Don't use it myself, but that sounds fine.

I eat the whole-berry canned sauce most of the time. When I was growing up my parents would take off both ends of the can of jellied sauce (not whole-berry), push it out of the can, then slice it and serve it that way. I can eat that, but much prefer the whole-berry.

I don't know how I feel about your thoughts for using it. Hmmmm.....might work; interesting. I think I'd rather have it plain. Otherwise, to me, it's not "cranberry sauce".

Let us know if you try it and how it turns out, please!

Suzieque, my grandmother served it that way, and I never would eat it as a child--actually I wouldn't eat any kind of jelly when I was young. My family is already used to having cranberries mixed with fruit, so I think they'd rather have the salad than the plain sliced jelly. Thank you.

Dolly, thank you!

I eat cranberry sauce year round and since fresh cranberries are generally only available around the holidays, I resort to canned at other times of year, both whole berry and jellied. It IS different from homemade, but I find it perfectly acceptable to use on sandwiches, etc. And I have a coffee cake recipe that calls for canned whole berry sauce that I love and make whenever the mood strikes.

My mother always served Ocean Spray whole berry canned relish. Any other brand is mostly jelly. Home made cranberry relish would be great!

We like fresh berry sauce but FIL was a canned man and so I always bought a can for him. I've eaten it and it's better than nothing but IMO is pretty insipid.

Fresh is easy to make and sooo much better, donate the fake stuff to a food kitchen.

Not a fan, but love it in a gelatin salad.....1- 3 oz. pkg. cherry gelatin, 1 C. boiling water, 1 can cranberry sauce (either whole berry or jellied - I usually double recipe and use one can of each) 2 apples diced, 1/4 C. chopped celery, 1/4 C. chopped nuts.

Dissolve gelatin in 1 C.boiling water. Stir in cranberry sauce, apples, celery and nuts. Pour into mold and chill overnight.

I keep the Ocean Spray, both whole berry and plain year around - I have a brother in law who will eat it with 'any and every' thing.

I like it. I'll take a couple of cans to my brothers Christmas day as my mother and my sisters husband really enjoy it, so another brother in law who is an Ocean Spray fan. My sisters husband will want the can opened both ends so it slides out onto a serving plate can shaped, ridges included, no faking it to make it try to look like homemade. It has to look like the can to him ';0)

I think you would have to toss very gently to cube it and incorporate into a salad with other ingredients

when I was growing up my family of 12 all liked it and I still do. Once in a while my DM would make an other cranberry dish, but we always liked the canned better.

Is the 'curd' delicate? All the pics I see online look as if it's holding it's shape, so I thought I might be able to cube it, like Jello. Maybe I'll toss the fruit separately, then kind of layer it with the cranberry jelly. If the jelly falls apart, I can stir it all together and pretend I meant to do that from the start, lol.

I don't consider Ocean Spray canned to be "fake". It is simply a different recipe. To me, the canned plain jelly is required with a traditional turkey and dressing with gravy dinner. I think any version will be fine with your ham.

I think the non-whole berry types hold their shape better than those with whole berries. If you have the whole berry type, you might consider doctoring it to your liking rather than cutting it into cubes. Your salad idea should work fine with the jelly-only type.

I always use the canned stuff. I made it from scratch once and it wasn' t any better.

I've always used the canned until this past Thanksgiving. I made Ali's recipe (I think it was Ali) cranberries, sugar, orange juice, orange zest, water...it was absolutly delicious. I will still buy canned if I can't get fresh berries, but I prefer fresh.

How old are the cans/how long ago did your mother die?

Personally, I find the canned stuff much too sweet.

Canned cranberry sauce is too delicate to cube and mix. LOL good idea to look for an expiration date on the can. Neither my Dad nor my sister can bear to throw out 'perfectly good food' ... from 2005, really?!

My mother passed away in May. She was a great bargain hunter, and probably bought the cans on sale last Thanksgiving. I wouldn't be considering using the jelly if it was expired, however I did find a dozen cans of expired chicken broth and a case of expired canned tomatoes (not using those). I can't remember her ever serving canned cranberry jelly.

Anything other than the ridged version is verboten at our holiday table. The taste and texture are immaterial--it's tradition!

Many years ago, that was what my Mother in law always served, a slice of the jellied sauce out of a can and on top of it was a dollop of Cool Whip or Dream Whip. We ate it and enjoyed it. I mostly use the fresh or frozen cranberries. I have them in my freezer year round.

Sue

Yes, that's all I eat. I don't like the whole berry stuff at all.

I only make and eat the sauce made with whole berries, sugar and water. I do like relish, tho. I don't care for the canned.

Sounds like some good recipes. Anyone want to share? Thanks.

I don't eat cranberry sauce but my family loves the stuff. It has to be from the can plop it on a plate right out of the can and serve it that way or they wont eat it. I have made homemade cranberry sauce with whole berries, I have made cranberry chutney they wont touch it but you put that can out and they are happy campers.

Then you have the second can ready because they just can't have a turkey sandwich without turkey, stuffing, gravy and the canned cranberry sauce on it.

I think it's fine to serve the canned. Having taken the time to make it from scratch a couple of times, only to be confronted by the entire family going "where's the cranberry sauce that we usually have?????" and then having them proceed to pick at the home made stuff while making their displeasure known was enough for me to go back to using the canned stuff at family gatherings.

Works for me as that just saves me the time and expense of making another dish and everyone is happy.

The only canned kind i'll eat and serve is Ocean Spray,don't want any other brand.I like the fresh as well,but sometimes life gets in the way and we have to make do!!

Kathi

I LOVE all types of cranberry sauce!! I prefer the canned either whole or jellied though. It's just a matter of taste so serve whichever you want.

Sounds good to me. :)

I'm using a new (to me) recipe to make cranberry sauce. You bake the cranberries in the oven with sugar and orange juice and zest for about an hour and then add a couple Tablespoons of Grand Marnier at the end.

And I have discovered that Ikea's lingonberry sauce is pretty similar to cranberry sauce

It's all my husband eats. I've made it once and when we went grocery shopping Friday I went to put a bag of fresh berries in the cart and he said, "just buy a can. Making it is too much work." When I said it really isn't, is so easy, he put them back. I won't eat either as I don't like cranberry sauce no matter how it's made so I threw a can of whole berry sauce into the cart.

Reporting back--I decided to use a melon baller instead of cutting the jelly into cubes, then sprinkled the fruit with chia seeds and skipped the walnuts. The mint leaves were all frozen, so I used celery leaves:

My impressions of canned cranberry jelly: It was very bland, compared to my homemade relish, but the tart and sweet fruit gave the salad enough punch. It was very refreshing with the baked ham. I wouldn't eat the jelly alone, but the texture is perfect if you want to spread it on a sandwich, which I don't.

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Here is my Cranberry Relish Recipe For A Crowd, for lovemrmewey:

4 12oz packages fresh cranberries, rinsed

1 tsp minced candied ginger or 1/2 tsp ground ginger

3 cups sugar (I short each cup by a couple of tablespoons)

4 6oz packages of gelatin--any red or orange--I use red raspberry

2 20oz cans crushed pineapple, drained (reserve liquid)

4 11oz-15oz cans mandarin oranges, drained (reserve liquid)

2 tart apples, finely chopped

zest of one orange, or 2Tbs OJ concentrate

Make gelatin using the reserved liquid from the pineapple and mandarin oranges, with enough water added to complete the instructions. Chill until almost set--thick but not solid.

While gelatin is chilling, cook 3 packages of the cranberries with 3 cups water and sugar. Cool. Grind the cooked cranberries with the remaining uncooked cranberries. I use a blender for this step. Cranberries can be cooked the night before and allowed to cool overnight in fridge.

Mix the almost set gelatin, cranberry mixture, drained fruit, and orange zest. Chill until set. Keeps well for several days, and can be frozen.

OT, here's a pic of my Christmas Eve cheese fish, requested by my grandson. Brother and SIL brought shrimp, so 10yr old GS had fun telling everyone 'Merry Fishmas'.

Mamagoose, thank you for the recipe! I have thought about it quite a few times and now I will make it, so again Thank You!