What's something unique that you add to your homemade cranberry sauce?

Not unusual but Cointreau and fresh orange juice.

Vodka

I made cranberry sauce for the first time after I started this thread (not one of my favorite things which is why it's taken me so long to attempt). It was one of the easiest dishes I've ever made and the kitchen smelled great. I did add a bit of orange zest and juice at the beginning, and freshly grated nutmeg at the end. It tasted ok but I didn't care for the skins or the bitter seeds even though they're tiny, so I pureed it with a stick blender, and strained it probably three times. It's going to make a great coulis with some pork this Thursday.

Thanks for the suggestions.

Vanilla bean