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Old 11-09-2007, 02:04 PM   #11
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I'd like to try making my own cranberry sauce this time too. Let me know how it turns out Kades.
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Old 11-09-2007, 03:37 PM   #12
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Originally Posted by jpmcgrew View Post
If they are like the fresh bagged but just frozen you certainly can make the sauce.No difference.
Ooh, good. Frozen in bags is the only kind we can get here (and I've only recently seen them in the freezer) - this thread has made me want to try making some.

We can't buy the canned stuff... I've never tried it Guess there's just not a demand for it in NZ.
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Old 11-09-2007, 04:03 PM   #13
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I'd like to try making my own cranberry sauce this time too. Let me know how it turns out Kades.
I will Dina,
I just took a bag out and want to make some to go with a pork tenderloin...
kades
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Old 11-09-2007, 07:39 PM   #14
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When the fresh cranberries become available you can buy a couple extra bags and just toss them in the freezer.Its that simple and you can have them for a later time.
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Old 11-10-2007, 12:51 PM   #15
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My cranberry sauce recipe is almost like the one posted by Bknox & on the back of the oceanspray bag.

Equal amounts of cranberries & sugar. 1/2 the amount of water.
If I have two cups of berries, I add two cups of sugar and one cup of water.

Throw all into a heavy pan. Bring to a boil, let boil for 15 minutes.
DO NOT STIR. Remove from heat & let cool completely.
If too hard, I add a little boiling water & stir, stir, stir
If too runny (this has only happened to me once), I return to heat for 8 minutes.

This is like jelly & I have eaten it on biscuits & toast.
My relish has less sugar so has a tart bite. This makes my two cranberry condiments very different.
hth,
donna
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Old 11-10-2007, 12:56 PM   #16
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A bit of advice watch your berries while cooking as they can easily boil over your pan.Cranberries naturally contain pectin which is why they thicken up so well.
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Old 11-10-2007, 03:39 PM   #17
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I also grew up with the canned cranberry sauce and have to have it with my Thanksgiving turkey. My family likes it, too. We serve it chilled or at room temp. Once I made some from scratch to bring to a friend's for Thanksgiving dinner and she hauled out the canned variety to go on the table as well. So everyone had a choice. No big deal.
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Old 11-10-2007, 09:02 PM   #18
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Bryan, consider replacing the water with OJ and cutting the sugar in half.
Thank you!! That is a great tip!!
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Old 11-10-2007, 09:06 PM   #19
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Been thinking about this thread the last few days. I have, probably, a half dozen ways of making cranberry sauce. I like to give it a twist every now and then. Buck likes is just berries, water and sugar. That's good, too.
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Old 11-10-2007, 09:11 PM   #20
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Cranberry Grape Compote

Ingredients
Makes 4 cups
1 package (12 ounces) cranberries, fresh or frozen (no need to thaw)
3 cups seedless red grapes
1 cup sugar
1/8 teaspoon salt
1/2 cup water

Directions
In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.

Got this recipe from another website. I'm going to try it this year.
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