Pumpkin Pie & Cranberry Sauce recipes

There are 478000 recipes for cranberry sauce on google alone.

Isn't that amazing?

And they all come down to a couple of basics: Berries, a bit of liquid, sweetening to taste and maybe an additional flavouring. Cook and chill or bottle. ( That's for the cooked stuff.)

My recipe for "Two Islands Cranberry Sauce":
2 c. fresh cranberries.
3/4 c. white sugar or 1/2 c. maple syrup
Rind ( grated) and juice of 1 ripe clementine
Cook down and just before bottling add 1 1/2 TBLSP. Appleton Special Rum.

my mother's cranberry sauce recipe (mine is never as good):

amounts according to need and taste

cranberries
juice of very ripe orange
orange zest
lime zest
star anise (I always thought that was weird with the orange but it worked)
ginger (she uses very strong preserve, I suppose coins of regular would be fine)
clove to taste (optional)
white sugar - she tried it with half-white, half-brown one year and it just didn't work
a generous splash of any of the following: rum, brandy, cointreau, grand marnier, triple sec, cranberry wine, or even whiskey

cook down

add a bit of cornstarch OR gelatin if necessary

cool

serve

My grandma used to make a fresh cranberry sauce that had a bag of cranberries (about three cups I think), a cored apple, an orange (seeded but not peeled) and a big handful of pecans. She'd grind it up together (food processor should work too, but don't chop it too fine - it should still have some texture), add sugar if necessary and refridgerate overnight before serving.