How To Serve Canned Cranberry Sauce Recipes
HOW TO SERVE CANNED CRANBERRY SAUCE
Canned cranberry sauce-made from fresh cranberries that have been cooked, sweetened, and cooked once again-is a holiday staple for many families. It comes in two forms: jellied cranberry sauce and whole-berry cranberry sauce. The only...
Provided by wikiHow
Categories Sauces
Number Of Ingredients 4
Steps:
- Open the can from the bottom using a can opener. The majority of canned cranberry sauces are meant to be opened from the bottom of the can rather than the top. If you don't have a can opener, you can also use a kitchen knife to perforate around the edge of the can's bottom to pry it open.
- Run a butter knife around the walls of the can to loosen the jelly. The cranberry sauce often gets stuck to the sides of the can. It will be easier to get it out if you run a knife between the jelly and the inside edges of the can. Don't destroy the cylindrical shape of the cranberry sauce jelly when you loosen it. You want it to retain its shape so you can slice it more cleanly.
- Slide the jelly gently onto a cutting board. Position the can over your cutting board and allow the sauce to drop out the bottom. Canned cranberry sauce resembles the can it was stored in, with ridged edges and a cylindrical shape. If you're having trouble getting the sauce out of the can, you can cut two small holes in the top of the can with a knife, then put your mouth to the holes and suck in while you pull up on the can to help release the suction. If you use this method, discard a slice of jelly from the top of the can to avoid spreading germs.
- Slice the jelly cylinder into 1⁄4 inch (0.64 cm) rounds. Position the canned cranberry sauce horizontally on your cutting board. Use a knife to cut it into 1⁄4 inch (0.64 cm) slices. You can repeat this process with as many cans of cranberry sauce as you'd like, depending on how many people you plan to feed. One 14 fl oz (410 mL) can of cranberry sauce contains approximately 6 servings.
- Use a cookie cutter to shape the cranberry sauce, if desired. Once you've cut the jelly into slices, you can lay each slice flat on the cutting board and use a cookie cutter to create a shaped piece of jelly. This is optional, but can add a fun holiday flair to your canned cranberry sauce! Choose seasonal cookie cutter shapes, like leaves in the fall or snowflakes in the winter. If your cookie cutter is small enough, you may be able to cut 2 shapes out of one slice of jelly. Make sure to position the cookie cutters to minimize excess sauce.
- Transfer each slice to a serving dish with a wide knife or spatula. Slide the knife or spatula underneath each slice of jelly to move it from the cutting board to the dish. This will be easier than trying to pick up the slippery jelly with your hands.
- Arrange the slices on a serving platter. If you have a long, narrow serving dish, lay out the slices in a straight line. Overlap each slice of cranberry sauce about halfway with the slice you just put down. If your dish is circular, lay the slices out in overlapping concentric circles. If you cut the jelly with a cookie cutter, don't overlap the different pieces. Lay them out across a plate so there's some space in between, making it easier to identify the shapes.
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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