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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, 10:56 PM   #31
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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
Cook beyond when the berries pop. Continue to simmer for a bit and the liquid will begin to thicken. I prefer to serve it as is rather than straining to make a jello-o like sauce.
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Old 11-18-2006, 02:30 AM   #32
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My SIL make it with Jello..

1 pkg each of Strawberry and Cherry Jello
1 cup or less of sugar
2 cups of hot water to dissolve the above..
let it set up in the refrigerator
then add

( grind or process)
2 cups fresh cranberries
1 large orange with peel
1 large apple with peel
1 medium can (8 oz?) crushed Pineapple
nuts if desired.
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Old 11-18-2006, 10:13 AM   #33
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I grew up with the canned jiggler sauce and never liked it!

Here is a great recipe I have used the past few years. It's is definetly a gravy-like sauce. I use it in the same way, drizzling a bit over sliced turkey. It does get pretty thick if you chill it, but I like it warm!

Water
Sugar
Not From Concentrate Orange Juice
Grand Marnier
Fresh Cranberries
Freshly Ground Cinnamon
Pure Vanilla Extract (or use a piece of vanilla bean)

Add sugar to taste (I just added it until the sauce was balanced to me).
I definetly let it cook too, letting the berries break down well, and then process/strain it. Very rich with excellent aromatics. I'll have to look up the proportions... for some reason it's not filed on my 'puter.
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Old 11-18-2006, 12:01 PM   #34
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I've only had it out of the can. I only eat a few bites of it though. This year I'm making it fresh. I'm using Tylers Ultimate Recipe.

http://www.foodnetwork.com/food/reci..._35145,00.html
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Old 11-18-2006, 12:07 PM   #35
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Tyler Florence has some great recipes!!!!! He's got one for Asian Chicken Wings that are to die for - very different than any other Asian wings I have ever had. Tyler is a keeper
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Old 11-18-2006, 12:10 PM   #36
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Quote:
Originally Posted by kitchenelf
Tyler Florence has some great recipes!!!!! He's got one for Asian Chicken Wings that are to die for - very different than any other Asian wings I have ever had. Tyler is a keeper
I went and searched and he has 3 different recipes....which one is it kitch? You can pm me so we don't hijack the thread :)
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Old 11-18-2006, 01:40 PM   #37
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Quote:
Originally Posted by kitchenelf
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?
Yeah, it's like cranberry soup. I made it once perfect. People raved. Then every year I've been trying to make it. And every year. Soup. This year, they mocked me. LOL. So, I'm determined. I've already cooked one test batch yesterday. Soup. I'm going to try reducing the amount of water a bit and increasing the cranberries. I'll probably also increase the sugar a bit and let the water boil longer in the hope that the sugar will break down and react with the cranberry juice to get it to turn into a jelly. Jellies are supposed to be easy right?

I think I'm just doing something fundamentally wrong here. Should I add a little corn starch or something to get it to thicken?

MS
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Old 11-18-2006, 01:50 PM   #38
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Strathound, my only thoughts are, longer cooking, less water and a touch more sugar. You could do without the sugar if you reduce the water though. Try a batch with less water and more cooking time and see how it goes.
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Old 11-19-2006, 12:05 AM   #39
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Tyler is a keeper
Elf, where would you keep him???
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Old 11-19-2006, 04:20 PM   #40
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luv it and I buy mine canned...
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