Ban the Can! Ban the Can!
Hi I am a representative of the Fresh Cranberry Sauce Council and I approved this message!
My opponent, canned cranberry sauce, is a disappointing gelatinous mess!
It lurks on the Thanksgivings table amid all of the homey dishes prepared with care like a prehistoric gelatinous monster. A hideous concoction suited better to horror movies than to a traditional sacred supper.
What could this lurking horror possibly offer over fresh cranberry sauce?
Taking but a mere 15 minutes longer to make than opening a can, fresh Cranberry Sauce is vibrant and flavorful. None of this processed, overcooked, over sugary glop that in most cases is composed of ingredients other than cranberries.
That’s right what you get in that jellied log isn’t even all cranberry. My opponent only approximates the lively, tongue tingling taste of the real deal! Would you rather eat cranberry sauce or someone’s idea of what cranberry sauce is suppose to taste like?
And its not like fresh cranberry sauce is hard to make. Drop everything in a pot and boil for a bit. Heck you can make it several days ahead! No need for a last minute rush.
And it is guaranteed to make a cranberry sauce lover out of just about anyone. No more will you hear the words “Cranberry sauce? Oh YUCK!”
Instead you will hear praised like:
“This is the best cranberry sauce I have ever tasted.”
“This is cranberry sauce? Gimme more!”
“Yes please, with knobs on!”*
“You are such a great cook.”
And the ever popular “Can I PLEASE have the recipe!”
Of course it doesn’t hurt that Fresh Cranberry Sauce can slip seamlessly from debonair side dish to disarmingly charming dessert topping without batting an eyelash. Or that it can sit mild mannerly in the refrigerator only to come flying to the rescue of boring old oatmeal or toast!
So this year I urge you to dump my opponent and venture in the wild side.
Ban the can! Make your own!
This message brought to you by the Fresh Cranberry Sauce Council and people with good taste everywhere.
1 bag cranberries fresh or frozen 
1/2 to 1 cup of sugar 
1 cup of orange juice or apple cider 
Juice and zest of 1 lemon (optional)
Combine all the ingredients into a large saucepan. Bring to a boil over medium heat and simmer till all the cranberries have popped. Simmer for 15 more minutes to allow liquid to reduce. For a thicker, smoother sauce continue to cook until the liquid has significantly reduced and the cranberries have begun to disintegrate. The sauce will thicken as it cools.
Serve warm, cold or room temperature.
Leftovers (as if) make a great addition to oatmeal or even plain on toast.
 The better the quality of the cranberries the better the sauce will be. Choose ripe, dark cranberries when possible.
 As the sugar content in the cranberries will vary it is important to start with a half cup of sugar and taste for sweetness. I prefer mine on the tart side but some years I have used more than a cup of sugar to balance out the sour berries. Taste once all of the berries have popped and once again before removing from the heat.
 You could just use water here but I prefer the added dimension that juice gives. My favorite is to use orange juice concentrate and add a little more concentrate than directed. Oranges pair well with cranberries.
* We here at the Fresh Cranberry Sauce Council are sorry you had to hear that. This phrase is reserved for only the most extreme cases of Cranberry Sauce induced lust.