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I don't like cranberry. But it does seem you HAVE to serve it at Thanksgiving. Here are some ways to make that can of berries better.
Spike it with Citrus - Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.
Add a Hint of Spice - A freshly minced serrano pepper, a dash or two of your favorite hot sauce can do wonders for your sauce. If you have a tough time with spicy, think about using a pinch of a fruity and mildly spicy dried pepper like Aleppo or Espelette, or gentle warming spices like clove, allspice, mace, and nutmeg.
Give it Some Spirit - Try port, sherry, madeira, marsala, sweet vermouth, or even bourbon. Add it to your sauce a teaspoon at a time until you get the flavor you want.
Add Some Crunch - From toasted pine nuts to chopped pecans, candied walnuts or roasted marcona almonds, stirring in a bit of crunch or adding as a garnish will bring some excitement to your sauce.
Incorporate Botanicals - A drop or two of rosewater or orange blossom water, a pinch of dried lavender buds, a sprinkle of fresh minced mint, tarragon or cilantro, some fresh ginger or galangal or lemongrass.
Top with Dried or Fresh Fruits - Think about complementary flavors: dried cherries, dried mulberries, golden raisins, chopped apricots. All work great with cranberry sauce. Fresh fruit like pomegranate arils, diced Asian pear, tart apples all will be a welcome addition.