quick fix : 
Cranberry Sauce 
I've always loved cranberry sauce, even, I'll admit, the stuff from out of a can, but this super-easy recipe -- courtesy of my Mom -- produces a version that's far, far superior. The texture ends up being somewhere between that of gelatin and an airy mousse, and the flavor is the perfect balance of sweet and tart. So good I could eat this stuff straight out of the bowl like a dessert.

1. Wash the cranberries, then toss them into a pot with 1 cup water and 1 cup sugar.
2.  Bring to a boil, stirring well to dissolve. Lower the heat and cover, simmering until the cranberries are soft (3-5 minutes or so). You’ll hear popping sounds as the cranberry skins begin to burst.
3. When the berries are soft, mash them up in the pot using the back of a fork. Remove from heat.
4. Pour the cranberries through a strainer, a little at a time, making sure to press them through the strainer using your fork. You want to squeeze out as much of the liquid-y cranberry as you can, removing only the pulp, so be patient, as this can be somewhat time-consuming.  Scrape the outside of the strainer from time to time.
5. Toss out the pulp and return the strained sauce to the pot.  Dissolve 1 pack unflavored gelatin in ¼ cup of water, then add to the strained sauce. Heat on low-medium for 2-3 minutes, and stir well to make sure that the gelatin has dissolved.
6. Pour the sauce into a jelly mold, or a glass serving bowl. Let cool completely  and refrigerate until set. Serve garnished with dried cranberries.

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check out more thanksgiving recipes:
spinach with raisins and pinenuts 
candied yams 
butternut squash and cashew soup  

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