The world's easiest cranberry sauce.

1 lb. frozen cranberries
1 cup sugar

Place in a saucepan and VERY SLOWLY bring to a slow boil. Cook for about 10 minutes, adding anything else that trips you (apple chunks, zest of orange, etc.)

let cool, put in the fridge, serve COLD and bask in complements.

:9 yummy!

Thanks, Tyler! :hi:

:shrug:

:silly:

The one that had the can-bottom rings on it. That was obviously
the BEST slice!

Much like the banana with the sticker on it, except you
couldn't walk around with the cranberry-sauce rings on
your nose after you ate the slice.

than the others... It was worth a year of sibling feuds and hard-feelings, to get that slice! :)

When the jellied cranberry goop fell out of the can...

We usually made "real" sauce, but had the jellied goop, too. Tradition!

quivering there on the bed of lettuce - it may not be haute cuisine, but it's not Thanksgiving without it...

:)

:eyes:

This is:



1. Open jar.
2. Spoon out.
3. Enjoy!


:D

add 1/4 cup of Cherry Heering. Or if you want to be cheap, 1/4 cup of Vodka and 1 Tbsp of Cherry syrup.

Also, adding dried cherries to the mix works great, it you add just less than 1/4 cup of the liquid of your choice: I'm partial to Bourbon.

She makes her own marshmallows, too!

best cranberry relish:

1 bag fresh cranberries
1 lemon
1 orange
1/2 grapefruit

grind all together or put through a food processer. Add sugar to taste. Chill overnight at a minimum.

Inquiring old overweight guys want to know.

Beware - it splatters the stove like crazy when the cranberries pop.

It's good, but I never could get anyone in my family to eat it.

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")

Makes 1-1/2 pints.

I love onions, I love sour cream, I love horseradish... but I JUST CAN'T DO IT.

Forgive me.

make that

I have a bottle of Seville Orange Cranberry Sauce in my pantry that I keep intending to experiment with.

It has horseradish in it, too.

From the folks who make Raspberry Chipotle Sauce.

Open can, dump in dish, serve

TRY it the other way. You'll thank me.

No Sugar.

Fresh cranberries.
Diced fresh pineapple w/juice.

Saucepan until they "pop"!

1 pkg cranberries
1 orange, peeled
Pulse in food processor until chunky.
Stir in 1 cup of sugar.

Mix 1 small pkg raspberry jello and 1 cup hot water. Pour over cranberry/orange mixture. Stir in and refrigerate.

SPICED CRANBERRY SAUCE WITH ZINFANDEL

1 3/4 cups red Zinfandel
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries

Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

Makes about 3 cups.

It sounds heavenly! Thanks!

:hi:

It's just delicious.

It's delicious, tangy and healthy! :)

1/2 cup real maple syrup. It's awesome.

Thanks for sparking the thought!

:hi:

Yummy, yummy. :9