Difference between cooked or raw cranberry sauce?
I want to thank all of your for your wonderful recipes and responses to my post about cranberry sauces. I am just wondering since I have never made fresh cranberry sauce, what is the difference in taste and texture between cooked and raw. Since there are so many posts, I have decided to try two or three, but just wondered about cooked vs. raw. What are your opinions?
if you've ever tried the recipe off the back of the fresh cranberry bag - it's just raw cranberries, raw fresh orange and sugar, and you put it all together in the cuise (food talk for food processor). It is not too tart nor too sweet nice balance. I think texture, taste and color change with cooking but that is not a bad thing just different. Cranberries are very tart, so you do probably need to add sweetener (but can adjust according to your own taste - remember you can always add a bit more sugar but cannt take it out...)
I like the add ins of fresh walnuts or pecans, or fresh pear. I thought some of those recipes were very intriguing as well.
Raw cranberries are terribly astringent. Sugar (or honey or maple syrup) is a must when making any condiment from raw cranberries. Salt helps, too, and some of the best raw cranberry relishes are a little on the savory side -- try adding chopped onion.
Hi Elle and all, I missed the original post so have just added my recipe for Cranberry Chutney - quite different from the others as it features ginger, garlic and other potent yummies