I am a heretic for not liking cranberries at all - either canned or not. BUH-LECH. PTUI.

If you are, then I am, too. I don't like them, either.

That's why I'm stuck eating the stuff out of a can each Thanksgiving. There aren't enough people in my family who like cranberries to make it worth while to make the real thing.

Clearly Teppy and ChiKat and I are right.

I will graciously let you three have all the can shaped cranberry gel you like this Thanksgiving. No complaints here if I'm left to eat the fresh, homemade cranberry sauce.

Just following the directions on the package of fresh cranberries gets me as many compliments as I need - but you do seem to have set the bar higher for yourself.

My mom used to make apple pies by not adding any sugar or cinnamon, but just mushing a can of cranberry sauce into the apples. That gets rave reviews, and recipe requests.

Nice, even slices.

It fits tidily on the plate and doesn't migrate into the mashed potatoes. Which shouldn't have lumps.

I will graciously let you three have all the can shaped cranberry gel you like this Thanksgiving.

Me too! I freaked out the year my mother tried to make the homemade version.

I am a heretic for not liking cranberries at all - either canned or not. BUH-LECH. PTUI.

Me too. Ick.

The basic version is just cranberries, water, and sugar. The instructions look good here: [link] That's for a standard-sized bag of cranberries from the grocery store, btw.

I tend to cut the sugar to about 3/4 cup, but that's anti-sweets me talking. I wouldn't cut sugar more than that, because you need sugar in there to make it set up.

If you like whole-berry style sauce, just cook it up and cool it. Dead easy. If you like it jelly-style (like the can), strain it and smoosh it through a strainer to break up the berries and lose the skins before refrigerating.

If you're feeling like flavor variations, you can add almost any imaginable extras to the basics: a dash of cinnamon, or a shot of booze (bourbon and port are both exceptionally good, with obviously different results), replace all or part of the water with orange juice, add nuts or other fruits (dried is probably best). Dried cranberries don't change the flavor as much, but they add bite to the texture, if you're tired of plain sauce.

There's also a whole other family of cranberry relishes -- not sauces -- made of chopped fruit. I tend to go spicy with those (Cranberry and chiles. Who knew?). But a cranberry-loving U.S. family is almost certainly going to love a more traditional sauce, with a second one as an add-on.

(Hi, my name is Amy, and I have a cranberry sauce problem.)

Cranberry heretics! Horrors.

I confess that I used to love the can-shaped ridges until I started making my own fresh. Not only is it tastier and healthier but it is hella easy and extremely impressive.

I make versions with crystallized ginger and another version with vanilla (seriously) and nuts. There are lots of options and almost no chances of ruining it.

Steph & d, the mission worksheet is insent. I'll be around tomorrow to discuss.

A non-emergency ~ma request: I've been asked at the last minute to facilitate a conversation on a college campus near Balto that has been experiencing a lot of racial violence. White kids attacking pretty much everybody else. I have no idea who will show up but I'm loving my agenda, which is more about how we learn to think and feel things than it is about diversity.

People-hearing-helpful-things-and-reducing-tensions ~ma would be so very much appreciated between 4&6 eastern time.

Felicity~ma, bonny. And if you could send that sheet to me, I'd greatly appreciate it.