I have a burning question: Why would anyone serve canned cranberry sauce when homemade is so easy and delicious? Essentially, you toss fresh cranberries and sugar in a pot, bring it to a boil, and gussy it up with various flavors. Every year, I create at least one new cranberry sauce and each year, I declare that one my favorite. This Thanksgiving, I am making this beautiful, garnet-colored sauce, a recipe that I developed for Driscoll's Berries. The bright red of raspberries complements the darker scarlet of the cranberries, and the flavor is sensational.