup of brown sugar
1 cup of dry vermouth
3/4 of water
1/4 cup Grand Marnier
1 teaspoon orange zest
Place everything into a deep saucepan, bring to a boil, reduce and simmer for about an hour or until most of the cranberries have popped. Remove from heat and let cool for about an hour.
Transfer to the food processor and pulse until the desired chunky-ness, transfer to mason jars, you are making ahead, for to the serving bowl you will be using.
If to the mason jars, follow the usual can methods, boil for about 15 minutes, remove, cool and they should be sealed.
Note: If it's too thick just add more water.