|
|
|
|
|||||||
| View Poll Results: Cranberry Sauce: Canned or Homemade | |||
| Canned |
   
|
55 | 44.35% |
| Homemade |
  
|
69 | 55.65% |
| Voters: 124. You may not vote on this poll | |||
 |
|
|
Thread Tools | Display Modes |
|
#1
11-09-2009, 03:57 PM
|
|||
|
|||
|
Cranberry sauce: Canned or Homemade
Of course it is a person that prefers the canned sauce that is posting this poll. People that prefer the homemade stuff can't fathom that the canned is preferred. In my case, it isn't just preferred, but it is a complete disappointment to have a Thanksgiving dinner without it. You cant slice homemade cranberry sauce like you can out of the can. For god sakes it has cranberry skins in it that muck up the texture.
Don't get me wrong, I like homemade cranberry sauce. It just has to be served in addition to canned cranberry sauce. Of course, I'm talking about the kind of cranberry sauce without the berries. 
|
| Advertisements | |
|
|
|
|
#2
11-09-2009, 04:00 PM
|
|||
|
|||
|
I prefer homemade but I won't turn my nose up the canned jellied kind either. I mix some dried cherries in with my homemade stuff so it will be more palatable for my kids.
|
|
#4
11-09-2009, 04:06 PM
|
|||
|
|||
|
Quote:
|
|
#5
11-09-2009, 04:10 PM
|
|||
|
|||
|
The canned jelly has its applications (and would be a total PITA to make at home, it's jelly!) but the homemade stuff is dead ass easy: bag o' berries, scoop of sugar, on lowish stove for about 15 minutes in a non stick pot, stir sometimes, pull off heat. The directions are on the bag of berries.
My dad makes his own bread cubes for stuffing, so our family's pretty turkey-extreme
__________________
The fact that we had that big, long discussion, and it was concluded with "In summation, nice tits" bothered me. - MeanOldLady
|
|
#6
11-09-2009, 04:13 PM
|
|||
|
|||
|
Quote:
|
|
#7
11-09-2009, 04:18 PM
|
|||
|
|||
|
I've never been a big fan of cranberry sauce in either form. Is it that big of a deal? Am I comitting serious crimes to humanity by leaving it out?
Although I have been on a jelly-making kick lately, and it might be fun to make and can my own...
|
|
#8
11-09-2009, 04:21 PM
|
|||
|
|||
|
The only acceptable kind is the kind with the berries still in it. Homemade is best, but canned sauce with the berries still in it is still edible. The jellied kind, on the other hand, is for people who have just gotten past the Gerber's strained peas phase.
|
|
#10
11-09-2009, 04:31 PM
|
|||
|
|||
|
I used to wonder why people enjoyed it at all, but then I had the canned stuff, and it's great!
Who doesn't love Jello as a kid, and getting to smear it on Turkey? It just makes it better. I prefer Cranberry sauce and Turkey any day over Turkey and Gravy.
|
|
#12
11-09-2009, 04:34 PM
|
|||
|
|||
|
Quote:
|
|
#13
11-09-2009, 05:03 PM
|
|||
|
|||
|
Quote:
You though BBQ aficionados were fanatical about beef vs. pork? Get people going about turkey day preferences 
|
|
#14
11-09-2009, 05:17 PM
|
|||
|
|||
|
Quote:
(That oughta get everyone riled up.  )
|
|
#15
11-09-2009, 05:21 PM
|
|||
|
|||
|
This recipe changed my life. Well, not really. But it does make me buy up and freeze tons of cranberries every Thanksgiving so that I can have it year round. Highly recommended (even if it is Martha).
|
|
#16
11-09-2009, 05:41 PM
|
|||
|
|||
|
Actually, I like both! But I'm one of those gals that goes overboard for every holiday dinner...everything must be made from scratch, and I cook myself into a stupor getting everything ready. So, it must be homemade for me. Although my Mom still brings at least one can over every Thanksgiving, so we end up serving both. But for the record--my homemade is better!
|
|
#18
11-09-2009, 05:45 PM
|
|||
|
|||
|
Quote:
 It's not like I'm morally opposed to chunky cranberry sauce. If that's what you want, feel free to make some.
|
|
#19
11-09-2009, 05:48 PM
|
|||
|
|||
|
It has to be homemade for me, because I don't have access to the canned version, and although I have never actually eaten cranberry sauce, it isn't Thanksgiving without it, so there you go. I'm always on the lookout for a new recipe, so many thanks, Doctor Who!
|
|
#21
11-09-2009, 05:55 PM
|
|||
|
|||
|
Quote:
|
|
#22
11-09-2009, 06:27 PM
|
|||
|
|||
|
Well, I'm torn. There are two ways that are appropriate: sliced jelly from the can, if its just close family, or from scratch finely minced cranberries/sugar/orange juice concentrate/walnuts if the in-laws are there. We like to pretend we're posh in front of strangers.
Last edited by RoniaBorkason; 11-09-2009 at 06:28 PM.
|
|
#23
11-09-2009, 06:36 PM
|
|||
|
|||
|
Fresh cranberry salad, made with several kinds of fruit and other goodness.
Mmmmmmmm.
__________________
"This isn't Wall Street; this is Hell. We have a little something called 'integrity.'" --Crowley, Supernatural
|
|
#24
11-09-2009, 06:41 PM
|
|||
|
|||
|
If you have a food mill, you can make homemade sauce that's every bit as wiggly as the canned stuff. It's way easier than other kinds of fruit jelly, since cranberries have so much pectin.
Boil the berries with sugar (and whatever spices you want) until they pop and put the mixture through the food mill. Take the resulting liquid and bring it to a boil. Boil for about 5 minutes, pour into a pan, and cool. Heck, you could even pour it into an empty can and get those ridges! Favorite grocery store typo, on a hand-lettered sign: Cramberries
|
|
#25
11-09-2009, 06:46 PM
|
|||
|
|||
|
I never knew anything but canned while growing up, and continued that trend all during the 20 years of my first marriage. Then my present spouse introduced me to homemade: berries, sugar, orange zest, Grand Marnier, perhaps some pecan pieces, cinnamon or maybe some crystalized ginger; cook until the berries burst and it's simply miles beyond the canned. It's nearly a desert.
|
|
#27
11-09-2009, 09:34 PM
|
|||
|
|||
|
It depends on who made it.
If the basic sugar/water/cranberry recipe on the back of the bag is followed I'll go for from scratch every time. If someone has decided to add jello or orange peel or nuts or any of that other crap that has absolutely no business going into my leftover turkey sandwich I'll go for canned every time. [scrolls up] Yup, I've insulted people. Sorry, but sweet cranberry sauce is....just....don't.
|
|
#28
11-09-2009, 09:52 PM
|
|||
|
|||
|
The jellied stuff flows out of the can in a way that a straight (and non-coprophiliac) guy such as me can only think of as entertaining but not arousing, even with the "schwoop" at the end, because I also tap the other end to speed the process and mitigate untoward noises.
Homemade sauce can be good, but it lacks the mashed-up, overcooked goodness of the canned variety. However, it can be augmented with NPR's Susan Stamberg's mom's recipe, which is not strictly kosher, allows you to introduce the wonderfulness of horseradish to the Western Europeans and the goyim while making something that even makes turkey white meat edible. Note: Haven't made it in years because Wife has figured out how to cook a turkey so that even the white meat is moist. The other night she was ranting about how no Home Ec class these days teaches its students shit. I didn't have the heart to suggest that the guy who was the first guy to go to court so that he could take Home Ec was a neighborhood bully who I trashed in the first grade, and it shows.
|
|
#29
11-09-2009, 10:02 PM
|
|||
|
|||
|
Gotta have Mom's homemade no-cook cranberry sauce - she hand-grinds in a manual clamp-on-th-counter meatgrinder a mix of frozen cranberries, whole mandarin oranges, and pineapple together, then adds a sprinkling of sugar. It's best made a day or two ahead so the flavors come together better.
Even better when used on the leftover turkey sammiches, mmmm.
|
|
#32
11-09-2009, 10:24 PM
|
|||
|
|||
|
Quote:
|
|
#33
11-09-2009, 10:26 PM
|
|||
|
|||
|
Quote:
Honestly, it's not like they're made of food, fercryinoutloud. Last edited by kaylasdad99; 11-09-2009 at 10:28 PM.
|
|
#34
11-09-2009, 10:43 PM
|
|||
|
|||
|
I've had the canned stuff, and I've had my mother's homemade cranberry relish. I prefer the canned stuff. My mother always uses artificial sweetener for everything, and she uses the stuff that leaves a bitter aftertaste, and then she doesn't sweeten things nearly enough (probably because we'd all die of The Bitter if she used enough sweetener). She is Mortally Offended if someone adds sugar to something that she's made, too, even if it's just on one's own portion of the item. On the other hand, the canned stuff is sweet enough for me, I enjoy the texture, I don't get skins caught in my teeth, and it's what Grandma (my mother's mother) served at HER holiday meals. So, if I serve cranberry sauce at all in my meals, it's canned. And it's neatly sliced, because part of the tradition is having a round slice on my plate.
|
|
#35
11-10-2009, 06:51 AM
|
|||
|
|||
|
Cooking? Boiling? I just run some cranberries, an orange (whole, skin on) and some sugar through the meat grinder or the food processor. What is this cooking you are all talking about?
Oh, and I make the NPR version too sometimes, with the horseradish (was is Susan Stamburg?) and freeze it...one batch lasts about five years.
|
|
#36
11-10-2009, 08:33 AM
|
|||
|
|||
|
Not in our house - I loves me some of that Pepto-pink, savory/sweet concoction!
But I'm not voting, because I like the canned stuff, served so the can rings show, as well as more traditional homemade whole berry sauce, whether berries, sugar, and water, or with orange peel added. I will have to try the addition of walnuts this year as well. I just love cranberry sauce in general - I have no prejudices!
|
|
#38
11-10-2009, 08:55 AM
|
|||
|
|||
|
Never understood the cranberry-jelly-in-a-can that is off-the-shelf "cranberry sauce". It tastes awful, and still has the ridges from the can.
We make our own, and it's great! We continue eating it after the holiday, and even put it over ice cream. I still won't touch canned "cranberry sauce".
|
|
#39
11-10-2009, 09:28 AM
|
|||
|
|||
|
Quote:
|
|
#42
11-10-2009, 11:56 AM
|
|||
|
|||
|
Quote:
|
|
#43
11-10-2009, 11:58 AM
|
|||
|
|||
|
Quote:
|
|
#44
11-10-2009, 12:41 PM
|
|||
|
|||
|
Quote:
|
|
#45
11-10-2009, 01:05 PM
|
|||
|
|||
|
Quote:
|
|
#46
11-10-2009, 01:22 PM
|
|||
|
|||
|
I much prefer home-made, but since I am always a guest for turkey dinners, I usually get canned.
 ETA: Not looking gift turkey dinners in the mouth, though. I just wish sometimes that they would let me bring homemade sauce, but they won't.
__________________
"Your guilty consciences may make you vote Democratic, but secretly you all yearn for a Republican president to lower taxes, brutalize criminals, and rule you like a king!" - S. Bob Last edited by Cat Whisperer; 11-10-2009 at 01:23 PM.
|
|
#47
11-10-2009, 01:48 PM
|
|||
|
|||
|
I don't have any problem with people bringing homemade cranberry sauce along. It just needs to be served with canned also. I've even made my own cranberry sauce. The stuff is cheap enough, there is no reason not to offer it along with the canned version. I guess being snooty is a reason.
|
|
#48
11-10-2009, 02:12 PM
|
|||
|
|||
|
Canned for me. Homemade is yucky. I don't actually like cranberries, so the only appeal for me is having that perfect red circle on my plate. That's an essential part of Thanksgiving. I do not especially care for Thanksgiving with the in-laws, as MIL uses fancy-schmancy recipes. No canned cranberry sauce, no green bean casserole, not even mashed potatoes. Boo.
|
|
#49
11-10-2009, 02:53 PM
|
|||
|
|||
|
OH!! This reminds me of my latest pet peeve. They now put canned cranberry sauce in cans with rounded edges on the bottom (so they fit better I guess
 ) and I can't get purchase on them to make a small opening to release the vacuum seal. I end up pounding a hole in the bottom with the triangular pointy thing I should be using to pry a nice hole. GRRR!It's bad enough you can no longer make a biscuit form from tuna cans, now the heavenly goodness of c. sauce requires a power tool.
|
|
#50
11-10-2009, 03:38 PM
|
|||
|
|||
|
Quote:
|
|
| Bookmarks |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
