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I’ve never understood homemade cranberry sauce… without the can lines, how do you know where to cut it?!? 🤔 one of life’s great mysteries
I once made cranberry jelly from scratch and then poured it into an empty can. Whatever recipe I used caused it to firm up pretty well, so it had all the ridges and everything.
Just like grandmother used to purchase.
🤣
Ribbed for my pleasure
I’ve made cranberry orange…stuff (not jam or jelly, I forget the specific term) and while I love it, there’s just something about a can of cranberry log.
Chutney maybe? I’ve had that and it’s good, but I’m with ya, if there’s cranberry log I’m definitely eating it.
It might be! It did set up, so maybe it was jam anyways. My memory is bad.
Jam, preserves, compote. Something like that. It’s jelly if it’s all one consistency and American. Brits call Jello jelly, that’s why the confusion exists for why Americans eat PBJ.
Wasn’t jelly, because it had the crushed cranberries in there, and it wasn’t just the liquid which is what I remember jelly to be. It was probably jam and I just forgot again.
Marmalade?
I used to take great pride in carving the cranberry sauce for everyone.
I make home made Cranberry Sauce, and pour it into a can to cool so it still looks right.
Do you actually use it as a sauce for the turkey, or do you just treat it like a piece of jello and have it with dessert like I do? Drop a glop of whipped cream on a fat circle of this shit and go to town.
Do they not make dessert at your Thanksgiving? Like I hate sweet potatoes but I probably ate 2000 calories of sweet potato pie today and I brought carrot cake home.
I love cranberries. I don’t want sweet shit anywhere near my savory food.
Of course there’s dessert. I just include the canned cranberry sauce along with all the pie and cookies. I do the same with the candied yams. I love them, but they are too sweet to mix with the regular dinner as sides.
I eat it with the stuffing and some gravy 🤤
I make homemade, tastes great. But I’ll always eat this stuff, it’s like candy it had so much sugar.
You’re holding it wrong.
Tip: If you have trouble getting the cranberry sauce out of the can ala can-form, use a knife you don’t care too much about and strike the bottom of the can with the heel of the blade a couple times to create air holes. Do this before you remove the top of the can.
It should help the sauce slide right out, and can be applied to anything with that type of viscosity found in a can.
Cranberry sauce, a la Bart!
