I’m, uh, actually not the one that makes it, but I think it’s somewhat similar to koeeaddi’s, but with orange zest and some actual orange in it. I don’t know the proportions or exact spices.
Thanks!
I have to vote for the relish, but I am not a snob about it! Both forms have a place on our holiday table, I just prefer the relish type, and am not really a fan of jell-o-y things in general.
Neither. There is a shade of gray in the middle that’s the best in the world.
No, I’m not bragging, I really am that awesome.
Where’s the vote for cranberry pancakes? Cranberry-nut waffles? Three-berry scones?
Cranberries are the food of the Gods, and you people think they’re for one day out of 365 (&1/4 or so)? What’s wrong with you all?
(This message brought to you by Quercus, but if the Cranberry Council wants to sponsor him, he’s ready to talk)
Years ago I started a Pit thread about Thanksgiving, and cranberry sauce was a featured item in my rant. You see, I really like the way I make it and it’s an important part of the meal to me. If I had to pare the meal down to it’s very basics, it’d be dressing, gravy, and cranberry sauce. The turkey can go screw itself.
So when I eat at someone else’s house, I’m always surprised when they put a teaspoon of canned cranberry jelly in a fancy little crystal container in the middle of the table like it’s a decoration, I get a little stabby. I’ve since learned my lesson. When I get invited to Thanksgiving dinner, I “generously” offer to bring the cranberry sauce.
And Quercus, last summer a waitress, whom I’m convinced is a visionary and a supergenius, suggested that I order gingerale with a splash of cranberry juice. I haven’t ordered anything else in a restaurant ever since.
Many years ago, my sister turned us on to a book called, “Peg Bracken’s I Hate To Cook Book”. Dear Peg Bracken had a recipe she called, “Rosy Meatballs”.
Don’t know about YOU, but in my family, very few people like cranberry sauce/jelly. And throwing out most of the can (I’m not making cranberry sauce for these heathens) was just so wasteful. Peg said - and I want you to take this recipe down, now - make meatballs. As many as you want. Cook 'em a bit (I nuke them for a few minutes and pour off the liquid) and put them in a casserole dish.
Mix together the remainder of your cranberry sauce/jelly and one can of tomato soup. Don’t add anything - soup and jelly, straight out of the cans, as they came from the grocery store. Cheap soup is ok - you’ll never know.
Pour the jelly/soup mixture over the meatballs and heat them through, say 350 degrees for 40 minutes. Serve over rice (nice sauce for sopping up the rice) and do up some vegetable to go with.
This is a family staple at potlucks and everyone 1) loves it and 2) can’t figure out what’s in it. So buy your ridged jelly with a clear conscience!
Just as long as you realize that the feeling is mutual in the reverse situation. Of course, you would probably be offended if someone brought a can of OceanSpray to your house. This is why it is absolutely necessary for me to perfect homemade canned cranberry sauce. Then I can bring it, like it, and act all offended if my personal sauce doesn’t get the same treatment as that orange zest and cinnamon crap.
The latter.
And if we’re being pedantic, I’ll point out that it should be “it’s simplified for argument’s sake.” 
Aha! I finally perfected canned cranberry sauce.
2 cups sugar
4 cups water
2 bags cranberrys
Boil until all or most of the berries have burst. With a spoon, try and squeeze as many of the berries as possible so that they give up their pectin. Unlike in other cranberry sauces, you do not want any of the water to evaporate yet, so add water as needed. Actually, next year I may try as much as twice the water. The reason you want water is because you need to filter out the cranberries and seeds. I tried a strainer, but it was just too thick. A colander worked to get most of them out but left the seeds. You can easily get any berries that break through with a fork.
Now you want to transfer it to a pot for reducing. It must be reduced slot. I tried using a candy thermometer, but when the volume reduced enough, it was too shallow to read properly. I’d guess you want a boiling temp of about 220. By volume, I had enough to fill three 8 ounce home canning jars. Then I stuck it in the refrigerator for few hours.
It comes out of the jar with a knife and slices like the real thing. It tastes almost perfect, but with out batch processing and cranberry selecting I simply won’t ever have control of the product.