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Anybody Still Up?

9 years ago

Making cranberry sauce, which used to be a slam dunk when package sizes were 16 ounces and the recipe was on the back of the bag. Now, two kinds of cranberries, one in a 12 ounce bag, one in a box (dry quart). No recipes.

So I guesstimated--you can't go too wrong, but it occurs to me that in the case of the cranberries in the box, the size of the berries was very large. So, if, in the old days, you got more product in the bag, because you had more small berries that filled in the bag more completely, does this affect proportions? I'd be interested in a response.

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Comments (4)

grainlady_ks
9 years ago
If your recipe was for 18-oz. of cranberries, you will need to purchase two 12-oz. bags and measure out 18-oz. of cranberries on your kitchen scale. It won't matter what size the berries are because it's about the weight and they will be cooked anyway. Size-Zapping of food packaging in recent years means we need to do more weighing to get the proper amount of certain ingredients for some of our older recipes.

The bag of cranberries I have is a 12-oz. bag and has this recipe for Cranberry Sauce on the back of the package.

3 cups cranberries
1 c. sugar
1 c. water
Mix sugar and water in a sauce pan. Stir to dissolve sugar. Bring to boil, add cranberries, return to boil, reduce heat. Boil gently for 10-minutes, stirring occasionally. Remove from heat. Cool completely at room temperature and refrigerate. Makes about 2-1/2 cups.

This is my favorite recipe using 12-oz. of cranberries.

FRESH CRANBERRY-ORANGE RELISH
(source: Super Foods - by Steven Pratt, M.D., and Kathy Matthews)

One 12-oz. pkg. of fresh or frozen cranberries, rinsed and drained
1 Unpeeled orange, washed and cut into eighths and seeded
3/4 c. sugar (or other sweetener of choice)
Place half the cranberries and half the orange pieces in a food processor and process until the mixture is evenly chopped. Transfer to a bowl. Repeat with the remaining cranberries and orange slices. Stir in the sugar. Store in the refrigerator or freezer until ready to serve.

Hope that helps....

-Grainlady
breezygirl
9 years ago
I agree with grainlady on the unimportance of berry size. Here's my favorite cranberry sauce recipe. I serve half as condiment and turn the other half into cranberry butter for the yeast rolls. Happy Thanksgiving!

12-ounce bag cranberries
3/4 cup sugar
1/2 cup orange juice
1/2 cup water
1/2 tablespoon grated orange peel
1/2 teaspoon ground ginger

Cook as usual like the regular package recipe. When cool, stir in
1/4 cup (about 1 oz) minced crystallized ginger.
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laceyvail 6A, WV
9 years ago
For years I've been making the fresh cranberry relish recipe that grainlady posted except that I also put in a whole lemon, and I reduce the sugar to 1/2 c. It's delish and always gets raves.
vedazu
Original Author
9 years ago
Thanks, everyone. Yes, I need a kitchen scale! Size-zapping....yes, that's a new one.

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