Just telling us is fine, but if you'd like to share the ingredients or a recipe, we'd like that too!
My answer: My Secret Cranberry Sauce
Cook the cranberries (a standard bag or two) in sugar water and when done (leaving the heat on low) add a little sweet orange juice, to contrast the tartness of the cranberries. Don't add too much orange juice, as you don't want to take away too much of the tartness!
Sorry my recipes aren't exact in their measurements; I've been taught to cook without a cookbook; I do the "a pinch of this and a pinch of that" method!
After the orange juice, you can zest up the cranberry sauce with some of the zest of the orange rind (grate some into the sauce).
If you'd like the cranberry sauce to be thicker than it is, add a few flakes of corn starch until it reaches the thickness you desire.
If you choose, you can also add a little 7-Up for even more citrus flavor. 7-Up is both tart and sweet, so goes well in this recipe. Remember to start out with only a little, and taste while adding more, because again, you don't want to drown out the tartness of the cranberries.
Finally, to have the cranberry sauce have the glorious flavors of Autumn spice, sprinkle in a little (much less than a tsp. of each) of the following spices:
cinnamon, nutmeg, ginger, allspice
Finally, sprinkle in cloves but do so even less sparingly, as cloves are strong!
Taste and make sure your cranberry sauce has the correct amount of spices, juices etc. If more are needed, correct accordingly.
Serve hot or cold.