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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, 07:35 PM   #21
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I have made it so many different ways I can't keep up with them all.

horseradish kind you freeze first
can of whole cranberries/oranges chopped w-juice/granny smith apple/walnuts
recipe posted above that I run through my meat grinder
plain ol' out of the can
some kind of mixture with shallots and port (wish I could find that recipe again!)
and more I'm sure I don't even remember

There's just "something" about that plain ol' out of the can that takes me back - ridges and all!!!!! Maybe this year I'll actually get a can of it to see if people prefer that over anything homemade.
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Old 11-17-2006, 08:33 PM   #22
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HELP. I joined this community because I'm having Cranberry issues. No matter how many times I tried, I can't get it to gel anymore. I used to, but not now.

My recipe is straight off eHow.com. 12 ounces fresh cranberries. One cup water. One cup sugar. Boil. Pop. Strain. Refrigerate.

I noticed that someone said to let cool completely before refrigerating. Does this help it thicken because mine is always runny. Any help I can get to make it gel properly would be greatly appreciated.

MS
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Old 11-17-2006, 08:55 PM   #23
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Quote:
Originally Posted by kadesma
You sure you've got the right mom Cora? You do the same thing I do..I hide it just for me...

kadesma
LOL!!!
How do you make yours kadesma?
I make mine just like Andy M
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Old 11-17-2006, 08:56 PM   #24
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Quote:
Originally Posted by strathound
HELP. I joined this community because I'm having Cranberry issues. No matter how many times I tried, I can't get it to gel anymore. I used to, but not now.

My recipe is straight off eHow.com. 12 ounces fresh cranberries. One cup water. One cup sugar. Boil. Pop. Strain. Refrigerate.

I noticed that someone said to let cool completely before refrigerating. Does this help it thicken because mine is always runny. Any help I can get to make it gel properly would be greatly appreciated.

MS
I don't usually strain mine and I do make sue to cool it befor refridgerating. Best of luck!
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Old 11-17-2006, 09:56 PM   #25
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My mom and I like cranberry relish, my dad likes the jiggly stuff in a can, and I really don't think my brother cares for either.
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Old 11-17-2006, 10:09 PM   #26
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Quote:
Originally Posted by corazon90
LOL!!!
How do you make yours kadesma?
I make mine just like Andy M
Cora, I just boil the cranberries in about a cup of water per package, with about a cup and a half of sugar ( this is how I like it a little sweeter) I zest one orange per bag of berries and then cut up the orange and chop it fine and add to the berries as they cook I boil it about 5-10 minutes or more til I'm happy with the consistincy and then I put it into a ricer most of the time. This year I'm going to not rice it but leave it have more texture and some whole berries in it. The change will be nice. I'm also going to make a cranberry-pineapple relish that has grapefruit juice and a liqueur either Triple sec or Grand Marnier..Want to see how that goes over I do let it cool completely before storing in the refrigerator.

kadesma
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Old 11-17-2006, 10:12 PM   #27
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Ooh KitchenElf...you need to find that recipe for "some kind of mixture with shallots and port". That sounds different and wonderful.
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Old 11-17-2006, 10:40 PM   #28
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houses are tiny here, as are kitchens. I've got pretty close to zip for freezer space, so i usually buy 3 or 4 kilo's to make a big batch, and then can it. i sometimes open up a jar and use it as a jam. yummy.

strathound - maybe you just need to boil it longer. ??? good luck.
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Old 11-17-2006, 10:46 PM   #29
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Quote:
Originally Posted by Half Baked
Ooh KitchenElf...you need to find that recipe for "some kind of mixture with shallots and port". That sounds different and wonderful.
You know what? I am such a dork (NO ONE say a word here ) I didn't look last year and I don't know why. OK, so I'm sitting here "thinking" - where could I have gotten that recipe - so I google it - WHAT a dork - same place I got my Wild Mushroom Bread Pudding - here is the recipe for that CRANBERRY SAUCE WITH ROASTED SHALLOTS AND PORT that apparently I was too overwhelmed to think about googling last year! Thanks for catching me a few days before I have my meltdown!
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Old 11-17-2006, 10:54 PM   #30
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Quote:
Originally Posted by strathound
HELP. I joined this community because I'm having Cranberry issues. No matter how many times I tried, I can't get it to gel anymore. I used to, but not now.

My recipe is straight off eHow.com. 12 ounces fresh cranberries. One cup water. One cup sugar. Boil. Pop. Strain. Refrigerate.

I noticed that someone said to let cool completely before refrigerating. Does this help it thicken because mine is always runny. Any help I can get to make it gel properly would be greatly appreciated.

MS
I wish I could help but I don't remember mine ever really getting to the "gel" stage, really. Is it really runny and thin?
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