Quote:
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?
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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.
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