Comments on: cranberries: candied, fruity and drunk

By: Shannon

Shannon — Sat, 17 Dec 2011 08:35:08 +0000

I love Alex’s mother’s cranberry sauce. I think it’s going to be my new favorite.

It reminds me of making your pumpkin black bean soup–I’ve been making it pretty much since you posted it, though my version is pretty much, open a few cans and stir the contents together. :)

By: barbara

barbara — Tue, 29 Nov 2011 13:29:06 +0000

J ust had to say that I made the first 2 recipes for thanksgiving and they were both a hugh hit, everyone loved one or the other or both, and I even got asked the recipes from some, so that is always a good thing, lol…Thanks again, Deb….

By: G

Sat, 26 Nov 2011 06:22:48 +0000

The recipe is great, I used the entire orange for juice and zest pieces. I also added two tablespoons of maple syrup with the homemade recipe, all things went well together. Very happy and it wasn’t hard to make at all, crowd loves it!

By: MN Maya

MN Maya — Mon, 21 Nov 2011 17:39:02 +0000

Alex’s Mother’s – Yup, I laughed! I’m going with the first one.
Happy Thanksgiving!

By: barb

barb — Sun, 20 Nov 2011 14:34:18 +0000

Thanks so much for the quick response, and your wonderful recipes, have a nice thanksgiving, Barbara

By: deb

deb — Sat, 19 Nov 2011 18:34:19 +0000

I think that all three would be good in the fridge for almost a week.

By: Barb

Barb — Sat, 19 Nov 2011 14:21:44 +0000

Hi, Deb, or any poster.. noticed at the end of the third recipe you said the cranberry sauce could be made ahead and kept for a week, is that all of them or just the port wine and fig one??? gonna try the first and second ones.. thanks gonna be my first time making from scratch, always used canned….

By: Randie

Randie — Fri, 18 Nov 2011 22:07:48 +0000

Cranberry sauce…. I can never get enough, but unfortunately like Kirs my experience is limited strictly to the can-shaped. I’ll have to give this a try!

By: pam k

pam k — Wed, 16 Nov 2011 21:25:31 +0000

Last year, my sister in law made the one I think your mother in law was referring to (from Saveur – the cranberries were roasted and there was a jalapeno involved) and it was insanely delicious. I’d love to see your take on that.

Was browsing for cranberry sauce recipes to send to school with my three year old sons tomorrow. I didn’t think jalapeno would be quite as friendly to preschoolers, so I’ll probably go with your first recipe here.

By: Rebecca

Rebecca — Fri, 07 Oct 2011 10:58:50 +0000

Canadian Thanksgiving is coming up and, as I love homemade cranberry sauce, I volunteered to bring it as my contribution. My trusty recipe is the one on the back of the bag, but I wanted to try something new this year (in the past I’ve had big success with cranberry chutney, but I’ve lost my recipe – anyone have a good one?). I was drawn in by the promise of drunken cranberries, but if Deb didn’t fall in love I figured I wouldn’t either.

In the first recipe I liked the idea of adding orange. And I liked Krissa’s idea of adding a splash of whiskey. The result was divine (although the real test will come on Sunday). I followed the first recipe, but substituted some of the water for about 1/3 cup whiskey (a little more than a splash, but not overwhelming). The final result was a bit sweeter than the standard recipe so I would dial back the sugar a bit (but then I like mine tart). Also, if I’d had some cloves, I would have thrown in a few.

Question: Deb, do you leave in the orange zest or remove it? I removed it as mine was a bit big, but it was tasty.