Jason Kuznicki

Jason Kuznicki is a research fellow at the Cato Institute and contributor of Cato Unbound. He's on twitter as JasonKuznicki. His interests include political theory and history.

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17 Responses

  1. Burt Likko says:

    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

  2. sidereal says:

    Bravo, sir. For not including 3 cups of sugar in the recipe. Cranberries are cranberries. They aren’t cherries.Report

  3. Jeff No-Last-Name says:

    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

  4. Miss Mary says:

    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

  5. zic says:

    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

  6. dhex says:

    my recipe is open can, eat. i can’t do the right kind of cranberry sauce – it just tastes wrong.Report

  7. Burt Likko says:

    I’m making my sauce now. The whole house smells great.Report

  8. Alan Scott says:

    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

    • Plinko in reply to Alan Scott says:

      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

    • Mike Schilling in reply to Alan Scott says:

      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

  9. Damon says:

    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

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