As a kid, my favorite part of Thanksgiving was the cranberry sauce. I was morbidly afraid of the stuffing (I mean really, what was in there?!) and stuck to a safe plate strategy that tended to be very biscuit-heavy. But the cranberry sauce was what I looked forward to most. Thanksgiving is the only time we eat it, and I was enamored with everything about it: the color, the taste, the sugar content and perhaps best of all, the way my mom could get it to slide out of the can and onto a plate in one glorious can-shaped piece of jelly heaven. I was mesmerized. (And, by this logic, youâ€™d think I also liked Spam, but letâ€™s not get crazy). We were a jellied cranberry sauce house, and my allegiance was firmly in that camp, so you can imagine my surprise when we ate at a neighborâ€™s one year and they served a whole berry sauce. Youâ€™d have sworn someone put a plate of prickly brambles in front of me to eat. I was horrified. Since then Iâ€™ve come to embrace both varieties, but when I have a choice, still relish the dichotomy of sliding a slick knife through a can-shaped piece of awesome and serving it on our best china. Serious Eats put the store-bought brands to the taste test and crowned a winner in both camps, but letâ€™s get to the heart of it: When it comes to cranberry sauce, which team are you on? Jellied? Or whole berry? â€“ Sarah C.