In my opinion, a Thanksgiving or Christmas turkey dinner isn't complete without a tangy, deep red cranberry side dish such as a sauce or relish. It is an excellent complement to the other heavier and richer foods that are often served at our holiday dinners.
When I was growing up, our Thanksgiving meals included the canned, jellied version of cranberry sauce. It would "shloop" out of the can, and we'd slice it and put it on a plate. It tasted fine.
But after I got married and started doing my own grocery shopping and cooking, I found the ubiquitous bags of fresh cranberries in the produce section during the holiday season. I looked at the recipe for cranberry sauce that was printed on the bags, and realized that it was very simple and quick to make. All it requires is boiling cranberries in sugar and water. I've made it every year since then (or one of my sons would make it).
During the last few years, the bags of cranberries that I buy have a different recipe printed on them, that of a non-cook cranberry-orange relish, but I still prefer the cooked sauce.