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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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#21  
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I love whole cranberry sauce.  My mother always made candied cranberries, which are almost the same as your recipe, but they had cream of tartar added, plus about double that amount of sugar. The secret was bringing them to a boil for like 2 to 3 minutes, turning off the heat and letting them sit COVERED for 10 minutes. It made the cranberries perfect, unpopped if you did not take off the lid.  I make mine nearly the same, except I add clove, allspice and nutmeg....I love the addition of the spices...great with many things. A great addition to chicken salad, I even added them to the stuffing this year. We love them with pork as well. I freeze several bags so we can always have some in the fridge. They keep really well in a container. I have also used splenda, but I usually do 50/50 with real sugar.

I like the fresh so I can control the sugar.  I find the canned cranberry is a little on the sweet side.  Find that artifical sweetners don't really work with cranberries as it changes the taste.

Original Post by thegoodpotato:

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.  :)

LOL thats pretty well like we had it growing up, then Mom used to slice it on a plate.  I thought that was the ONLY kind of cranberry sauce there was!  I was well into my teens before I found out there was actually a kind with REAL BERRIES in it!!  I loved it.  Turns out we only had the jellied cuz that was all that Daddy liked.

Later in life I found out that people actually made their own!! and it was easy!! Well needless to say thats the preferred dish now in my own home.  Although I will use canned whole berry sauce, I now refuse to use jellied sauce for dinner!

Having said that, there's a roast beef crockpot recipe that calls for jellied sauce and I believe a pkg of onion soup mix....it makes a beautiful roast beef!!!  :)

#24  
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Whole berry with a liberal addition of horseradish! Sweet and savory and the perfect side to turkey or ham.

I have a place in my heart for both, plus.  My best friend and I started an after-Thanksgiving sandwich tradition, mine is dark turkey meat, FF Miracle Whip,  swiss cheese and a slice or so of the jellied cranberry sauce from the can.  However, when I was a teen, my dad began making fresh cranberry sauce with the orange peel.  Nowadays my roommate makes a SF cranberry Jello with cooked whole berries.  I like 'em all!

 

I won't touch the cannned stuff. I prefer the homemade. I always add ginger to mine.

My mom has a great recipe that uses raw cranberries, orange zest, sugar and I can't remember what else, its made in food processor.

Original Post by nemoslady3:

 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.    

What the f? The natural sweetness of the cranberry? Where are you getting your cranberries? It takes a lot of sugar to make cranberries sweet. They are one of the tartest fruits in the world.

Wow- what great responses!  Whole berry cranberry sauce has always had a place in my heart.  But the 1 cup of sugar carries over 700 calories according to this site.  Has anyone had success using organic agave nectar or stevia as a replacement.  Honestly, the aftertaste in stevia might alter the cranberries but I've never tried it. Agave is low glycemic (as long as you purchase a brand that doesn't contain fillers.)  I'd be interested to hear from anyone who has tried it.  How did you like it?

i prefer jellied

i prefer jellied

I love the old school jellied from a can kind, but my mom always has that & a fancy whole berry kind from Williams & Sonoma.

Original Post by moonikins:

Original Post by nemoslady3:

 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.    

What the f? The natural sweetness of the cranberry? Where are you getting your cranberries? It takes a lot of sugar to make cranberries sweet. They are one of the tartest fruits in the world.

 I know what you mean I have tried adding artificial sweetners but then it tastes terrible.   But she is adding an apple & probably a japanese orange so getting natural sugar from the apple/orange too.  I may try that and maybe reduce it to 1/2 cup sugar. The least sugar I have gotten away with is 2/3 of a cup any less and it doesn't have the sweetness but apples & japanese oranges are sweet.   Tried goose berries, 1 cup berries, 3 cups of sugar.

Original Post by azbackpack:

Wow- what great responses!  Whole berry cranberry sauce has always had a place in my heart.  But the 1 cup of sugar carries over 700 calories according to this site.  Has anyone had success using organic agave nectar or stevia as a replacement.  Honestly, the aftertaste in stevia might alter the cranberries but I've never tried it. Agave is low glycemic (as long as you purchase a brand that doesn't contain fillers.)  I'd be interested to hear from anyone who has tried it.  How did you like it?

1 cup of sugar to 12 oz package of cranberries, plus a cup of water makes over 4 cups of whole berry sauce. The best guess I could come up with for this recipe is about 1000 for the entire recipe. A serving size would be about 1/4 cup, making the whole berry home cooked sauce about 70 calories.

A 1/4 cup serving of the jellied sauce is 110 cal. The home made is a bargain and tastes better.

Original Post by brin1956:

Original Post by moonikins:

Original Post by nemoslady3:

 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.    

What the f? The natural sweetness of the cranberry? Where are you getting your cranberries? It takes a lot of sugar to make cranberries sweet. They are one of the tartest fruits in the world.

 I know what you mean I have tried adding artificial sweetners but then it tastes terrible.   But she is adding an apple & probably a japanese orange so getting natural sugar from the apple/orange too.  I may try that and maybe reduce it to 1/2 cup sugar. The least sugar I have gotten away with is 2/3 of a cup any less and it doesn't have the sweetness but apples & japanese oranges are sweet.   Tried goose berries, 1 cup berries, 3 cups of sugar.

I made mine this year with a full cup of sugar, added a package of regular raspberry jello and a can of mandarin oranges. It was one of the best tasting sauces I've ever made.

I'm used to jellied, but you guys make whole cranberries sound better

Definitely whole berry.

I found this cranberry sauce recipe originally in a bon apetit magazine in 1988.  This one is really close to the original.  Since the cranberry is what thickens the sauce substituting sugar with splenda works well and my family cannot tell the difference.  I increase the crystalized ginger to replace the ground ginger.

 http://www.epicurious.com/recipes/food/views/ Cranberry-Sauce-with-Crystallized-Ginger-2870

thhq
Apr 06 2011 16:20
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#37  
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We're way off season and I'm running out of berries of any kind. I noticed that Safeway stocks frozen uncooked cranberries - have not seen them elsewhere.
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