- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 11/18/18 at 4:58 pm to Cajunate
I like cranberry relish made with fresh cranberries and pecans or walnuts and satsumas. My husband prefers to see the shape of the can in his sauce.
Posted on 11/18/18 at 7:05 pm to Darla Hood
Homemade for me. Don't like the canned stuff.
Posted on 11/28/18 at 1:22 pm to OldTigahFot
Reporting in:
I made 2 cranberry sauces:
The first was a simple one with a bag of fresh cranberries, half a cup of OJ, cup of sugar, half a tsp of salt and a cinnamon stick.
The second one was a bag of fresh cranberries, 2 jalapenos (seeded), 1/2 tsp of Cayenne, 1 cup sugar, some grated up fresh ginger, juice of half a lemon and some lemon zest, and a half cup water.
They were both excellent, but everyone preferred the "spicy" version with the jalapenos and cayenne.
It was more "slightly Jalapeno flavored" than spicy in my opinion, which probably worked for the average diner. If making for my personal consumption I'd probably add a different pepper to the mix to heat it up a bit more.
Both were beyond excellent on sandwiches the next day.
It's low-effort and can be done the day before and served cool out the fridge. I'll be doing it again next year.
I made 2 cranberry sauces:
The first was a simple one with a bag of fresh cranberries, half a cup of OJ, cup of sugar, half a tsp of salt and a cinnamon stick.
The second one was a bag of fresh cranberries, 2 jalapenos (seeded), 1/2 tsp of Cayenne, 1 cup sugar, some grated up fresh ginger, juice of half a lemon and some lemon zest, and a half cup water.
They were both excellent, but everyone preferred the "spicy" version with the jalapenos and cayenne.
It was more "slightly Jalapeno flavored" than spicy in my opinion, which probably worked for the average diner. If making for my personal consumption I'd probably add a different pepper to the mix to heat it up a bit more.
Both were beyond excellent on sandwiches the next day.
It's low-effort and can be done the day before and served cool out the fridge. I'll be doing it again next year.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News