I kinda overbought on fresh cranberries, so decided to make my own
jellied sauce. Wow - far superior to the canned and no HFCS. Not
sure how cost effective it is to make your own, but definitely
tastebud effective.

Next, I'm going to try to make a decent mayo. I'm still not crazy
about the consistency of those I've made - too runny.

Dinner tonight - rigatoni with a thick mushroom sauce. Lotsa
garlic. Broc on the side.

On Jan 18, 5:07 pm, wrote:
> I kinda overbought on fresh cranberries, so decided to make my own
> jellied sauce. Wow - far superior to the canned and no HFCS. Not
> sure how cost effective it is to make your own, but definitely
> tastebud effective.
>
> Next, I'm going to try to make a decent mayo. I'm still not crazy
> about the consistency of those I've made - too runny.
>
> Dinner tonight - rigatoni with a thick mushroom sauce. Lotsa
> garlic. Broc on the side.

Good luck. I've always felt a little guilty about buying supermarket
mayo, but my few attempts were not good.

Bulka

On 2009-01-18, > wrote:
> I kinda overbought on fresh cranberries, so decided to make my own
> jellied sauce. Wow - far superior to the canned and no HFCS.

Yep. My late MIL used to make it from scratch. Doesn't even require
pressure canning. Just make to recipe on Ocean Spray pkg (basically add
suger and boil) and store in clean jars. Keeps in refrigerator for 8-10
mos, no problem.

nb

On Jan 18, 5:22�pm, notbob > wrote:
> On 2009-01-18, > wrote:
>
> > I kinda overbought on fresh cranberries, so decided to make my own
> > jellied sauce. �Wow - far superior to the canned and no HFCS. �
>
> Yep. �My late MIL used to make it from scratch. �Doesn't even require
> pressure canning. �Just make to recipe on Ocean Spray pkg (basically add
> suger and boil) and store in clean jars. �Keeps in refrigerator for 8-10
> mos, no problem.
>
> nb

Tons of cranberry sauce recipes: http://www.oceanspray.com/

You can make sauce from craisins too but it won't gel.

wrote:
> I kinda overbought on fresh cranberries, so decided to make my own
> jellied sauce. Wow - far superior to the canned and no HFCS. Not
> sure how cost effective it is to make your own, but definitely
> tastebud effective.

For the life of me, I cannot understand why people would buy canned
cranberry sauce when it is so easy to make it with real berries. There
is a world of difference. The real stuff is so good and so easy to make
and the canned stuff is vile.

> Next, I'm going to try to make a decent mayo. I'm still not crazy
> about the consistency of those I've made - too runny.


I use the blender recipe from JoC, and it is very easy to make.

> Dinner tonight - rigatoni with a thick mushroom sauce. Lotsa
> garlic. Broc on the side.

Dinner tonight was a very small roasted chicken with roasted potatoes,
roasted carrots and Boiled Brussels Sprouts. Dessert is a fruit salad of
fresh pineapple, mango, banana and raspberries on home made vanillaa ice
cream.

notbob wrote:
> On 2009-01-18, > wrote:
>> I kinda overbought on fresh cranberries, so decided to make my own
>> jellied sauce. Wow - far superior to the canned and no HFCS.
>
> Yep. My late MIL used to make it from scratch. Doesn't even require
> pressure canning. Just make to recipe on Ocean Spray pkg (basically add
> suger and boil) and store in clean jars. Keeps in refrigerator for 8-10
> mos, no problem.


It is so simple to make. Rinse the cranberries, add sugar and water and
boil for a minutes. It is soooooo much better than canned.

On 2009-01-18, Sheldon > wrote:

> Tons of cranberry sauce recipes: http://www.oceanspray.com/

I bet it would be great with jes a touch of ginger and cardamom.

nb

In article
>,
wrote:

> I kinda overbought on fresh cranberries, so decided to make my own
> jellied sauce. Wow - far superior to the canned and no HFCS. Not
> sure how cost effective it is to make your own, but definitely
> tastebud effective.
>
> Next, I'm going to try to make a decent mayo. I'm still not crazy
> about the consistency of those I've made - too runny.
>
> Dinner tonight - rigatoni with a thick mushroom sauce. Lotsa
> garlic. Broc on the side.

Start with the oil COLD. That helps with the runniness. Mom taught me
that trick.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Sun, 18 Jan 2009 19:40:59 -0500, Dave Smith
> wrote:

>For the life of me, I cannot understand why people would buy canned
>cranberry sauce when it is so easy to make it with real berries. There
>is a world of difference.

1. Fresh isn't available year round
2. No storage for freezing an unknown quantity of bags and don't want
to store preserves.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 18 Jan 2009 22:41:35 -0600, Omelet >
wrote:

>In article
>,
> wrote:
>
>>
>> Next, I'm going to try to make a decent mayo. I'm still not crazy
>> about the consistency of those I've made - too runny.
>
>Start with the oil COLD. That helps with the runniness. Mom taught me
>that trick.

I'm surprised no one has posted how to make mayonnaise with a stick
blender yet. It works very well.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"bulka" ha scritto nel messaggio > wrote:
>> I kinda overbought on fresh cranberries, so decided to make my own
>> jellied sauce. Wow - far superior to the canned and no HFCS. Not
>> sure how cost effective it is to make your own, but definitely
>> tastebud effective.
>>
>> Next, I'm going to try to make a decent mayo. I'm still not crazy
>> about the consistency of those I've made - too runny.

This is one chore completely solved by the stick blender, but use the whole
egg and not just the yolk.

In article >,
sf > wrote:

> On Sun, 18 Jan 2009 22:41:35 -0600, Omelet >
> wrote:
>
> >In article
> >,
> > wrote:
> >
> >>
> >> Next, I'm going to try to make a decent mayo. I'm still not crazy
> >> about the consistency of those I've made - too runny.
> >
> >Start with the oil COLD. That helps with the runniness. Mom taught me
> >that trick.
>
> I'm surprised no one has posted how to make mayonnaise with a stick
> blender yet. It works very well.

I'd seen that posted in the past and have it on file. Mom always used
the regular blender and so have I, but I've not made any since that
recipe was posted.

I intend to try the stick blender next time...

Right now I'm just buying the lime based local generic as it's really
good. I don't go thru a lot of mayo since I don't eat sandwiches or
crackers. I DO use it as salad dressing.

A jar of mayo (32 oz.) lasts me a good 6 months.

Do you need me to post the recipe I have on file? ;-)
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Mon, 19 Jan 2009 03:10:00 -0600, Omelet >
wrote:

>Do you need me to post the recipe I have on file? ;-)

I don't keep it around because it's a method. Post yours since you
have it on file.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Sun, 18 Jan 2009 22:41:35 -0600, Omelet >
> wrote:
>
>> In article
>> >,
>> wrote:
>>
>>> Next, I'm going to try to make a decent mayo. I'm still not crazy
>>> about the consistency of those I've made - too runny.
>> Start with the oil COLD. That helps with the runniness. Mom taught me
>> that trick.
>
> I'm surprised no one has posted how to make mayonnaise with a stick
> blender yet. It works very well.
>
>
Here ya go:


* Exported from MasterCook *

Stick Blender Mayonnaise

Recipe By :"Nancree"
Serving Size : 0 Preparation Time :0:00
Categories : Hints And Tips Sauces, Dressings & Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- at room temperature
1 1/2 tablespoons fresh lime juice
1/2 teaspoon salt -- or to taste
1 teaspoon dry mustard
1 cup salad oil

Crack the egg into a straight-sided glass jar. A peanut butter jar works
well.

Over the egg add, the lime juice, salt, mustard and salad oil.

Insert a stick blender all the way into the jar without turning it on.
Then turn it on. While rocking the blender from side to side, pull it
up to the top.

Description:
"Fresh mayonnaise made easy."
Source:
"rec.food.cooking"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

In article >,
sf > wrote:

> On Mon, 19 Jan 2009 03:10:00 -0600, Omelet >
> wrote:
>
> >Do you need me to post the recipe I have on file? ;-)
>
> I don't keep it around because it's a method. Post yours since you
> have it on file.

Ok.

Stick blender mayo: (with original attributions). Mom's recipe was
similar except she also added 1/4 tsp. salt and 1/4 tsp. white pepper.

(quoting)

"I use this recipe, posted quite some time ago by Nancree:

http://groups.google.com/group/rec.f...77edb4921?dmod
e=source

Quote:

First of all, the egg must be room temperature. I put mine in a cup of
hot
water while gathering everything else up.
In a glass jar put the -whole- egg, 1 Tbls. of fresh lime juice, 1 tsp.
of
dry
mustard, and about one cup of salad oil (not olive oil),
Using a stick immersible blender, put it all the way down to the
bottom
of the jar WITHOUT turning it on.. Then turn it on and gradually pull
it up
to
the top, tipping it from side to side. It takes less than 10 seconds to
do
this, and it is failure proof.
You will have more failures with a food processor, but it can be
done.
In
this case, put only 1/4 cup of the oil in, and add the rest in a small
stream.

Me:
It's never failed me, and I thank her VERY kindly for posting the recipe!

Lynne A"

--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Jan 19, 2:58 pm, Omelet > wrote:
> In article >,
>
> sf > wrote:
> > On Mon, 19 Jan 2009 03:10:00 -0600, Omelet >
> > wrote:
>
> > >Do you need me to post the recipe I have on file? ;-)
>
> > I don't keep it around because it's a method. Post yours since you
> > have it on file.
>
> Ok.
>
> Stick blender mayo: (with original attributions). Mom's recipe was
> similar except she also added 1/4 tsp. salt and 1/4 tsp. white pepper.
>
> (quoting)
>
> "I use this recipe, posted quite some time ago by Nancree:
>
> http://groups.google.com/group/rec.f...840c77edb4921?...
> e=source
>
> Quote:
>
> First of all, the egg must be room temperature. I put mine in a cup of
> hot
> water while gathering everything else up.
> In a glass jar put the -whole- egg, 1 Tbls. of fresh lime juice, 1 tsp.
> of
> dry
> mustard, and about one cup of salad oil (not olive oil),
> Using a stick immersible blender, put it all the way down to the
> bottom
> of the jar WITHOUT turning it on.. Then turn it on and gradually pull
> it up
> to
> the top, tipping it from side to side. It takes less than 10 seconds to
> do
> this, and it is failure proof.
> You will have more failures with a food processor, but it can be
> done.
> In
> this case, put only 1/4 cup of the oil in, and add the rest in a small
> stream.
>
> Me:
> It's never failed me, and I thank her VERY kindly for posting the recipe!
>
> Lynne A"
>
> --
> Peace! Om
>
> "Any ship can be a minesweeper. Once." -- Anonymous

Cool. I like my stick blender. I'll try this tomorrow. Thanks.

On Jan 18, 7:50*pm, notbob > wrote:
> On 2009-01-18, Sheldon > wrote:
>
> > Tons of cranberry sauce recipes:http://www.oceanspray.com/
>
> I bet it would be great with jes a touch of ginger and cardamom.
>
> nb

I add chopped candied ginger to mine, and then use it as a condiment
on cheese platters. It's fantastic.

In article
>,
bulka > wrote:

> Cool. I like my stick blender. I'll try this tomorrow. Thanks.

Most welcome. ;-)
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On 2009-01-20, Jude > wrote:

> I add chopped candied ginger to mine, and then use it as a condiment
> on cheese platters. It's fantastic.

Sounds killer. I'll try it next time I do fresh cranberries.

nb

On Jan 21, 3:46*pm, notbob > wrote:
> On 2009-01-20, Jude > wrote:
>
> > I add chopped candied ginger to mine, and then use it as a condiment
> > on cheese platters. It's fantastic.
>
> Sounds killer. *I'll try it next time I do fresh cranberries.
>
> nb

=) =) =) nice to know someone reads & acknowledges us legit google
posters!