congealed that comes in a can and you slice

Me too, Glenda!

You gals are funny, I too like it, but have 4 pounds of cranberries and want to use some of them up.

Sue

My two revelations for this week were 1) how easy it is to make cranberry sauce and 2) how easy it is to cook "hard-boiled" eggs in the oven - see lisa_fla's thread titled, "Who Ever Heard of This?.

The other day I bought a bag of Ocean Spray cranberries and followed the directions on the back. I grew up knowing only the congealed can cranberry sauce; this is much better. And so easy! Love the bright red color!

I used to make this when serving large numbers, back in my married days. Loved this.

CRANBERRY FLUFF SALAD

2 c. raw cranberries, chopped
1 1/4 c. sugar
1 1/2 c. drained crushed pineapple
1 lb. miniature marshmallows
1 pt. heavy cream (whipped) or carton Cool Whip
1/2 c. chopped walnuts or pecans

Combine chopped cranberries, sugar, and pineapple and let stand 1/2 hour. Add remaining ingredients and mix well.
Refrigerate and allow to stand overnight for flavors to develop.

Makes about 10-12 servings.

Reason I enjoy the congealed is I like it on a sandwich with just mayo :o)

I too make the recipe on the back of the Ocean Spray bag. Super easy, fresh and yummy! I like to be able to adjust the sugar.

Yes, I too have made the recipe on the back of the bag and like it but I was looking for something else to try. I would maybe like something that if I have some left I could freeze.

Sue

The one on the cranberry bag.

Why do the can when it is so much fun to make the cranberries "POP" on the stove?! Just makes me smile to hear it.

My mother always serve two kinds. The canned, which I always liked, vs her homemade chopped.

This one is delicious.

CRANBERRY COMPOTE WITH RUBY PORT & DRIED FIGS

1 2/3 cups ruby Port
1/4 cup balsamic vinegar
1/4 cup dark brown sugar, packed (depending on cranberries you may need to reduce sugar)
8 dried black Mission figs, stemmed and chopped into ü-inch pieces
1 6-inch-long sprig fresh rosemary
1/4 t. ground black pepper
12 ounces fresh cranberries
3/4 cup granulated sugar

Combine first six ingredients in medium saucepan.

Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes.
Mix in cranberries and granulated sugar.

Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes.

Cool. Discard rosemary.

Transfer sauce to bowl; chill until cold.

Makes 10-12 side servings.

Note: Can be prepared 1 week ahead. Cover and keep refrigerated.

I like the one on the back of the Ocean Spray bag, and I do freeze it. I have heard others say that they like to throw walnuts into that mixture as it is chopped in the food processor, and I do have to try that some day.

Here is the recipe I use, and you can check out our recent Cranberry thread for more.

Cranberry Apple Relish
1 cup granulated sugar
1/4 tsp each ground cinnamon, cloves and allspice
1/2 cup apple juice
4 cups fresh or frozen cranberries
2 medium size tart apples, peeled, cored and chopped coarse
1/2 cup chopped toasted English walnuts
Mix sugar, spices and apple juice in a deep microwave safe bowl. Stir in cranberries and apples. Cover loosely with wax paper. Microwave on high 8 to 10 minutes stirring twice, until cranberries pop. Uncover and continue cooking 2 to 4 minutes until slightly thickened. Stir in walnuts. Cool before serving.
( great with the bird, or used as a snack with cream cheese and crackers)

Here is a link that might be useful: The Cranberry thread

CRANBERRY JEZEBEL

I think Linda C posted it a couple of years ago. The touch of Dijon and Horseradish just makes my tastebuds happy!

Linda's recipe is way older than couple of years ago.

;)

Here is a link that might be useful: LindaC's recipe and more

Okay, Rob. You outed me. I'm getting old and my memory ain't what it used to be. Mom always told me that the older you get, the faster time whizzes by. I thought she was mistaken, but apparently she was right. At least I got the "Linda C" part right, LOL.

Orange-Cranberry Compote
2 bags (12 oz) cranberries
1 Tbsp. grated orange zest
1 cup fresh orange juice
1 1/4 to 1 1/2 cups granulated sugar
1/4 cup grenadine syrup
2 Tbsp red-wine vinegar
Combine all ingredients and bring to a boil. Reduce heat to low; simmer 6 minutes until cranberries are soft and liquid has reduced to a thick syrup.
Pour into a serving bowl. Let cool to room temp; cover and refrigerate.
This is very good; I'm not crazy about the orange zest, but that's just me.

Sorry I am a can kinda woman...but not with the berries..lol

Yea, I couldn't remember either dl. So when I went to look it up, I was getting far from the original posting. Looks like it could go back to 2000? Whoa! Cooking forum has been making Cranberry Jezabel for a long long time.

I'm trying Cranberry Jezebel this year for the Thanksgiving that i'm hosting, along with a more traditional sweet version and maybe one of the cans for people who prefer it! I don't think I've ever had cranberry sauce. I grew up in a can and box type family and canned sauce never appealed to me.

This is from my mother in law. I am not a cranberry sauce eater, but I did love it in this salad with the home made cranberry sauce.

Whole berry cranberry sauce

1 cup sugar or splenda
1cup water
1 12oz bag frozen or fresh cranberries

Mix sugar, water, and cranberries in a sauce pan. Stir well and bring to a boil, reduce heat and simmer for 10 mins. Cool completely at room temp then refrig.
Makes 2 ü cups

Apple salad with cranberries
2 cups of the above whole berry cranberry sauce
1 celery stalk finely chopped
1Granny Smith apple diced finely with peel on
ý cup walnuts chopped or other nuts
** optional 1/8 tsp ground cloves and chopped pineapple chunks

In a bowl mix cranberry sauce, celery, and apple. Cover and refrigerate.
Stir in nuts just before serving.
Makes 6 servings.
She always used fresh cranberries in hers

What's really good? Take the leftover apple/cranberry salad and pop it into puff pastry. Turnovers. YUM!

We like raw cranberry-orange relish.
2 C fresh cranberries, rinsed and soft ones discarded
I large orange, seeded
3/4 C sugar, or sugar to taste. I use less because we like it tart

Chop cranberries in food processor
Chop orange, peel included, in food processor
Mix thoroughly, add sugar to taste, mix again
Let it chill for a couple of hours

I really like Gazania's recipe and am glad she posted it for me as I could not find my copy. I made it last year and it can be frozen too. Several other recipes sound good too that others have posted.

Sue

Hounds,
My family adds halved seedless red grapes and chopped walnuts to that raw relish. I've never had it anywhere besides my grandmother's and mother's Thanksgiving table.

For me it is the can

I got this recipe from a Homemaker friend over 40 years ago, and have been making it ever since. In fact, I'm doubling the recipe to take to my granddughter's early Thanksgiving dinner, this Sunday. It's very sweet, so a little bit is enough to satisfy one's taste buds. Here it is:

Baked Cranberry Relish

1 # fresh cranberries
2 1/2 cups sugar (I have reduced this to two cups and it seemed O.K.)
1 cup coarsely chopped, toasted walnuts
1 cup orange marmalade
Juice of 1 lemon or lime (I often omit this.)

Wash cranberries and drain. In shallow pan, stir cranberries w/sugar. Cover tightly w/aluminum foil. Bake 350 degrees for one hour.

Spread walnuts in separate shallow pan; toast walnuts about 10-12 minutes. Stir together the baked cranberries, walnuts, marmalade, and lemon or lime juice till well mixed. Chill.

This is so rich, a little bit goes a long way,

It's delicious!

If you can't take 10 minutes to cook the recipe on the bag, then eat the canned stuff with the ridges. Cranberries are useful elsewhere, such as chopped up when making Granola Bars.

I have a friend who uses a can of whole cranberry sauce and a small jar of orange marmalade.
She is a terrible cook and this is the best thing she makes.

I use the basic recipe on the Ocean Spray bag but I use 1/2 orange juice and 1/2 water. After the cranberries are cooked, I add 2 tablespoons of Grand Marnier. I get so many compliments of this recipe. I have been using it for over 20 years. Grand Marnier is expensive but I buy the little bottles that are only 4 inches tall.

I like the canned stuff too. Grew up on it. Only one in my house that does like it. I can eat the real stuff but it's just not the same. ( :