Canned has nothing on some good homemade cranberry sauce.

I loved canned cranberry sauce growing up; but when my wife began cooking Thanksgiving and Christmas dinners, I have never looked back.

Canned is chock full of preservatives and horse [Mod: stuff], of course Americans are going to vote for it over a healthy delicious homemade sauce.

Cranberry sauce comes in cans? Who knew?

This is the only way to have cranberry sauce.

For the last 15 years, we've used the recipe on the bag of cranberries, substituting wine for the water. It makes a great cranberry sauce and it's easy peasy. Add a little orange zest, a splash of OJ and you're set!

I am kind of appalled that canned sauce is anywhere near as preferred as it is.

My gf makes amazing cranberry sauce: reduce a bottle of Zinfandel with a bag of mulling spices in it, plus sugar to taste. I think there were orange slices also. Add the berries after a few minutes and keep it bubbling away until it reaches a consistency you like.

I prefer the jellied cranberry sauce from ocean spray.

klezman wrote:I am kind of appalled that canned sauce is anywhere near as preferred as it is.

My gf makes amazing cranberry sauce: reduce a bottle of Zinfandel with a bag of mulling spices in it, plus sugar to taste. I think there were orange slices also. Add the berries after a few minutes and keep it bubbling away until it reaches a consistency you like.

that's what most of us grew up with. I used to love it, now not so much, something about slices of wiggly stuff that is imprinted with the can. No thank you. I recently made a Cranberry/peach sauce to top a rum cake and put some Balsamic in it. That was f'n good stuff.

Canned, homemade, who cares as long as it's cranberry? I love either one!

I really dislike cranberries in any form.

bhodilee wrote:that's what most of us grew up with. I used to love it, now not so much, something about slices of wiggly stuff that is imprinted with the can. No thank you. I recently made a Cranberry/peach sauce to top a rum cake and put some Balsamic in it. That was f'n good stuff.

That sounds delicious.

Homemade from frozen (unless you have bog access) with half the sugar called for, and no added bitter zest or silly spices. It's all about the acid!

Making cranberry sauce is a tradition in our house. It involves fresh cranberries, a couple bottles of Pinot (we usually drink the better part of one of them), candied ginger cut up into little pieces and Chinese 5 spice.

I never knew I liked cranberry sauce until I had this recipe.

stillmanbrown wrote:Homemade from frozen (unless you have bog access) with half the sugar called for, and no added bitter zest or silly spices. It's all about the acid!

Or, you could skip the cranberries and just drop acid.

klezman wrote:That sounds delicious.

brown sugar to taste, peaches or apricots, or whatever really, fresh or frozen cranberry cook cook cook til nice and thick, add regular old store bought balsamic (though you could drizzle with better stuff instead when its served) to taste. Was basically just screwing around cause I don't like frosting and wanted something for a cake I made. Worked GREAT.

I also like to grill fruits like peaches/pears/apricots/apples and toss them in Honey and Riesling. That is super simple and f'n ridiculous.

bhodilee wrote:brown sugar to taste, peaches or apricots, or whatever really, fresh or frozen cranberry cook cook cook til nice and thick, add regular old store bought balsamic (though you could drizzle with better stuff instead when its served) to taste.

Just saw them do a cranberry/plum/balsamic sauce on Iron Chef this past week and it's been clawing at the back of my mind since...

mother wrote:Just saw them do a cranberry/plum/balsamic sauce on Iron Chef this past week and it's been clawing at the back of my mind since...

do it, with a butter rum cake. perfect

bhodilee wrote:do it, with a butter rum cake. perfect

I was thinking more like with a turkey, next week...

mother wrote:I was thinking more like with a turkey, next week...

that also works, but don't discount it over frosting!

Or you could make it a pie, that'd be good a cranberry, peach, balsamic pie.