Thanksgiving Menus

[LucyKKG]

Re: cranberry sauce vs. canned cranberries: how do you usually make the cranberry sauce? I swear, I made some last year with orange zest and some spices in it, but I can't find the recipe for the life of me. My dad, aka Head Chef, doesn't know what I'm talking about.

He found this recipe on epicurious.com:
Best Cranberry Relish
16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest

Thoughts?

[DrPhil]

Originally Posted by LucyKKG

Re: cranberry sauce vs. canned cranberries: how do you usually make the cranberry sauce? I swear, I made some last year with orange zest and some spices in it, but I can't find the recipe for the life of me. My dad, aka Head Chef, doesn't know what I'm talking about.

He found this recipe on epicurious.com:
Best Cranberry Relish
16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest

Thoughts?

I stick to canned. Keep it simple and we can get it as cranberry relish or chop it up ourselves.

I eat cranberry sauce a few times throughout the year and not just during the holidays.

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Since we're roadtripping instead of cooking ourselves this year, we're eating at my family's house @ 11:30am and his family's house @ 2:30.

That's perfect because holiday meals have to match my regular eating times. I'm not one of those people who starves herself in anticipation for a special meal. That's the recipe for disaster: lightheadedness and overeating when you finally get to the meal. Give me a late breakfast and a lunch and I'm happy.

[ForeverRoses]

Has anyone ever tried the cranberry relish that is featured on NPR every year by Susan Stamberg? I never have, but I have to admit I'm curious...

Mama Stamberg's Cranberry Relish (from NPR.org)

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")

Makes 1-1/2 pints.