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II am so finished with OceanSpray cranberry sauce

Ok ... first I know some people consider home-made cranberry sauce far superior to canned. I am just not one of them. I love this stuff. Thanksgiving must have canned OceanSpray cut along the can lines.

BUT

Three problems this year

1. They changed the can.

Everyone knows the way to get cranbery sauce out of the can is to open the top and bottom and push the stuff out. They have new cans where the bottom cannot be easily opened ... turkey poop.

2. I read the ingrediant list this year

Corn syrup and high fructoce corn syrup. It would kill them to use sugar? If not, put out a more expensive version with real sugar.

3. There is little difference between the whole berry sauce and the jelled.

I needed both for different reasons. So I open the whole bery and it looked like the jelled. I looked at the label multiple times to make sure I opened the right can. If you break it up then it is sort of like whole berry.

Leave my cranberry sauce alone, Ocean Spray !!!

OK, it still tastes ok, but it makes me wonder how it would stand up against the original version.

Obviously OceanSpary would not quake in their boots about losing the business of the two or three cans I buy of the stuff. Still, it annoys me that next year I have to make it from scratch ... and it won't be jelled.

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  1. I love the jelled kind, too. I greatly prefer it to the homemade, labor intensive cranberry sauce.

    6 Replies
    1. re: sillyrabbit

      All you have to do is boil 3/4 cup of water, a cup of sugar, and 1/4 teaspoon of salt, then stir in a bag of cranberries and simmer it for five minutes (until about two thirds of the berries have popped), then put it in a bowl and toss it in the fridge until dinner time. If you want to get fancy, you can throw in some orange zest or replace the water with champagne. It's even easier than mac and cheese from a box. I've made that very simple recipe for people who insisted on ONLY the canned stuff from Ocean Spray, and have made them instant converts.

      1. re: JK Grence the Cosmic Jester

        Indeed. Add a tablespoon of lemon juice and cook for half an hour, and if you strain it and put it in a container overnight, it comes out just like the stuff in the can--sort of solid-esque. But better tasting. You can cut it up however you like.

        1. re: JK Grence the Cosmic Jester

          OOoooo... champagne! That sounds awesome.

          I've made my Dad's famous recipe for years, but I confess this is intriguing enough that I may try substituting that.

          As to canned cranberry sauce - blech. Taking the time to cook a turkey properly and then insulting it with canned cranberry sauce is akin to using powdered mashed potatoes and canned gravy.

        2. re: sillyrabbit

          Homemade cranberry sauce labor intensive? In a pig's eye! I make it every year never using the same recipe twice because I like to play with my food. Some kind of alcoholic libation always goes into it. This year it was Marsala wine. The people who join us for the Thanksgiving Day celebration always look forward to my new concoction.

          I don't wait until the last minute to make the cranberry sauce. It can be made in less than 40 minutes days in advance of the celebration and refrigerated until time for serving. Homemade cranberry sauce has so much more flavor than the canned stuff.

          1. re: ChiliDude

            Seriously! Nothing labor-intensive at all about this stuff. You stir it until the sugar dissolves as the water heats, get it boiling, toss in a bag of cranberries, stir them good, turn the fire down, set the timer for 10 minutes, and during that time you drift through the kitchen a time or two and stir it. When the timer goes off, you turn the fire off and go on with your life.

            When we used to go to my aunt Pat's for Thanksgiving years ago, she always had the canned stuff. She'd drop it whole out of the can into a pretty cut-glass butter dish, and it'd go on the table with a butter knife, or sometimes she'd slice it for us before she put it on the table. I can live with the canned whole-berry sauce if I have to, but making it myself is much better. I'm seriously thinking this year about making more than I need for the church dinner and putting a bunch of it in little dishes in the freezer to use over the year.

          2. re: sillyrabbit

            It takes me no time at all to whip up a batch. I use the recipe on the OC bag but substitute fresh orange juice for water and add plenty of grated orange rind and 1/2 c chopped toasted pecans. If that's too much work, just substitute cabernet or merlot for the water on the recipe and make per the recipe on the bag. Its easily made a day or two ahead and is so much prettier than the tube.

          3. I'm carrying a can in my purse to the restaurant. Luckily we're regulars but I failed to ask whether they were having c-sauce and dh says it isn't T-giving without it!!! I wouldn't know - can't stand the stuff.

            1. Funny, I just opened a can of Oceanspray myself and wondered why I had to hold it upside down to grab onto the can opener. It tasted like the same old jellied cranberry sauce I've always known but the pkg re-design caused me to double-take too.

              I love freshly made cranberry sauce as well but tend to buy the canned version just for the giggle :)

              1. Open both sides of the can??? Part of the fun has aleways been giving the up-ended opened can a bit of a shake and hearing the "schglooop" sound as the cylindrical contents slid out.

                1 Reply
                1. re: Sam Fujisaka

                  just poke a hole in the bottom end with an icepick. Then let the schglooping begin.

                2. If you must have it jellied, soften a package of unflavored gelatin in 1/4 cup orange juice or some other flavorful liquid and stir it into the hot homemade cranberry sauce described above. You could even put it through a food mill for the strained version.

                  1 Reply
                  1. re: sheiladeedee

                    I think all you'd need to do is cook the berries longer, as cranberries are extremely high in pectin.