We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
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Friday, October 24. 2014
It's the time of year when I stock up on bags of Cranberries and throw them in the freezer.
The canned cranberry "sauce" pictured is garbage. It's just congealed sweetened cranberry juice.
The recipe on the Ocean Spray bags is pretty good, but I cut the sugar they recommend in half. It's nothing but water, fresh or frozen berries, and sugar.
A great food, the Cranberry. I love to put them in pancakes (the combination of the sweetness of the maple syrup and the tartness of the cranberries is perfect).
Here's our old post on Cranberry Season and the Heart.
Funny thing about Cranberries: not many animals or birds like to eat them. Maybe bears? I've seen Box Turtles take a bite out of one, but I've never seen anything else eat them. I love Cranberries, as long as they aren't cooked too sweet. Here's a tiny Massachusetts Cranberry bog, flooded for harvest:
Here's how it's done on a larger scale:
Tracked: Nov 24, 11:59
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Anyone have any favorite recipes for cranberry sauce? I've only used the canned kind and am not too crazy about it.
Yes. Use the recipe on the bag of fresh cranberries. Sugar and water - that's it.
Although orange-cranberry relish is realy great too. Look it up.
Bird Dog ... We like orange-cranberry relish at our house, and it's amazingly simple to make. Happy thanksgiving in advance, everyone.
Amazing how well the flavors of cranberry and turkey complement each other!
Load yall's bird stuffin' with cranberries.
And a shot of Beam.
I'm gonna roast a duck for Ma this year after it's neck and head and feet ar removed and thrown in a pot for to make a mock turtle soup for Pa.
I've created my own Thanksgiving Tradition. Every year I cook up 12-15 pounds of Cranberries and distribute it as a gift. Folks are always amazed at how good it is AND, after I explain it to them, how easy it is to make.
Follow the instructions on the bag BUT substitute orange juice for half of the water in the recipe. Sometimes I add a bit of chopped Walnuts. This year I'm going to try pieces of dried Mango.
BTW BirdDog.....This Website RULES!
We use the orange cranberry relish recipe in our house too but we add walnuts and celery to it as well. It comes out very similar to the relish my mother made many years ago.
Happy Thanksgiving to everyone on The Farm!
A little off topic. Readers might like to try Crasins (a brand name). I toss them into cereals and other foods.
They apparently are crushed and dried cranberries and resemble red raisins. They are much less sweet.
I don't know the details of their processing and don't care to know. They taste good and are safe enough to market and that is enough for me.
Years ago I took little bags of cranberries to high school for snacking. One officious teacher accosted me and accused me of popping pills, ha! So I generously offered her a share of my favorite snack. She tried one, but wasn't a fan of tart berries, apparently. Her expression was priceless and memorable, as was her shriek. Ha! End of harrassment.
That reminds me of a story told me by someone who had grown up in the international oil field, as his father was an expat hand. He picked up the habit of drinking/sipping yerba mate from childhood time in Argentina. One time he got stopped by a cop out in West TX for speeding, who was sure that he had caught someone drinking marijuana tea. Fortunately, he was able to persuade the cop that the only drug in yerba mate was caffeine.
Had never seen a bog or how the berries are harvested (live way down south), but once I made homemade cranberry (or orange-cran, either is great!) relish as a young adult, I could never go back. My kids have never had the other. :) I enjoyed the video of the harvest....
My Brit mother-in-law uses the recipe on the package but replaces water with oange juice, adds the orange rind, cuts the sugar and add 1/4 cup of brandy just before serving. So much for recipes Her comment,"Taste it"
I have a Thanksgiving tradition of cooking up 15 or so pounds of cranberries and distributing the sauce to friends and colleagues.
I use the recipe on the bag, but substitute orange juice for half of the water.
And Bird Dog..... this site ROCKS.
For some reason nobody has put the Bob and Ray cranberry-grower interview on YouTube.
The grower was surprised to hear that cranberries could be used for sauce; he'd been trying to push cranberry shortcake, and business was terrible.
Can they be used to make glass? He now wonders outside the box, with this new revelation.
I've got four bags of Ocean Spray cranberries in my freezer. And I'll continue to stock up throughout the holiday season, because I use cranberries throughout the year. I add cranberries to apple pie and blueberry pie, and we eat a lot of pie in my house...mostly for breakfast.
I think the jellied, canned stuff is OK for little kids, especially the kind with raspberries. When I was little, even the canned whole berry sauce was too assertive for me. Cut the ugly log in half, then slice to to make half-rounds, or cut further into wedges. Easy for kids to maneuver to their plates.
I can't stand the canned stuff now, though.
Try adding 1/4 tsp salt (or even less) to the whole berry recipe on the Ocean Spray bag of fresh berries. Changes the flavor more than you would think. I usually like my cranberry sauce "straight", but in those years when the berries are harvested before they are ripe, the salt is a good idea.
I use maple syrup instead of sugar and water. Yummy, but $$$.
Very nice having previous comments with the good Miss Marianne in them.
Ran out of white sugar one year and subbed brown sugar in my homemade cranberry sauce. Have never looked back. Nice addition.
Discovered the cranberry-orange relish a few years back, maybe even here. Family loves it although we cut the sugar to 1/2 cup rather than 3/4.
Any favorite brine recipes and techniques?
I use the cranberry-orange relish recipe from "The Joy of Cooking". I make it a week or so ahead and keep it in the back of the fridge, good and cold. The day after Thanksgiving, while I'm turning the carcass into stock, I whip up a double batch of cranberry orange tea bread. The pre-made relish goes in perfectly and adds just the right amount of liquid. The slices are almost cake-like in consistency and are perfect with a glass of rosé champagne in the afternoon.
While we're on the subject, I will be doing my annual fat rendering this weekend. Using beef suet instead of pig fat. Anyone have any suggestions from experience? I'm going to try it in the crock pot on low for a full day and see what that does.
I love cranberry orange bread. I never thought of having it with rose' champagne. Sounds delicious. I'm gonna try it.
I agree on cranberry sauce in a can but here in the NJ bog country deer are voracious cranberry eaters. A sign that fall is nigh but rut hasn't started is bucks gathering together after their near solitary summer, the proof is seeing them together in the bogs. The most I've seen at one time is 13 grazing berries in a bog about a half mile from my house. Deer numbers here have declined from the explosion of the '80's and 90's and have mostly stabilized but some growers still cull with depredation permits, after the berries color up a couple slits with a knife yields handfuls of evidence. Spotlighting bogs at night when berries are floating for the next day's harvest often reveals deer belly deep sucking them in like wet vacs.
Our grouse have about vanished but I remember finding cranberries in their crops. And to take the cake, I had a male beagle that liked them, he also ate blackberries and blueberries. And peas .. if I would shuck them.
I have a great recipe for apple-cranberry crunch that I found in a church cookbook. It is basically apple crisp with a bag of cranberries added, with pecans in the crispy topping. It is great hot or cold. If anyone would like the whole recipe, just ask.
Used to go picking cranberries and blueberries when my dad was stationed with the USAF at Goose Air Base up in Labrador many years ago. No bogs, just crawling around on hands and knees picking berries from the low-growing plants.
Many great blueberry pies and cranberry sauce the year round (from our frozen berry bounty).
But as for the traditional can-shaped cranberry sauce, both my wife and I still enjoy it and even look forward to it. I view it as a kind of cranberry jello. So, consider me a Philistine if you will, but the festive can-shaped molded Ocean Spray cranberry stuff still brings joy to my heart.
I have no problem with either form of cranberry sauce. It's like the difference between fresh corned beef and the stuff by that name that comes in a can. They're completely different products, but I wouldn't turn down either one.
Old family recipe, taken from recipe book my mother received as a wedding gift:
3 cups cranberries, washed
1-1/2 cups sugar
1 cup hot water
Mix cranberries, sugar, and water in saucepan. Let stand for 5 minutes. Boil hard for 5 minutes. Let stand for 5 minutes (off stove). Boil for 5 minutes. Set to cool.
The correct way to make cranberry sauce.