I know we’ve had the apple pie debate in the past but now that Thanksgiving’s around the corner it is time for the Great Cranberry Sauce Debate of 2015.
Please select your preference:
a. Home-made cranberry sauce (generally cooked and sweetened)
b. Home-made cranberry relish (raw)
c. Canned jellied
d. Canned whole berry
Where do you stand?
Answer Key: C.
Kidding! This relish made a compelling argument. I think I might have to enjoy it a time or two this season but when it comes to leftover turkey sandwiches, I’ve still gotta go with C.
The best way to ruffle some feathers in my family is to forget to buy canned at all, buy canned whole berry or, even worse, to open the can and scoop it out with a spoon. We all require a jiggly cylinder plopped out of the can for perfectly round slices to be cut in the buffet line.
2 cups cranberries
1 (20 ounce) can cubed pineapple, drained
2 Granny Smith apples – peeled, cored and cut into wedges
1 (15 ounce) can mandarin oranges, drained
1 tsp granulated sugar (optional)
In a food processor, combine cranberries, pineapple, apples and oranges.
Pulse into small chunks, do not puree.
Taste and add sugar if needed. Chill and serve.
Remember the whole color wheel thing? Take a bunch of beautiful, bold colors, stir them all together and what do you get? something brownish. So do.not.puree. please!
It’ll lose its bold color anyway, so don’t make it worse with a puree.
Any chance you’ll mix it up this year?