CRANBERRY SAUCE: canned or home made ?
I just don't understand. What's everyone's preferences...? |
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| I've always HATED it. HATED. ...and I grew up with it only canned. Then after Mr. J and I got married, I tried his mom's ....to be polite, and I loved it. It was homemade. Since then, I make it whenever I have leftover cranberries (at least 4-5 times a year)!!! |
| Both. DH loves the jellied canned stuff, I prefer homemade. Works out great for both of us. I like basic homemade recipes or more exotic with nuts and other fruits. I don't care, I love the little red guys. |
| Adam hates cranberries, end of story. I love them. So anything I make, sauce included, is always just for me. Last week I saw the berries in the store, and bought a couple of bags. I have a great cranberry nut bread recipe I make every autumn. Its yummy toasted with butter for breakfast. Anyway, I made Adam a loaf of pumpkin bread, so he wouldn't be left out. But I did something wrong, and it had a bitter after-taste. So he didn't eat it. And I had cranberry bread twice a day. Finally, as the end of my loaf approached, he broke down and ate the last of it. Poor suffering baby! Now he wants to know when the next loaf is going in the oven.  Guess I've got a convert! |
| Mmmm, I love cranberries and cranberry sauce! I honestly haven't tried the canned stuff since I was a kid and didn't like it back then. I splurge and buy the jar from Williams Sonoma. My dad LOVES to have the canned kind in one long log with the can indents visible! |
Yep, must be an old guy thing, that's the type DH loves. he'll slice it thin and put on a turkey/dressing sandwich  He disliked gravy until he tasted mine........wine! Yep, open a bottle early and cook and gravy get to share. |
SheepieBoss wrote: He disliked gravy until he tasted mine........wine! Yep, open a bottle early and cook and gravy get to share. What is your recipe (roughly)? Maybe I will "spice" up the gravy this year  |
| Any way I can get it!!! |
| my gravy has wine and mushrooms in it as well! It really makes a difference! |
| ooooh, mushrooms. May be visiting store tomorrow. How I make the gravy.....hmm, not much different that other folks. OK, well yeah maybe some different. Each time I get a rotisserie chicken, I save the bones, skin and juice in freezer bag. I grab that, peel open the bag, dump in a stock pot, add water. I also throw in the misc parts of the turkey....giblets, etc. I add herbs such as thyme and rosemary and sage. (I do not use BBQ rotisserie chicken, that's too powerful. Mainly the standard lemon pepper chicken) Cook at least 90 minutes, more better. Normally my chicken stock isn't as herby as it is at Thanksgiving. Now the veggie aspect varies with my energy. Sometimes I throw in a chunked onion, carrot chunks and a whole garlic head cut in half to the chicken/turkey stock and cook that along with the bones, etc. IF I have energy I roast the turkey over onion, carrot, that garlic bulb cut in half and maybe a pinch of celery...celery is overpowering. Roasted veggies add a wonderful part to the gravy (assuming you haven't burned them LOL) After the bird is cooked and removed, grab the garlic-or what's left of it and squeeze (it's hot, be careful). You want what's inside, not the paper. The rest of the veggies will smush easily. Now it's just, sprinkle the flour over the turkey drippings, cook a bit like you are making a roux (not quite if you have the veggie mush in there) and cook out the starch flavor. Begin adding the stock.......and at least 8 ounces of whatever wine that will be used on the dining table. I prefer white burgundy but my pockets aren't that deep anymore. Any full bodied white dry will do.......maybe I'll try champagne this year....if I have any. Whisk out the lumps adjusting the liquid as I go. Salt and pepper at the end. If you add a lot of fat to the bird such as butter or oil, you might want to spoon some of that off before you add the flour for the roux. Fats gives flavor, too much makes a greasy gravy. Those mushrooms could go into the stock... Yipes, I smell roasting pumpkin seeds....... |
I love cranberries in any shape or form.  Homemade sauce - yum! Canned - love the tube shape and cutting perfect slices (NEVER mush it!) Juice - yum! craisins - yum! in baked goods - yum! |
| I love craisins!!! |
Darth Snuggle wrote: Last week I saw the berries in the store, and bought a couple of bags. I have a great cranberry nut bread recipe I make every autumn. Its yummy toasted with butter for breakfast. to know when the next loaf is going in the oven. That cranberry nut bread sounds really good, will be possible to share the recipe? I love fresh cranberries, I can not say that I grew up with them like most of you because I did not try them until I got here to the USA, needles to say I fell in love with the flavor. But I don't know a lot of recipes, no for sauce and less for bread  So I hope is ok to ask |
Thanks for the recipe. My turkey gravy recipe simply calls for the turkey drippings, with the fat drained off and cornstarch mixed with water. Simmer the drippings and add the cornstarch while stirring constantly. This was how my grandma made it and I took over the task from her. According to her...cornstarch for gravy from poultry...flour for everything else. When I make almost any other gravy I start with a roux and go from there, but Thanksgiving has always been grandma's way.  Back to the subject of cranberries...I don't care for them, but a can is always bought for those who do. |
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