Cranberry sauce....ding, ding, ding, ding
 

So, speaking of cranberry sauce (not, I buried Paul) it's Thanksgiving time again, thank God.

So here's a question, do you prefer it warm/hot or cold?

Also, this is not canned sauce. I hate that stuff. Also, anything with crunchy things.

I don't prefer it in general.

I like 'em sun dried, in oatmeal cookies.

Cold and fresh made.

Canned "whole berry". The ridges in the can help line up the slices.

We bump ours up with orange zest, onion, cilantro and habanero. Always on the road to other parts of the family, we make a "go kit" with the fixins so as to spread the love wherever we're trekking to.

It's probably nostalgia but I've never had any fresh made that I really love. I don't think Thanksgiving is Michelin Star dining - it's family and friends.

Door #5......jellied!

For years, we used the canned jellied stuff, sliced. Not pretty, but tasty with turkey and dressing.

My wife found this recipe. It's all we use now and is super simple to make.

Makes about 2 1/2 cups
Prep Time: 5 min
Cook Time: 12 min

INGREDIENTS
• 1 cup water
• 1 cup sugar
• 12-oz bag fresh or frozen cranberries (3 cups)
• 1/2 teaspoon freshly grated orange zest


PREPARATION
Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool.

Cooks' note:
· Cranberry sauce may be made 3 days ahead and chilled, covered.

We use the same recipe, and to make it even better, we add a splash of Grand Marnier and some cinnamon just prior to removing it from the heat.

Thanks for the tip!

Since our recipe calls for orange peel zest, we also use triple sec.

I really do like the habenaro addition above, most Thanksgiving food is embarrassingly bland.

Current poll on this one only shows 6% like it warm or hot. Honestly, give it a try. Also, I get it for those who don't like it. As a kid I hated it, but it was cold or jelly, or crunchy.

Pared with Turkey, dressing, and some gravy it's just the ticket to give this bland trio a blast for your taste buds.

I basically make the same recipe every Thanksgiving morning. After it comes off the heat it sits covered room to room temperature. Other than my MIL, who demands the cold canned version, everyone seems to enjoy it.