# How do you like your cranberry sauce? **URL:** \ **Category:** Cafe Society\ **Created:** [November 18, 2007, 3:02am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892 "2007-11-18T03:02:59Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Exapno\_Mapcase](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/exapno_mapcase/32/1051_2.png) [@Exapno\_Mapcase](https://boards.straightdope.com/u/Exapno_Mapcase)\ **Post date:** [November 18, 2007, 4:22am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/21 "2007-11-18T04:22:00Z")
[QUOTE=DudleyGarrett] Not only must the cranberry sauce be jellied, from a can, but it must be Ocean Spray. This is one instance where brand matters! [/QUOTE] **DudleyGarrett** for president of Cranberryland! ---
**Author:** ![Indyellen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/indyellen/32/4176_2.png) [@Indyellen](https://boards.straightdope.com/u/Indyellen)\ **Post date:** [November 18, 2007, 4:28am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/22 "2007-11-18T04:28:07Z")
For an interesting twist (I might even try it, and I’ve not liked any cranberry sauce variation I’ve ever tried), you could turn that canned, jellied sauce into: Paula Deen’s [Deep-fried Cranberry Sauce Fritters](http://tinyurl.com/2l4sek) (courtesy [Food Network](http://www.foodnetwork.com)). Fried Cranberry Sauce…what an awesome concept!!! 😃 ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [November 18, 2007, 4:31am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/23 "2007-11-18T04:31:04Z")
[QUOTE=Ferret Herder] I make kickbutt homemade cranberry relish. I.e., the chunky sauce. For years I made one with lots of sugar and port, and people wanted to spread it on bread like jam after dinner. [/QUOTE] Recipe? I make a great homemade relish with cranberries, sugar, orange juice and a chopped jalapeño pepper (yes really) but it sounds like port might take it to the next level. The pity is my daughter only likes the stuff out of a can. We call it canberry sauce. ---
**Author:** ![bouv](https://avatars.discourse-cdn.com/v4/letter/b/bc8723/32.png) [@bouv](https://boards.straightdope.com/u/bouv)\ **Post date:** [November 18, 2007, 4:42am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/24 "2007-11-18T04:42:40Z")
[QUOTE=carnivorousplant] Good gad. Do you use the lines from the can as guides to slice it? 🙂 [/QUOTE] Of course I do, that’s why they’re there! ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [November 18, 2007, 4:49am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/25 "2007-11-18T04:49:50Z")
[QUOTE=bouv] Of course I do, that’s why they’re there! [/QUOTE] Someone, please, Dear G-d, post a recipe for cranberry sauce. I will never allow a can of…anything…in my house again. :eek: ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [November 18, 2007, 5:08am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/26 "2007-11-18T05:08:28Z")
**Great Aunt Anna’s Cranberry Relish** As told me by my saintly mother 2 c water 1 1/2 - 2 c sugar - ``` Boil for 5-10 minutes.* ``` 2 oranges, cut into 1/2" cubes (including rind) - ``` Add and cook at a low boil about 10 minutes.* ``` 2 apples, peeled and cubed - ``` Add and cook 5-7 minutes.* ``` 1 package fresh cranberries, rinsed and picked over - ``` Add and cook 5-10 minutes.* ``` - Let cool.\* Optional: 1 c walnuts (broken up) - ``` (Add.) ``` Stir, then refrigerate covered overnight.\* If I were making it I’d use a lot less sugar in the syrup, but _de gustibus non est disputandum._ ---
**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\ **Post date:** [November 18, 2007, 5:19am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/27 "2007-11-18T05:19:22Z")
[QUOTE=Shoshana] **Great Aunt Anna’s Cranberry Relish** As told me by my saintly mother 2 c water 1 1/2 - 2 c sugar - ``` Boil for 5-10 minutes.* ``` 2 oranges, cut into 1/2" cubes (including rind) - ``` Add and cook at a low boil about 10 minutes.* ``` 2 apples, peeled and cubed - ``` Add and cook 5-7 minutes.* ``` 1 package fresh cranberries, rinsed and picked over - ``` Add and cook 5-10 minutes.* ``` - Let cool.\* Optional: 1 c walnuts (broken up) - ``` (Add.) ``` Stir, then refrigerate covered overnight.\* If I were making it I’d use a lot less sugar in the syrup, but _de gustibus non est disputandum._ [/QUOTE] MMMMM Even though we’re not having the meal at our house this year, I’m making this tomorrow. ---
**Author:** ![dalej42](https://avatars.discourse-cdn.com/v4/letter/d/67e7ee/32.png) [@dalej42](https://boards.straightdope.com/u/dalej42)\ **Post date:** [November 18, 2007, 5:28am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/28 "2007-11-18T05:28:03Z")
1. Canned. 2. Ocean Spray 3. Jellied. Been my fried for over 20 years. Not going to change now. ---
**Author:** ![Ephemera](https://avatars.discourse-cdn.com/v4/letter/e/8baadc/32.png) [@Ephemera](https://boards.straightdope.com/u/Ephemera)\ **Post date:** [November 18, 2007, 6:03am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/29 "2007-11-18T06:03:57Z")
I like both but have a very slight preference for the relish than the canned jellied variety. ---
**Author:** ![TripleTee](https://avatars.discourse-cdn.com/v4/letter/t/ac8455/32.png) [@TripleTee](https://boards.straightdope.com/u/TripleTee)\ **Post date:** [November 18, 2007, 6:06am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/30 "2007-11-18T06:06:16Z")
[QUOTE=Shoshana] No! No! Cambodians don’t _have_ cranberries! It’s a trick question! For the love of god, don’t answer!! [/QUOTE] Wow that was close. You saved me from certain doom. ---
**Author:** ![Plynck](https://avatars.discourse-cdn.com/v4/letter/p/3e96dc/32.png) [@Plynck](https://boards.straightdope.com/u/Plynck)\ **Post date:** [November 18, 2007, 6:57am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/31 "2007-11-18T06:57:43Z")
[QUOTE=Christopher] I personally am giving “mama stambergs” cranberry relish this thanksgiving (you have to listen to NPR). [/QUOTE] Dear God. That’s the recipe with horseradish, isn’t it? I specifically came in here to warn people against torturing innocent cranberries with this recipe. _This_ is what the Khmer Rouge would serve to you just before they came for your boots. Obligatory: Cranberries, sugar, water Optional: See **Shoshana’s** recipe (although I can’t stand nuts in the relish) That said, the canned stuff is not really all that bad, and can be useful when sliced and placed in turkey sandwiches on Friday. And this is coming from someone who always has a few bags of cranberries in the freezer for baking. ---
**Author:** ![Voyager](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/voyager/32/133_2.png) [@Voyager](https://boards.straightdope.com/u/Voyager)\ **Post date:** [November 18, 2007, 6:58am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/32 "2007-11-18T06:58:14Z")
[QUOTE=Christopher] OK, but say your in a Cambodian prison with no chance of escape, and they offered you jellied cranberry sauce from a can or mushy sauce with whole cranberries getting caught in your teeth and such. What would you prefer? [/QUOTE] I’d eat the paper from the can. Next question? We did serve cranberry sauce when we lived near my in-laws, because my father-in-law liked it. But we made him eat it in another room. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [November 18, 2007, 7:09am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/33 "2007-11-18T07:09:54Z")
> [@](#): > > This is what the Khmer Rouge would serve to you just before they came for your boots. Why must I keep warning you people that Cambodia ain’t got no cranberries? Madness, I say! Madness and propaganda! I’ve\* been\* to Cambodia, man. Not a cranberry to be had. In fact, when last I went to Viet Nam, I _brought_ them dried cranberries as one of my gifts! What I’m saying is that \*I \* introduced cranberries to Southeast Asia. They had none before August, 2007! Flee, I say, flee!! ---
**Author:** ![Queen\_Bruin](https://avatars.discourse-cdn.com/v4/letter/q/e274bd/32.png) [@Queen\_Bruin](https://boards.straightdope.com/u/Queen_Bruin)\ **Post date:** [November 18, 2007, 7:17am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/34 "2007-11-18T07:17:42Z")
I make my own. It’s pretty much the bomb, if I do say so myself. ---
**Author:** ![TripleTee](https://avatars.discourse-cdn.com/v4/letter/t/ac8455/32.png) [@TripleTee](https://boards.straightdope.com/u/TripleTee)\ **Post date:** [November 18, 2007, 10:28am UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/35 "2007-11-18T10:28:06Z")
[QUOTE=Queen Bruin] I make my own. It’s pretty much the bomb, if I do say so myself. [/QUOTE] How many kilotons? Will it take out a city? Because the stuff I tasted would take out a medium-sized metroplex. Like those VX gas rockets in “The Rock.” ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [November 18, 2007, 12:22pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/36 "2007-11-18T12:22:05Z")
[QUOTE=Indyellen] For an interesting twist (I might even try it, and I’ve not liked any cranberry sauce variation I’ve ever tried), you could turn that canned, jellied sauce into: Paula Deen’s [Deep-fried Cranberry Sauce Fritters](http://tinyurl.com/2l4sek) (courtesy [Food Network](http://www.foodnetwork.com)). Fried Cranberry Sauce…what an awesome concept!!! 😃 [/QUOTE] Without even reading the full post, just reading the wording in the hyperlink, how did I just know that was a Paula Dean recipe even before I clicked on the link? 😃 That woman makes some of the best tasting food anywhere, but I swear if you ate it in a quiet room you can hear your arteries hardening and cracking. ---
**Author:** ![Unauthorized\_Cinnamon](https://avatars.discourse-cdn.com/v4/letter/u/bc8723/32.png) [@Unauthorized\_Cinnamon](https://boards.straightdope.com/u/Unauthorized_Cinnamon)\ **Post date:** [November 18, 2007, 1:09pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/37 "2007-11-18T13:09:38Z")
[QUOTE=Plynck] Dear God. That’s the recipe with horseradish, isn’t it? I specifically came in here to warn people against torturing innocent cranberries with this recipe. _This_ is what the Khmer Rouge would serve to you just before they came for your boots. [/QUOTE] But have you actually tried it? I grant you, it sounds crazy, and it even looks awful - kind of like congealed Pepto Bismol. But Good God, man, the flavor! It is delicious, and the perfect counterpoint to turkey. I guess if you don’t like sweet-savory-hot combos in general, it won’t be your thing, but if you like chutney or sweet and spicy Chinese dishes, give it a shot. Even a [stuffed monkey](http://www.himonkey.net/cooking/stamberg/) can make it! So obviously, I like that stuff, and I like the whole berry-orange peel sauce Ocean Spray has a recipe for on the bag of berries, and, mostly for nostalgic purposes, I also like the OS smooth canned jelly, and yes, you have to use the can marks as cutting guides! I guess I just like cranberries a lot. I would LOVE the recipe with port, as I’m about to open a bottle to make a ragu, and being pregnant, I can’t exactly use the rest over the course of a week in the usually prescribed manner (i.e., downing it with some sharp cheese each evening after dinner). ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [November 18, 2007, 1:57pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/38 "2007-11-18T13:57:59Z")
[QUOTE=Rick] Recipe? I make a great homemade relish with cranberries, sugar, orange juice and a chopped jalapeño pepper (yes really) but it sounds like port might take it to the next level. The pity is my daughter only likes the stuff out of a can. We call it canberry sauce. [/QUOTE] IIRC, the mix I used was for every cup of cranberries, add a quarter-cup of water. Heat at medium on the stove until cranberries soften and pop; stir at intervals, and squish the rest of the cranberries to pop them once the process really gets going. Then add a half-cup of sugar for every initial cup of cranberries, and stir; heat through until sugar dissolves. (i.e., when the sauce goes from cloudy back to dark.) When this happens, turn off the heat. Stir in (again, for every initial cup of cranberries) two tablespoons of port - or orange juice if you’re making a non-alcoholic version. You’re done! Allow to cool somewhat and the mixture will thicken up; I think the best flavor is when the sauce is warm but not hot. ---
**Author:** ![BiblioCat](https://avatars.discourse-cdn.com/v4/letter/b/ed8c4c/32.png) [@BiblioCat](https://boards.straightdope.com/u/BiblioCat)\ **Post date:** [November 18, 2007, 3:09pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/39 "2007-11-18T15:09:16Z")
How do I like my cranberry sauce? Not jellied, that’s for sure. I hate that canned crap. In a pinch, the canned ‘whole berry’ stuff is okay, but I prefer the cranberries I make myself. It’s a recipe similar to **Shoshana’s** , with orange marmalade and walnuts (but no apples). It’s really very easy - I don’t know why people prefer the jellied can-shaped stuff to homemade cranberries. Why not just have Jell-O? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 18, 2007, 3:15pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892/40 "2007-11-18T15:15:29Z")
I grew up with the canned crap and didn’t really try the other till I married this crazy woman from Buffalo. She makes the cranberry sauce every year and is inventive with it. On different occasions she has added pears, oranges, pecans, Grand Marnier, cognac, etc. It’s addictive stuff, and I can’t go back - I _won’t_ go back. [Previous page](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892.md?page=1) [Next page](https://boards.straightdope.com/t/how-do-you-like-your-cranberry-sauce/426892.md?page=3)