Cranberry sauce is a touchy subject. The Food Network surveyed their fans on what is better: jellied cranberry sauce shaped like the can, or the whole-berry kind. They hit a nerve: Nearly 15,000 voted — and the results were close!
54% prefer CANNED
46% prefer BERRIES
We say, judge for yourself, put them both on the Thanksgiving table and see which one goes the quickest.
In Season: Fresh cranberries are available from October through December. Some markets also carry frozen cranberries year-round.
What to Look For: Look for bright-colored, firm cranberries in the produce section. Avoid bags that have brown or shriveled berries at the bottom.
How to Store: Store in the original packaging for up to two weeks in the refrigerator, or up to one year in the freezer. To prep, rinse and discard any discolored or soft berries; if frozen, there’s no need to thaw before use.
Lime and jalapeño punch up this fresh take on cranberry sauce. If you use frozen cranberries, be sure they are fully thawed before beginning the recipe.
1 lb. fresh or thawed frozen cranberries, halved
3 tbsp. sugar
1 jalapeño, stemmed, seeded, and julienned
Zest and juice of 2 limes
Orange-Scented Cranberry Sauce
This recipe makes plenty for the feast and leftover turkey sandwiches.
Prep Time: 5 minutes
Total Time: 30 minutes
Yield: Makes 3 1/2 cups
1 1/2 cups sugar
4 wide strips orange zest, plus 1 cup fresh orange juice
Coarse salt and ground pepper