Thanksgiving recipes

[Moonliner]

Originally Posted by Alex Stroup

I imagine it is still a mostly cylindrical can but one of the new ones where there is only a seal at one end and the rest of the can is of a single piece. Kind of like a soda can.

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.

[Capt Jack]

Originally Posted by Moonliner

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.

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

[Snowflake]

Originally Posted by Capt Jack

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.

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!

[Brigitte]

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