My late FIL loved the canned, ridges and all. We always haveca can in his honor and i actually like it.

My wife makes the ral stuff. I like that also.

Grind up raw cranberries, add an orange and zest minus the white bitter pithy parts, add a bunch of sugar depending on how sweet the orange is, a dash of salt, and grind again. It's easy and awesome. And it keeps really well.

Although I think she includes a bit of raspberry jello in it. It is fantastic.

when I take it off the stove. Most of the alcohol evaporates but the orange flavor remains.

Although, it doesn't matter because I will forget to put it out.

It's very easy to customize to whatever your tastes might be.

My DIL makes wonderful cranberry sauce. I can make a decent substitute when she isn't available to make it.

mmm we had some the other day...

I have had some very fine homemade Cranberry sauce with chunks of cranberry in it, but if I must choose only one, it will be a can of jellied Cranberry Sauce.

One bag cranberries, one cup water, boil and smash. If for spreads…half cup more water plus one packet gelatin.

That’s my breakfast spread.

I can even find it here in Costa Rica.
It’s about $12 a can but I buy it anyway.

Trivia question:
What state produces the most cranberries?….





Wisconsin!!!! Lots of them grown in Central Wisconsin.

Recipe is usually on the back of a bag of cranberries. It’s just 1 bag of cranberries, 1 whole orange (including peel) and about 3/4 cup sugar. Throw it all in a blender and make it as smooth or chunky as you like.

Though the gel with the bits of cranberry is pretty yummy, too.

My favorite is canned!