Military Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
You must all run to the store right now...
And buy all the ingredients to make this AMAZING cranberry sauce, by PW.
Just finished my batch and my gosh does my house smell so so yummy! And it tastes awesome.
Warning
No formatter is installed for the format bbhtml
Re: You must all run to the store right now...
I only like cranberry sauce that looks like
Oh Stan this is SO much better and so easy to make!
They totally are missing out! Its wonderful. E liked it a lot too!
If you read her recipe, the point of the syrup is to make it tangy sweet and not sweet sweet like sugar does. I thought it was pretty tangy, E thought it could be tangier. If you wouldn't mind sharing your Mom's recipe though, I'd love to try that one next year!
Interesting that according to her the syrup retains tanginess; to me syrup is way sweeter than sugar straight up. Maybe it's a mind game?
I don't have exact measurements but I'll be happy to share the recipe:
1 bag of cranberries
Approx. 1/2 c. orange juice and mandarin juice (from the can) - just enough so that the cranberries are resting in it but not floating
1-2 apples
1 can of mandarins
Approx. 1/4 c. brown sugar; not packed
Approx. 1/4 c. granulated sugar (I don't even use a full 1/4 c.)
Approx. 1 c. chopped walnuts or pecans (opt. and your pick)
Approx. 1/4 c. orange zest (opt.)
Bring juice with cranberries to a low boil over low-medium heat until the cranberries start popping, stir and cook for a few minutes more. Add apples and stir to get the pectin moving. Allow to cook for a few more minutes; the juice will start to thicken - be sure to stir periodically and do not allow a full boil.
Once everything begins to cook down, add sugar and stir until it dissolves. Remove from heat and stir in mandarin, walnuts and zest. Pour into a bowl (glass is best) and chill. As with most relish, the more days you give this to set up the better the taste on serving day.
This! Thank you for sharing KCD!
And she says to use pure maple syrup, not pancake syrup. IDK if it really makes a difference between that and sugar but I'm diffidently trying yours next year!
I love cranberry sauce, both the whole berry kind and the canned kind. We've been making a cranberry cobbler the last few years and it's so good we make extra batches to eat for breakfast.
http://www.wellsphere.com/celiac-disease-article/thanksgiving-cranberry-cobbler/246309
Oh boy that looks super yummy! Thanks for sharing!
My pleasure to share!
I did read about the different syrups; it is good that she made that distinction. Has anyone tasted pure and pancake to tell the difference? I'm just curious to know!
I actually did when I measured it out last night. The pancake syrup is super sweet and sticky and the pure is not so sweet it just has a really good maple flavor and is tangy.
Hhhmmmmm? I may have to keep that in mind for other recipes?