Growing up, the only cranberry sauce we had was the jelled kind from the can. You know the type - it keeps the shape of the can and doesn't have any berry bits. I was a little worried that my experience with cranberry sauce would forever be biased towards the pre-made canned stuff, but now that I've tried this homemade version I don't think I'll be able to go back. I'll definitely be buying some of the 5% of cranberries that are still sold fresh to make this every year at Thanksgiving, and probably for some days "just because" it tastes so good.
The recipe isn't designed for canning, but given the acidity of each individual item it would probably work well. It also isn't designed to jell up, but given the high pectin levels in cranberries we found ours solidified pretty well.
If you are looking for a cranberry sauce bursting with flavor, but not overwhelming, definitely give this one a try. And at a cook time of 6 minutes, you won't have to wait long to enjoy the wonderful healthy benefits.