This fresh cranberry sauce recipe was brought to our department pitch-in last year and was a huge hit.
Jenny's Cranberry Sauce
Combine in medium saucepan:
2 bags cranberries
2 cups white sugar (I did use Splenda in my recipe)
3 tablespoons light brown sugar
Grated zest from 1 orange
Juice from 1 orange, about 1/2 cup
1/2 teaspoon cinnamon
1 1/2 cups water
Cook over medium heat, stirring occasionally until sugar is dissolved and the berries start to pop. Reduce heat to simmer and continue to cook until the syrup thickens slightly. If it still tastes too tart for you, add a little more brown sugar and cinnamon and cook a little longer on low heat.