My family has been making this cranberry sauce for...gosh...a very long time. Since 1990, I think. We were living away from family, and decided to do something "different" for our holiday meal. The paper was running a series of "Native American" recipes, and THAT is what we'd do for our special holiday meal! Nothing but natural, baby!
The wild rice was dry, the roast duck inedible, and the pumpkin soup a massive FAIL with the four of us in the 10-and-under crowd. But the cranberry sauce? It was fantastic, and so dead-easy.
Since I can't tell you how much to make, because I don't know how many you're serving, here's the basic gist of what we do.
Put fresh, washed, cranberries in a saucepan. Pour in maple syrup (real, please!) to almost cover the berries. Now turn the stove on medium-lowish and cook to a simmer, covered. The berries will start to pop (causing pain and a lot of annoying stains if the pan isn't covered!) and the natural pectin in the berries will make this sauce set when it cools. Cook until thick and saucy, perhaps 10 minutes, stirring occasionally.
And that's it!