If you are thinking of skipping a homemade cranberry sauce in favor of the canned, jiggly stuff, consider that this will be finished before Aunt Miriam has time to get into it with Cousin Phil. Fresh cranberries make all the difference and you control the sweetness. For the basic sauce, add maple syrup, brown sugar, and orange juice to the berries and cook it down to a jammy consistency. You can leave it there (it is already a stunning, garnet bowl of tart deliciousness) or you can summon your inner chef and add chopped ginger, rosemary, or a hint of chili — your choice. I have given you a starting point for the amount of sugar. Feel free to add more maple or brown sugar to your liking.
