294157 Thu Sep 18 19:32:58 -0700 2003 25 27 General Chowhounding Topics 0 1612308 I am curious to hear of your experiences with homemade cranberry sauce vs. the canned stuff. Has anybody tried Deenso's cranberry pear compote? Thu Sep 18 19:32:58 -0700 2003 0 Elle 1 1612317 The best one I have ever had is made with fresh (bagged) cranberries, simmered with pears, lemon and sugar. If I recall correctly, you don't add liquid of any kind, and let the cranberries give up their juice. It's incredibly simple, but so good that we even experimented with it as a filling for a tart. That was delicious, too, but by then we were cranberried-out for the season. Thu Sep 18 20:55:02 -0700 2003 1612308 0 Kirk 1 1612318 I haven't tried the one you mentioned, and I can't imagine eating cranberry sauce from a can. Our family has always made it from scratch. Last year I tried the Triple Cranberry Sauce recipe from Epicurious. It was excellent and will be making a repeat appearance this year. I did change the recipe somewhat and added a healthy dose of Maker's Mark to it. We're planning on increasing the dose this year as well. The link to it is below Link: http://www.epicurious.com/run/recipe/view?id=825&kw=triple+cranberry+sauce&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=Triple+Cranberry+Sauce&submit.x=15&submit.y=11 Thu Sep 18 21:05:46 -0700 2003 1612308 0 Gayla 2 1612468 What is "Maker's Mark?" Sat Sep 20 23:48:31 -0700 2003 1612318 0 Ric 3 1612471 A popular bourbon. Sun Sep 21 00:32:13 -0700 2003 1612468 0 wally 1 1612323 Haven't tried Deenso's. I have to make fresh cranberry/orange relish every year or there'd be a revolt, but last Thanksgiving I added another sauce; very quick, simple and very good - there was none left. BRANDIED CRANBERRY SAUCE: Put a package of washed cranberries in a pot, add sugar to taste, and cook until berries pop open. Add a shot of brandy. Cook until sauce is thickened. Thu Sep 18 22:02:52 -0700 2003 1612308 0 Deirdre 1 1612325 Here is mine..I make it every year and give it as gifts (also make my own corn relish) 2 lbs or two bags of fresh cranberries 2 cups sugar 3 pears peeled, cored and diced 2 apples peeled,cored and diced 2 cups golden raisins 2 tbs. grated orange peel 2 teasp. cinnamon 1/2 teasp grated nutmeg 1 cup orange juice Cook until berries pop (I've made ths in the microwave, but I double and triple) Combination orange juice and/or orange liqueur can be added when finished cooking. Thu Sep 18 22:35:26 -0700 2003 1612308 0 Parrot Mom 1 1612332 Homemade is so easy, using canned or jarred is almost pointless. My family likes it pure; just cranberries and sugar, cooked till the berries pop. Fri Sep 19 02:59:10 -0700 2003 1612308 0 sbp 2 1612341 I agree, with a slight addition. I add one chopped orange near the end of the cooking, along with a cinnamon stick and a pinch of cardamon. The cardamon is key!!!!! Fri Sep 19 08:58:56 -0700 2003 1612332 0 Science Chick 2 1612386 A question.......... NO liquid ?? Fri Sep 19 15:37:00 -0700 2003 1612332 0 BBK 1 1612334 Elle: The best tasting, everybody likes Cranberry Sauce, i've ever eaten. I learned how to prepare it from the Chef, at Simon Adler's "Keelers Restaurant", in Albany NY, and have made it for years with minor variations. In fact I generally make this once a year, keeping it refrigerated and always having it with my Chicken, Turkey or evan Roast Pork Sandwiches as a codiment. Ingredients: 3 Pounds of fresh Cranberries, 1 12 oz. can frozen concentrated Orange juice, with added pulp. 1 12 oz can frozen concentrated Lemonade. Juice of 5 whole Lemons after rind was removed and chopped coarsly. Juice of 3 oranges after rind was removed and chopped coarsly. Orange and Lemon Solids with pith and seeds removed chopped coarsly. 1 cup dark brown sugar. Tablespoon Rum Extract or 4 oz Dark Rum. Granulated Sugar to taste. 2 #303 cans of Diced Pineapple in Syrup or Juice. Thaw Frozen Juice Concentrates and pour into Pot. Add the Cranberries. Add the Brown Sugar and keep Stirring until Sugar Dissolves. Pour in Juice from Lemons and Orange. When this comes to a boil Lower Heat to Simmer, keep Stirring. After approx. 5 minutes add the Orange and Lemon Rind together with the solids. When the Cranberries begin to Pop, use a large Slotted Spoon to press the Cranberries to the side of pot to press out some of the berry solids. Whem most Berry Solids have Poped, add the Crushed Pineapple. Continue to stir addition 3/5 minutes, taste and add Granulated Sugar to desired sweetness, continuing stirring undil liquid clearifies and becomes translucient. Taste and adjust sweetness, checking some of the rind from lemons and oranges to see if they are cooked thru. Add the Rum or Extract. Again cook until liquid is translucent. Turn off heat, allow to cool down, place into Container and refrigerate. This can be warmed to room temperature or heated slightly in microwave before serving. It will keep if covered in a sealed container under refrigeration up to 6 months, if you are carefull to only use a clean spoon every time you serve. Irwin Fri Sep 19 04:53:02 -0700 2003 1612308 0 Irwin Koval 2 1612474 Irwin: After reading your recipe, and having such success with the Lasagna. I remembered that I had 3 Bags of Cranberries frozen in my freezer, so decided to make the Cranberry Sauce unstead of waiting until the holidays, since you said it will keep. Brought the rest of the ingredients, followed your instuctions and it's REALLY DELICIOUS. I'm considering giving this to friends and family for holiday treats. It tastes much better then any other sauce i've ever had. It's like this is the way it should really taste. My sister and I prepared it tonight and she says shes entitled to half for helping, so i'm not sure it will last until Thanksgiving. Thank you, Tatyana Sun Sep 21 01:14:18 -0700 2003 1612334 0 TatyanaM 3 1612481 Does anyone think that this recipe can be put into jars and preserved? I wonder if the heat processing would change the taste or texture? Seems as though this would be a good recipe to have in my pantry for holiday gift giving. Sun Sep 21 16:21:26 -0700 2003 1612474 0 Amy 4 1612486 Amy: I've never tried using a "Jar Canning", method of preserving this Sauce. but since I have some experience in setting up a still successfull business preparing a "Hot Chili Jam", in a very small commercial business simply using large pots, to put the jams together I think that this recipe should work quite well. There have been times i've forgotten that it was in a corner of my refrigerator for months, and it always retained all it flavor and taste. There are several Jam products that are packed in Jars, that are simply 'Stirred", such as "Felix Brand Lingonberries". that are delicious, while not being over proccessed. I'd suggest that if you decide to "Can" the sauce, that you recommend refrigeration after opening. Please let us know if how it comes out, if you attempt to process. Irwin Sun Sep 21 20:00:38 -0700 2003 1612481 0 Irwin Koval 4 1612489 Thanks Irwin: I really think that this sounds like a recipe that would have that would look like beautiful jewels sitting in a jar in my pantry.Tasty too. I will give it a try and report back. Thanks. Amy Sun Sep 21 20:44:57 -0700 2003 1612481 0 Amy 1 1612343 I don't have the opportunity to try many versions, but this easily prepared version is the one that I'm requested to bring or provide yearly. 1# Fresh cranberries 3/4 cup sugar 3/4 cup toasted, chopped walnuts, pecans or hazelnuts 12 oz. jar low-sugar orange marmalade 2 Tbs. fresh lemon juice Heat oven to 350. Combine cranberries, sugar, and nuts in 9 x 13" pan. Cover with foil and bake middle rack for 30 mins. Remove foil, stir, and return uncovered for 30 mins. more. Remove from oven and stir in marmalade and lemon juice. Let cool and refrigerate. Sometimes I bake with a split vanilla bean,whole peppercorns, cinnamon stick or star anise for sake of change, and you can also make it more savory by adding in some minced, sauteed shallots during the first stir. Fri Sep 19 09:08:07 -0700 2003 1612308 0 Heidi Claire 1 1612345 Link: http://starchefs.com/thanksgiving/1999/html/recipe_05.shtml Fri Sep 19 09:27:02 -0700 2003 1612308 0 Pantagruel 1 1612356 I make two...the Ginger-Lemon Cranberry Chutney from Thanksgiving 101 and the Apricot Cardamom Cranberry sauce from Epicurious. Both are outstanding!! Fri Sep 19 11:31:46 -0700 2003 1612308 0 Christina D 1 1612383 This sounds terrible but you'll be a devotee after you try it once. NPR'S Mama Stamburg's Cranberry Sauce. This is originally Craig Claiborne's tome! 2 C. raw cranberries 1 small onion, chopped 1/2 C. sugar 3/4 C. sour cream 2 TBS horseradish sauce Grind cranberries and onion (or use your food processor). Stir in sugar, sour cream and horseradish. Cover and refrigerate to blend flavors. Freeze if it will be used later. Makes about 1 pint. Fri Sep 19 15:23:52 -0700 2003 1612308 0 MPD 1 1612464 From Prevention Magazine, March, 1999, Becky Solon's orange-cranberry sauce: 1 container (12 oz.) cranberry-orange sauce, (such as Oceam Spray Cran-Fruit for Chicken) 1 can (16 oz) whole berry cranberry sauce 2 navel oranges, diced 1/3 cup chopped walnuts In bowl, mix all ingredients. Chill. Yield 4 cups. [Ric's note: make some of it without the nuts.] From the Prevention article: Per Becky Solon, "Once I baked acorn squash with the sauce in the middle. Even my brother-in-law, who hates squash, loved it!" ...Save the leftovers to top pancakes,waffles, muffins, ice cream, and angel food cake. And it's great with chicken, ham, porkchops- even in sandwiches, says Becky... [Ric's note: we can vouch for it- it's good!!! Re: Mama Stamburg's Cranberry Sauce from National Public Radio, we've tried it, won't do it again. Mama Stamburg's is not for the timid who don't care for horseradish. But do try this one of Becky's I'm posting!] Sat Sep 20 23:38:24 -0700 2003 1612308 0 ric 2 1612465 Also, do a word search on Chowhound for a few more ideas! Last year, Tom Hall posted a Cranberry Pear Relish made with brewed coffee that sounded interesting. Also, Archway posted about a year ago, that pomegranate was a great ingredient for cranberry sauce. Probably much more "back there." Ric. Sat Sep 20 23:43:45 -0700 2003 1612464 0 Ric 1 1612477 My favorite recipe comes from George Perrier's Le Bec-Fin Recipes. I grew up with cooked craberry sauce and never liked it all that much. This one recipe is made from raw crannberries marinated overnight. It's really fresh and contrasts nicely with many other traditional thankgiving flavors which (imho) can be somewhat muddled. Here's the recipe: 2 Cups Fresh Caranberries Grated lemon zest from 2 oranges 1/2 Cup Sugar 1/4 Cup Grand Marnier Put all ingredients in a food processor. Finely chop. Chill overnight. Sun Sep 21 10:16:24 -0700 2003 1612308 0 Boris Carlitov 1 1612615 As I looked through, I didn't see my favorite, so here goes: 1 bag fresh, raw cranberries 1 lg or 2 sm fresh oranges, sliced into 8ths but not peeled. 1 1/2 to 2 C. sugar, depending on taste In small batches, put all ingredients into a food processor and chop (pulse) until finley chopped. The idea here is not to make mush with the cranberries, but about the size of rice. Then, in a big bowl mix in whatever amount of sugar you like. Do not cook! I tend to like it a little tart, so I use less. Chill overnight for the best flavor. I use this stuff on everything for the next few weeks after thanksgiving. I put it on english muffins or toast (like a jelly) in plain yogurt, etc. And especially on a turkey sandwich! To me, it gets addicting. My father always makes 3 (yes, 3) different kinds of cranberries for thanksgiving diner, and this is the only one that I like. Tue Sep 23 11:51:30 -0700 2003 1612308 0 SPARK 2 1612675 I make virtually this same cranberry sauce (though, in my family we consider it a cranberry relish). However, I use an old-fashioned, hand-cranked meat grinder to process the cranberries and orange. I like the texture that results, and you don't have to worry about over-processing and ending up with mush. For those that do not have the appropriate equipment, Trader Joe's fresh cranberry-orange relish, usually available later in the fall, is almost as good as my homemade. Tue Sep 23 19:37:41 -0700 2003 1612615 0 kjhart 1 1612818 I don't see anything similar to my favourite: a potent, Indian-style chutney. I lost the original recipe years ago but here are the basic ingredients: cranberries, chopped apple, chopped red pepper, chopped red onion; fresh minced garlic and ginger to taste (I'm very generous with these); coriander & cumin; orange juice in place of water, and sugar to taste (I use less than called for in traditional sauce recipes). Boil it all up just like regular sauce, or, stick in it the microwave for 20 minutes or so (this actually works welll for me!) Thu Sep 25 08:51:13 -0700 2003 1612308 0 julesrules 2 1613036 I have a recipe that is also a chutney, and even simpler than yours. My SIL made it up...she felt that cranberries came close to the fresh tamarind they used to make chutney from in India...(and where she lived there was no fresh tamarind): 2 cups cranberries, washed 1 1/2 cups sugar (hey, no one said it was healthy!) 2 tsp. salt fresh ground pepper to taste 2 dried hot red peppers, crushed 1 Tbsp. cumin Add all ingredients to food process and whirl away until desired consistency (some like it smooth, others a bit more "chunky"). Taste and adjust seasonsings. Delicious on a left-over Thanksgiving Turkey sandwich! Sat Oct 04 01:59:04 -0700 2003 1612818 0 janet