I made the mistake of trying a new Cranberry Sauce recipe-a report

C

CathyZ

Well-known member
So, Ms. Traditional Turkey Dinner here decided to abandon her 50-yr-old beloved cranberry sauce recipe (just 1 c sugar, 1 c water to a bag of cranberries, toss in a cinnamon stick and cook) for one from the NY Times "The United States of Recipes".

It had Pinot Noir, allspice, cloves, peppercorns, brown sugar, honey, orange juice, orange zest, fresh rosemary, cinnamon sticks and a vanilla bean pod in it......well, I knew it would either be really sensational or really awful.

Guess which one it was? It was really awful!

The recipe didn't work properly as written- way too much liquid and sweet stuff for the amount of cranberries, the rosemary was not the right ingredient to add to the others......

Instead of trying to fix and save it I dumped it down the garbage disposal. I think it was about $30-worth of ingredients. I rushed out to get more cranberries and returned to my standard. I shall never stray again!

http://www.nytimes.com/interactive/2014/11/18/dining/thanksgiving-recipes-across-the-united-states.html?state=OR&_r=0

 
Cathy, I did the same thing. I wanted something new. Made a Fine Cooking sauce recipe with port and

star anise. It had an odd aftertaste to me so I decided to start over and took some cranberries from the freezer and made my old favorite orange cranberry sauce from a recipe I've used for more and 30 years. Thankfully, I didn't have that much money invested in it. I will say, age has improved the sauce with the port, but still too much star anise for me, which could have been my fault.

 
I have this belief that there are some food items that should not be messed with. Friends get fancy

and make all kinds of variations of cranberry sauce but honestly, for me, the best is still the canned Ocean Spray (not the jelly).

I've played around with it as well and in fact, one year I canned a bunch with port, orange, ginger and almonds etc., and gave it to friends. It was good. And sometimes, I do like a bit of a difference and these ingredients work for me. I do find that recipes really overwhelm the old flavour though.

Turkey seems to be better, for me, with the old standby. And the next-day sandwiches just have to be the same every year. I must be getting REALLY old.

 
Pssst... I can't believe this, but I forgot to serve my cranberry sauce!!

I had 36 people; I am sure that someone missed it, but everyone was too polite to say anything.

 
I did not do a turkey this year, but did see a recipe for a rolled and stuffed turkey breast

so today I called my meat cutter and asked him to cut a turkey breast off, bone and butterfly, so I could roll it around a stuffing. For some reason he split the two breast sides and I got two breast halves. Later, hubby and I concluded it was a blessing because after I pound it out a little, stuff it and roll, it is the perfect size for the two of us.

Next week I am taking the carcass, wings, legs and making turkey stock. Using the thighs for braising. Perfect!

 
For many years I have made Julia's Cranberry Chutney...

The recipe makes a lot, but it is so great that folks eat a lot! It also keeps for a long time in the fridge, so you can enjoy it woth many meals after T-day.


* Exported from MasterCook *

Cranberry Chutney

Recipe By :Julia Child and Marian Chatfield

Categories : Condiments And Marinades Pickles & Relishes
Tried & True

Amount Measure Ingredient -- Preparation Method

1 Cup onion -- sliced
1 Cup water
3/4 Cup dark brown sugar
1/2 Cup sugar
3/4 Cup cider vinegar
2 apple -- peeled and diced
1/2 Teaspoon salt
1 Teaspoon fresh ginger root -- grated (I use closer to a tablespoon)
1/2 teaspoon mace
1/2 teaspoon curry powder (I use more and use some mild and some hot)
2 orange -- zested & juiced
1 pound cranberries -- washed
1/2 cup currants

Simmer onions in a 3 quart saucepan with water, brown sugar and sugar for 30 minutes. Stir in vinegar, chopped apples, salt, ginger, mace, curry powder, and orange rind. Simmer 30 minutes longer, then stir in cranberries, currants and orange juice. Boil slowly for about 10 minutes or until cranberries burst. Correct seasoning (but it should be tart).



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SO did I!! Too many it was a first time thanksgiving so I guess

that they didn't know it was missing. And it does freeze well so I see another turkey in the future.

 
Since we don't have fresh cranberries here, I have adapted a famous recipe from NPR as follows:

Mrs.Stanberg's Cranberry RElish

2 cups cranberries - (I use dried cranberries)
1 small onion
1/2 c. sugar
3/4 c. sour cream
2 TB horseradish
Grind cranberries and onion together. Add remaining ingredients.
Freeze. In the morning thaw.
My sister notes - "I never remember until almost right before serving
ONce you break it up, it defrosts quickly"
I remembered to defrost but forgot to serve!!! It is good though.

 
My Two

I make two different cranberry sauces. First the traditional one CathyZ mentioned and the other Marc Shermerhorn’s recipe (from Gail’s - see below).

Cranberry Sauce
1 12 oz bag raw cranberries, washed, dried and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup red currant jelly
2/3 cup water
1/4 cup dark rum
Orange zest
Roasted pecans

In large saucepan, combine all ingredients except rum. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes or until cranberries begin to pop.

Remove sauce from heat. Stir in rum. Refrigerate at least overnight to thicken sauce. Return to room temperature to serve.

 
I've learned to open the microwave, open the oven, check the toaster oven, scan

the freezer, look in the laundry room and run a weather eye over the contents of the frig. Then I check the checkmarked list of items on my chalkboard.

Then I wonder why I do this to myself every year.

Then we enjoy leftovers for 3 days and I remember.

(although I must say the Publix pumpkin pie got tossed after a taste.)

 
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