The plating of the canned one is all wrong. You gotta lay it horizontal and slice it along the ribs into slices and leave about half unsliced. Put the rosemary garnish in that half so it looks good and is easy to serve yourself a slice or two. Canned is usually better that most home made sauces I have had because the texture just can't really be replicated for me. Canned cranberry sauce with gravy and stuffing is peak Thanksgiving aside from the turkey AND ham.