Yeah, I actually like both canned cranberry sauce and homemade cranberry relish (from fresh cranberries), but the latter is definitely an acquired taste. You can obviously make a sauce from fresh cranberries that tastes like the canned version, but I imagine it’s a lot of work/time on a burner (though you definitely don’t have to do this day of, and it’s probably even better a few days after you make it), probably similar to making jam out of other berries, just without the gelling agent.

Canned green beans somehow taste like salt and overcooked green bell peppers without the charm.