CranberrySauce - Articles and Posts from Slashfood

Posts with tag CranberrySauce

The Plentiful Pabulum of YumSugar

Posted Nov 12th 2009 1:00PM by Jose Ralat Maldonado
Filed under: YumSugar

Caramelized Onion Cranberry Sauce. Photo: YumSugar.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Food Network releases its 2010 schedule, which includes pathetic chefs and more screwball Brian Boitano.

Move over, Two Buck Chuck; 7-Eleven is bringing the wine game.

Momofuku's David Chang chats about TV, culinary trends and how In-N-Out Burger is better than Taylor's Automatic Refresher in San Francisco.

Is the freneticism of Thanksgiving a good thing, or does it make you run for the hills -- you decide?

When devising your Thanksgiving menu, don't leave sides out in the cold -- invite Caramelized Onion Cranberry Sauce to the table.

Put your stomach where your mouth is -- grub on bugs!

And for dessert, try The World's Best Apple Pie.

Homemade Cranberry Sauce That's Similar to Canned

Posted Nov 29th 2008 2:04PM by Marisa McClellan
Filed under: Recipes, Fruit, High-fructose corn syrup, Thanksgiving, Christmas

When it comes to cranberry sauce, I've always been partial to the canned stuff. I like the shape that the can makes, and I like the simplicity of it - just crank it open and give it a couple of jiggles. However, this year, when I went to pick up the standard can, I happened to read the label and discovered that my beloved Ocean Spray is made with high fructose corn syrup. Despite those commercials that the corn refiners started running earlier in the fall, trying to convince the public that HFCS is just fine, I've been trying to avoid it. So back on the shelf went the can and I determined to make my own sauce, albeit as close in consistency to the canned version as possible.

I cooked down a bag of cranberries with some maple syrup, Meyer lemon juice and zest and some cherry cider (I would have used cranberry juice, but I didn't have any) until the berries were all popped and juicy. I then ran the whole mess through a food mill to smooth it out and get rid of the skins (I know that they are very healthy, but I wanted a can-like consistency and so they had to go). I toyed briefly with pulling out a mold (I have a few from my great-aunt) but decided that was overkill and just chilled it in a glass bowl so that you could see the bright redness.

The resulting cranberry sauce was pleasantly tangy, but with a discernable sweetness. It was still cloudier than the canned sauce and not quite as set, but I continue to be happy with the results. After a couple of days in the fridge, it's become like jam and I'm considering making more to can and give away as holiday gifts. More specific details, like measurements, after the jump.

Continue reading Homemade Cranberry Sauce That's Similar to Canned

Spiced cranberry preserves - First time Thanksgiving

Posted Nov 14th 2008 9:00AM by Bruce Watson
Filed under: Recipes, Fruit, Thanksgiving, Fall

This recipe, modified from one that I found in Frederica Langeland's A Passion for Preserves, makes a tart, sweet, and lightly spiced Thanksgiving cranberry sauce. It can be sealed in mason jars or eaten fresh.

1 pound cranberries
1 cup white grape juice
1 cinnamon stick, 2 cloves, and 1/2 teaspoon allspice, bruised. Put all three spices in a muslin bag.
1 orange, washed, finely sliced, seeded, and chopped
1/2 cup raisins
2 cups sugar

Rinse and pick over the cranberries. Place them in a saucepan with the apple cider, and bring to a boil. Add the spice bag and cook for five minutes. The cranberries should burst.

Add the orange and raisins to the berries, stir well. Add the sugar slowly, stirring until dissolved. Boil for twenty minutes, or until thickened to thick syrup consistency. Remove from heat.

When cool, remove the spice bag. If you wish to can, ladle into sterilized jars and seal. Otherwise, allow to cool and serve with sliced turkey. Enjoy!

Thanksgiving - Traditional with a twist

Posted Nov 13th 2008 9:00AM by Monika Bartyzel
Filed under: Poultry, Recipes, Thanksgiving, Fall

No matter how far I dive into the foodie world, I have one stead-fast rule: You don't mess with Thanksgiving.

Now I don't mean to suggest that you can't do a little experimenting and change up the flavors here and there. It's a waste to not adapt your classic Thanksgiving recipes -- the whole process of cooking is learning the basics and then adapting them to suit your own taste-buds. But we're talking about a classic meal here -- one that is meant to not only evoke stuffed groans of pleasure, but also tap into your memories of the past -- the heaping piles of meat, the creamy mashed potatoes, and the family gathered around the table. Rather than ditching the classics for a whole new approach, perfect the traditional recipes at your disposal.

What follows are recipes for a classic Thanksgiving dinner -- taking the dearly loved basics of turkey, stuffing, potatoes, and cranberry sauce, and making them pop without removing the beloved tastes and experiences. This Traditional with a Twist meal includes recipes for brining and giving the bird a good under-the-skin rub, a sausage stuffing, roasting, homemade cranberry sauce amped up with some port, and finally, mashed potatoes flavored with some caramelized shallots.

Bon Appetit!

Cranberry sauce - Traditional with a twist

Posted Nov 13th 2008 9:00AM by Monika Bartyzel
Filed under: Recipes, Fruit, Thanksgiving, Fall

Sure, you can have one of those silly, jiggly mounds of cranberry sauce still shaped like the can it came in, but why not delight in fresh cranberries seasoned with tasty port, courtesy of Bon Appetit and Epicurious?

Cranberry Sauce with Port and Cinnamon

Ingredients:

1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries
1 12-ounce bag of fresh cranberries
3/4 cup water
1/4 cup sugar

Bring the port and cinnamon to a boil in a heavy saucepan. Reduce heat to medium and simmer for 5 minutes.
Add dried cranberries, simmer until slightly softened (about 3 minutes). Then add the fresh cranberries, water, and sugar. Bring to a boil, stirring until sugar dissolves.
Reduce heat to medium-low, cover and simmer until sauce thickens, the color darkens, and the berries collapse -- stirring often (about 20 minutes).
Transfer sauce to bowl, remove cinnamon sticks.

This can be made 3 days ahead -- cover, chill, then bring to room temperature before serving.

Canned cranberry sauce sandwiches?

Posted Nov 13th 2007 12:08PM by Marisa McClellan
Filed under: Dinner, Recipes, Fruit, Newspapers, How To, Fall Flavors, America

Paula Deen and her cranberry cream cheese slices

Is your family totally devoted to canned cranberry sauce, despite all your best efforts to sway them to the world of orange-scented homemade compote? If so, maybe you're looking for a way to spice up that cranberry sauce (because serving it in the shape of the can does leave something to be desired). Paula Deen, in her trademark over-the-top style, has come up with a new way of serving canned cranberry sauce. Here's how she described it in a USA Today column.

"I gave a twist to cranberry sauce one year. You take a can of the jellied sauce and slice it in quarter-inch pieces. Then you mix up cream cheese and hot sauce and a little mayo, and you make up sandwiches - no bread, just the cheese mix in between cranberries."

Sounds like an interesting approach to cranberry sauce to me, although the purists would have a heart attack if you suggested adulterating their precious canned sauce with mayo and cream cheese.

#	Blogger	Posts	Cmts
1	Slashfood Editor	79	0
2	Alexa Weibel	48	2
3	Sarah LeTrent	33	0
4	Hanna Raskin	27	0
5	Emily Farris	17	0
6	Sara Bonisteel	16	0
7	Jennifer Lawinski	15	0
8	Michael Thomas Hastings	9	0
9	Jennifer Iserloh	8	0
10	David Koeppel	7	0
11	Jose Ralat Maldonado	6	1
12	Mike Pomranz	5	1
13	Monika Bartyzel	5	0
14	Joshua M. Bernstein	5	2
15	Lisa Schweitzer	4	0
16	Erin Meister	4	0
17	Max Shrem	4	0
18	John Devore	4	0
19	LeNell Smothers	4	0
20	Sarah Christine	3	0

Reviews: What's New This Week Twitter Follow Friday on ParentDish! Diabetic Student Wins Fight For Extra Gym Classes	Heidi Klum Hits The Runway After Baby Thanksgiving Dinner Satisfaction And Perfect Portion Control: Time to Celebrate Cheesy Workout Video Round-up
'Lauren Conrad Style' - Star Writing Fashion Book Lindsay Lohan Causing Fighting at Emanuel Ungaro? Victoria's Secret Fashion Show: Backstage With the New Bombshells	Taylor Swift Grabs AMA Artist of the Year from Michael Jackson Michael Jackson Sets AMA Record With 2009 Wins AMA Red Carpet 2009
How to Dispose of Paint Get the Look for Less: A Fall Tablescape Turkey Transferware Plates	Playing Baby Otters; Baby-Making Manatees New Kid on the Bus Georgia Mascot Uga VII Dies at Age 4

The Plentiful Pabulum of YumSugar

Homemade Cranberry Sauce That's Similar to Canned

Spiced cranberry preserves - First time Thanksgiving

Thanksgiving - Traditional with a twist

Cranberry sauce - Traditional with a twist

Canned cranberry sauce sandwiches?

Tip of the Day

Slashfood Features

RESOURCES

Featured Stories

Slashfood bloggers (30 days)

Most Commented On (60 days)

Updates From

Sites We Love