Do you have a preference? I usually will make my own, following the
directions on the bag of fresh cranberries, but I like the canned also,
and ONLY the whole berry kind. I don't care for the jellied sauce,
though have used it in salads with Jell-O, etc., but not to just eat.

If you have a favorite cranberry sauce that you make, perhaps you could
share it here? Ocean Spray use to have a cranberry-orange and also a
cranberry-raspberry sauce, that was in a container, other than a can,
and I would get the one with orange for a special cake I liked to make
for the holidays, but I haven't seen that now in a couple of years?

Yesterday I saw this recipe, that I might try. What do you think?

1 cup fresh cranberries
1 cup sugar
1/3 cup Grand Marnier

It said to prepare two weeks before using (that seems like a long
time!?)

Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
about every 20 minutes. When cold, put in a tightly covered container
and store in the refrigerator. Best if served at room temperature.

I guess I would need to make it this coming week, so it would be ready
to serve for Thanksgiving.

Judy

"Judy Haffner" > wrote in message
...
>
> Do you have a preference? I usually will make my own, following the
> directions on the bag of fresh cranberries, but I like the canned also,
> and ONLY the whole berry kind. I don't care for the jellied sauce,
> though have used it in salads with Jell-O, etc., but not to just eat.
>
> If you have a favorite cranberry sauce that you make, perhaps you could
> share it here? Ocean Spray use to have a cranberry-orange and also a
> cranberry-raspberry sauce, that was in a container, other than a can,
> and I would get the one with orange for a special cake I liked to make
> for the holidays, but I haven't seen that now in a couple of years?
>
> Yesterday I saw this recipe, that I might try. What do you think?
>
> 1 cup fresh cranberries
> 1 cup sugar
> 1/3 cup Grand Marnier
>
> It said to prepare two weeks before using (that seems like a long
> time!?)
>
> Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
> about every 20 minutes. When cold, put in a tightly covered container
> and store in the refrigerator. Best if served at room temperature.
>
> I guess I would need to make it this coming week, so it would be ready
> to serve for Thanksgiving.
>
> Judy
>


That sounds good. I love cranberry and orange together. I don't make it
often anymore, but I love Ina Garten's Cranberry Conserve on the Food
Network Site. Also this one is good.

Ingredients
1 package fresh cranberries - 12 oz.
1 cup sugar
1 cup water
Juice and zest of one orange.

Method
1. Wash cranberries. Add cranberries, sugar and water to a small saucepan.
Bring to a boil, and reduce heat to a simmer.
2. At this point, add in any extra ingredients you might want such as
raisins, nuts, etc. Simmer for 20 - 30 minutes. Berries will burst. Sauce is
done when it is a deep red and has thickened

In article >,
(Judy Haffner) wrote:

> Do you have a preference? I usually will make my own, following the
> directions on the bag of fresh cranberries, but I like the canned also,
> and ONLY the whole berry kind. I don't care for the jellied sauce,
> though have used it in salads with Jell-O, etc., but not to just eat.
>
> If you have a favorite cranberry sauce that you make, perhaps you could
> share it here? Ocean Spray use to have a cranberry-orange and also a
> cranberry-raspberry sauce, that was in a container, other than a can,
> and I would get the one with orange for a special cake I liked to make
> for the holidays, but I haven't seen that now in a couple of years?
>
> Yesterday I saw this recipe, that I might try. What do you think?
>
> 1 cup fresh cranberries
> 1 cup sugar
> 1/3 cup Grand Marnier
>
> It said to prepare two weeks before using (that seems like a long
> time!?)
>
> Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
> about every 20 minutes. When cold, put in a tightly covered container
> and store in the refrigerator. Best if served at room temperature.
>
> I guess I would need to make it this coming week, so it would be ready
> to serve for Thanksgiving.
>
> Judy

The first thing I make every Thanksgiving is a raw cranberry-orange
relish. Two cups cranberries, one navel orange. Wash and sort through
the berries; wash the navel orange, but don't peel. Cut the orange into
eighths or so. Toss berries and orange into food processor and buzz
until everything is chopped fine. (The noise is good for waking up the
SO.) Empty the chopped mixture into a bowl and add 1 cup sugar (or to
taste). Refrigerate until turkey time. I have made a separate little
bowl of this with artificial sweetener for a relative with diabetes.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Sat, 3 Nov 2012 08:17:46 -0800, (Judy Haffner)
wrote:

>
> Do you have a preference? I usually will make my own, following the
> directions on the bag of fresh cranberries, but I like the canned also,
> and ONLY the whole berry kind. I don't care for the jellied sauce,
> though have used it in salads with Jell-O, etc., but not to just eat.
>
> If you have a favorite cranberry sauce that you make, perhaps you could
> share it here? Ocean Spray use to have a cranberry-orange and also a
> cranberry-raspberry sauce, that was in a container, other than a can,
> and I would get the one with orange for a special cake I liked to make
> for the holidays, but I haven't seen that now in a couple of years?

If I make it at home, I want the raw relish - but I'm the only person
who eats cranberry and the high end grocery store near my DD makes raw
cranberry relish (during the holiday season) just like grandma used to
make, so she buys me a container of it and it lasts as long as I need
it to.
http://www.food.com/recipe/ocean-spr...-relish-396869


--
Food is an important part of a balanced diet.

"Cindy Fuller" > wrote in message
...
> In article >,
> (Judy Haffner) wrote:
>
>> Do you have a preference? I usually will make my own, following the
>> directions on the bag of fresh cranberries, but I like the canned also,
>> and ONLY the whole berry kind. I don't care for the jellied sauce,
>> though have used it in salads with Jell-O, etc., but not to just eat.
>>
>> If you have a favorite cranberry sauce that you make, perhaps you could
>> share it here? Ocean Spray use to have a cranberry-orange and also a
>> cranberry-raspberry sauce, that was in a container, other than a can,
>> and I would get the one with orange for a special cake I liked to make
>> for the holidays, but I haven't seen that now in a couple of years?
>>
>> Yesterday I saw this recipe, that I might try. What do you think?
>>
>> 1 cup fresh cranberries
>> 1 cup sugar
>> 1/3 cup Grand Marnier
>>
>> It said to prepare two weeks before using (that seems like a long
>> time!?)
>>
>> Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
>> about every 20 minutes. When cold, put in a tightly covered container
>> and store in the refrigerator. Best if served at room temperature.
>>
>> I guess I would need to make it this coming week, so it would be ready
>> to serve for Thanksgiving.
>>
>> Judy
>
> The first thing I make every Thanksgiving is a raw cranberry-orange
> relish. Two cups cranberries, one navel orange. Wash and sort through
> the berries; wash the navel orange, but don't peel. Cut the orange into
> eighths or so. Toss berries and orange into food processor and buzz
> until everything is chopped fine. (The noise is good for waking up the
> SO.) Empty the chopped mixture into a bowl and add 1 cup sugar (or to
> taste). Refrigerate until turkey time. I have made a separate little
> bowl of this with artificial sweetener for a relative with diabetes.
>
> Cindy

Yes, I sometimes make that with the artificial sweetener for myself. I like
to add some nuts to the processor too. Very good.

Cheri

On 11/3/2012 11:45 AM, Cindy Fuller wrote:

> The first thing I make every Thanksgiving is a raw cranberry-orange
> relish. Two cups cranberries, one navel orange. Wash and sort through
> the berries; wash the navel orange, but don't peel. Cut the orange into
> eighths or so. Toss berries and orange into food processor and buzz
> until everything is chopped fine. (The noise is good for waking up the
> SO.) Empty the chopped mixture into a bowl and add 1 cup sugar (or to
> taste). Refrigerate until turkey time.


That's the one my family prefers so I've made that for many years.

I also made a cooked version last year (not sure, it may be the one
on the Ocean Spray package) and I was amazed because my then 2yr. old
grandson loved both versions, couldn't get enough until his mother shut
off the supply for him.

gloria p

On 2012-11-03, Judy Haffner > wrote:
>
> Do you have a preference? I usually will make my own, following the
> directions on the bag of fresh cranberries

My late MIL usta make her own, same as you. I loved 'em immediately.
What amazed me was you can keep that stuff in jars/containers in the
fridge --no canning processing needed-- for months afterwards. I
will eat the canned whole berries, but I prefer to run 'em thru a
blender/FP, first, jes to break the berries up a bit.

nb


--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On 11/3/2012 12:17 PM, Judy Haffner wrote:
>
> Do you have a preference? I usually will make my own, following the
> directions on the bag of fresh cranberries, but I like the canned also,
> and ONLY the whole berry kind. I don't care for the jellied sauce,
> though have used it in salads with Jell-O, etc., but not to just eat.
>
> If you have a favorite cranberry sauce that you make, perhaps you could
> share it here? Ocean Spray use to have a cranberry-orange and also a
> cranberry-raspberry sauce, that was in a container, other than a can,
> and I would get the one with orange for a special cake I liked to make
> for the holidays, but I haven't seen that now in a couple of years?
>
> Yesterday I saw this recipe, that I might try. What do you think?
>
> 1 cup fresh cranberries
> 1 cup sugar
> 1/3 cup Grand Marnier
>
> It said to prepare two weeks before using (that seems like a long
> time!?)
>
> Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
> about every 20 minutes. When cold, put in a tightly covered container
> and store in the refrigerator. Best if served at room temperature.
>
> I guess I would need to make it this coming week, so it would be ready
> to serve for Thanksgiving.
>
> Judy
>

I usually use say 10% less sugar. Also instead of the Grand Mariner you
can grate some orange zest.

I just make it on the stove top. Cook until the berries burst and it
starts to get a little thicker.

"Judy Haffner" > wrote in message
...
>
> Do you have a preference? I usually will make my own, following the
> directions on the bag of fresh cranberries, but I like the canned also,
> and ONLY the whole berry kind. I don't care for the jellied sauce,
> though have used it in salads with Jell-O, etc., but not to just eat.
>
> If you have a favorite cranberry sauce that you make, perhaps you could
> share it here? Ocean Spray use to have a cranberry-orange and also a
> cranberry-raspberry sauce, that was in a container, other than a can,
> and I would get the one with orange for a special cake I liked to make
> for the holidays, but I haven't seen that now in a couple of years?
>
> Yesterday I saw this recipe, that I might try. What do you think?
>
> 1 cup fresh cranberries
> 1 cup sugar
> 1/3 cup Grand Marnier
>
> It said to prepare two weeks before using (that seems like a long
> time!?)
>
> Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
> about every 20 minutes. When cold, put in a tightly covered container
> and store in the refrigerator. Best if served at room temperature.
>
> I guess I would need to make it this coming week, so it would be ready
> to serve for Thanksgiving.
>
> Judy

I don't mind canned sauce but it isn't a favorite food. But I have never
eaten *any* sauce that anyone has made that I liked. I have tried a variety
of recipes, trying to come up with a sugar free one. They're all no good.

I don't even eat the sauce any more. I make a cranberry salad instead.
Cranberries, Splenda, sugar free orange Jell-O, orange zest, celery and
walnuts.

On 03/11/2012 12:17 PM, Judy Haffner wrote:
>
> Do you have a preference? I usually will make my own, following the
> directions on the bag of fresh cranberries, but I like the canned also,
> and ONLY the whole berry kind. I don't care for the jellied sauce,
> though have used it in salads with Jell-O, etc., but not to just eat.
>
> If you have a favorite cranberry sauce that you make, perhaps you could
> share it here? Ocean Spray use to have a cranberry-orange and also a
> cranberry-raspberry sauce, that was in a container, other than a can,
> and I would get the one with orange for a special cake I liked to make
> for the holidays, but I haven't seen that now in a couple of years?
>
> Yesterday I saw this recipe, that I might try. What do you think?
>
> 1 cup fresh cranberries
> 1 cup sugar
> 1/3 cup Grand Marnier


I always make my own. I just use the recipe on the package. Rinse the
while back of cranberries, add a cup of water and sugar and boil it
until the berries are popped.

Ain't know way I am wasting expensive Gran Marnier on cranberries. You
could probably get the same orange flavour by adding a big spoonful of
good Seville Orange Marmalade.

On 03/11/2012 2:19 PM, notbob wrote:
> On 2012-11-03, Judy Haffner > wrote:
>>
>> Do you have a preference? I usually will make my own, following the
>> directions on the bag of fresh cranberries
>
> My late MIL usta make her own, same as you. I loved 'em immediately.
> What amazed me was you can keep that stuff in jars/containers in the
> fridge --no canning processing needed-- for months afterwards. I
> will eat the canned whole berries, but I prefer to run 'em thru a
> blender/FP, first, jes to break the berries up a bit.
>
>

A few years ago I was at the checkout line at the grocery store and the
woman next to me noticed my cranberries and said that she was thinking
about making cranberry sauce and wondered where to get a recipe. I
pointed to the recipe on the side of the back. I told her how simple it
was and that it took less than 10 minutes.

I have eaten the canned stuff when there was no alternative, but that
stuff is so sweet and so bland. I like the tartness of the cranberries.

On Sat, 3 Nov 2012 08:17:46 -0800, (Judy Haffner)
wrote:

>
>Do you have a preference? I usually will make my own, following the
>directions on the bag of fresh cranberries, but I like the canned also,
>and ONLY the whole berry kind. I don't care for the jellied sauce,
>though have used it in salads with Jell-O, etc., but not to just eat.
....

After growning up on that canned gelatinous mass that still looks like
the can even after it's slid out of the can, we tried fresh
cranberries and the recipe on the bag, and OMG! YUM!!! This is what
cranberry sauce is supposed to taste like!

I like putting a dollop of Chambord in it too! YUM! YUM!

John Kuthe...

On 11/3/2012 1:45 PM, Cindy Fuller wrote:
> In article >,
> (Judy Haffner) wrote:
>
>> Do you have a preference? I usually will make my own, following the
>> directions on the bag of fresh cranberries, but I like the canned also,
>> and ONLY the whole berry kind. I don't care for the jellied sauce,
>> though have used it in salads with Jell-O, etc., but not to just eat.
>>
>> If you have a favorite cranberry sauce that you make, perhaps you could
>> share it here? Ocean Spray use to have a cranberry-orange and also a
>> cranberry-raspberry sauce, that was in a container, other than a can,
>> and I would get the one with orange for a special cake I liked to make
>> for the holidays, but I haven't seen that now in a couple of years?
>>
>> Yesterday I saw this recipe, that I might try. What do you think?
>>
>> 1 cup fresh cranberries
>> 1 cup sugar
>> 1/3 cup Grand Marnier
>>
>> It said to prepare two weeks before using (that seems like a long
>> time!?)
>>
>> Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
>> about every 20 minutes. When cold, put in a tightly covered container
>> and store in the refrigerator. Best if served at room temperature.
>>
>> I guess I would need to make it this coming week, so it would be ready
>> to serve for Thanksgiving.
>>
>> Judy
>
> The first thing I make every Thanksgiving is a raw cranberry-orange
> relish. Two cups cranberries, one navel orange. Wash and sort through
> the berries; wash the navel orange, but don't peel. Cut the orange into
> eighths or so. Toss berries and orange into food processor and buzz
> until everything is chopped fine. (The noise is good for waking up the
> SO.) Empty the chopped mixture into a bowl and add 1 cup sugar (or to
> taste). Refrigerate until turkey time. I have made a separate little
> bowl of this with artificial sweetener for a relative with diabetes.

All the previous recipes are good, IMHO, but I think orange peel, cooked
with the cranberries, is a very good idea. Some of my family used to
like the jellied sort and we used orange jello there.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

Every November, I buy about 4 bags of cranberries. Some I turn into sauce ( I figure I can control the sugar a bit better) and the rest get frozen. They are slowly used during the cooler months in muffins. I usually have enough to get thru the year.

I still keep some small cans of the jellied type on hand for those poultry meals I can't abide without cranberry on the side. Maybe I'll try freezing some of my sauce and try it - see how successfully it thaws and tastes.

Cheri wrote:

>That sounds good. I love cranberry and
> orange together. I don't make it often
> anymore, but I love Ina Garten's
> Cranberry Conserve on the Food
> Network Site. Also this one is good.
>Ingredients

>1 package fresh cranberries - 12 oz.
>1 cup sugar
>1 cup water
>Juice and zest of one orange.
>Method

>1. Wash cranberries. Add cranberries,
> sugar and water to a small saucepan.
> Bring to a boil, and reduce heat to a
> simmer.
>2. At this point, add in any extra
> ingredients you might want such as
> raisins, nuts, etc. Simmer for 20 - 30
> minutes. Berries will burst. Sauce is
> done when it is a deep red and has
> thickened

That sounds really good too, Cheri. When you make it, to you add any of
the extras to it? I don't think I'd care for raisins, or nuts in a
sauce, as don't want it too "chewy", but I do like nuts in a raw
cranberry salad, made with the fresh berries.

Judy

My browser doesn't seem to like your browser.

As a thanksgiving thing, I got very used to my mothers green jello salad.
Cranberries, walnuts, celery, etc. I have to have it.

Greg

sf wrote:

>If I make it at home, I want the raw relish
> - but I'm the only person who eats
> cranberry and the high end grocery
> store near my DD makes raw cranberry
> relish (during the holiday season) just
> like grandma used to make, so she buys
> me a container of it and it lasts as long
> as I need it to.

>http://www.food.com/recipe/ocean-spray-
>fresh-cranberry-orange-relish-396869

I've never seen fresh relish in any of our grocery stores here, but I
prefer the actual cranberry sauce over the relish.

I do love a good raw cranberry salad with the chopped fresh berries,
sugar, miniature marshmallows, whipping cream, and sometimes it has nuts
in it, crushed pineapple, oranges, grapes, etc., and those are always so
tasty.

Judy

>
I'm one of those rare birds who prefers the jellied cranberry sauce to
the homemade versions. Homemade is always too chunky/chewy with the
tough berry skins. I'll eat someone's homemade version but that's
just to be polite.

On Sat, 3 Nov 2012 19:19:52 -0800, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >If I make it at home, I want the raw relish
> > - but I'm the only person who eats
> > cranberry and the high end grocery
> > store near my DD makes raw cranberry
> > relish (during the holiday season) just
> > like grandma used to make, so she buys
> > me a container of it and it lasts as long
> > as I need it to.
>
> >http://www.food.com/recipe/ocean-spray-
> >fresh-cranberry-orange-relish-396869
>
> I've never seen fresh relish in any of our grocery stores here,

It's a first for me too! Honestly, it tastes home made so I can't
complain.

> but I prefer the actual cranberry sauce over the relish.

I guess that's a good thing.
>
> I do love a good raw cranberry salad with the chopped fresh berries,
> sugar, miniature marshmallows, whipping cream, and sometimes it has nuts
> in it, crushed pineapple, oranges, grapes, etc., and those are always so
> tasty.
>
Can't say I've ever heard of cranberry salad of any type - but I
braised pork butt (shoulder) in apple juice with dried cranberries
(some recipes call for fresh, but I had dried on hand) tonight and it
was delicious.



--
Food is an important part of a balanced diet.

On Sat, 3 Nov 2012 21:03:47 -0700 (PDT), "
> wrote:

> >
> I'm one of those rare birds who prefers the jellied cranberry sauce to
> the homemade versions. Homemade is always too chunky/chewy with the
> tough berry skins. I'll eat someone's homemade version but that's
> just to be polite.

Hey, I don't turn down the jellied stuff! Like a previous poster - I
try to keep a small can of it on hand for those times I make something
and crave cranberry on the side.

--
Food is an important part of a balanced diet.

"Judy Haffner" > wrote in message
...
>
> Do you have a preference? I usually will make my own, following the
> directions on the bag of fresh cranberries, but I like the canned also,
> and ONLY the whole berry kind. I don't care for the jellied sauce,
> though have used it in salads with Jell-O, etc., but not to just eat.
>
> If you have a favorite cranberry sauce that you make, perhaps you could
> share it here? Ocean Spray use to have a cranberry-orange and also a
> cranberry-raspberry sauce, that was in a container, other than a can,
> and I would get the one with orange for a special cake I liked to make
> for the holidays, but I haven't seen that now in a couple of years?
>
> Yesterday I saw this recipe, that I might try. What do you think?
>
> 1 cup fresh cranberries
> 1 cup sugar
> 1/3 cup Grand Marnier
>
> It said to prepare two weeks before using (that seems like a long
> time!?)
>
> Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
> about every 20 minutes. When cold, put in a tightly covered container
> and store in the refrigerator. Best if served at room temperature.
>
> I guess I would need to make it this coming week, so it would be ready
> to serve for Thanksgiving.
>

So easy to make. So good. You can make it right up till the morning of
t-day. Or a week ahead. All it needs is a few hours to chill and set up.
Add a touch of brandy to it, you'll be amazed. Canned is just aweful.

Paul

On 2012-11-03, Dave Smith > wrote:

> I have eaten the canned stuff when there was no alternative, but that
> stuff is so sweet and so bland. I like the tartness of the cranberries.

It is truly good. I don't even like cranberries. Absolutely despise
all things Ocean Spray and wouldn't drink a cranberry cocktail, even at
gunpoint. Yet, love fresh made cranberry sauce. I destroyed my MIL
stash, putting it on every single sandwich, short of a PB&J, I could
think of.

In fact, a dirty little secret is my love of cranberry and mayo on
white bread. That's it! Nothing else necessary. I picked it up at
an early age, when after depleting all the other ingredients for a
turkey sandwich, I was down to cranberry and mayo. The obsession got
even more bizarre when I ran outta cranberry sauce and discovered
blackberry jam, yeah, evan grape jelly! would suffice. Yep. Eight
years old and hooked on mayo and grape jelly on Wonder bread. Oh, the
shame of it.



BTW, an old food fave was recently enjoyed by myself. As all the old
timers in rfc know, I have a thing for Hostess Berry Pies and a can of
Budweiser beer (can't be glass). Yep, been loving that whacky combo
fer 30 yrs. Probably a legacy of my weird grape jelly w/ mayo youth.
Well, no longer being a drinker --yes, I quit-- and having been out of
my former life so long, it's been over 5 yrs since I enjoyed my freaky
beer/berry snack. Well, I got to jonesing for that old treat not too
long ago. Guess what. No Hostess Berry Pies in CO. In fact, not
sure they even make 'em any more, as we have Hostess peach, apple,
etc, pies. But, Safeway saved the day (never thought I'd utter such
words)! They have their own brand of berry pies and I bought one.
Then, after some difficulty, got hold of one can of Budweiser beer.
Nirvana!!

Ain't it great when three old friends can get together for lunch!

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

" wrote:
>
> >
> I'm one of those rare birds who prefers the jellied cranberry sauce to
> the homemade versions. Homemade is always too chunky/chewy with the
> tough berry skins. I'll eat someone's homemade version but that's
> just to be polite.

I actually prefer the jellied canned stuff. I've only made from scratch
once. It was ok but way to sickenly sweet. I won't judge it on that one
recipe though. I'll try more and definitely cut down on the sugar.

Meanwhile, canned jellied works for me.

Gary

On 11/3/2012 5:28 PM, Kalmia wrote:
> Every November, I buy about 4 bags of cranberries. Some I turn into sauce ( I figure I can control the sugar a bit better) and the rest get frozen. They are slowly used during the cooler months in muffins. I usually have enough to get thru the year.
>
> I still keep some small cans of the jellied type on hand for those poultry meals I can't abide without cranberry on the side. Maybe I'll try freezing some of my sauce and try it - see how successfully it thaws and tastes.
>

I buy the large bags and pop them in to the deep freeze in the garage.
Whenever I want to make cranberry sauce, I pour out some frozen berries
and put the bag back.

I have been using sugar substitute instead of regular sugar to make
cranberry sauce for years and years and no one has ever complained. I
add a tiny bit of cinnamon, ginger and grated nutmeg to mine. Not
enough to taste the individual spices, but it adds something to the
overall flavor.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 04/11/2012 12:03 AM, wrote:
>>
> I'm one of those rare birds who prefers the jellied cranberry sauce to
> the homemade versions. Homemade is always too chunky/chewy with the
> tough berry skins. I'll eat someone's homemade version but that's
> just to be polite.
>


Just make the regular cranberry sauce and push it through a sieve.

On 04/11/2012 5:30 AM, notbob wrote:
> On 2012-11-03, Dave Smith > wrote:
>
>> I have eaten the canned stuff when there was no alternative, but that
>> stuff is so sweet and so bland. I like the tartness of the cranberries.
>
> It is truly good. I don't even like cranberries. Absolutely despise
> all things Ocean Spray and wouldn't drink a cranberry cocktail, even at
> gunpoint. Yet, love fresh made cranberry sauce. I destroyed my MIL
> stash, putting it on every single sandwich, short of a PB&J, I could
> think of.
>
> In fact, a dirty little secret is my love of cranberry and mayo on
> white bread. That's it! Nothing else necessary. I picked it up at
> an early age, when after depleting all the other ingredients for a
> turkey sandwich, I was down to cranberry and mayo. The obsession got
> even more bizarre when I ran outta cranberry sauce and discovered
> blackberry jam, yeah, evan grape jelly! would suffice. Yep. Eight
> years old and hooked on mayo and grape jelly on Wonder bread. Oh, the
> shame of it.
>


My son loves turkey sandwiches with may and Dijon mustard.
I can't imagine turkey without cranberry sauce, and I mean home made
not canned. I also have it with chicken. My son can live without it, and
my wife never has it. My brother doesn't care for it and will serve
canned for guests who want cranberry. His wife loves it but, never
bothers to make it. However, she makes lots and lots of chili sauce that
she eats on just about everything.

That raw cranberry relish-seriously the entire naval orange bitter parts
and all? It sounds interesting because I would like to take a couple
tablespoons of it and put into scones if you think it would work. The
only cranberry I like is sweetened dried cranberries baked into a scone
or muffin.

One of my grocery stores (where the plastic wrapped logs of raw cookie
dough is) sells "Barrista" scone dough-5 flavors including orange
cranberry-take it home bake it-extremely good (unlike those cookie logs
which I tried just once.)

I have never had the canned gelatin stuff-Mom always makes from scratch
cooked relish on T-day for herself-no one else in the family likes
cranberries. I try a tsp to be polite and the older I get the less
offensive it tastes :-)

I used to drink cranberry juice for urinary tract infections-horrible
tasting stuff-the dr told me to take vitamin c tablets with water
instead.

On 04/11/2012 8:50 AM, Janet Wilder wrote:

> I buy the large bags and pop them in to the deep freeze in the garage.
> Whenever I want to make cranberry sauce, I pour out some frozen berries
> and put the bag back.


Those frozen berries can also be added to carrot muffins. For years a
local donut chain sold horrible dishwater coffee, second rate donuts and
dry muffins, but their cranberry carrot muffins were great. I used to
stop there on my breaks and endure the bad coffee just to have those
terrific muffins.

On Sun, 4 Nov 2012 08:29:48 -0600, (z z) wrote:

> I used to drink cranberry juice for urinary tract infections-horrible
> tasting stuff-the dr told me to take vitamin c tablets with water
> instead.

You don't like cranberry juice? I even like the stuff that's been cut
with apple juice (not crazy about any of the other blends though).
Straight cranberry juice is hard to find on the shelf these days.

--
Food is an important part of a balanced diet.

On Sun, 04 Nov 2012 06:44:55 -0800 in rec.food.cooking, sf
> wrote,
>Straight cranberry juice is hard to find on the shelf these days.

The only place I know to get it is Trader Joe's.
And by "straight" I mean unsweetened and undiluted.
Anything from Ocean Spray is more added crap than cranberries.

On 04/11/2012 9:44 AM, sf wrote:
> On Sun, 4 Nov 2012 08:29:48 -0600, (z z) wrote:
>
>> I used to drink cranberry juice for urinary tract infections-horrible
>> tasting stuff-the dr told me to take vitamin c tablets with water
>> instead.
>
> You don't like cranberry juice? I even like the stuff that's been cut
> with apple juice (not crazy about any of the other blends though).
> Straight cranberry juice is hard to find on the shelf these days.
>


It's not too hard to find around here. It is found in several of the
grocery stores where I shop and in health food stores and some
pharmacies. I like cranberry. I live cranberry sauce, cranberry juice
and cranberry cocktail. I cannot handle straight cranberry juice. That
stuff is potent.

On Sun, 04 Nov 2012 12:01:09 -0500 in rec.food.cooking, Dave Smith
> wrote,
> I cannot handle straight cranberry juice. That
>stuff is potent.

Very true; but I would rather make my own blends and not pay
cranberry price for sugar that I did not want in the first place.
Try adding some straight cranberry juice to diet 7-up.

I make my own always...and i always buy extra cranberries and pop them in the freezer for future use. I use the fresh ones for drinks and i even make candied cranberries (a bit sweet and tart).

On Sat, 3 Nov 2012 08:17:46 -0800, (Judy Haffner)
wrote:

>
>Do you have a preference? I usually will make my own, following the
>directions on the bag of fresh cranberries, but I like the canned also,
>and ONLY the whole berry kind. I don't care for the jellied sauce,
>though have used it in salads with Jell-O, etc., but not to just eat.
>
>If you have a favorite cranberry sauce that you make, perhaps you could
>share it here? Ocean Spray use to have a cranberry-orange and also a
>cranberry-raspberry sauce, that was in a container, other than a can,
>and I would get the one with orange for a special cake I liked to make
>for the holidays, but I haven't seen that now in a couple of years?
>
>Yesterday I saw this recipe, that I might try. What do you think?
>
>1 cup fresh cranberries
>1 cup sugar
>1/3 cup Grand Marnier
>
>It said to prepare two weeks before using (that seems like a long
>time!?)
>
>Mix in a Pyrex baking pan and bake for 1-1/2 hours at 275, stirring
>about every 20 minutes. When cold, put in a tightly covered container
>and store in the refrigerator. Best if served at room temperature.
>
>I guess I would need to make it this coming week, so it would be ready
>to serve for Thanksgiving.
>
>Judy

I've been making my own the past few years, since I discovered this
brandied cranberry recipe (fairly similar to yours, less sweet). I
usually make it the day before.

http://www.simplyrecipes.com/recipes...d_cranberries/