I started making my own cranberry sauce a few years ago and never looked back. Home made is the way to go and it is so easy that why not? The canned stuff doesn't even compare.
1 (12 oz) package fresh cranberries
3/4 cup sugar
a strip of rind from an orange, tangerine, or lemon
a dash of cinnamon
2 tablespoons orange, tangerine or lemon juice
Clean the cranberries and place in an enameled pot with rind, sugar and juice. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft (about 5 minutes). Use a frying mesh to stop the cranberries from splattering. Raise the heat to medium and cook until the cranberries pop. Stirring occasionally. Once the cranberries have popped take off the heat and place in a glass container or canning jar.