What's Your Pick? Homemade vs. Canned Cranberry Sauce

What's Your Pick? Homemade vs. Canned Cranberry Sauce

Emma Christensen
Nov 19, 2010

In one corner, we have the freshest relish around, made with real cranberries, a touch of sugar, and a handful of spices. In the other corner, we have the pop-a-top classic, in perfect cylindrical symmetry. Which one will be on your Thanksgiving table?

It's hard to argue that canned cranberry sauce is actually better than homemade, but it does have a sense of nostalgia for many of us that's hard to resist. It's the cranberry sauce that I grew up with and it's still the sauce that I crave with my turkey. Once a year, I'll take that spoonful perfectly jiggly, overly-sweet, canned cranberry sauce on my plate, thank you!

This said, I'm certainly not opposed to having both kinds of sauce at the table. How could I really say no to sauces like these?

DIY Cranberry Sauce
Cranberry Sauce with Port and Dried Figs
Cinnamon-Orange Cranberry Jam

Which sauce do you like best?

Related: Gallery: 12 Fresh, Sweet, and Festive Cranberry Recipes

(Images: Faith Durand and Emma Christensen)

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