Like this? Try That! Canned vs. Homemade Cranberry Sauce

November 21, 2013 – Cranberry during the holidays is an age-old debate: canned or homemade? If you said homemade, do you prefer pure cranberries or chutney-style with fruit? Sweet or spicy? There’s no right or wrong answer for this Thanksgiving mainstay, so why not serve both?

If using canned whole cranberry sauce, slice in rounds and layer domino style on a platter. Or slice in rounds, using a leaf-patterned cookie cutter to make pretty cranberry leaves.

Doing homemade? Here’s our favorite cranberry sauce recipe, with 2 variations from our Test Kitchen chefs.

Cranberry Apricot Chutney

Serves: 5
Total time: 55 minutes

Ingredients:
3/4 cup Tuscan Garden White Vinegar
1/2 tsp. Stonemill Essentials Iodized Salt
1/2 tsp. Stonemill Essentials Ground Cinnamon
1 tbsp. Stonemill Essentials Parsley Flakes
1/2 tsp. Stonemill Essentials Ground Ginger*
1/4 tsp. Stonemill Essentials Ground Nutmeg*
2/3 cup Baker’s Corner Brown Sugar
1 cup Southern Grove Dried Apricots, sliced
6 oz. Southern Grove Dried Cranberries, sliced
1 Granny Smith Apple, peeled, cored and diced
1/2 cup celery, diced
1/2 cup onion, diced
1 tbsp. orange zest
1 3/4 cups water
2 cups fresh cranberries

*Available while quantities last. All products may not be available in all stores. Prices subject to change.

Directions:
In a medium sauce pan, combine all the ingredients except the fresh cranberries. Bring to a boil.

Reduce the heat to low, and simmer 30 – 40 minutes until the apricots are tender.

Stir in the fresh cranberries and cook until they pop, about 10 minutes.

Remove from heat; transfer the chutney to a bowl. Refrigerate 1 hour or overnight.

Recipe courtesy of Chef Michelle, ALDI Test Kitchen

Variation 1: Cranberry Strawberry Chutney. Sub fresh strawberries for the dried apricots. For step 2, reduce the simmer to 15-20 minutes, or until strawberries begin to breakdown.

Variation 2: Cranberry Orange Chutney. Sub 3/4 cup water with freshly squeezed orange juice for a citrus-y punch of flavor.

ALDI Test Kitchen Tip: If you enjoy cranberry sauce year round, buy extra bags of fresh cranberries and store them in your freezer. They are also great in muffins or pancakes.

Which cranberry sauce do you prefer – canned or homemade? Tell us in the comments!

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One thought on “Like this? Try That! Canned vs. Homemade Cranberry Sauce

  1. Pat

    Fresh for sure. We make cranberry sauce, and a gelled cranberry salad with celery and pecans and of course, fresh cranberry bread. I freeze bags of cranberries to make the bread all winter long.

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