I just made the relish for tomorrow. Zest of one navel orange, the peeled/seeded segments, 1 bag cranberries, 1/2 cup sugar, dash cinnamon. Food processor. Yummy. I like the jellied stuff, too, but I love the fresh relish.

I grew up on the jellied. DH and I "graduated" to the Ocean Spray whole berry, by accident when i bought the wrong can. It meets our needs and I never felt I had try to improve upon it.

That said, I would love to be invited someplace where a recipe of fresh cranberries is served.

Eld, I grew up on the fresh. I bag of Ocean Spray fresh berries, 1 cup sugar, 1 cup water. Heat water and sugar until boiling, add berries and bring back to a boil, reduce heat and simmer 5 to 10 minutes. Cool. The longer you simmer, the more it gells. Dad sometimes added peeled, chopped apple to the berries.

I never had the can until work dinners.

Sherry, maybe someday....seems easy enough, but then it adds to yet one more thing. Is is better to make a day ahead though? That could sway me.

It doesn't matter. The sauce keeps for a couple of months or so. Day of or day before or way before, still good. i use it with turkey, Swedish meatball, pork roast, or pork chops.

I made mine on Monday. For years now I've been using a recipe inspired by one from Williams-Sonoma. I've made a couple tweaks as time went by (i.e., prepping the orange and adding a little salt). I included a link with the original recipe at the end.

Apple-Orange Cranberry Sauce (Inspired by Williams-Sonoma)

Note: Can be made several days ahead.

12 oz. fresh cranberries (about 3 cups)
Juice and zest from 1 large orange
1 large Granny Smith apple, peeled and chopped into small pieces
1 1/4 cups sugar
Pinch of salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves

Place cranberries, orange zest, orange juice and apples in medium saucepan. In small bowl mix sugar, salt, cinnamon and cloves and add to cranberry mixture. Bring to boil, reduce heat to simmer and cover partially. Simmer gently, stirring occasionally, until sauce has thickened, apples are tender and berries have burst, 10-15 minutes. Transfer to bowl and let cool before serving. Or cover and chill; bring to room temp before serving

https://www.williams-sonoma.com/recipe/apple-orange-cranberry-sauce.html

I made the fresh kind yesterday: 1 sack of rinsed and sorted cranberries, 1 juicy orange cut into 8ths or smaller tossed together into the food processor. Stir in 3/4 c sugar and refrigerate till dinner.

I make a relish like Sushipup1's above. My family prefers it over the cooked sauce.

When I was young, my aunt made a frozen cranberry dish every year, and I recently asked my cousin for the recipe. It has chopped cranberry (with sugar) and apples, nuts, mini-marshmallows and whipped cream. Then freeze. I recall it being very good, like a dessert, and had a nice pink swirly color throughout. I'm going to give it a try.

I boil mine (bag o berries), add a cup of sugar, some fresh lemon slices, about a whole orange and orange peel and a Granny Smith diced apple. boil in about a cup of water (or barely top the berries in water). (the berries) pop nicely. then I use the mashed potato masher on it .... chill n serve. add honey to give it some extra flavor

I made mine last night. A version of the standard recipe with less sugar and lemon zest instead of orange, plus about a half tsp of fresh lemon juice. Yum. It tastes more like cranberries when it's less sweet. :)

That's about (eyeballed) half a cup white sugar and a quarter cup brown sugar (not packed), brought to a boil in a cup of water, add 12 oz. organic cranberries and 1/8-1/4 tsp fresh lemon zest. Simmer stirring until more than half of the cranberries pop and sauce thickens. Let cool in pot until somewhat set and cool enough to put in a container.

Find cranberry spatter on the pantry doors 15' away next morning...

cranspatter .... THAT'S what that was ....

We have been making the cranberry orange uncooked one for years. We have to make a triple or quadruple batch. The last few years, though, I've been finding the orange makes it bitter. It must be the white that is doing that. Not sure how to eliminate that. For at least one of the 3 oranges I use, I've been peeling off the orange part of the rind, using that, then removing the white before cutting up the orange. That is significantly more work.

I'm lazy. Whole berry canned with fresh orange zest and a bit of orange juice to taste. Sometimes after Thanksgiving, I add a bit of balsamic vinegar to give it more of a "chutney/relish" flavor. It's delicious!

My daughters always liked the Ocean Spray in the can, the jellied stuff, not the whole berry. Eh, whatever. They would each eat a spoonful with the turkey and no one else would eat any of it. I stopped buying it and started canning my own a couple of years ago, when I bought a bunch of cranberries on clearance after the holidays. Now they like the homemade stuff better, and I have it through the year to eat with roast chicken or pork.

For Thanksgiving I'll open a jar of my homemade, then I make LindaC's Cranberry Jezebel with the horseradish, love the stuff.

Ssometimes I go crazy and make the fresh relish too, my recipe has oranges, pineapple, cranberries, some sugar, cinnamon and nutmeg. My Mother likes the addition of raspberries.

So, a little of everything, depending on my mood.

Annie

Mine is from an old 'food and wine' mag. 20 years tradition now. Simmered till popped, with a chopped shallot, orange rind, some juice...only one tbsp of sugar,,dark, 1/4 cup WidTurkleyBoutrbon,. simmer low heat...done. (not a sweet-lover family)

Have to have fresh home made....the standard recipe....depending on the guests, strained or whole berry..
AND of course a recipe of Cranberry Jezebel....
When It's cranberry season I make 2 or 3 batches, because I like it throughout the year.

Well, having said I used canned sauce with whole berries, I had quite a surprise on Wed night when I finally started to make my cranberry sauce. I had used Kroger's Quick List - order online, select pick-up time, go to special place in the parking lot, call number on sign, and ones groceries are carried out and put the the car. I've used it before with no problems.

Not this time! I opened both cans and started to pour them into a mixing bowl so I could add the fresh orange juice and zest. They had given me the JELLIED cranberry sauce, not the one with whole berries! I'm sure there was a Kroger open somewhere at 11PM on Wed, but I wasn't going to get dressed again and go out. Fortunately, I had also ordered 2 packages of fresh cranberries to use in the Nantucket Pie I take to my pulmonary rehab for our Christmas party.

Well, there's a first time for everything, so I followed the recipe on the bag, cooked it WAY down so it was very thick, added the fresh squeezed OJ (don't like to cook it - can make it bitter) and the fresh orange zest. Easy, peasy! And delicious. I will forget canned from now on.

Anglophilia, welcome to the dark side. (grin) I was also surprised at how easy it was to make, and how easy it was to can several half pints so I could have it throughout the year.

Annie

I like the Ocean Spray jellied with my turkey and on the sandwiches. If my hostess makes a fancier kind, I will have a small serving on my plate, but I still prefer a bite of the jellied along with each bite of turkey and dressing. For the last 10 years I have been a guest at my daughter-in-law's sister's house and I always take a dish of the jellied.

I grew up eating the canned, jellied kind and still like it. I'm the only one who eats cranberries anyway.

That said, I think I will try making some home made and canning it in half-pints. Better size for one person and I'm more likely open up a half-pint to eat with pork or chicken so I can have it more often than just at the holidays.

I eat cranberry sauce year round. Roast chicken, roast pork, and any chicken or turkey sandwich can be enhanced by cranberry sauce.....it is not just for the holidays or turkeys!! But because the fresh berries are so seasonal and I do not have a freezer large enough to store them long term, I resort to canned cranberry sauce in the off season. And that was what was served when I was growing up as well.

It's all cranberry in my book and so all good :-) I do make my own sauce at this time of year but have no trouble being served or eating canned sauce, both jellied or whole berry. I also use whole berry sauce, either fresh or canned, in a great easy coffee cake recipe that is good any time of year but is especially appealing now :-)) And that has to be sauce......not the fresh berries or even dried!

I love cranberries! I grew up on the homemade whole berry recipe (still my preference) and there was ALWAYS canned jellied on-hand, just in case. I think that canned cranberry sauce was much better when I was a kid... now they water it down and sweeten it with HF/corn syrups and it's not the same at all. :p

I was trying to remember why it seemed such a "bother" to make ones own cranberry sauce, and then I remembered that my mother made cranberry JELLY, not the sauce with whole berries. I remember her putting through a sieve, forcing it with a spoon (she always said a food mill would be so much easier but they were "expensive" so she never had one). Then, like a good jelly, she put the sauce through cheese cloth so it was crystal clear.

No wonder I thought making it from scratch would be too much bother! I like those whole berries. If I want jelly, I'll just use store-bought red currant.

I love cranberry sauce, and I definitely prefer my own to others. I use canned cranberry sauce for baking and cooking, but I find it a bit bland by itself.

My preferred sauce is cranberries, sugar and 1 whole orange or meyer lemon finely chopped, along with some water or orange juice, all organic, simmered and mashed with a potato masher until thick. I use a bit less sugar than the recipes call for.

I can eat it all by itself, and often do = )

I also like to stock up, and buy in season so I can keep several bags in my freezer all year long.

I've made cranberry poke cake with the canned jelly, thinned w/ o.j. , and topped the cake with whipped cream. That one brought lots of compliments.