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I tried a new dish at Thanksgiving and everyone liked it (or at least said they did).
- Thread starter amanda_pennsylvania
- Start date
richard-in-cincy
Well-known member
What ever works!
Out thanksgiving would not be complete with 2 of the canned sauces. One w/ berries, one w/o.
my family would leave the party! Not just about the taste, but about the tradition / family memories of great grandparents that enjoyed, etc.... We gotta have the canned!
This year was funny, cause I served on a silver platter, in a row:
- Canned cranberry, (Left the lines from the can intact)
- Mom's home made cranberry sauce w/ orange jest, etc
- Canned cranberry w/ the berries, again, canned lines in tact
Cracked me up!
my family would leave the party! Not just about the taste, but about the tradition / family memories of great grandparents that enjoyed, etc.... We gotta have the canned!
This year was funny, cause I served on a silver platter, in a row:
- Canned cranberry, (Left the lines from the can intact)
- Mom's home made cranberry sauce w/ orange jest, etc
- Canned cranberry w/ the berries, again, canned lines in tact
Cracked me up!
colleenmomof2
Well-known member
Cranberries 99 cents at our Aldi's this week
Bought 3 packages to make our new favorite cranberry blueberry sauce which is very tasty, and great in Meryl's cranberry cake recipe BUT surprisingly seedy from the blueberries. Colleen
Cabernet Cranberry and Blueberry Sauce
adapted from http://www.averiecooks.com/2013/11/cabernet-cranberry-and-blueberry-sauce.html
1 1/2 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
1 1/4 cup organic cane sugar
12-ounce bag fresh/frozen cranberries
8-ounces fresh/frozen blueberries (about 1 1/2 cups), unthawed (used a drained can of Aldi blueberries this last time)
peel from 1 orange zested (1/2 tsp dried orange peel)
1 tsp cinnamon
1.Combine wine and sugar in a medium to large pan, and bring to a rolling boil, stirring intermittently. Make sure pan has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
2.Add remaining ingredients. Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
3.Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.
Bought 3 packages to make our new favorite cranberry blueberry sauce which is very tasty, and great in Meryl's cranberry cake recipe BUT surprisingly seedy from the blueberries. Colleen
Cabernet Cranberry and Blueberry Sauce
adapted from http://www.averiecooks.com/2013/11/cabernet-cranberry-and-blueberry-sauce.html
1 1/2 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
1 1/4 cup organic cane sugar
12-ounce bag fresh/frozen cranberries
8-ounces fresh/frozen blueberries (about 1 1/2 cups), unthawed (used a drained can of Aldi blueberries this last time)
peel from 1 orange zested (1/2 tsp dried orange peel)
1 tsp cinnamon
1.Combine wine and sugar in a medium to large pan, and bring to a rolling boil, stirring intermittently. Make sure pan has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
2.Add remaining ingredients. Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
3.Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.