DudleyGarrett for president of Cranberryland!
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 (courtesy Food Network). Fried Cranberry Sauce…what an awesome concept!!!
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.
Of course I do, that’s why they’re there!
Someone, please, Dear G-d, post a recipe for cranberry sauce. I will never allow a can of…anything…in my house again. :eek:
Great Aunt Anna’s Cranberry Relish
As told me by my saintly mother
2 c water
1 1/2 - 2 c sugar
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Boil for 5-10 minutes.*
2 oranges, cut into 1/2" cubes (including rind)
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Add and cook at a low boil about 10 minutes.*
2 apples, peeled and cubed
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Add and cook 5-7 minutes.*
1 package fresh cranberries, rinsed and picked over
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Add and cook 5-10 minutes.* -
Let cool.*
Optional:
1 c walnuts (broken up)
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(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.
MMMMM Even though we’re not having the meal at our house this year, I’m making this tomorrow.
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Canned.
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Ocean Spray
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Jellied.
Been my fried for over 20 years. Not going to change now.
I like both but have a very slight preference for the relish than the canned jellied variety.
Wow that was close. You saved me from certain doom.
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.
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.
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!!
I make my own. It’s pretty much the bomb, if I do say so myself.
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.”
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.
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 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).
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.
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?
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.