I've never understood homemade cranberry sauce... without the can lines, how do you know where to cut it?!? 🤔 one of life's great mysteries
I used to take great pride in carving the cranberry sauce for everyone.
I once made cranberry jelly from scratch and then poured it into an empty can. Whatever recipe I used caused it to firm up pretty well, so it had all the ridges and everything.
Just like grandmother used to purchase.
Do you actually use it as a sauce for the turkey, or do you just treat it like a piece of jello and have it with dessert like I do? Drop a glop of whipped cream on a fat circle of this shit and go to town.
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