Cranberry Sauce: Take It or Leave It?
November 11, 2009 at 2:51 PM by Cafe Kim - Comments (9)
I love cranberries, but I know lots of people—particularly kids—can't handle the sourness. Still, with the right amount of sugar, I think this tart 'n' tasty fruit has potential to be more than a tired Thanksgiving side or a forgotten muffin. Check out the New York Times article about the underrated cranberry; then read on for an easy cranberry sauce recipe guaranteed to sweeten up your Thanksgiving spread. (None of that canned stuff allowed!)
If you've only had cranberry sauce from a can, you don't know what you're missing. Homemade cranberry sauce is so simple to make, and plus you can add as much sugar as you want in order to balance out the tartness. This recipe is a real winner: My guests couldn't get enough.
Cranberry-Pomegranate Sauce from Food and Wine Magazine
1.5 pounds (6 cups) of fresh or frozen cranberries
2 cups sugar
1 cup pomegranate juice
2 cups fresh pomegranate seeds (Optional, but they give a really nice pop. When making for kids, I'd leave these out. It still tastes great.)
In saucepan, combine cranberries with sugar and pomegranate juice. Bring to a simmer and cook until most of the cranberries have burst, stirring occassionally (about 10 minutes). Scrape sauce into bowl and let cool (about 2 hours). Fold in pomegranate seeds. Serve sauce chilled or at room temperature.
FILED UNDER: adult parties, dinner, entertaining, everyday celebrations, family meals, food, healthy choices, holiday entertaining, holidays, kid-friendly, parties, recipes, thanksgiving
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I love it also!
i love it. me and my parents eat it, my sister will eat it if it is jazzed up a bit, but i make it every year even if it is just for myself.
i have a wonderful recipe for a cranberry mold that is easily used as a cool refreshing summer dessert also.
I used to never eat it...I think because my mom just served it out of the can with the can marks still on it. But last year some accidentally got on my plate and I mixed it in with some turkey and gravy and it tasted good!
This sounds like a great recipe! I will try!
I will take it, love it with any poultry. I hate the molded-to-the-can-gelatin cranberry sauce. YUCK!! I love homemade cranberry sauces and relishes. I also like the whole-berry canned cranberry if it's dressed up nicely.
mmmm I always make it, fresh... if I can I make it all year round and eat it on chicken, yum yum!! You can freeze them and use them any time!
sauce out of a casn=badddddd juju! Its not hard to make fresh!!
I will sheepishly admit to loving the canned stuff. I just bought some last night to eat pre-Thanksgiving. Weird I know, but something about it just tastes so good!
It goes with the turkey dinner
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I could totally leave it, so I'm not sure why I always have some on my plate...
Cafe Sheri Nov. 12, 2008 at 4:27 PM