I do not like cranberry sauce.
Every time you eat cranberry sauce, Jesus farts on a kitten.
love
yams!!
I like my cranberry sauce wrapped in a napkin, hidden under the table. 
And to think I thought I was the only one who prefers the canned stuff to homemade!
That’s not to say homemade is bad - I’ve had some that were quite tasty - but each bonus ingredient (nuts, other fruits) that many feel compelled to add causes a deduction of a few points on my scoresheet. Solid cranberry residue floating around in the gel detracts from the experience, IMO.
Freshly-picked from the cranberry sauce can tree, at Ocean Spray Farms - it’s how the stuff is meant to be, I tell ya!
I like the canned stuff traditionally, it’s a perfect schmear to a piece of turkey, and a foil to the sage of stuffing.
I have had some other versions of homemade cranberry sauce that I enjoyed, I think they involved walnuts and orange peel. Pretty good, but I like the canned stuff too.
[QUOTE=brad_d]
Freshly-picked from the cranberry sauce can tree, at Ocean Spray Farms
[/QUOTE]
[Nitpick]Cranberry sauce can bog[/Nitpick]
You haven’t had ours. “cranberries in a gooey sauce”?? Never heard of such a thing, or saw it anywhere.
I prefer mine in the can, un-opened, left on the grocery store shelf… 
[QUOTE=PharmBoy]
I prefer mine in the can, un-opened, left on the grocery store shelf… 
[/QUOTE]
Preach it, brotha!
[QUOTE=Sir Dirx]
Our family always has both kinds: the canned jelly and the homemade sauce. My brother refuses to touch the latter; I forget who in my family can’t stand the former. As I always have two helpings of just about everything available, I end up using both. Sauce in Round One, and then the jelly in Round Two. I must admit, I prefer the jelly, but both are good.
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Yup. Mom or Grandma (& I as the family shrank) would sometimes use a “new” recipe for cranberry sauce.
But there was always a can, too. Tradition!
I have a soulution to the dilemma- use the canned stuff and reprocess it, but kick it up a notch. Can’t everybody just get along?
Don’t know how it will taste, I just made it up on the fly.
Traditional- Non-Traditional Cranberry Sauce
2 cans of canned traditional cranberry sauce
1 small bag of fresh cranberries
1 small bag of craisins
1 small jar of Orange Marmelade
1/2 cup of chopped toasted almonds
1 cup of water
1/2 cup of sugar
Throw everything together in a saucepan, bring everything to a boil, making sure the canned cranberry sauce melts completely and the fresh cranberries start to burst and get soft after a good simmer. Pour in a mold and refrigerate. You could repurpose the cranberry sauce cans as molds as well, but there will be quite a bit left over (Throw the remaining in a bowl).
That’s…
12 oz. of fresh cranberries
6 oz. of craisins
and around 6 oz. of orange marmelade
[QUOTE=devilsknew]
Can’t everybody just get along?
[/QUOTE]
You will have my whole berries when you pry them from my cold, dead hand.
Er, teeth.
Fork.
Can I get back to you on this?
I’m thinking the sugar and water levels might need tweaking. Work in progress, entirely untested.
I’ve actually been in a cranberry bog. Interesting place, the bog.
[QUOTE=devilsknew]
I’ve actually been in a cranberry bog. Interesting place, the bog.
[/QUOTE]
[hijack]Any carnivorous plants in that bog, devils? Sarracenia, drosera? [/hijack]
I actually had the jellied, canned, sliced stuff for the first time last week at my office Thanksgiving potluck. I didn’t know what it was, I thought maybe it was beets. Eh, it was crandberry-ish. My family always has home made cranberry sauce.
[QUOTE=carnivorousplant]
[hijack]Any carnivorous plants in that bog, devils? Sarracenia, drosera? [/hijack]
[/QUOTE]
Not that I saw, there might have been though. It was a commercially farmed bog at a tour of the Ocean Spray Headquarters in Lakeville, Massachussetts.
I believe this is actually the bog I saw:
Bog Cam
Jellied, from a can so I can slice it into shapes.
When my Pop was “cooking” for just himself, bro and me, he would get half the can and bro and I would each get a quarter can. Pop is very precise. Then I would cut my “pie” into pie-piece wedges to eat it. Happy.
[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.
This year I’m making a homemade, no chunks smooth jelled version in a mold - with grappa in it. (I claim that “grappa” is Italian for “rocket fuel.”) I’m also making a chunky apricot-cranberry sauce for the people who can’t drink alcohol or don’t want that much of a kick from their cranberry sauce.
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Your ideas intrigue me and I would like to subscribe to your newsletter In short, recipes please?
Re the OP:
I was raised on Ocean Spray jellied cranberry sauce. In fact I now own the cut glass dish my mother used to serve it in. Sliced, of course. I always viewed the can lines as cutting guides 
Hey, the stuff is not high culinary art but it’s not bad!
We don’t usually get that however. We discovered cranberry-orange relish. A bag of fresh cranberries, an orange or two (I forget the proportions), and some sugar. 5 minutes in the food processor, 24+ hours in the fridge to mellow, and you’ve got enough vitamin C to prevent the common cold in the entire Western Hemisphere!
One year my in-laws were in town for turkey day. My FIL looked stricken when he realized we hadn’t planned on buying the jellied stuff. So that got added to the grocery list. And guests brought some nice homemade cooked sauce that involved spices and was quite tasty. So that year we had three types of the stuff. Oh, plus the hot cranberry-cider punch. Mmmmmm.
[QUOTE=Mama Zappa]
We don’t usually get that however. We discovered cranberry-orange relish. A bag of fresh cranberries, an orange or two (I forget the proportions), and some sugar. 5 minutes in the food processor, 24+ hours in the fridge to mellow, and you’ve got enough vitamin C to prevent the common cold in the entire Western Hemisphere!.
[/QUOTE]
Mmm. My entire family is in the cranberry relish camp, with vaguely that recipe (my Dad’s contribution to the food prep). He makes a giant tub of the stuff, as several of us eat as much of that as we do of the turkey; the jellied can o’ cranberry jello only makes an appearance as a special request for non-family guests.
You know what, I’m a hopeless corporate whore. Ocean spray is good people:
Use Grapefruit Marmelade or Preserves instead of the Orange Marmelade in My Traditional-Non-Traditonal Cranberrysauce.
Pectin is the key.