Comments on: How To Make Cranberry Sauce http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/ A Guide to Cooking with Real Food the Way Your Grandma Used to Wed, 08 Sep 2010 20:19:38 -0400 hourly 1 By: Concetta http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-24775 Concetta Fri, 03 Jul 2009 00:05:16 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-24775 I told you I was really enjoying my stroll around your site! I poked into your Thanksgiving recipes because (of course!) Thanksgiving is my favorite holiday. I refused to eat the can-shaped cranberry sauce that was always on our table. Ewww. Didn't discover that I LOVE all things cranberry until years later when I learned to cook for myself. I love cranberry sauce made this way. Love. But I offer you an alternative for those days when you want a different depth of flavor. I think I could probably eat this every day - especially at breakfast smeared on top of a homemade pumpkin roll. Ahhh. I certainly AM thankful. :o)<br /><br />TRIPLE CRANBERRY SAUCE<br /> <br />1 12-ounce container frozen cranberry juice cocktail, thawed <br />1 cup water<br />1 cup (packed) dark brown sugar<br />1 cinnamon stick, broken in half<br />1/4 teaspoon ground allspice<br />1 6-ounce package dried cranberries<br />1 12-ounce bag fresh cranberries <br />2 teaspoons vanilla extract<br /><br />Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add dried cranberries; cook 2 minutes. Add fresh cranberries; cook until berries pop, stirring occasionally, about 9 minutes. <br /><br />Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature. <br /><br />Makes about 4 cups.<br /><br />Eat well. Be happy. I told you I was really enjoying my stroll around your site! I poked into your Thanksgiving recipes because (of course!) Thanksgiving is my favorite holiday. I refused to eat the can-shaped cranberry sauce that was always on our table. Ewww. Didn't discover that I LOVE all things cranberry until years later when I learned to cook for myself. I love cranberry sauce made this way. Love. But I offer you an alternative for those days when you want a different depth of flavor. I think I could probably eat this every day – especially at breakfast smeared on top of a homemade pumpkin roll. Ahhh. I certainly AM thankful. :o )

TRIPLE CRANBERRY SAUCE

1 12-ounce container frozen cranberry juice cocktail, thawed
1 cup water
1 cup (packed) dark brown sugar
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1 6-ounce package dried cranberries
1 12-ounce bag fresh cranberries
2 teaspoons vanilla extract

Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add dried cranberries; cook 2 minutes. Add fresh cranberries; cook until berries pop, stirring occasionally, about 9 minutes.

Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.

Makes about 4 cups.

Eat well. Be happy.

]]> By: Drew http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22497 Drew Sun, 07 Dec 2008 03:04:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22497 Dixie, you just reminded me of something I haven't had since I was a kid. My parents always got port wine cheese around Christmas time. I can't remember the last time I had any. I really hope I'm not disappointed when I go get some. Dixie, you just reminded me of something I haven’t had since I was a kid. My parents always got port wine cheese around Christmas time. I can’t remember the last time I had any. I really hope I’m not disappointed when I go get some.

]]> By: Dixie Amazon http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22494 Dixie Amazon Sat, 06 Dec 2008 20:38:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22494 I use port wine for half or all of the liquid. Yum! I use port wine for half or all of the liquid. Yum!

]]> By: Stephanie http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22493 Stephanie Sat, 06 Dec 2008 18:45:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22493 Drew, the Grand Marnier sounds good. If you want a Cran-Raspberry taste, why not some Chambord? I can't try that because while I love raspberries (favorite candy is See's Raspberry Cream) my husband has a aversion to them. I think it's in his head because he can't even eat the artificial flavored raspberry stuff. Drew, the Grand Marnier sounds good. If you want a Cran-Raspberry taste, why not some Chambord? I can’t try that because while I love raspberries (favorite candy is See’s Raspberry Cream) my husband has a aversion to them. I think it’s in his head because he can’t even eat the artificial flavored raspberry stuff.

]]> By: Drew http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22491 Drew Sat, 06 Dec 2008 15:04:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22491 Barb, I wouldn't have thought so. I can see how it might be counted that way in certain types of recipes, but when making a frosting or glaze the sugar is the solid.<br/><br/>Stephanie, I'm thinking with the other suggestions to substitute OJ for the water, maybe I'll replace some of the juice with Grand Marnier. Barb, I wouldn’t have thought so. I can see how it might be counted that way in certain types of recipes, but when making a frosting or glaze the sugar is the solid.

Stephanie, I’m thinking with the other suggestions to substitute OJ for the water, maybe I’ll replace some of the juice with Grand Marnier.

]]> By: Stephanie http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22490 Stephanie Sat, 06 Dec 2008 13:39:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22490 Drew, so long as you only use a little bit of alcohol, it won't keep it from gelling. Those cranberries are freaking pectinful (trademark Stephanie). Drew, so long as you only use a little bit of alcohol, it won’t keep it from gelling. Those cranberries are freaking pectinful (trademark Stephanie).

]]> By: B.Cool http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22489 B.Cool Sat, 06 Dec 2008 01:34:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22489 Ummm, Drew, isn't sugar considered a liquid? Ummm, Drew, isn’t sugar considered a liquid?

]]> By: Drew http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22488 Drew Fri, 05 Dec 2008 22:02:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22488 Does the rum keep it from gelling? I did a glaze once with sugar, OJ and rum, and no matter how much sugar I added it stayed liquid. Does the rum keep it from gelling? I did a glaze once with sugar, OJ and rum, and no matter how much sugar I added it stayed liquid.

]]> By: Stephanie http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22486 Stephanie Fri, 05 Dec 2008 20:44:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22486 I have been making the cranberry sauce for family dinners since I was 12. I love cranberry sauces and each year I make one batch regular and one batch different. Once I used pomegranate juice and it was amazing. For an adult version I've put an ounce of rum in it at the end of cooking. I have been making the cranberry sauce for family dinners since I was 12. I love cranberry sauces and each year I make one batch regular and one batch different. Once I used pomegranate juice and it was amazing. For an adult version I’ve put an ounce of rum in it at the end of cooking.

]]> By: Drew http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/comment-page-1/#comment-22476 Drew Thu, 04 Dec 2008 20:58:00 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-cranberry-sauce/#comment-22476 Kate, if you haven't already made it, wait until tomorrow. I'm <em>way</em> behind on getting everything posted, but I've got the "smooth" version just about ready to go. That's the one I'd put in jars and use on toast. (And did someone say on bagels with cream cheese? Totally trying that one.) Kate, if you haven’t already made it, wait until tomorrow. I’m way behind on getting everything posted, but I’ve got the “smooth” version just about ready to go. That’s the one I’d put in jars and use on toast. (And did someone say on bagels with cream cheese? Totally trying that one.)

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