I would be remiss if I talked about our family holidays without mentioning the staple that still shows up every time we gather to celebrate. We may not have a pie or even a turkey, but we will have canned cranberry sauce.
I really, really love canned cranberry sauce.
And not just because it taps into whatever nostalgia I feel about the holidays, although that’s certainly true, too. I genuinely love it.
This “Ode to Canned Cranberry Sauce” by Malcolm Venable sums up my feelings perfectly. I will always – without fail – choose it over “real” or homemade cranberry sauce. If I’m coming over, don’t try to impress me with your fancy berries. Save yourself the trouble (or focus it on the potatoes or other sides), and just stick to the canned stuff. It is infinitely superior in my mind.
I know we’ve been talking about holidays in the last few posts, but I don’t even wait until the holidays to have it. I almost always have a can in my pantry – just in case the mood strikes – all year long. I did not even have to go to the store to stage the picture for this post (and yes, I did eat this whole display by myself. No regrets.).
When we are making the family holiday grocery list, I always advise doubling the cranberry sauce we think we’re going to need. Because otherwise, will anyone else get any? I am afraid I can’t promise that.
I eat it by itself.
I eat it with almost every bite of turkey or ham (or whatever main dish we have that year).
I eat it with dressing (or stuffing, if you prefer to call it that).
[Also, be prepared for me not to eat the stuffing if you actually stuffed it inside the animal you cooked. It’s not you, it’s me. And my picky judgment of your bad choices. So…I guess it’s a little bit you.]
I have also been known to spoon a dollop of whipped cream on top of some canned cranberry sauce and call it dessert.
LOVE. IT.
I have had actual arguments over the merits of cranberry sauce with extended family members. I don’t know why I bothered. After all, if others present don’t like it – hey, more for me.
Couple the fact that the cranberry is my favorite berry with the consistent texture and perfect tang of the canned, gelled sauce – our love story was destiny. And over the years, I’ve discovered I’m a purist. I’ve tried putting it in things, like mini-trifles with goat cheese and pecans, and I even tried to use it in a cocktail once (one word – don’t). But the way I like it best is just by itself.
It’s marvelous.
I’m writing about all the food that reminds me of home this month.
M. Suzanne Terry 
I must admit, I am your polar opposite in this. Canned cranberry sauce is a no for me. It’s a texture issue—I just can’t. I need the homemade with its wonderfully lumpy texture. Plus I like mine tart and making it myself means I control the sweetness level lol. I rarely add sugar, just berries and orange juice and maybe a little lemon juice and zest. Aside from my kids, no one else in my family and extended family eats it so it doesn’t really matter if it’s tart.
I do have canned in my cupboard, though. It is handy for baked goods. Swirled through breads and muffins and such when I want a delicious pumpkin-cranberry treat =D. The texture is fine there!
Oh, yeah, I definitely use it in my cranberry muffins. They come out pink!
I mean, I would eat other cranberry sauce. But it’s just going to make me want the canned stuff even more.