Canned is okay, but I’ve made better. On the other hand, if you take raw cranberries wetted with simple syrup and roll them in confectioner’s sugar, it will put a white crispy shell of sweet on them. In my opinion, that really beats most cranberry sauce for flavor.
My mother and older sister were adamant on homemade cranberry sauce, after all we were just an hour’s drive from the great Wisconsin cranberry bogs, where you could buy a bushel basket of it for like $2.
But then one Thanksgiving we went to my aunt’s, who was the queen of canned everything, and I got to try the jellied stuff, and for a young lad who liked food to be wiggly and slurpy, that was it. So subsequently there was the homemade, and next to it on a plate was that cylinder of fun.
Still the same, in my more mature years I’ve made wonderful from-scratch cranberry sauces, but always with a plate of cylindrical nostalgia nearby.
When I was growing up, I asked my mom for her recipe for cranberry sauce. She told me it was a family secret and I was too young. She said it had been passed down from generation to generation, and when I was older, she’d tell me all about it.
The years went by and every Thanksgiving and Christmas I’d ask her for the recipe, and every time I’d get the same answer, it was a family secret passed from generation to generation and one day she’d tell me what it was.
I grew up, moved away from home, and several years went by. I went home for Thanksgiving one year, and, once again, I asked her for the family secret recipe to her fabulous cranberry sauce.
This time, she just smiled at me. She swore me to secrecy, and told me that I must never tell anyone until I had children of my own and I passed it on to them. I took the oath.
She walked over to the counter, picked up a package of cranberries, and quietly said, “It’s on the back of the Ocean Spray cranberry package”.
All I could do was stand there with my mouth open and try to think of the most appropriate response that wouldn’t land me in the hospital. lol
We laughed about that for years afterward, and I never see home made cranberry sauce that I don’t think of it.
@Tadlem43 My paternal grandma would make the best homemade rolls for the big three holidays (Thanksgiving, Christmas and Easter) every year! i recall my mom asking her so many times for the recipe and nope, she would not share. She never shared or of she did she would leave out an ingredient. Yup, thats what she did, but one holiday my parents were over the night before for some reason. While mom was sitting in the kitchen keeping grandma company while she prepped she spied a RHODES rolls bag in the trash!!!
So, Grandma has been gone since the late 90’s but we have her rolls every year! And they are referred tonas Grandmas homemade rolls!!!
@Tadlem43 Got to be careful about recipes on the packaging; the manufacturers could change them through the years in misguided efforts to be ‘more healthy’ relative to the ‘guidelines de jure’ from government and fads, or because parent-corp bought another company and now the recipe points you to there comparable but different product.
As an example, McDonalds, had they printed their french fry recipe in the golden years, would have had you use beef tallow instead of whatever drek oil they use now. And don’t forget what Bisquik did to pancakes when they changed their formulation. Or what ‘new Coke’ did to Rum and Cola recipes.
So save that old bag or label and don’t count on a new one having the same recipe
The cranberry “jello” in the can is hardly sauce, like orange jello is not orange sauce. The canned berry sauce, if heated with a bit of orange zest passes for home made, but boiling up the berries until they all pop and create a pungent flavor enhancer for turkey and dressing, and the juice that remains of your plate, that runs to the mashed potatoes and rutabaga, only flavors the meal more. Lastly, grab that roll and mop up your plate, getting the last of the red berry juice. Happy Thanksgiving.
I love to make homemade cranberry sauce. I have a recipe that includes either champagne or sparkling wine and it tastes AMAZING!! It’s just too bad that I never get to make it because my bunch of basic bitches family and their unrefined palates cant handle it. I shed a few tears to myself every year right before I psyche myself up to carve the can shaped jello-like version that they love so much…
That’s what I was thinking, make it for yourself! They might even like it now. I didn’t start liking it until a few years ago! Brussel sprouts too, just started liking those a few months ago!
My late Mom always made a cranberry pineapple relish that was a family favorite. Both canned Ocean Spray cranberries and canned Dole crushed pineapple in a 2 to 1 ratio. (She also made a lot of Jello mold salads, but those didn’t carry to the next generation)
My boyfriend will eat cranberry sauce (can kind) by the spoonful like it’s ice cream. I find that disgusting. I use it on top of my turkey. I was just wondering if anybody else eats cranberry sauce like that?
Can’t say I’ve ever heard of anyone else eating it from the can BUT I sure as heck can think of many more unhealthy choices! IF that’s his biggest downfall of strange food habits I think you’re alright! Lol
@Star2236@tardis I will cheerfully eat canned sauce, raw berries with a crust of confectioner’s sugar, and relish that includes a smallish amount of orange zest (not peel). But that Stamberg stuff … no. Clearly, it is what Pratchett called “a local delicacy.”
@ybmuG I think it’s funny that you even thought to check the expiration date! I’ve recently learned to check the dates on stuff from my mom’s house. She’s always been such a penny pincher and now that she’s alone she hasn’t broken her habit of buying in bulk to save money!
@ybmuG If you are familiar with the product’s appearance within date, you can tell if a dated can is too far past date. The jelly/sauce will be darker and will have a metallic tang to smell and taste. Probably still safe to eat but not appetizing. An undented can 18 months past date kept in a cool indoor location? 99% not a problem and you will know if it is.
Not entirely. They influence the short-dating of things that can reliably be used well past the marked date, that’s for sure. Much depends upon the product, the packaging, and how it has been stored. Non-canned stuff tends to be dated a few weeks or months short of how far out the manufacturer is confident that the flavor will not have deteriorated enough to cause consumer complaints.
Canned stuff? Different, and largely arbitrary. And yes, as long as you know what it’s supposed to look, smell, and taste like, you can easily determine if it’s still good.
For example: An intact and non-swelled can of jellied cranberry sauce that’s three years past the date, but was stored in the pantry in an air-conditioned house? I’d have no qualms about eating it as long as it didn’t smell or look wrong, and I would not expect that to be the case. Canned “good forever” dried survivalist/apocalypse stuff that’s thirty-five years past manufacturing date? I can state from actual personal experience that large parts of it were not even considered edible by chickens. The flour, in particular, would not even form a gooey paste when mixed with a little water. But the “raspberry dessert mix” was absolutely unchanged.
@Lynnerizer@ybmuG I found a couple of cans of very old tomato paste in the back of the pantry once. They weren’t swollen, rusty, dented or leaking, but the paste inside was brown. Gotta do that last check.
My guy and I have extremely different views about the best/use by date. If it’s even close, like within 30 days, he’s definitely not going to even think about eating it. As for me, if it’s over by 30 weeks I’d have to give it a try before even considering to toss it. (I am my mother’s daughter after all. Lol )
A while back my niece took a brand new bottle of ketchup out of my mom’s pantry and thought it looked a little darker than it should, it was brown. Besides being super thick the vinegar smell was over the top strong and it showed 1 year over the best use by date.
@Kyeh@Lynnerizer totally agree about best by dates and when the zombie apocalypse descends I’ll happily open any can before rejecting it. But, i do have a slightly higher standard for a family holiday dinner than “it’s still edible enough to sustain you when you can’t get to the stores because zombies are roaming the streets”.
Yeah I’m not sure about the whole situation with ketchup being in the fridge or left out at room temperature? My mom’s was a brand new unopened bottle. (Jus sayen) I was raised that you put it in the fridge after it’s first opened. BUT… throughout the years I learned that I prefer it warm just because I don’t like putting ice cold ketchup on my hot fries and burgers/food. (Viniger is great on fries! Again, jus sayen ) I just don’t think it makes sense and almost everything has better flavor at room temperature, especially ketchup at least IMO! These days around here I just eat it whichever way my guy likes to do it, it’s one of those pick your battles type of things. And besides, since we’re STILL here taking care of his mom he’s been doing ALL of the cooking and cleaning, I’m not going to complain about ANYTHING! Heinz ketchup does say refrigerate after opening but I’m going to say it depends on how quickly you use it. Bottom line, do as you please, I don’t let the food police through the front door anyway!
Another little tidbit, I was also taught (by good ol’ mom) to keep my batteries in the freezer. Until I came here a few years ago I never heard anything different. I feel like I’ve got to take cover now, I feel the rotten tomatoes getting ready to be chucked my way!
@chienfou@Lynnerizer A printer friend taught me that ketchup makes a fairly good rust remover, and it’s true! The thickness of it keeps it from sliding off or drying out too fast, while the acidity is working on the rust.