Sure, you could keep doing the traditional canned stuff because it involves zero work and that’s what you’ve been doing forever. Or you could take a ten minutes to make this sauce with fresh chunks of cranberry and oranges and a hint of maple bourbon. It goes great with turkey, pork, chicken, lamb, etc.
In a medium pot over medium high heat, add orange juice, maple syrup, and bourbon. Bring to a simmer then add the cranberries. Reduce heat to medium and cook for about 5-7 minutes stirring occasionally. Cranberries will begin to pop and release their juice making the sauce thicker.
Transfer sauce to a clean sheet pan and place in the freezer to cool for 10 minutes.
Zest the peel of an orange and set aside. Peel and segment the orange removing as much of the white pith as possible. Dice the orange.
Combine the chilled cranberry sauce with the orange zest and chunks in a serving bowl.