I decided that it was time to reevaluate my position on the stuff. After all, I didn't think that I liked cranberries at all as a kid unless they were in the form of juice or chewy dried bits, but it turns out that I actually can't get enough of them. For the past 20 years, that bowl of glistening ruby goodness that is whole-berry cranberry sauce is one of my favorite things on the table. And yet, I've seen the faces on some of my older family members when they realize that, once again, there is no can-shaped sauce to be found.
First of all, I asked myself why. Why didn't I like it? Could I remember actually ever eating it? What was it that I didn't like. I mean, I've always loved finger jello (what we called Jello Jigglers)...and isn't that basically what jellied cranberry sauce is—an invitation to eat finger jello for dinner!?
My favorite whole berry sauce uses red wine (which is perfection), and this one included Port in its list of ingredients, so I figured that it couldn't be all that bad.
As it turns out, I DO like jellied cranberry sauce. Although I didn't form it into the shape of a can, the festive ring-mold offered up what I imagine is the same slicing satisfaction. I totally get wanting to slice and stack it lovingly on the plate, nestled amongst the turkey, stuffing, potatoes and gravy, green bean casserole, et al.
Thanksgiving dishes so good, you deserve to drop the mic just for making them (from some F'in Fab Food Bloggers):
- Cranberry Port Ring from All Roads Lead to the Kitchen
- Gluten-Free Deep Dish Pumpkin & Coconut Cream Pie from This Mama Cooks!
- Kickass Green Bean Stuffarole from Quarter Life (Crisis) Cuisine
- Pumpkin Pie Cheesecake Bars from Nomageddon
- Sinful Creamed Spinach with Bacon from Bread Booze Bacon
- The Ultimate Thanksgiving Stuffing from NY Foodgasm