Cranberry Sauce

13 Comments

1. 

   Second Nature on November 25, 2008 at 2:58 pm

   It’s on the bag, Boo.  But add mango and jalapenos.

   • 

     Real History Lisa on November 25, 2008 at 3:40 pm

     Oh my gosh – that sounds soooooo gooood!

2. 

   Teacher Toni on November 25, 2008 at 3:02 pm

   Hmmm, it seems to me that I found an excellent cranberry chutney recipe on this very site.  If only I could convince that person to make some for you.

3. 

   on November 25, 2008 at 3:04 pm

   I’ve had dried cranberries in trail mix. They must sweeten them.

4. 

   boran2 on November 25, 2008 at 3:27 pm

   One year while growing up, us kids wanted nothing to do with Thanksgiving food.  We demanded of mom that she make us hamburgers.  And she did.  Does that make us bad Americans?

   • 

     Second Nature on November 25, 2008 at 3:33 pm

     I can’t think of anything more American than hamburgers.  It makes your mom a very nice mom, however.

   • 

     BooMan on November 25, 2008 at 3:37 pm

     You might be a good American, but I question your ‘realness’.  

   • 

     ejmw on November 25, 2008 at 3:58 pm

     I think it’s ok.  As long as you had Freedom Fries and not French Fries.

5. 

   Andrew Longman on November 25, 2008 at 3:59 pm

   1-1/2 C sugar
   1 navel orange
   1/2 t grated ginger
   4 C cranberries
   1/2 C (2 oz.) toasted pecans

   Grate the orange peel and add to a pot with the sugar and ginger.
   Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
   Add cranberries and cook until they pop – about 5 minutes.
   Add pecans and cool sauce.

   • 

     on November 25, 2008 at 4:32 pm

     Start with Andrew’s ingredients.

     1. Peel orange with potato peeler, taking off the colored peel, and leaving the white pulpy peel behind.  Put peels of orange in food processor.
     2. Peel white pulpy peel.  Discard.
     3. Add cup sugar, orange (seed if orange has seeds) to food processor.
     4. Process to chop up peels and orange.
     5. Add raw cranberries, process to fine consistency.
     6. Refrig for 24 hr.
     7. Consume.
     • 

       on November 25, 2008 at 4:33 pm

       I use 1 bag, whatever that is, for this recipe.  A bag is usually 12 oz.

6. 

   halo0 on November 25, 2008 at 4:11 pm

   The only way I consume cranberries is if they’re juice. With vodka.

   • 

     Andrew Longman on November 25, 2008 at 4:14 pm

     But the vodka will dry out the meat 😉