It's time for the "Friday Food Debate" where we tackle some of the burning questions of the culinary world...LOL!
This week, the burning question is:
This was suggested by a wonderful person in the comments a few weeks back. We thought it was a great one to ask and so before we get too far removed from the holidays, here it is.
We realize that there are those that do not like cranberries but for those that do, there are two camps when it comes to the ubiquitous side dish. Chunky whole cranberries in sauce or the jellies that slides out of the can with a plop.
We like it in all forms actually but if we had to pick a favorite, we're both team jellied. Maybe it's because that is what we grew up eating at the holidays. I always enjoy slicing it using the convenient "can lines", ha.
So...which do you like, solid jelly or whole berry sauce?
This was suggested by a wonderful person in the comments a few weeks back. We thought it was a great one to ask and so before we get too far removed from the holidays, here it is.
We realize that there are those that do not like cranberries but for those that do, there are two camps when it comes to the ubiquitous side dish. Chunky whole cranberries in sauce or the jellies that slides out of the can with a plop.
We like it in all forms actually but if we had to pick a favorite, we're both team jellied. Maybe it's because that is what we grew up eating at the holidays. I always enjoy slicing it using the convenient "can lines", ha.
So...which do you like, solid jelly or whole berry sauce?
Actually, not a real big fan of cranberries but I do like cranberries when I make my cranberry fluff salad for the holidays. It's about the only way I will eat cranberries is by putting in a salad or when I make my meatballs using the cranberry Jelly sauce.
ReplyDeletejelly only
ReplyDeleteHomemade, whole!
ReplyDeleteDidn't you do this one already?
ReplyDeleteThis does seem like a repeat.
DeleteThe garden seat/table around a tree was also a repeat from last year!
I love cranberries in all forms. But I prefer the homemade whole berries sauce. It has so much more taste and substance. My favorite is one by Ina Garten, “Cranberry Fruit Conserve,” made with cranberries, an apple, orange and lemon zests and juice, and pecans. It’s not only delicious at holiday time, it’s really good for turkey sandwiches and turkey salad. Also good for pork dishes.
ReplyDeleteIf you want the best, buy whole fresh cranberries and cook them with a certain amount of white sugar and orange zest. The taste is the best ever. So yeah, whole crans if canned, fresh whole crans if making them yourself.
ReplyDeleteOcean Spray Jellied Cranberry Sauce cause my mom (God rest her soul) was not much of a cook.
ReplyDeleteNeither, once I had homemade cranberry sauce, that's the only thing I want. I used to be the can "whoosh-plop" kind of guy before lol!
ReplyDeleteWhole berry if I can't find the homemade kind
ReplyDeleteSay no to cranberry sauce in any form.
ReplyDeleteLove,
Janie
Homemade cranberry sauce here. But we have to have both kinds on the table because a few of the grown kids only like the canned kind. But we are trying to win them over. Every year they taste the homemade but they like the canned best. They also like to slice it and put it on a roast turkey sandwich the next day.
ReplyDeleteWe love cranberries! I make and can about 40 half pints of cranberry sauce to give as gifts...and for us, too! Then I make Martha Stewarts' cranberry relish, and a cranberry fluff salad. Haven't even thought about the ploppy jelly kind for years!
ReplyDeleteI like the canned jellied or the homemade whole cranberry sauce. I use about 1/2 to 3/4 of the amount of sugar the bag says to use. I do not like the cranberry with orange or any other iteration.
ReplyDeleteNeither. I make a cranberry, pecan, orange relish and that is what we use
ReplyDeleteI'm with Leanna. I grew up with my mom's version of the fresh ground cranberries, orange juice and zest, sugar cooked relish. It was about the only time of the year the old clamp on meat grinder implement was pressed into service. Even once we had a food processor we still used that thing.
ReplyDeleteThat relish was wonderful the next day as a condiment on turkey sandwiches.
Shelley
GiantsDanceFarm; Would love to have your recipe for the cranberry relish. I have family members that would love it.
DeleteJust maybe 1st Man will let you post the recipe here or send it to him and maybe he would be willing to send it off to me.
Thank you
Yes, if you'd like to share, either here or send to me and I'll forward on to Colleen, I'd be interested too. Of course it's perfectly fine to also say it's a family recipe and a close secret and we'll understand that too. ;-)
DeleteNo jelly way would I eat anything that jiggles when it bounces out of the can.
ReplyDeleteCranberry jelly that makes a "SCHLORK!" noise as it slithers out of the can! Unless, of course, you make your own cranberry chutney, in which case you must have both. Ocean Spray used to make a cran-raspberry sauce that was just delicious and completed the triumverate. Sadly, it is no more, and whole cranberry sauce could never aspire. It need not apply.
ReplyDelete