Anonymous wrote:Cranberry sauce is super easy. I just rinse the berries, add maybe 3/4 to a cup of sugar, the juice and zest of an orange (leave out the zest if you don't want it orangey), a cinnamon stick and a little ginger and then you just cook it with a little mashing. Taste and adjust the sugar as you want. I like mine more on the tart end.

It definitely keeps well because of the tartness and sugar content.

This is really close to what I do but I add in some cut up mandarin oranges (the canned kind).
Also, DH likes for me to add chopped walnuts. Sometimes I do, sometimes I don't.
Cranberry sauce is forgiving - what the PP posted is a great recipe and you can make it you own by adding what you like.

Anonymous wrote:

Anonymous wrote:Are Bisquick biscuits still a thing?

I'm a fan.

are there hacks or improvements or just the directions on the box?

Rolls or biscuits? I don’t think of biscuits as a thanksgiving food.

Anonymous wrote:Are Bisquick biscuits still a thing?

I'm a fan.

Are Bisquick biscuits still a thing?

PS if making cranberry I would also get the canned jelly type. We usually do both because people are hugely loyal to the canned stuff.

I made biscuits last week using the King Arthur buttermilk biscuits recipe. It was pretty easy. My butter was frozen because I forgot to take it out and so I used a grater to grate it into the flour which seemed to work well. I did not roll it out — I just divided it into clumps and made a hockey puck shape that I then dipped upside down in a plate of milk before putting on the tray. I thought they were super yummy!

I use the ocean spray bag recipe but sub in OJ for some of the water, use brown or turbinado sugar instead of white, and add a little bit of cardomon.

Cranberry sauce is super easy. I just rinse the berries, add maybe 3/4 to a cup of sugar, the juice and zest of an orange (leave out the zest if you don't want it orangey), a cinnamon stick and a little ginger and then you just cook it with a little mashing. Taste and adjust the sugar as you want. I like mine more on the tart end.

It definitely keeps well because of the tartness and sugar content.

Anonymous wrote:

Anonymous wrote:TY. Can I make this the night before?

Yes, of course.

You can make the cranberry sauce now. It is not a freshness food. We are purists and like the basic recipe from the bag too.

Anonymous wrote:TY. Can I make this the night before?

Yes, of course.

TY. Can I make this the night before?

I love Ina Garten’s cranberry sauce
https://www.foodnetwork.com/recipes/ina-garten/make-ahead-cranberry-sauce-3160641.amp

The bag of Ocean Spray cranberries has a recipe right on the back of the bag. It’s just sugar and water. You can start getting fancy by adding orange juice, orange zest, spices etc if you want but not necessary.

Hello. I am going to switch from store bought to homemade for these two items this year. I have more time to cook than I usually do. That said, probably best for me to start with a basic recipe for both. I appreciate any advice!