Comments on: Blackberry Cranberry Sauce http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/ Making your days taste better. Fri, 10 Feb 2012 16:19:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Christy http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-140081 Christy Mon, 21 Nov 2011 15:35:37 +0000 http://annies-eats.com/?p=2407#comment-140081 Thinking of trying this out since Meijer had blackberries 2/$1.00 this week! Thinking of trying this out since Meijer had blackberries 2/$1.00 this week!

]]> By: Amber http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16445 Amber Mon, 28 Dec 2009 18:17:24 +0000 http://annies-eats.com/?p=2407#comment-16445 This was really good! Not as thick as just cranberry sauce but I actually didn't mind that at all. I'll be making this every Thanksgiving and Christmas dinner. It made quite a bit so next year I'll probably half the recipe. Thanks so much for the recipe. :) This was really good! Not as thick as just cranberry sauce but I actually didn’t mind that at all. I’ll be making this every Thanksgiving and Christmas dinner. It made quite a bit so next year I’ll probably half the recipe. Thanks so much for the recipe. :)

]]> By: Annie http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16444 Annie Sat, 19 Dec 2009 01:44:30 +0000 http://annies-eats.com/?p=2407#comment-16444 Shelbi, I'm not sure it's thick enough for a dip. And personally, I really don't think the red pepper flakes would go at all. I think it would be a gross combo. Shelbi, I’m not sure it’s thick enough for a dip. And personally, I really don’t think the red pepper flakes would go at all. I think it would be a gross combo.

]]> By: Shelbi G http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16443 Shelbi G Fri, 18 Dec 2009 18:35:11 +0000 http://annies-eats.com/?p=2407#comment-16443 Do you think this would be good over a brick of cream cheese as a dip? Maybe with some red pepper flakes in it to add some spice? Do you think this would be good over a brick of cream cheese as a dip? Maybe with some red pepper flakes in it to add some spice?

]]> By: Adam http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16442 Adam Thu, 10 Dec 2009 22:04:18 +0000 http://annies-eats.com/?p=2407#comment-16442 Thank you, Adam Thank you,

Adam

]]> By: tobias cooks! http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16441 tobias cooks! Wed, 09 Dec 2009 22:13:46 +0000 http://annies-eats.com/?p=2407#comment-16441 Unfortunately cranberry is really difficult to get around here. I wish I could make such a sauce too. Unfortunately cranberry is really difficult to get around here. I wish I could make such a sauce too.

]]> By: Annie http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16440 Annie Wed, 09 Dec 2009 21:59:35 +0000 http://annies-eats.com/?p=2407#comment-16440 My leftovers didn't have a weird consistency at all despite the cornstarch. It tasted just as good as when it was freshly made. My leftovers didn’t have a weird consistency at all despite the cornstarch. It tasted just as good as when it was freshly made.

]]> By: Rebecca http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16439 Rebecca Wed, 09 Dec 2009 19:27:14 +0000 http://annies-eats.com/?p=2407#comment-16439 Just when I thought my cranberry sauce was the best... you had to show me up with the blackberries! Awww - okay, I'll give this a try next Thanksgiving! And that is SUCH A CUTE pink bowl! Just when I thought my cranberry sauce was the best… you had to show me up with the blackberries! Awww – okay, I’ll give this a try next Thanksgiving! And that is SUCH A CUTE pink bowl!

]]> By: Mary R http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16438 Mary R Wed, 09 Dec 2009 19:00:42 +0000 http://annies-eats.com/?p=2407#comment-16438 It's odd that the sauce wouldn't thicken without cornstarch. Cranberries are a very high pectin fruit. Once the sauce reduces to a fairly thick consistency, it should have 'set up' to a jammy state upon cooling to room temp. Maybe it was the blackberries--those are 'low pectin' fruits and cranberry sauces typically incorporate other high pectin fruits like citrus--but the amount of cranberries and sugar should have compensated for that. Odd. I've noticed that when I make a sauce (any sauce) with cornstarch, leftovers have a weird consistency. I recently changed to using Clear-Jel, a special type of cornstarch often used in home preserving, and found that the consistency of favorite leftovers (mmm...gravy) is just as good as freshly-made. It’s odd that the sauce wouldn’t thicken without cornstarch. Cranberries are a very high pectin fruit. Once the sauce reduces to a fairly thick consistency, it should have ‘set up’ to a jammy state upon cooling to room temp. Maybe it was the blackberries–those are ‘low pectin’ fruits and cranberry sauces typically incorporate other high pectin fruits like citrus–but the amount of cranberries and sugar should have compensated for that. Odd.

I’ve noticed that when I make a sauce (any sauce) with cornstarch, leftovers have a weird consistency. I recently changed to using Clear-Jel, a special type of cornstarch often used in home preserving, and found that the consistency of favorite leftovers (mmm…gravy) is just as good as freshly-made.

]]> By: Kate http://annies-eats.com/2009/12/09/blackberry-cranberry-sauce/#comment-16437 Kate Wed, 09 Dec 2009 17:34:39 +0000 http://annies-eats.com/?p=2407#comment-16437 I usually use the basic cranberry sauce recipe on the package of whole berries, which calls for boiling the water and cranberries together with 1 cup of sugar. I'm wondering if boiling the sugar helps thicken the texture, by making it more syrupy? (I usually substitute 1 cup of apple cider for the 1 cup of water, just to give a little more flavor to the basic recipe.) I usually use the basic cranberry sauce recipe on the package of whole berries, which calls for boiling the water and cranberries together with 1 cup of sugar. I’m wondering if boiling the sugar helps thicken the texture, by making it more syrupy? (I usually substitute 1 cup of apple cider for the 1 cup of water, just to give a little more flavor to the basic recipe.)

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