Cranberry sauce: like or dislike?
Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, even favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.
In the house where I grew up, cranberry sauce came from a can. It plopped out in one solid mass, and my mother sliced it into thick, slithery circles. My oldest grandson adores that canned jellied cranberry sauce; the rest of my family prefers the whole berry variety, which is especially good on sandwiches the day after Thanksgiving. One time, many years ago, I tried to get fancy and make a cranberry mold. It all went well, until I unmolded it onto a platter over the kitchen sink... and watched it slide right off the plate and down the drain. I'll bet it would have been delicious.
Cranberry sauce: like or dislike?
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Whole berry only and mostly because it overpowers the turkey and complements the dressing in the next-day sandwiches.
Cranberry sauce, aaahh, you shruck another favorite. I buy cranberries in bulk this time of year so that we have them for months throughout the year. Canned is okay, but whole berry fresh is tops.
I love whole berry sauce, my spouse HAS to have jellied sauce ... so for 25 years I've given up my whole berry sauce ... one of these days the worm will turn (LOL).
Love, love, love in any shape or form and anything cranberry for that matter. I found a fabulous cranberry chutney recipe which has become my go-to for Thanksgiving.
I love cranberry sauce and have been doctoring a can version for the last 20 years. Here is the recipe. I hope your readers will enjoy it too. I cut it out of our local newspaper many years ago so don't know the original source.
1 can whole berry cranberry sauce
1/2 C raisins
1/2 C peeled, diced apple
1/4 C + 2 T sugar
1/4 C + 2 T vinegar
1/8 t cinnamon
1/8 t allspice
dash cloves
Combine all ingredients in small saucepan and simmer 30 minutes until apples are tender and sauce has thickened. Store in a jar or container in the frig. Makes about 2 1/2 C. Also really good spread over cream cheese or brie for an appetizer!
I do like canned cranberry sauce, either type, but the last couple of years I've been making a
Fresh Cranberry Salsa recipe that I got from a friend. But hardly anyone else in my family eats it this, so this year I just bought the stuff in a can!
I love cranberry sauce, even, yes, the jellied version. For the whole, though, only homemade suits me. Each year I try a different version (I have a Better Homes and Gardens cranberry cookbook released in conjunction with Ocean Spray). Sometimes spicy, sometimes with orange, sometimes a luscious chutney, sometimes the plain old, simple way. My favorite, though, which I am making this year, is with fresh ginger.
Dear heaven I cannot say how much I dislike turkey. However, I adore turkey gravy, turkey dressing, cranberry sauce (berries, water, sugar made at home), mashed potatoes and some of the other bits (north of the border we just say no to the sweet potatoes and green bean casserole and use real food).
Neither my husband nor I like cranberry sauce, so we usually go without. Last year I had the idea to try a cherry sauce for Thanksgiving and we loved it! Bonus: We're both originally from Michigan, living in Virginia, and cherries remind me of Michigan. They are a major crop there, and we had a cherry tree in the backyard of one of my childhood homes.
Love love love cranberry sauce, especially whole berry. We usually have jellied at our family feast but I slip in a the whole berry version as well. It is the best on the next-day turkey sandwich.
Love it. Even the canned variety, jellied or whole!
I am going to try a cranberry pear chutney recipe I just found. I love dried cranberries in cereal, breads, cakes, etc.!
Fan of fresh cranberries: sauce, chutney, relish or whatever you want to call it. I use far less sugar than some recipes call for so I can taste the cranberries! I tried Susan Stamberg (NPR)'s frozen relish, but I prefer another sauce that is her real favorite! For more, http://www.npr.org/2013/11/26/247363306/susan-stambergs-other-favorite-holiday-cranberry-dish - both recipes, more links.
Grew up with both the jellied canned and homemade. Like the jellied, but love the homemade whole berry, especially on sandwiches. The recipe I use was handed down to me by my mother, I think it goes back to the 40's or 50's. It has won over those who say they don't like cranberry sauce.
I just made homemade cranberry jelly last night. My husband and kids love the canned stuffed, but I'm trying to convert them.
My mother served jellied from a can too but I haven't had that for years. KimL's idea for cherry sauce sounds great - love cherries in any form. My recipe for cranberry sauce is 1 bag of fresh berries, 1/2 c. or so of dark brown sugar, a little freshly ground pepper, a cinnamon stick, and a bottle of merlot, all cooked until the berries burst. Easy and good. A bit of minced fresh ginger doesn't hurt either.
Growing up in the 60's, I was always given the "task" of slicing the canned jellied sauce into thin neat slices. When raw cranberry-orange relish came into vogue, my mom when for it and never looked back. Now I make my own relish every year, and every year it's a different recipe! My current fav is roasted pear-cranberry chutney with orange, ginger and port. Happy Thanksgiving!
Love whole berry cranberries and especially my mom's homemade whole berry sauce with orange juice, orange zest and brown sugar!
Love both kinds from a can and the food processor orange/cranberry recipe on the bag but most of all, I just like to have a bag of cranberries in the freezer year round so I can use them a few at a time in recipes or make up just enough cranberry sauce for the two of us to eat in one meal. They keep "forever" frozen in the bag they came in.
I love cranberries both as the jellied sauce and whole berries. Cranberries are a year-round staple in Hawaii.
Love it any which way but loose! I throw a bag in a pot with red wine, brown sugar, a cinnamon stick, a good pinch of crushed red pepper, a few slices of lemon and orange, and some cut-up apple. I let it come to a boil, turn down the heat and simmer until the fruit is tender--doesn't take long. Adjust seasonings and be happy with turkey, pork loin or chops, roast chicken, et al. Happy Thanksgiving!!
I love and eat cranberries all the time and all ways, especially dark chocolate covered ;0) Peanut butter and cranberry sandwiches aren't bad either!
Like Patricia, I felt so grownified and honored when I was given the job of slicing the jellied can of cranberry sauce, lol. Love canned as well as homemade. Canned, I prefer whole berry, hubster, the jellied, so there are both kinds on the buffet at holidays. Happy Thanksgiving!
I adore homemade cranberry sauce and could not imagine my Thanksgiving meal without it! I understand how it gets a bad rap from the jellied canned version. It takes such a few minutes to make a delicious version from fresh cranberries! This is a favorite of mine http://whatmattersmostnow.typepad.com/my-blog/2014/11/5-thanksgiving-favorites-2014-edition.html Happy Holidays!
Whole Berry only, my own home made version, which contains less sugar. This year, however, I am making Cranberry Chutney.