Growing up, there were two kinds of cranberry sauce people: canned or homemade . We always had a little of both to appease everyone. As my sisters and I have grown older, the debate has changed. Now, cans aren't even in the picture although the argument between relish or sauce seems to start the second Halloween is over. At its simplest, cranberry sauce is a mixture of cranberries, water, and sugar cooked down on the stovetop for thirty minutes or so. Some folks get a bit more creative, adding warm fall spices, citrus, or a splash of liquor.
Cranberry relish, on the other hand, is raw and usually on the tart side. The most common approach to relish is using the food processor to blend cranberries, a little citrus, sugar, and even nuts to make a chunky, refreshing relish. Both sauce and relish can be as tart or sweet as you like, but some find relish a much more welcome antidote to the heavy spread on the Thanksgiving table.
We want to know how you go about it at home: Sauce or relish (or both)?
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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