Some people genuinely like it, people I know and whose opinions I otherwise respect, but I believe gelatinous logs of cranberry sauce shaped like tin cans are just wrong.
Do you know how they get canned cranberry sauce to hold its shape? Me neither, but I do know this: Cranberry sauce shouldn’t quiver like Jello. You should see some cranberries.
Usually, I make cranberry chutney for Thanksgiving and Christmas from a recipe I found in The Good Housekeeping Illustrated Cookbook, which was my textbook when I took gourmet cooking in college. I know, it doesn’t sound like a gourmet cookbook, even by the 1980s standards, but my instructor said gourmet simply means good food prepared well and served attractively, so there.
If you’re too intimidated (or lazy) to make chutney, try this. It’s a recipe I saw in the paper over the weekend:
Pre-heat the oven to 350 degrees. Peel, core and slice 6-8 Granny Smith apples. Place the apples in a casserole dish along with a bag of fresh cranberries and 1 cup of sugar. Bake for 30-40 minutes, stirring every 10 minutes.
That’s it: baked cranberries and apples.
I’d add one-half teaspoon each of ground cinnamon and ground nutmeg, one-quarter teaspoon of ground cloves, one-half cup of chopped walnuts and maybe 3 tablespoons of floor and one-half cup of milk, but still, you’d have something a lot more interesting and possibly a lot healthier than the stuff that comes from a can.