Once I realized how very easy homemade cranberry sauce can be - and how many lovely variations there are, I gave up the canned stuff forever! Last Thanksgiving I went to a family dinner and along with my infamous molasses ginger cookies I brought a pint of fresh cranberry/walnut/orange relish. There were both the canned jelly and canned whole berry sauces already on the table when I arrived, but by the end of the meal both were virtually untouched, while the last bits of my home made had been painstakingly scraped out of the container ;-)

Thanks for the interesting tip!

Its also very helfpful in addition to soaking the beans overnight, to add a strip of KOMBU seaweed, just about 5 inch piece, to your cooking water. I used to have the problem of intestinal difficulty and therfore gas from beans but adding the kombu completely eliminated that. It also adds even more minerals to your healthful beans! Try it!