Everyone has a favorite way to enjoy cranberries.  When I was a kid I loved the jellied cranberries that came in a can.  I really loved the fact that the ridges left in the jelly by the can made it easy to slice evenly - it looked so neat and tidy.  But as I grew older I began to appreciate the finer point of fresh cranberries; the tart/sweet component, the way they compliment turkey, especially dark meat.  Once I was married I had to make the cranberry sauce.  I experimented with many different recipes until, November of 1982, when I found one in the Chicago Tribune.  That year I made that version of cranberry sauce and the search was over.  My husband loved it, our kids loved it and I loved it.  We had a winner.  That's not to say that the recipe is perfect.  Over the years I have modified it to suit our particular taste.  And the amount of time they say it takes to cook to the proper consistency is someone's idea of a joke.  But it is still our favorite and, in addition to complimenting our Thanksgiving turkey, gets used here at the Sandhill Crane Bed and Breakfast  as part of my broiled apricot and cranberry fruit course at breakfast.