Cranberry Sauce originally came from New England in 1912.
Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts.
Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round.
Cranberry sauce can be used with a variety of meats, including turkey, pork, chicken, and ham.
Cranberry sauce does contain gelatin although it's mostly made of cranberries that are heated up.
But commercially made cranberry sauce does most often contain gelatin that helps give it what's known as extra body.
The gelatin is a protein made from boiling animal skin, tendons, or bones in water.
To cut canned cranberry sauce you remove the cranberry sauce out of the can and then use a knife to slice the canned cranberry sauce into small slices.
You can insert a rubber spatula into the can, between the edge and the sauce to break the air seal of the canned cranberry sauce.
In 1941 Ocean Spray Inc produced and canned the first jelly cranberry sauce in 1941.
However Canned cranberry sauce got its actual start in 1912 when cranberry growers Marcus L. Urann and Elizabeth Lee started working together to create a jellied sauce, which was concocted by boiling the bruised berries from the bog.
And in the very early 1910s, Marcus Urann, a lawyer who abandoned his first career to buy a cranberry bog and would go on to become one of the founders of what would become Ocean Spray began canning the stuff as a way to sell the seasonal berry year-round.
Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts.
Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round.
Cranberry sauce can be used with a variety of meats, including turkey, pork, chicken, and ham.
Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada.
Cranberry sauce offers the same Vitamin C nutrients that can mean less colds and flu this winter.
A half-cup serving delivers about 4 percent of your daily Vitamin C needs, but every little bit helps!
Believe it or not, cranberry sauce can help you look like a million bucks.
To make cranberry sauce you heat orange juice in a saucepan. Stir in sugar and cook until it dissolves.
Add cranberries and continue cooking, stirring often, until they start to pop.
Remove the sauce from heat and transfer it to a bowl – the cranberry sauce will continue to thicken as it cools.
The traditional way to serve canned cranberry sauce is to slice the cylinder into rounds and arrange them on a platter.
Go a step further by adding a garnish like sugared rosemary or candied ginger.
Or, cook the canned sauce with orange juice and zest for a citrusy take on a holiday standby.
The cranberry sauce can be served chilled or at room temperature, and it will keep in the fridge for several days.