Cranberry Sauce

Important Question:

Cranberry Sauce. Canned or Whole Berry? There can be only one.

The name says it all: Cranberry SAUCE. Cranberry JELLY is not Cranberry SAUCE.

I love, love, love them both. I voted whole berries because they are more visually appealing.

If it doesn’t show the ripples from the can, it isn’t Thanksgiving.

I go for both. Whole berries preferred.

Trying to enforce a strict dichotomy is foolish. It’d be like compelling me to pick either regular prepared horseradish or horseradish sauce. :eek::smack:

There can be only one!

it ain’t Thanksgiving till you hear the “SHLORP” of the cranberry can sliding out of the can.

I split the difference; I useAlton Browns’ cranberry sauce recipe.

Tastes better than the canned goop, but sets up as solid as the canned stuff. (he actually puts his in an old can while it’s hot, so that the finished product has the ridges!)

I’m a whole-berry man for Thanksgiving, but either are good on toast or a PB&J after Thanksgiving.

Jellied right from the can, it was the crack cocaine of my youth.

I voted for whole berries because the best cranberry sauce features them. However, I’d rather have the canned stuff than some of the bad homemade attempts at cranberry sauce to which I’ve been subjected.

Susan Stamberg’s mother-in-law is behind this. The best tasting cranberry dish ever.

1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tbs horseradish from a jar (red is a bit milder than white)

Grind the raw berries and onion together. (I use an old-fashioned meat grinder. I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.)

Add everything else and mix.

Put in a plastic container and freeze.
Several hours before serving, move it from the freezer to the refrigerator compartment to thaw. (It should still have some icy slivers left.)
The relish will be thick, creamy and shocking pink. (OK, Pepto-Bismol pink.)

Makes 1 1/2 pints.

Slide it out of the can and slice it off.

There is no other.

From best to worst:
[li]Ocean Spray jellied cranberry sauce[/li][li]tie: store brand jellied cranberry sauce/home-made whole berry cranberry sauce[/li][li]Ocean Spray whole berry cranberry sauce[/li][li]Shaws’ whole berry cranberry sauce[/li][/ul]

When it comes to Thanksgiving, I will eat jellied cranberry sauce. If someone goes to the trouble of making their own, I’ll eat a bit of that too but not instead.

Did not vote because yuck. I hate the stuff.

Real cranberry sauce with berries in it. No extra stuff like orange round, either. I can’t stand that canned jelly crap.

I voted canned, but in actuality I have a cranberry relish every year.

I think your ingredient list is missing something.

Here’s my recipe:

2 cups fresh or frozen cranberries
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange marmalade

Wash cranberries; remove blemished berries.
In a 2-quart saucepan, mix sugar and cornstarch. Stir in water.
Heat to boiling over medium-high heat, stirring occasionally.
Stir in cranberries; heat to boiling.
Simmer uncovered 5-8 minutes, stirring occasionally, until cranberries pop.
Stir in marmalade.
Serve sauce warm or chilled.

I’m not a big fan of sweet fruit + meat.