Canned cranberry sauce has brought me much joy over the years. It's sweet and tart and one of the first things I could cut by myself as a kid, and trying it out as a sandwich spread as a teenager was a whole new revelation.
A few years down the road from that first marvelous sandwich, though, I realized that cranberry sauce also comes in a less gelatinous, more tart form, and it turns out I enjoy that too. So every year at Browngiving, I insist that we have both a home-made cranberry sauce and a canned cranberry sauce.
I spotted a few recipes for the former kind on Serious Eats this morning:
- The World's Easiest Cranberry Sauce
- Pioneer Woman's Cranberry Sauce (We might have to go with this one, just for the name)
As for the canned stuff, any brand that leaves can imprints will work for me. Yum!