I don't even cook the cranberries. I use my grandmother's recipe for "cranberry relish."
I put a bag of cranberries (12 oz) through an old-fashioned meat grinder/food mill with a chopping blade, and then a small juice orange (not navel) through the grinder, rind and all. Stir them together and taste it. With the orange bits and rind, it only requires a little bit of sugar to counteract the tartness of the berries.
It's especially good if you make it ahead one day and put it in the fridge overnight—the tastes blend together so well. The berries stain the orange bits and the white of the rind various shades of red. It's full of Vitamin C. A little bit on your Thanksgiving plate in the mid-afternoon and you'll be peeing a fine stream later that evening.
Here's the old food mill. Put a bowl under the grate and crank that baby:
