This is why I'm glad my Ginsu Knives have a lifetime warrenty!


Ps. On a more technical note if do you have a "soda can" type then poking a couple of small holes in the bottom with an ice pick will have the same effect and allow the cranberry goop to slide out still in can form.

I also recommend substantially chilling the can beforehand. it helps retain the shape very nicely...even though I hate that shape.

after last years first try at making my own cran sauce, I'll never open a can again.

however based on LSPE's 1:1:1 recipe I added about a cup of fresh orange juice and as much zest from said orange as I could finely grate off.
the difference between that and any form of canned is beyond belief! it also works especially well drizzled lightly over cheesecake. :snap:

to all concerned, I highly recommend you make your own. you'll never do the evil 'open the can' puzzle box again.

I agree with Capt. Jack on this one and in addition to the orange juice and zest he adds, I also add a bit of chopped crystalized ginger to the sauce. It's always a hit!

I'll be doing a repeat performance of Alton Brown's brined and roasted turkey. My inlaws bring the rest.

My new Brother in law is doing a deep fried turkey for the family this year. Never had one, so should be interesting.

I'm gonna cook "stuffing" since no one else in my family likes it. I do it for just me!

Edit to add: I had the Pumpkin Yule Log over at Disneyland on Sunday. Yum Yum Yum!! It was soooooo freekin good.!!

Cranberry Pineapple Relish

20-oz can crushed pineallple in juice
6 C cranberries
1 1/2 C sugar
1 C chopped walnuts
1 T fresh lemon juice
1/2 tsp. ground cloves

Drain pineapple into large measuring cup. Add enough water to make 2 C of liquid. Pour liquid into saucepan. Add cranberries & sugar. Stir over high heat until sugar dissolves and it comes to a boil.

Cook at a boil until mos tof the berries pop and liquid is thick (about 10 min.). Remove from heat.

Mix in pineapple, walnuts, lemon juice, and cloves. Chill 2 hours.

Makes 6 cups.

That's what Ocean Spray said. We tried. We failed. My mom's making the pineapple one this year. I might make it, too.

Vegetarian Dressing

3/4 C onion, diced
1/2 C celery, diced
1/2 C apple, peeled & diced
2 tsp. dried or 3 T fresh minced parsley
1/2 tsp. dried sage
1/4 tsp. salt
pinch cayenne
4 C bread cubes
1/2 C raisins
1/4 C chopped pecans
1 T vegetable oil
1/2 C + 2 T veggie broth (or chicken or beef if you insist and you aren't serving vegetarians)

Preheat oven to 350. Saute onion, celery, and apple with spices/herbs until tender.

Combine bread mix with onion mix, raisins, pecans, stock, and oil. Mix well. Season to taste wtih salt & pepper. Adjust liquid if needed. Put mixture into a greased baking dish.

Bake covered for 20 min. and 15-20 min. uncovered. Serves 4.

FYI, the first recipe was given to me by my mom. I don't know where she got it. The dressing recipe I found on the web last night, but I copied the recipe down instead of bookmarking the page. I haven't tried either of these, at least not yet.

That is nearly identical to my own dressing recipe, minus the apple. And mmm, is it good.

I don't like cranberry sauce in any form, but for everyone for whom I've ever prepared Thanksgiving dinner, this is the one item they don't seem to want from scratch: they want the can-shape, even! It's the warm nostalgic "that's what I had as a kid" thing, I guess. To me, it just loooooks foul, but since I don't eat it anyway, I just provide what they want for their Turkey Day experience. I've got 364 other nights of the year to experiment...:rolleyes:

The problem with my stuffing recipie is that I never write it down and it takes me a month to remember all of the ingredients. All of these vegetarian stuffing recipies had me remember one inportant stuffing ingredient - sausage!

Celery, sausage, onion, wild mushrooms, wild rice, bread, water chestnuts, nuts of some sort, sherry or cognac, green apples, prunes or dried cranberries or currents..........even then I'm sure I'm forgetting something.

It's REALLY good unless you're a picky eater. Bah to those people anyways. ;)

I don't think I've ever had cranberry sauce from a can.