Thread Number: 73475  /  Tag: Recipes, Cooking Accessories
Quick & Easy Cranberry Sauce
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Post# 970269   11/27/2017 at 14:09 by kevin313 (Detroit, Michigan)        

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Over the years, I've made a number of different cranberry sauces (I love cranberry anything) for the holidays, including many that start with fresh cranberries simmered with all kinds of spices, dried fruits and other ingredients. But year after year, this is the one that everyone wants and asks for - and to call it a "recipe" is almost a laugh! This Thanksgiving, yet again, it was completely gone by meal's end.







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Post# 970402 , Reply# 1   11/28/2017 at 14:52 by dermacie (my forever home (Glenshaw, PA))        

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I was worried you might hurt yourself in the video. I can't wait to try this recipe.

Post# 970416 , Reply# 2   11/28/2017 at 16:28 by Frigilux (The Minnesota Prairie)        

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MOTHER OF GOD, Kevin!! My heart stopped dead when you held the can in one hand and used the other to stab it with the tip of a chef's knife. Do not try this at home, kids.

Other than that hair-raising moment...the cranberry sauce is unique and looks delicious. I opened a can of whole-berry the day after Thanksgiving and all but about a tablespoon of it is still in the refrigerator. I'm pretty sure there's a small can of mandarin oranges and one of pears in the pantry, so I've gotta make a small batch as a taste test.

Will definitely keep this one on file for the Christmas turkey.


Post# 970439 , Reply# 3   11/28/2017 at 18:31 by perc-o-prince (Southboro, Mass)        

LOL! I know what you mean. Sometimes simple is best, and if it's a crowd-pleaser, all the better!

I stick with the basic 1c water + 1c sugar boiled then add zest of 1/2 large orange and 1 bag fresh berries simmered 'till soft but I'm going to have to try the pear addition for those who need the tart of the crans toned down. Never thought of that!!!

Chuck


Post# 970460 , Reply# 4   11/28/2017 at 19:48 by kevin313 (Detroit, Michigan)        

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LOL - Derek and Eugene! I hate to tell you how many times Iíve done that with the can and knife! I guess my guardian kitchen angel watches over me when I do things like that. The best form is to put the can on the counter, puncture the backside, then flip it and remove the lid.

Post# 970464 , Reply# 5   11/28/2017 at 20:14 by LordKenmore (The Laundry Room)        

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I am probably too safety paranoid...but I'd worry about stabbing a can even if were sitting on the counter. I'd half imagine the knife slipping and stabbing me, or something. Plus I can't imagine it's good for the tip of the blade. (Although, of course, one might well have cheap knives that don't matter much.)

 

The really scary knife incident I recall was the time my grandmother tried to open a can using a knife (and, IIRC, hammer)... Fortunately she was caught and stopped before she could hurt herself. (At the time, she was nearly at the end of her life--and at a point where she was no longer able to live alone.)

 


Post# 970465 , Reply# 6   11/28/2017 at 20:15 by LordKenmore (The Laundry Room)        

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Knives aside, this recipe looks interesting! I'll have to remember in case I ever do any sort of Thanksgiving meal again.


Post# 970479 , Reply# 7   11/28/2017 at 22:10 by fisherpaykel (BC Canada)        
cans and knives

Well Kevin I cringed too while calling out your name, we can all learn something from one another, I would use a tablespoon but your tip of using kitchen shears in the can to cut up the orange and pear slices, pure genius! No fuss and even better, no mess. I hope I remember to try this recipe next time I make a cranberry sauce.

Post# 970513 , Reply# 8   11/29/2017 at 01:56 by tolivac (greenville nc)        

I so remember the cranberry relish my Dad and Stepmom used to make.One year Stepmom and I were making the relish with her Oster blender-you ground the cranberries and the oranges in the blender-Don't know who but one of us took the lid off the blender while it was going and the kitchen was sprayed pained and decorated with cranberry relish.Took time to clean up,then finished.Loved this---Would even eat it by itself.My Dad had a different approach-safer then the blender and stabbing cans with a knife--we ground the cranberries and oranges together with the old Chop Rite meat grinder.Then mixed in the sugar-We both had to have tastes-and ate a good amount of it.Kevins recipe is indeed simpler---but the blender-meat grinder methods better-just more fun.I winced too,at the stabbing of the can with the chef's knife-misuse of kitchen utensils!For stabbing the can----get a Herters Bull Cook knife-this could stab the can without damage to the knife-but you still could get damaged.My Dad even cut a piece of sheet metal with his Herters knife-pounding it thru with a hammer.The Herters knife impressed me going thru the abuse!It would still cut nicely and could be touched up in moments with an oilstone.Too bad these aren't sold anymore-and it was used to skin and cape deer while deer hunting.

Post# 970600 , Reply# 9   11/29/2017 at 11:52 by countryford (Phoenix, AZ)        

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I'm pretty simple when it comes to my cranberries. I use a bag of fresh cranberries, sugar and water. That is it. Plain, simple and delicious.

 

I've tried the relish before and I don't like how it tastes with the orange in it.

 

I do love cranberries and most cranberry flavored stuff. They currently have a Cranberry Sprite out that is pretty good. Budwiser used to have a Cran-Brr-Rita(Cranberry flavored margarita). They also have other flavors of that. But the Cranberry one is really difficult to find. I'm not even sure if they still make it.


Post# 970674 , Reply# 10   11/29/2017 at 18:27 by CircleW (NE Cincinnati OH area)        

My mom made a cranberry-orange relish for several years; my sister has the recipe, and made it for Thanksgiving.

As long as I can remember, mom always made a cranberry Jell-O salad. It also had celery and walnuts in it. I've made it a time or two, but not recently.

She usually used the hand crank Universal meat grinder for the cranberrys.


Post# 971010 , Reply# 11   12/1/2017 at 18:49 by mamapinky (blairsville pa)        

I love cranberries. Thank Kevin
This year I followed the recipe on the cranberry bag, bag of crans, water, sugar but I cut up a fresh pare (peeled) brought it all to a boil, turned heat to slow boil for about 10 minutes. Once its done add a bit of fresh ground gingef...delish.





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