SIGforum
How do you like your cranberry sauce?

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https://sigforum.com/eve/forums/a/tpc/f/320601935/m/9680075944

November 14, 2018, 06:59 AM
cne32507
How do you like your cranberry sauce?
My favorite is made with Grand Mariner.
November 14, 2018, 07:41 AM
M-11
On someone else's plate. Big Grin


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November 14, 2018, 07:44 AM
Shaql
quote:
Originally posted by Sigmanic:
Served on 25 year old breasts.


Wait, this is an option?!!!!




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November 14, 2018, 07:49 AM
sig sailor
On anyone else's plate! I can't stand that stuff.
Rod


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November 14, 2018, 08:17 AM
V-Tail
quote:
Originally posted by cne32507:
My favorite is made with Grand Mariner.
I never thought about that. Sounds good!

Side note: Up until May 1977, the only Grand Marnier I had ever seen was the sipping kind, with a red ribbon on the neck of the bottle. May 1, 1977, I arrived in Spain for an 18-month computer project. Northern Spain, not far from the border with France (and Andorra). I learned about a second kind of Grand Marnier, with a yellow ribbon on the neck of the bottle. This was used for cooking.


הרחפת שלי מלאה בצלופחים
November 14, 2018, 08:21 AM
BigSwede
The cran-orange relish type on cottage cheese..






November 14, 2018, 08:53 AM
rsbolo
I like both styles of "sauce".

The canned stuff is almost a guilty pleasure while the "chunky" homemade version is awesome.

I love how the sour and slightly bittersweet sauce compliments the savory/salty meats, potatoes, stuffing, and gravy.


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November 14, 2018, 09:26 AM
shiftyvtec
Homemade and chunky. I get real disappointed when it's not on the table. I'll settle for the can shaped version if there is not homemade.

Make sure there is egg and giblets in the gravy too.
November 14, 2018, 09:38 AM
V-Tail
quote:
Originally posted by shiftyvtec:

Make sure there is egg and giblets in the gravy
I like giblets, but not in the gravy:




הרחפת שלי מלאה בצלופחים
November 14, 2018, 10:38 AM
cne32507
quote:
Originally posted by V-Tail:
quote:
Originally posted by cne32507:
My favorite is made with Grand Mariner.
I never thought about that. Sounds good!

Side note: Up until May 1977, the only Grand Marnier I had ever seen was the sipping kind, with a red ribbon on the neck of the bottle. May 1, 1977, I arrived in Spain for an 18-month computer project. Northern Spain, not far from the border with France (and Andorra). I learned about a second kind of Grand Marnier, with a yellow ribbon on the neck of the bottle. This was used for cooking.


Recipe courtesy of my neighbor, who writes a cooking/lifestyle column every season for the local mullet wrapper:
1 pkg fresh cranberries
zest and juice of 2 navel oranges
1/3 cup sugar
1/4 cup Grand Marnier

Simmer berries, sugar, orange zest and juice uncovered on medium heat until soft and thick. Remove from heat and stir in Grand Marnier. Can be made in advance.
November 14, 2018, 10:48 AM
Georgeair
quote:
Originally posted by Mboroman:
Bits and chunks. We cook our berries until they burst and add sugar.


This is the answer, handed down from my mom and so simple.

My wife never knew it came from anywhere other than a can. Bleh.


You only have integrity once. - imprezaguy02
November 14, 2018, 11:37 AM
divil
My vote pushed the Canned jelly mass in the lead. Long live cranberry sauce with mould marks
November 14, 2018, 11:38 AM
myrottiety
In the Trash. Big Grin



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November 14, 2018, 11:55 AM
lyman
quote:
Originally posted by fiasconva:
Still on the grocery store shelf. YUCK!!



this,

liked it as a kid,

not so much now,


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November 14, 2018, 01:24 PM
PASig
Chunky canned kind.

Not a fan of the "fresh" kind where it's half ground up whole oranges, peel and all. Yuck.


November 14, 2018, 02:31 PM
DanPatWork
Missing option : Not on the table. I grew up around the cranberry marshes, I want nothing to do with them at Thanksgiving, Christmas, or any other time.
November 14, 2018, 05:44 PM
gjgalligan
Organic & homemade.


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