"Sweet and tangy cranberry sauce is a must-have on the festive dinner table, being a classic accompaniment to roasted meats. Whipping up a homemade batch is always a great approach, but perhaps the most convenient way to enjoy this beloved condiment is in canned form. Canned cranberry sauce comes in two main varieties: jellied and whole berry. The former is smooth and gelatinous, and the latter has a chunkier and slightly looser texture, with pieces of whole cranberries."
"While cranberry sauce is most commonly paired with succulent turkey slices or added to a charcuterie board, its uses extend far beyond the obvious. This humble pantry staple is more versatile than you might think, fitting seamlessly into a wide range of sweet and savory dishes. You can use it to upgrade your breakfast, jazz up a sandwich, or add some vibrant tang to baked goods. And it blends beautifully with other sauces and dressings as well."
"We know how well the tangy brightness of cranberry complements the savory richness of meat, and baked or pan-simmered meatballs are no exception. Rather than simply dolloping cranberry sauce onto your plate next to slices of turkey, beef, or pork, try crafting a sticky glaze for pouring over freshly cooked meatballs. This adds a wonderful contrasting sweetness and ensures that every bite is enhanced with moreish fruity flavor."
Canned cranberry sauce comes in two main varieties: jellied, which is smooth and gelatinous, and whole-berry, which is chunkier with whole cranberry pieces. Unopened cans typically keep in the pantry for about two years. The sauce pairs naturally with roasted meats like turkey and fits on charcuterie boards, but it also upgrades breakfasts, sandwiches, baked goods, and mixes well with other sauces and dressings. Warming canned sauce in a saucepan over low heat thins it into a glaze. Adding orange zest or warming spices enhances flavor before pouring the glaze over meatballs or other meats.
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