I personally prefer it cold.
2006-11-23 05:38:40
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answer #1
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answered by Anonymous
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Do it this way, and it will taste amazingly good cold or hot!!!
Ingredients:
* by volume, two parts cranberries
* by volume, one part water (or less)
* by volume, one part tightly-packed brown sugar (read this first)
Method:
Rinse the berries and remove stems, but don't take too much trouble. Place them in the water, add sugar, and boil them lightly until all the berries have popped open, stirring frequently to make sure the sugar doesn't stick to the bottom of the pan. Cook and keep stirring until the sauce has thickened to your preferred consistency, on medium heat.
Get your kids involved! Place your kid on a seek-and-destroy mission to find all the unpopped berries and mash them against the side of the pan. Important: The sauce will become very hot as it cooks, so please determine whether this is an age-appropriate cooking task for your child. As the berries pop, they can spatter hot, staining juice outside the pan!
Chill overnight in the fridge and serve cold OR ladle the hot sauce into clean, hot jars and process pints in a boiling-water canner for fifteen minutes, half-pints for ten minutes.
2006-11-23 14:17:45
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answer #2
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answered by Anonymous
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All of us(32 people) like it cold or taken out of the fridge 15 mins before serving it. Ours is homemade too. Happy Thanksgiving!!
2006-11-23 13:44:52
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answer #3
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answered by US Lisa 3
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People usually eat there cranberry sauce cold. Your purposed to eat cranberry sauce cold.
2006-11-23 13:46:36
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answer #4
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answered by Ebonique 2
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Definately cold....
Have a great Turkey day!
2006-11-23 13:38:25
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answer #5
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answered by canadianbakn 3
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cold
2006-11-23 17:40:52
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answer #6
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answered by Bird 3
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cold
2006-11-23 13:56:06
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answer #7
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answered by Anonymous
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Cold, it just tastes better
2006-11-23 13:37:46
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answer #8
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answered by tinax3 2
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niether thanx
2006-11-23 13:39:40
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answer #9
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answered by same girl/new name :) 5
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cold with turkey and stuffing....mmmmmmmmmmmm....
2006-11-23 13:38:07
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answer #10
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answered by 星戦争は最もよい 3
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