Well, I don’t like cranberry sauce, so it’s “neither” for me personally. However, growing up we often had both the canned jelly stuff and either homemade or store bought chunky cranberry sauce on hand.
I cannot vote.
Fortunately, my husband and daughter and I all vastly prefer the canned jellied stuff, so I don’t have to worry about buying one kind and making another. My mother was very proud of her homemade cranberry relish, pointing out how much healthier it was, and how she took the time to provide us with this better option. And then she’d get offended when nobody ate any of it but her. My sibs and I all preferred the canned stuff, just like Grandma (mother’s mother) used to serve. So did my dad.
I just don’t like the taste of the homemade relish, and I’ve sampled several different recipes of it. If my family liked the homemade stuff, then I’d certainly make it. As it is, though, I’ll be opening up a can of jelly and sliding it onto a serving platter, where I will cut it in half (the long way) so that it will hold still well enough to slice into half rounds.
There’s a Thanksgiving version of Festivus, then? Your ideas intrigue me and I wish to subscribe to your newsletter.
[R. Lee Ermey]YOU WILL ASSUME A CAN SHAPE BY 0700 MAGGOT OR I WILL RIP YOUR HEAD OFF AND SHIT DOWN YOU NECK![/R. Lee Ermey]
I voted "gelatinous can shaped"b.
I was going to say–I do actually like the jelly with turkey sandwiches. I mean, the regular cranberry sauce works fine, too, but I’ll use the leftover jelly for sandwiches the next day or two, as well.
That’s funny. I wondered where this yelling thing came from, but I figured people were strange. Thank you autocorrect.
I wish there were an option for “both.” I always have a can of the sliceable stuff, it just wouldn’t be Thanksgiving without it! I also always serve my famous cranberry/orange relish as well. We just like to have both at our house.
What about the in-between kind? Not canned, but bought at the deli counter, whole berries visible, scooped out and weighed? I buy canned, but I imagine someone prefers the in-between kind.
Try a slice of the canned jellied stuff on a BLT sometime, sublime!
Ocean Spray canned without the berries, cold out of the refrigerator, and uncut. Just a cranberry cylinder on a dish.
Canned, it’s painfully easier
Susan Stamberg’s Mom’s New York Times cranberry relish.
When I am allowed to make it.
Otherwise, can me, baby!
How much?
I was put in charge of making the cranberry relish/sauce back when I was a freshman in high school, and now, some 38 years later my version is still requested. I hold nothing against the canned versions, but for the holiday tables my cranberries are expected. Yes, I fancy it up with some spice, orange pulp and zest and some liquer, it’s tasty stuff.
Canned cranberry glop
Jarred gravy
Logcabin brown sugar-liquid
Frozen greenbeans covered in canned onions.
Pancakes poured from a bottle or waffles pulled from the freezer
Exclusively microwave popcorn
… a non-exhaustive list of things that individually carry little information, but when found collectively strongly suggest that a family’s ancestry was cursed with an inability to provide love and warmth. They may have adapted over the years, but the curse lives on.
I hate to say it, but it depends. My cranberry sauce is completely by eye, if I had to guess I’d say 1/4 cup at most for 2lbs of cranberries.
Thanks!
No. I’d rather tear open a bag of cranberries and a bag of sugar than have to use my can opener.
Good point, Sir or Madame!
Well taken!
Every year, I make a roasted cranberry-satsuma relish. Mix cranberries and sugar and roast in an oven for 30 minutes until all the berries have burst. Then mix with freshly squeezed satsuma juice.
Because there’s no added water, the cranberry flavor is intense. And because the juice is never cooked, it retains it’s fresh vibrancy. It’s much more intense than the usual cranberry sauce and just a dab is usually enough but it’s really, really good.