Cranberry sauce recipe from Hungary-Man TV Dinner?
Dave Boland
to be liked by many (as opposed to the more traditional cranberry sauce
recipes). Does anyone know where I can find a recipe that is close to
this one?
Thanks,
Dan Abel
wrote:
I was going to make a joke about recipes from Europe, specifically
Hungary, but decided not to.
:-)
Besides, I generally don't like cranberry sauces.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
sf
>Besides, I generally don't like cranberry sauces.
I love cranberry sauce, but really... trying to duplicate one from a
TV dinner? I say open a can and be done with it.
--
I love cooking with wine.
Sometimes I even put it in the food.
CaveMan
"aem" <aem_...@yahoo.com> wrote in message
news:486c0d5b-5f83-4d61...@m7g2000prd.googlegroups.com...
> orange relish better than straight cranberries, personally.
>
> Just curious: how in the world do you back up a statement like,
> "the ...sauce...seems to be liked by many...." Based on what? -
> aem
>
>
Based on the many that buy the turkey Hungry Man TV dinners. Or else, they
wouldn't be buying these dinners?
It's so simple, even a cave man can figure it out
sf
wrote:
>Based on the many that buy the turkey Hungry Man TV dinners. Or else, they
>wouldn't be buying these dinners?
The decision to buy or not buy a TV dinner isn't based on a relish
alone.
>
>It's so simple, even a cave man can figure it out
I don't think you did.
Mr. Joseph Littleshoes Esq.
sf wrote:
> On Sat, 24 Oct 2009 21:05:53 -0700, Dan Abel <da...@sonic.net> wrote:
>
>
>>Besides, I generally don't like cranberry sauces.
>
>
> I love cranberry sauce, but really... trying to duplicate one from a
> TV dinner? I say open a can and be done with it.
>
Fresh cranberry's are readily available in the bay area, and the sauce
is not difficult to make but i always buy a can or 2 for nostalgic
purposes even more than ease of serving.
I prefer the whole cranberries in sauce but the elderly relative likes
the homogenized puree.
However that preference has as much to do with her liking a tablespoon
of it in her tea as any other use. She is also prone to spread it on
buttered bread as if it were a jam product and often has it with her
baked yams for b'fast.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Mr. Joseph Littleshoes Esq.
aem wrote:
> On Oct 24, 7:28 pm, Dave Boland <dbola...@fastmail.fm> wrote:
>
> Sounds like something easy to experiment with. I like cranberry-
> orange relish better than straight cranberries, personally.
>
> Just curious: how in the world do you back up a statement like,
> "the ...sauce...seems to be liked by many...." Based on what? -
> aem
>
>
How much of it is sold? i cant imagine any one actually liking the
Chinese Shao Xing rice wine yet large amounts of it are sold here in
the states as well as in China and i cant believe the bulk of it is
sold to people who don't like it. Though i understand a sizable portion
of it is used medicinally, as per Chinese traditional medicine, to soak
the herbs there of in.
Damaeus
"Mr. Joseph Littleshoes Esq." <jpst...@isp.com> posted:
> I prefer the whole cranberries in sauce but the elderly relative likes
> the homogenized puree.
>
> However that preference has as much to do with her liking a tablespoon
> of it in her tea as any other use. She is also prone to spread it on
> buttered bread as if it were a jam product and often has it with her
> baked yams for b'fast.
I love smooth cranberry sauce on buttered toast, and I also like it with
pancakes instead of syrup (my last choice), or some kind of jelly or jam.
Smucker's red plum jam is great with pancakes. I've never checked the
sugar content of Ocean Spray cranberry sauce, but I imagine it's probably
not as high as jellies or jams. Syrup is okay, but it's gotta be pure
maple syrup, warmed up a bit with a little butter melted inside. But I
actually like to eat a little bit of the pancakes with just butter, then
add the syrup after I've eaten some. :)
Damaeus
David Harmon
<s...@geemail.com> wrote,
>On Sun, 25 Oct 2009 11:04:15 -0400, "CaveMan" <cav...@thecave.com>
>wrote:
>
>>Based on the many that buy the turkey Hungry Man TV dinners. Or else, they
>>wouldn't be buying these dinners?
>
>The decision to buy or not buy a TV dinner isn't based on a relish
>alone.
Alone, no, but I would certainly refuse to buy it if I saw that it had
cranberry-apple sauce with it.
blake murphy
> aem wrote:
>> On Oct 24, 7:28 pm, Dave Boland <dbola...@fastmail.fm> wrote:
>>
>>>The cranberry-apple sauce used in the Turkey Hungary-Man TV dinner seems
>>>to be liked by many (as opposed to the more traditional cranberry sauce
>>>recipes). Does anyone know where I can find a recipe that is close to
>>>this one?
>>>
>>
>> Sounds like something easy to experiment with. I like cranberry-
>> orange relish better than straight cranberries, personally.
>>
>> Just curious: how in the world do you back up a statement like,
>> "the ...sauce...seems to be liked by many...." Based on what? -
>> aem
>>
> How much of it is sold? i cant imagine any one actually liking the
> Chinese Shao Xing rice wine yet large amounts of it are sold here in
> the states as well as in China and i cant believe the bulk of it is
> sold to people who don't like it. Though i understand a sizable portion
> of it is used medicinally, as per Chinese traditional medicine, to soak
> the herbs there of in.
i don't imagine many people are having a glass of shaoxing as an *ap�ritif*
(even if they can find it unsalted in this country), but plenty of people
cook with it.
come to think of it, i wonder how much low-end sherry is used in cooking
rather than as a spinster aunt's tipple with the parson?
your pal,
blake
sf
<chiplet.52b...@foodbanter.com> wrote:
>
>'David Harmon[_2_ Wrote:
>> ;1395595']On Sun, 25 Oct 2009 09:41:42 -0700 in rec.food.cooking, sf
>> s...@geemail.com wrote,-
>> On Sun, 25 Oct 2009 11:04:15 -0400, "CaveMan" cav...@thecave.com
>> wrote:
>> -
>> Based on the many that buy the turkey Hungry Man TV dinners. Or else,
>> they
>> wouldn't be buying these dinners?-
>>
>> The decision to buy or not buy a TV dinner isn't based on a relish
>> alone.-
>>
>> Alone, no, but I would certainly refuse to buy it if I saw that it had
>> cranberry-apple sauce with it.
>>
>Thanks for the most useful info.....i just love Cranbery sauce but i
>was unable to make it by myself...anyway thanks again.Gonna try it
>again.
Try this http://www.oceanspray.com/recipes/recipe.aspx?id=817&nid=11
FRESH CRANBERRY SAUCE
1 cup sugar
1 cup water
1 12-ounce package Ocean Spray� Fresh or Frozen Cranberries
DIRECTIONS:
Combine sugar and water in a medium saucepan. Bring to boil; add
cranberries, return to boil. Reduce heat and boil gently for 10
minutes, stirring occasionally. Cover and cool completely at room
temperature. Refrigerate until serving time. Makes 2 1/4 cups.
PER SERVING (2 Tablespoons): Calories 51(3%DV), Fat 0grams, Pot.
14mg(<1%DV), Total Carb. 13grams(4%DV), Dietary Fiber <1gram(3%DV),
Sugars 11grams, Vitamin C 2mg(3%DV), Dietary
Exchange: Fruit 1
sf
<blakepm...@verizon.net> wrote:
>come to think of it, i wonder how much low-end sherry is used in cooking
>rather than as a spinster aunt's tipple with the parson?
If you judged by my kitchen, a lot. More likely, your aunt would be
drinking *cream* sherry with the parson.
Mookie
CHUNKY APPLE-CRANBERRY SAUCE
Give cranberry sauce a real flavor upgrade with just a few key
ingredients and very little additional effort. Make it ahead, too!
Prep: 15 minutes Cook: 15 minutes Cool: 2 hours Chill: 2
hours
1 cup apple juice or apple cider
1/2 cup sugar
1/3 cup maple syrup
3 medium cooking apples, such as Jonathan, peeled, cored, and chopped
into 1/2-inch chunks
1 12-oz. pkg. fresh cranberries
1/2 tsp. apple pie spice
1/4 tsp. vanilla
In a large saucepan combine apple juice, sugar, and syrup. Bring to
boiling. Add apples; cook, covered, over medium heat for 5 minutes.
Stir in cranberries and pie spice. Cook, uncovered, for 10 minutes or
until apples are soft and cranberries have popped, stirring
occasionally. Remove from heat. Stir in vanilla. Cool completely at
room temperature. Cover and chill for at least 2 hours or up to 1 week
before serving. Makes 3 3/4 cups.
Per 1/4-cup serving: 78 cal., 0 g fat (0 g. sat. fat), 0 mg chol., 2
mg sodium, 20 g carbo., 2 g fiber, 0 g protein.
Dave, this recipe is from Country Living Magazine.
Would this work for you?
Ruth
holly...@gmail.com
dsi1
Dave Smith
dsi1
motr...@gmail.com
dsi1
> Genius!!!
To finish this sauce off properly, put it in a aluminum pie pan and bake in a 350 degree oven for about 20 minutes. It's so good you could just plotz.