Canned or Homemade Cranberry Sauce?

Homemade cranberry sauce prepared and ready for the table. (Photo courtesy of Zach Barnes)

Cranberry sauce is a staple of Thanksgiving meals and is mandatory to be on the table during the feast. However, should the sauce be from the can or homemade?

There are good aspects to both sides of the argument.

The canned sauce is consistent, you know what you get when maroon jelly is put on the dish.

Another good thing about canned cranberry sauce, it doesn’t take any time to prepare, unless taking into account the time it takes to buy and open it.

A con of the canned sauce is it’s much more processed.

Homemade sauce is not as processed, and consumers know what they put in the sauce, although there is still a good bit of sugar.

Another good thing about most traditional homemade sauce recipes is that the cranberries still remain in the sauce after it’s reduced, and they are so sweet and juicy.

For me, the only con to homemade sauce is that it takes a long time to make, and in the midst of other Thanksgiving cooking, time is not on most families’ side.

My family, on the other hand, does both the processed and the homemade sauce. That way we can have variety on the table, and I’ll be honest, I put both on my plate.

No matter the variety, cranberry sauce is an item that cannot be forgotten to put on the Thanksgiving table.


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