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How do you like your cranberry sauce?

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ednbarby:
All this talk about Thanksgiving recipes, aside from making me really hungry, brought this question to mind.  :)

Ellemeno:
I like my cranberry sauce the way I like my orange juice - pulp-free.  It feels very childlike and immature (meaning undeveloped, pre-sophisticated) to like it this way, kind of a nostalgia thing.  Comforting.

southendmd:
I grew up with the can-shaped stuff, but never really liked it.

I love my cranberries raw with fresh ginger and orange, ground up with a little sugar.  Simple and good.

Don't like them cooked.  As Lynne says, they pop all over your kitchen if you're not careful.

I actually picked my own cranberries a few times:  they grow wild in the Provincetown dunes.  In the valleys where there's moisture, not a bog at all.

moremojo:
Call me weird if you must, but I like my cranberry sauce to have the consistency of jelly, like you would find from the can.

Lynne:

--- Quote from: moremojo on November 21, 2006, 02:45:02 pm ---Call me weird if you must, but I like my cranberry sauce to have the consistency of jelly, like you would find from the can.

--- End quote ---

You're not weird, Scott...It's comfy...what I grew up with.  I don't really care how it's made.  I voted for the fresh b/c when I make it that way I can use less sugar or raw sugar.  If you strain it and chill, I think it will gel just like the canned kind.  It's the tart contrast with the turkey and stuffing that makes it so appealing...kinda like the sweet contrast of lamb w/mint jelly.

-Lynne

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