Cranberries and many other thanksgiving food is native to north America. Eating or celebrating this farce of a holiday is racist, cultural appropriation and an acceptance of the genocide of indigenous peoples. This food belongs to them and Shame on you.
My homemade cranberry sauce is awesome. Made with fresh cranberries, ginger, citrus, pineapple bits, pecans, OJ. Freezes for later use. No canned, jellied stuff for us.
Yep. Just put in a small pot on stove at medium heat for 15 to 20 minutes covered, then lower temp uncovered to reduce for amount of time to consistency you like for texture. It’s great & simple to do
I'm all in. I'm ok with canned, but I always have several bags of cranberries in the freezer and make cranberries sauce year round. I love it. I restock my freezer as soon as the cranberries appear in the grocery store.
No! The husband made a cranberry orange tart with homemade crust. I think it was a NYT recipe. One hitch was messing up the initial oatmeal crust s9.he pivoted to a regular crust. It was delicious and the only way I want cranberry now.
It's really SO easy! My father-in-law acts like my cranberry sauce is the most groundbreaking stuff in the whole world, he has no idea how simple it is
Homemade sauce with fresh cranberries cooked with pineapple and its juice. Cook for 20 minutes and add chopped apple. Cook for another 15 minutes. Made this wonderful cranberry sauce and forgot to serve with dinner. So we had it with our dessert.
My husband made a great sauce today with fresh whole cranberries, orange juice, orange zest, a tsp of fresh grated ginger and some Grand Marnier, using about half the recommended sugar. It was amazing. Sweet enough, but still tart and with a nice little zing from the ginger.
Yummy. Also took part of the made sauce, mixed with the hard part of can of coconut milk, pureed it and put in a tart crust for a vegan plant-based dessert
I am the misfit who prefers canned, although I buy very few canned goods. My aunt begrudgingly provided a can for my first 50 years. Now, my daughter does. 💙
Done! This year the cranberries seemed a bit young so I added a little more sugar than usual, along with my orange juice and zest. Worked like a charm.
It really shines Thanksgiving Friday: Turkey wraps with potatoes, stringbeans, stuffing and topped with gravy, cranberry sauce ... and sriracha. I am NOT kidding.
It absolutely has to be Ocean Spray from the can. We carefully place it on a little saucer, keeping the shape of the can intact, and there it stays. I don’t care if anyone actually eats it--it’s entirely up to them--but it must be there. It’s tradition, and I can’t imagine Thanksgiving without it!
Omg! I almost forgot to use “the dish”. I have “the spoon” but we have a scalloped dish that’s milk glass and that’s our dish (first Thanksgiving without mom, these things matter!) Thank you!
Comments
Cranberry jelly in a can????
Really???
Where is the block button?
🤣🤣🤣
I love handmade with orange zest. Just a bit tangy.
Grated honeycrisp apple.
Sugar.
Orange and juice.
= heaven
1 cup OJ
1 pkg frozen cranberries
= Magic
Tomorrow add leftover Turkey & cream cheese for sandwich = Heaven
https://www.epicurious.com/recipes/food/views/cranberry-orange-relish-105756
An out of body experience.
That's just science. Or math...can't remember which.
Homemade, fwiw.
It really shines Thanksgiving Friday: Turkey wraps with potatoes, stringbeans, stuffing and topped with gravy, cranberry sauce ... and sriracha. I am NOT kidding.
I forgot.
I have one bag of cranberries and 13 people coming. Is it acceptable to stretch it a bit with some raspberries?
(Also adding some orange…)
I used that on my leftover turkey sandwiches!