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Cranberry sauce: Jellied or whole-berry?


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Thanksgiving is pretty much the only time of year that I (and I think most people) eat cranberry sauce. Up until a few years ago, all I knew was the jellied sauce that came in a can and I thought it was great. It was all I knew. Then, I found this recipe that is SO totally easy and quick and makes the best cranberry sauce. It calls for sugar but I'm sure Splenda or another sugar substitute could be added. I will most definitely be making this again this year to take to the family feast at the MIL's house which brings the question.....

Do you prefer the jellied, in-a-can cranberry sauce or a 'real' whole-berry sauce such as this? Or do you just flat-out not like cranberry sauce at all? Inquiring minds want to know!

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There is a special place in my heart for jellied, in-a-can cranberry sauce. I always had it at thanksgiving growing up. I've also had homemade (chunky) cranberry sauce that was very good. I love texture in food, so I like both kinds for different reasons. But ultimately, I love the can stuff.

*looks around for Mooni*

I love jellied canned cranberry sauce. I also like the ones with raspberries in them.

I've not had homemade cranberry sauce before, but I definitely will when I own a damn stove.

thhq
Nov 19 2010 21:33
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#3  
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Tis the season for fresh cranberries and I have four bags in the freezer already.  I put a small handful in a ramekin, zap in the microwave until they cook (covered!!!), then add a few walnut pieces, unsweetened yogurt, and maple syrup to taste.   

I never could stand cranberry sauce until I discovered home-made whole berry sauce.  Pure yum!  Love it with steel cut oats for breakfast!

#5  
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my family isn't big on cranberry sauce, but when we do have it it's always homemade with whole berries. so good.

Jellied is okay but the whole cranberries...made homemade is soooooo good! It's just wrong to compare the two. I hate the way my grandma makes it though, she adds way too much wine to it...yuck!

we always have both     as the younger set  3 to 5 like the jellied and us older folk love the whole berry made with an orange and an apple and very little sugar    I think this year I added 1/4 C sugar as the natural sweetness of the fruit was enough.      And we eat it all the time I freeze fresh berries and then get them out and make this up whenever    we especially like it with grilled chicken in the summer for a sweet tart side

I like the canned cranberry sauce. My mom was touting a cranberry relish recipe a few years ago that is passing fair, but no, I like the stuff right out of the can.

Actually, I like heating dried cranberries in a pot with a small amount of water. Very concentrated flavor, sweet, and doesn't include all the stuff that goes into the canned variety! You could probably do the same with whole berries.

I love love cranberry sauce.  It's not Christmas or Thanksgiving dinner without it.  When I was a kid, my parents served cranberry JELLIED cranberry sauce with every meal.  It beats putting all that fattening gravy on the turkey.

 

barbie

I LOVE cranberry sauce. My dad worked for Ocean Spray, and we lived on it growing up. I prefer jellied, but will eat either. We had whole berry out of a jar, but I don't know if they still make that kind. If you've never tried a turkey sandwich with jellied cranberry spread on one of the slices of bread, you haven't lived! YUM!!!

I have always LOVED LOVED LOVED LOVED LOVED jellied cranberry sauce and I kind of get agitated if we doing have it for thanksgiving, christmas and on occasion Easter, I will rarely also eat it other times of the year. this year however, I got brave and MADE my cranberry sauce! It is soo good I don't think I will ever go back. I make sure and use my potato masher though to make it less chunky, because I do prefer the smooth texture of the jellied.

Here's what I did: 2 12 oz bags fresh cranberries, 2 cups Grove style Simply orange OJ, 1/4 cup Grand marnier, just shy of 1 cup organic sugar, just over 1 cup organic light brown sugar, and 1 tsp, allspice. dissolve sugar into oj and Grand Marnier. Add the rest of the ingredients to pan cook on med. low- med. high heat until your prefered consistency (keeping in mind that it will thicken as it cools). Allow to come to room temp. the refridgerate.

My dad has made whole berry cranberry sauce since as far back as I can remember. Jellied is alright, and has its uses, but the whole berry stuff with orange and ginger is a far sight better in my estimation.

That is what my mother always made when I was a kid, we never did the canned stuff.

We will have the canned cranberries several times a year and we all like them.   At the holidays we always  always do both.    The kids like the canned stuff but I love the whole berries.   

I make my own chunky cranberry sauce.  I replace the cup of water with 1/4 cup Grand Marnier, the juice of a large orange and then add water to get 1 cup.  I also use a vegetable peeler to peel the orange (before juicing of course) into large strips and put the strips in with the cranberries.  Last time I added some freshly grated ginger and a bit of cinnamon as well.  Fabulous!  My boys fight over the orange strips!

Sounds absolutely wonderful... can't wait to try it.  Orange rinds are also essential in my bread pudding.  Nothing replaces it.

Thank you.

May in Atlanta, GA

In the north, we have lingonberries which taste like cranberries.  We pick them in the fall, cook up a batch of whole berry jam and freeze the rest to use year round.  When the crop is not plentiful, cranberries stand in as a good substitution.  We like them spiced with cinnamon, nutmeg and cloves and cooked with apples.  We eat them year round with the last batch made in early July as a reminder of the wonderful berry picking to come and the wonderful tastes of fall just two short months away.  As a kid, growing up in the Midwest, we always had the whole berry variety made on the stove unless we went to Grandma's house, where we were sometimes treated to the jellied kind out of the can--not near as good.  We were always cautioned not to say so in front of Grandma, however.  :)

I got hooked on the whole cranberry with orange peal from my Aunt when little.  Years  ago remembered it and made for family.  They preferr ot over the canned. When explained to oldest how easy it is with a bag of berries, quarter cup maple syrup , cup water and peal/juice from an orange to boil and let cool. Upset if I miss a year of not making it for holiday season, especially.

It must, must, must be jelly in the shape of the can it came out of.  It just isn't right unless it's got those corrugations in the sides.  :)

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