Posted on 11/24/2010 5:05:16 PM PST by traderrob6
I think out of the 20 people or so, that come to my house on Thanksgiving, only one person eats it. Yet every year I have to buy it. There is just something about the look of it (with the can imprints) that screams Thanksgiving to me.
Over the years we have had other, better cranberry sauces, yet I still need to have the can.
I make cranberry relish with oranges but nothing says left-over turkey sandwiches like - Turkey, Stuffing, Mayo and a slice of Cranberry Jelly in a dinner roll- They’re Sliders...Mmmm
IMO 450 is too high for other than just putting it in. I do 450 and when I put it in the oven turn it down to 325. That high heat cooks the outside before the inside can get cooked. 450 at the beginning sort of sears the outside to keep the juices in. 325 (or 350) is the actual cooking temp.
But this year, the real story in my family is my daughter (just graduated college and has a job in Atlanta) cooking Thanksgiving dinner for my son and 11 of his OCS buddies who drove there from Ft. Benning this morning...wish I were there to help her.
Hope the weather holds for you. We have freezing rain around Indy.
Indianapolis is, I believe, the biggest city in this great country where you can still walk down the street and strangers will smile and say hello to you! Love it...and, I love Shula's steakhouse downtown...
Real cranberries after cooking can be strained and molded, but I guess it wouldn’t be the same. LOL
But we will keep the nuts....:O)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.