Cranberries.
How do you make cranberries? Here’s my recipe.
Cranberries are better as a sauce, meant literally, and not as a jelly course or whatever it is the commercial canned stuff does to them. Trust me. Shred in a food processor:
1 quart raw whole cranberries
1/2 navel orange, unpeeled
Put these into a saucepan with:
1/3 cup water
1/3 cup bourbon
1 cup dark honey
1 tsp allspice
Simmer for 30 minutes. Don’t worry, the berries give off a lot of liquid. If desired, you can thicken the sauce with a little corn starch in cold water, but I prefer to leave it thinner and serve it in ramekins, sort of like a ketchup. Either way, serve it cold. It will be sour, it will be bitter, and it will be yummy.
Yes! I use sugar instead of honey but, yes, this is the stuff. And it’s frickin’ easy. Why anyone buys quivering canned cranberry goo is beyond me.Report
No. Use maple syrup.Report
Actually I quite like both the good kind and the bad kind. The pain of going home, etc.Report
Bravo, sir. For not including 3 cups of sugar in the recipe. Cranberries are cranberries. They aren’t cherries.Report
I just dump cranberries and not-sugar in a pot and let it cook. I chop celery and crisp apples. Crush pecans. Half the cranberries are strained, half have fruit added.
Put in containers and let set for several hours. Yummy yummy.Report
Good thing Thanksgiving is tomorrow, because I am drooling now. All of these yummy recipes are making me hungry. This one is actually simple enough that I might attempt. I just checked my smoke alarm the other day.Report
Usually, I just make a sauce; 2 cups cranberries, picked over and rinsed. 1 cup sugar, 1 cup water. Bring to a boil and cook for about 15 min, which jellies it nicely.
Sometimes, though, a relish.
2 cups cranberries, picked over and rinsed. 1 orange, quartered. 1 cup sugar. Pinch of salt. Grind in the food processor and chill. Might add a pinch of crushed clove.
Occasionally, muffins.
grease or line muffin cups. Preheat oven to 400F.
In large mixing bowl, mix together:
2 1/2 cups flour
1/2 cup sugar
1 Tbsp baking powder.
1 teasp. salt.
Grated orange zest from 1 orange.
1 cup cranberries
In a 2 cup liquid measure
1 1/4 cup milk
1/4 cup olive oil
1 egg
make a well and stir gently into the dry ingredients until just combined. Lumps are better then overmixing.
divide amongst muffin cups.
Sprinkle tops with a bit of sugar, with additional orange zest stirred in.
Bake for about 18 min., or until a skewer comes out clean.
And finally, truth be told, the canned stuff isn’t all that bad. Particularly the Ocean Spray, made by the Ocean Spray Cranberry growers cooperative in Plymouth, Massachusetts. Just down the road from Plimoth Plantation*, where the folks re-enact the first Thanksgiving; a 3-day harvest celebration with more shellfish and fish on the menu then turkey or venison. (They thought lobster was the food you turned to when all else failed and you risked starvation.)
*worked there one summer as Goodwife Mary Winslow. Recommend anyone curious about history giving Wm. Bradford’s Of Plimoth Plantation a read.Report
my recipe is open can, eat. i can’t do the right kind of cranberry sauce – it just tastes wrong.Report
I’m making my sauce now. The whole house smells great.Report
We traditionally have three different kinds of cranberry sauce, inherited from different branches of the family and adopted with the knowledge that variety is the spice of life.
One is a relish, with chopped cranberries, orange peel, and almonds
the second is more of a sauce, made with whole cranberries.
The third is the can. It’s just as traditional and just as delicious as the other two.Report
I have a fondness for canned jellied cranberry sauce, when I was a kid I could sit down and eat the whole can myself.
I can tell the real stuff is ‘better’ – I enjoy making it and eating it, but it can’t substitute for the nostalgia factor for me.Report
The third is the can. It’s just as traditional and just as delicious as the other two.
And a rich source of iron.Report
Here’s what I do. I call it cranberry salad as I like it cold.
2 packages of fresh cranberries
2 medium apples (grannysmith are nice)
1 cup raisins
1 cup walnuts
Sugar to taste (or any sweetner)
3 oranges, sectioned
1 cup orange juice.
A Splash of rum
Ground cloves, cinnamon to taste, diced ginger to taste
Put all in a pan and cook over medium heat, stiring often, until all the cranberries have popped. Take off heat, allow to cool and refrig until you can’t stand not eating it. Flavors marry better sitting for 24 hrs minimum.Report
The subsequent time I read a blog, I hope that it doesnt disappoint me as
a lot as this one. I mean, I know it was my option to learn, but I truly thought
youd have something fascinating to say. All I hear is a bunch
of whining about one thing that you might fix for those who werent too
busy searching for attention.Report
Wow. Antagonistic spam.
Give us hell, “Nadine”!Report
Interesting way to try to pass the Turing test, right?
If a computer can appear to be a jerkwad to such a degree that you can’t tell it apart from a HUMAN jerkwad, then the computer might as well BE a jerkwad.Report
It’s amazing. I didn’t even realize that was spam. I just thought someone didn’t like my food writing.Report