Yes, that is true.
One thing I've noticed in recent years, working in restaurants, is a move towards "whole-berry" cranberry sauces. Texture-wise, they aren't much different than the recipe I posted.
I have another recipe for a "Cranberry Chutney", from the same original source as this recipe. I haven't made the chutney yet, but from what I've read, it's even chunkier than the sauce recipe.
I want to make a batch of the sauce, just to show my other half, PeppA, what REAL cranberry sauce is. They're addicted to the "gunk from the can".
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!