Okay, a couple instead of many. **KinkiNipponTourist **also accused people of snobbishness, and lying about preferring relish.
I like both, for what it’s worth, but voted for relish.
Cranberry JELLY from SCRATCH.
Whole berry cranberries, in a can.
I have no idea how to vote. I make cranberry sauce by cooking fresh cranberries with sugar and water till they pop.
???
It’s pretty clear that your a relish person then. Canned is canned, everything else is relish.
Exactly.
And I live in the land of cranberry’s close relative, lingon, where it is eaten with just about anything.
Can’t stand the stuff.
I prefer the relish. We almost always have both at Thanksgiving.
Last year I made cranberry-jalapeño relish. It was heavenly - I’ll never look back!
I don’t like cranberry jelly. And I’ve never heard of cranberry relish.
Cranberry “relish”, which is apparently what we call “cranberry sauce” in my universe.
I grew up with homemade cranberry jelly (which is pretty darned easy to make), so I like the cranberry dish to be made from scratch. That being said, I never make jelly, because, easy as it is, it’s even easier to make something that has whole berries in it.
Now, THAT being said, this year my husband wants the Jell-o cranberry salad he grew up with, which includes raw cranberries ground up with a whole orange.
No, relishes are not smooth - the sauce is subordinate, jellies are smooth - the sauce is all there is - a set sauce - set by pectin or sometimes sugar or sometimes geletin. You can make a homemade jelly.
Relish: Relish - Wikipedia
Jelly and jam: Fruit preserves - Wikipedia
I usually make a cranberry chutney or jam - which crosses between jelly (smooth) and relish (chunky). But only because I’m too lazy to strain. But I don’t make a cranberry relish - which is a lot less sugar and cooking and doesn’t set - at all.
Any other day, I’d like relish, but Thanksgiving isn’t Thanksgiving without a slice of cranberry jelly.
I don’t need a lesson in the various cranberry concoctions one can come up with. It’s simply the way the poll is made. The poll is canned or homemade relish. I think it’s fairly obvious the OP meant homemade cranberry stuff in general.
Canned, with ridges, just like mom used to make.
Canned whole berry style.
Homemade is good, but too many people add so much garbage to it. I simply just like the cranberries. I loathe orange in my cranberries!
We serve both =)
I make a great cranberry relish - I add orange peel, cinnamon, nutmeg, clove and the cooking liquid is apple cider.
For those among us with no tastebuds we blorp a can of ocean spray cranberry jelly onto a plate and toss it on the table.
If I didn’t serve the jellied kind what would I ever do with this lovely item. I don’t know if you can tell from this photo, but the serving spoonula is decorated with cranberries. Though it is suited to no other task it is exactly right for conveying one (or two if you’re so inclined) perfect shimmering, nutritionless disc of my childhood to my plate.
The can also makes me nostalgic for when I was little and asked what I could do to help in the bustling Thanksgiving kitchen. I’m sure what my mom wanted to say was “stay out of the way and be quiet” but what she would do is hand me cran-can, a plate and a knife and have me slice it up.
*This photograph is not of my actual one, but is the same make and model that I inherited from my great-aunt.
A few years ago I was introduced by a friend to cranberry salsa, which as near as I can tell could also be called a cranberry relish with jalapenos and cilantro. It’s my favorite fresh cranberry preparation now.
Give!
Oh man, such a close poll. I’m on the edge of my seat here!
This recipe involving cranberries is easy and awesome. I’ve gotten lots of compliments and when I took it into work I had coworkers asking for the recipe. Made three pies worth and there were barely any leftovers. 