Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

Yes, homemade

17 (50%)

No, from a can

13 (38.2%)

Don't have cranberry sauce at Thanksgiving

4 (11.8%)

Total Members Voted: 30

[Kristin Meredith]

My Mom made homemade, so I make homemade -- and add some canned pear chunks to it because she did too.  What about the rest of you folks?

[hughver]

Here is my favorite, unbelievably good.
1 pound (about 4 cups) cranberries
2 cups sugar
1/4 teaspoon ground cinnamon
1/4 cup bourbon

Preparation
Preheat oven to 350°F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve.

[Jcorwin818]

1 cup coarsely broken walnuts
1 lbs fresh cranberries
1/2 tsp cinnamon
1 cup orange marmalade
1-3/4 cup sugar
3 Tbl fresh lemon juice
Spread walnuts on cookie sheet bake at 350 for 5-7min.
Wash cranberries and drain
Mix cranberries, sugar and cinnamon and put in 9x13 pan cover with foil and bake @350 for 45 min.
Remove and add walnuts, marmalade lemon mix and chill.

[dk117]

I do home made, but still need to buy a can for my dad. Some love the can and some hate it. I prefer my home made, but for a few things the can works better.

I genuinely prefer it out of a can.   Some might argue that its nostalgia.  When I have tried others world famous cranberry sauce I always end up going back for the can.

DK

[Bobitis]

I don't do them for the day. Outta the can (easily sliced) on leftover sammiches with bird and dressing is most tasty.

[Mudflap]

Should have added

From can jellied or whole Beery?

[bregent]

I used to open a can, but since making it from scratch, I really can't stand the canned stuff anymore. Homemade takes less than 30 minutes.

Cranberry - Orange Relish

Ingredients
4-5 Cups fresh cranberries or 2X 12 oz bags
Two large oranges
1/2 cup orange juice
About 2 cups sugar
1/2 cup chopped walnuts (optional)

   1. Zest the oranges and reserve. Peel oranges and remove most of the pith.
   2. Chop orange and remove seeds. Reserve juice
   3. Wash cranberries and discard any discolored or overripe berries
   4. Place berries, orange and juice in saucepan and heat over medium-high heat until berries start to pop.
   5. Add sugar and stir till mixed in and mixture begins to bubble. 
   6. Lower heat to medium and cover for 5 minutes.
   7. Uncover and continue cooking until thick. The mixture should fall from a metal spoon in sheets rather than drops.
   8. Remove from heat and add orange rind
   9. Let cool for a few minutes and add walnuts.

[Rockit]

I love the jellied out of the can.  I've made it in the past but always preferred canned.
 Mom always served canned and homemade.
I may throw this together tomorrow morning....it looks great.
http://www.foodnetwork.com/recipes/guy-fieri/guy-fieris-red-devil-cranberries-recipe-1973244
But I'll always have canned at the table too.

[dclord]

I love homemade, but this year I ended up just making candied yams with cranberries and didn't make any separate cranberry sauce.

Sent from my ONEPLUS A5000 using Tapatalk

[riverrat49]

Once I discovered it was easy and simple, no more canned cranberries for us...

Cran/Raspberry Sauce

2lbs Cranberries
1/2 cup fresh Squeezed Orange Juice (About 2 Oranges)
3/4 Cup Agave (To Start)
1 Large or Two Small Containers Raspberies
1/4 Tsp Ground Allspice

Put pan on Med Heat
Add Allspice to pan once it becomes fragrant Add the Folowing
Cranberries, agave, orange juice
Stir till well combined then increase to Med/High
Cook stirring frequently until all cranberries have burst
1. For a more Rustic Sauce add Raspberries and use a masher until cranberries/raspberries are pretty well combined
2. For a smoother version let the cranberries cool then add them to a blender along with raspberries and blend to a desired consistency

After doing either 1 or 2 above return mixture to medium heat and continue to stir until thickened

Note: you can add more Agave to increase sweetness to your desired taste.

[Vision]

Love the canned jelly.

[Michael_NW]

I make the cran sauce with less sugar than most with some different spices . . . the leftovers go great as a topping for vanilla ice cream for the rest of the weekend.

[Son of Earle]

Mother makes homemade.  I prefer canned jelly.  Every thanksgiving we always have both, but this year there was no canned jelly. 

[Mikro]

I do home made, but still need to buy a can for my dad. Some love the can and some hate it. I prefer my home made, but for a few things the can works better.

I genuinely prefer it out of a can.   Some might argue that its nostalgia.  When I have tried others world famous cranberry sauce I always end up going back for the can.

DK

+1 if we have any at all. Cranberry sauce is not normal when you have a rib roast instead of Turkey. Hope everyone had a Great Thanksgiving, we did. My wife and I went to see some of our Grand Kids. Girls 13 and 11, They do not want to have anything to do with anybody now as far as old folks. LOL!!!
mk

[scooter]

I used to love the canned jellied stuff but diabetes has me avoiding it now. I developed my own recipe for sugar free (No sugar added) jellied cranberry sauce from scratch which is even better than the Ocean Spray stuff. I've never understood why they didn't make a sugar free version themselves.
So, yes. I go through the trouble for myself and others in my family.

1/4 Cup serving
Ocean Spray= 27gm net carbs per serving
My recipe= 4gm net carbs per serving