So I told the family I'd be making the cranberry sauce for Thanksgiving this year...

Raspberry-orange-cranberry mold, with pecans

Shopping list
1 bag of fresh cranberries
1 navel orange
1/2 cup of pecans
2 small or 1 large box of raspberry jello
ocean spray cranberry juice (won't need much, even 1 can works)

Prepare jello to the "jigglers" recipe, just the hot water part this point, dissolve well Park in fridge to take the heat out, about 30 minutes while you prep the rest. This will fill a 2-3 cup container. Can be doubled as well.

Wash orange well. Rinse cranberries in strainer. In a blender drop in quartered orange, peel and all! I flick out some of the seeds if there are a lot. Pour into bowl, and drop in cranberries in batches, using cranberry juice if needed to whirl. Pulse a few times in batches. Food processor is fine too and rough or fine chop pecans. Combine all in bowl, and pour in cooled jello, Transfer to a pretty mold or just use a pyrex with lid. Refrigerate overnight. Transfer to ice chest to transport, and unmold just before serving or just spoon it out. Recipe can be doubled.

>add minced apple

this tbqhwy

Consider making something like a chutney: cooking.nytimes.com/recipes/1014606-spiced-mango-chutney-with-chiles

Typically we use canned sauce so I'm trying to bring some flavor to it

Working on the same question myself OP, to both you and Burrito user: here is another recipe: marthastewart.com/312619/cranberry-sauce-with-cognac I'll be making something along these lines with my own tweeks from other recipes. Burrito user, tweek the sauce with some Mexican favors, cumin seed, cinnamon, coriander seed (maybe too bitter), tequila.

bump

Personally I think using anything but cramberries, water, and sugar, and maybe something to thicken it up like pectin, is fucking heresy. Nobody I know wants gross ass orange-cran-cinashit.

Fresh cranberries have plenty of pectin. Just give them something acidic (like lemon or orange juice) and they set up beautifully

I bought cardamom seeds. I've seen recipes call for crushed pods. Is there a difference?

>buy few jars of IKEA cranberry sauce
>pretend you made it
not even baiting, they know how to do this shit

The green things are the pods.
The black things inside are the seeds.

If your recipe calls for a pods, you just roughly crush them to free the seeds.

OP here, doing a dry run with a mix of recipes I've gathered from here and elsewhere.

Started with 1/2 cup light brown sugar, 1/4 cup white sugar, some cardamom seeds and 2 star anise. Trying to caramelize the sugar.

I'd drop the rum in favor of brandy, but this doesn't sound bad.

Added cranberries now waiting to blister

Feel free to critique / comment. My first time doing this.

Added 1 red delicious apple. Turned heat up from 2 to 3

For the canned cranberry sauce people, you buy what they want and then you do what you want. But,you can kick those canned ones up a notch. Buy the whole berry sauce, add a teaspoon of chinese five spice powder (gotta check that asian section for this), and hit it with 2TBsp of some white raspberry balsamic vinegar. The 5spice has star anise, piquant pepper, and it goes double duty as savory and sweet spices both. Once the vinegar hits it, the sweetness is balanced
Instant chutney! Please yourself, because the cost of a can of berries is under $1.

Added orange zest and squeezed orange juice

Deglazed with port now cooking on medium for 5 mins to thicken

Final thoughts. It was a bit tart for my taste. The orange stood out more than anything. Use less Star Asine. Yielded much less than I expected (uses 12 oz cranberries)

If it doesn't come out of the can in one piece and stay can-shaped on the plate Thanksgiving is ruined. Ruined.

If you tried whole-berry canned sauce, let alone any of that other faggotry, at any of my families events you'd be lucky not to get thrown out into the street by everyone attending, along with that abortion of a sauce.

I was going to say you're a bit short on sugar. Red delicious wouldn't be my apple of choice either.

I'm going to do a second run tomorrow. Use all white sugar, go easy on the orange, and maybe use less Star anise (I liked the fragrance but it was a bit overpowering) overall it was more warm than sweet. Didn't really taste the cranberries at all. I'm pretty disappointed

You're suppose to finish with the orange zest, not cook it in. That is why you are tasting orange, you added orange essential oils to your dish.

I saw some make ahead recipes that added the zest. Maybe I'll skip orange all together it didn't seem to add much anyway. Not what I was looking for.

Jesus, knife skills are fundamental, user. There isn't two pieces of apple the same size in that pan.

I would add some sort of citrus zest; orange is generally good since cranberries are already so tart that lemon doesn't really make much sense

If you want to be radical, and you're willing to bend some rules, try making a cranberry-cream pie.

just bring a cute girlfriend or something

This

You're in luck, I (and incidentally, Serious Eats) already did exactly what you want. Jalapenos and cranberries are actually a very complimentary flavor combination, although somehow most people don't ever think of it.

seriouseats.com/recipes/2014/11/smoky-jalapeno-lime-mezcal-cranberry-sauce-thanksgiving-turkey-recipe.html

This is a great recipe to take and run with. Using chipotle is a good idea if you don't have access to mezcal, although you should still use mostly fresh jalapenos in either case.

Also add fresh lime juice just before serving.

This should taste insanely good with jack cheese or cheddar.

Orange juice and zest is a very typical ingredient in cranberry sauce. It's ridiculously common.
I agree about the cinnamon, though. I like cinnamon, but not in a condiment I'm going to be eating with turkey.

Found the trailer trash