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View Poll Results: How do you feel about cranberry sauce?
I make my own 24 57.14%
It's supposed to be shaped like a tin can and jiggle! 10 23.81%
I serve both homemade and canned 7 16.67%
I don't allow it on the table 1 2.38%
Voters: 42. You may not vote on this poll

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Old 11-17-2006, 02:46 PM   #11
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I like it on ice cream like a sundae.
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Old 11-17-2006, 02:49 PM   #12
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I wouldn't want to eat turkey without it. It's replaced gravy as my favorite Thanksgiving side dish. Leftovers never last. After I'm sick a tired of turkey I'll make peanut butter and cranberry sandwiches.
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Old 11-17-2006, 02:49 PM   #13
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Homemade Cranberry chutney, and sauce here. Although some in the family like the jiggly one.
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Old 11-17-2006, 03:12 PM   #14
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I use the cranberry orange relish recipe on the bag - cranberries, naval orange, a bit of sugar - all in the food processor - and make a few days before Thanksgiving. Ds puts the relish and ambrosia together to make his own cranberry salad.
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Old 11-17-2006, 03:38 PM   #15
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I buy many many bags and keep them frozen throughout the year so I can serve relish with chicken, turkey and pork. I love homemade relish.....mmmmm, on turkey sandwiches.

The cranberries aren't the same after being frozen but they sure are better than canned, imho.
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Old 11-17-2006, 03:46 PM   #16
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I, too, buy lots of bags of them and freeze them for use throughout the year. I always serve them in some form at Thanksgiving. When our children were at home, several of them would only eat the can-shaped version so that went on the table with the homemade.

Cranberries and sweet potatoes are the two dishes I like to "play with" at Thanksgiving. This year I'm making a chutney with the cranberries, using chopped apple and raisins. The sweet potatoes will be mixed with roasted banana.
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Old 11-17-2006, 05:53 PM   #17
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I use both. It's a must have for Turkey day in my family.
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Old 11-17-2006, 06:09 PM   #18
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This recipe is Awesome!! I had it at someones house about 10 years ago and it immediately replaced the sauce I had been making for years. It calls for the (no longer available) 16 oz bag. I buy two and freeze the extra to use later.

I like to make this a few days b4 to allow the flavors to blend.

Cranberry Chutney
1 3/4 cups sugar
1 3/4 cups water
1 16 oz bag rinsed cranberries
1/3 cup golden raisins
1/2 cup red wine
1 1/2 teaspooon curry powder
2 Tablespoons molasses
2 tablespoons grated fresh ginger root
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Tabasco

Bring sugar and water to a boil in saucepan.

Add cranberries and cook until the skins start popping. Add the rest of the ingredients and simmer, uncovered until the chutney begins to thicken - about 15 minutes.

Cool and chill in fridge.
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Old 11-17-2006, 06:39 PM   #19
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I personally don't care for it, so I didn't make it last year...I got yelled at.
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Old 11-17-2006, 06:50 PM   #20
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I make it the way my mother did. Its just:

1 bag of cranberries, rinsed and drained
1 navel orange, rinsed and I take just a little of the peel off
1/2 to 1 cup sugar

Put the cranberries and cut up orange through a grinder, and add sugar to your taste.

I like to make it at least 2 to 3 days ahead.
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