Would You Bring Your Own Cranberry Sauce?
7 years ago
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- 7 years ago
- 7 years agolast modified: 7 years ago
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What to do with fresh cranberries, not sauce please
Comments (26)I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8...See MoreFav easy cranberry sauce please ;-)
Comments (10)This recipe is from Joy of Cooking. Been using it for years! 1 lb. cranberries, picked over 2 cups sugar 1/2 cup water 1/2 cup orange juice (now I sub tangerine juice) 2 teaspoons grated orange zest. Cook, uncovered, over medium heat until most of the cranberries pop open and the mixture is somewhat thickened, 7-10 minutes. If desired, add: 1/2 cup blanched almonds, slivered (I don't) Let cool and serve or refrigerate for up to 1 day....See MoreMaking cranberry sauce in advance (jellied)
Comments (8)Recipes tend to be accurate with how far ahead you can make it. I dont know whats in the recipe, but it may be something that will not retain the shape after so long, or it might pickup weird flavors from the fridge, or the texture or flavor might change after 2 or three days. Honestly, I would go with the canned. TRUST me, im like you, i make everything from scratch, even the fried onions and cream of mushroom soup for my green bean casserole, but if your guests like the canned stuff, thats the taste they like and remember from Thanksgivings past. People are nostalgic about that stuff. They might try your homemade stuff and like that better. But if it were me, i would cave in to the can. No stress....See MoreCranberry Sauce -- What do you prefer/use?
Comments (25)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....See More- 7 years ago
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