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How you like your cranberries

Just for fun, I added a question about how readers like their cranberry sauce to my survey for The Starving Years. Can-shaped sauce was in the lead early on, but eventually homemade won out:

Fresh and homemade  44%
Shaped like the can  36%
Yuck, no way  14%

And I learned something...cranberry sauce in a can is American. In the UK and Australia, it comes in a jar. (What do you guys have up in Canada? I can never tell when you're gonna swing US or UK style.)

And if you want to read/vote on this month's installment of The Starving Years, I'm going to leave the poll open an extra day. I'm neck deep in PsyCop today so I won't be visiting Nelson, Tim and Javier tonight.


( 16 comments — Leave a comment )
Nov. 26th, 2010 03:15 pm (UTC)
cranberry sauce
Can style
Nov. 26th, 2010 04:23 pm (UTC)
Re: cranberry sauce
I'm a can person too, though I didn't vote. I like homemade also. I guess I'm easy to please.
Nov. 26th, 2010 03:42 pm (UTC)
I make mine fresh and use granny smith apples and candied orange peel...

Nov. 26th, 2010 04:22 pm (UTC)
I'd probably eat all the candied orange peel before I got a chance to put it in the recipe.
Nov. 26th, 2010 04:02 pm (UTC)
Nov. 26th, 2010 04:22 pm (UTC)
There's just something funny and endearing about the can.
Nov. 26th, 2010 04:41 pm (UTC)
We have it in a can. You have the jellied (which can be slid out in one solid mass in theory) or we have the sauce kind. Many people make their own of course which is obviously NOT jellied. There COULD be brands in a jar, but I've only ever seen cans.

I only like my cranberries in muffins, cheesecake or juice, which is probably rather odd because I don't think I've ever tried it. It's a psychological kid thing.
Nov. 26th, 2010 04:42 pm (UTC)
Cheesecake? I suspect cheesecake makes everything better.
Nov. 27th, 2010 01:02 am (UTC)
Fresh Cranberries
Oh no! You take a 16 oz bag of cranberries, wash them & discard any smooshie ones. Chop them in a blender in batches. Wash and cut a big orange in eighths & chop that in a blender. The chopped cranberries and chopped orange go in a bowl, add sugar to taste (about 3/4 cup). Let it sit in the fridge over night. Mix it around a couple times if you think of it. Just before serving you add about 3/4 cup of walnuts or pecans. Yummy! Next day you put cream cheese on toast and then a layer of cranberry relish. Beautiful and yummy.
Nov. 27th, 2010 10:08 am (UTC)
Re: Fresh Cranberries
Sounds good to me. I like fresh, too!
Nov. 27th, 2010 05:30 am (UTC)
Now I understand the cranberries/can thing! You really buy that stuff? At least the cranberry sauce in jars has actual cranberries in it so you can pretend you made it!
Nov. 27th, 2010 10:09 am (UTC)
As the song says, "Just like grandma used to open!" For those of us who've had it since we were little kids, there's nothing gross about it.
Nov. 27th, 2010 03:25 pm (UTC)
I like 'em home made. They are so easy to make too. I cook mine with brown sugar, orange juice and zest, vanilla and a touch of orange liquor.

In the Old Country you can buy mayonnaise, mustard, condensed milk, tomato paste in tubes. Damn practical if you ask me. It's wasteful to open a can of tomato paste when you only need a tablespoon. Back in the day my best friend and I had a pet name for condensed milk in the tube: 'monkey cum'.
Nov. 27th, 2010 04:34 pm (UTC)
Monkey cum...ew.

I've seen pictures of tubes of tomato paste (and probably pesto) and always thought that was such a great idea. It would take up less room in the fridge, too.

I suspect that if I had a tube of condensed milk I'd probably just end up using it all anyway. One tablespoon at a time.
Nov. 28th, 2010 12:09 am (UTC)
Raised on shaped-like-the-can cranberry sauce, I became a whole sauce purist once I was out on my own.

1 1-lb. bag whole cranberries
1 cup water
1 cup sugar

Put in a big saucepan and heat until boiling. Once you hear the cranberries popping like microwave popcorn, turn the heat as low as you can, stick a lid on the pot, and simmer for about 30 minutes. Turn the heat off and let cool in the covered pan for about an hour, then transfer to a sealed container and refrigerate at least overnight.

I now live in a neighborhood on Cape Cod in Massachusetts, surrounded on three sides by enormous cranberry bogs. I think I could actually get arrested for possessing canned cranberry sauce.
Nov. 28th, 2010 10:11 am (UTC)
I didn't know fresh cranberrys popped! I think I must have made raw relish in the past, because I ground the raw cranberries with sugar. I liked the texture.
( 16 comments — Leave a comment )

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