by Food52
• November 15, 2009
• 3 Comments
Click play to watch Amanda and Merrill make this week's finalists from the Best Cranberry Sauce Contest. Learn what to use when you're out of cheesecloth, and why making the cranberry sauce should be the easiest part of your Thanksgiving preparations.
We love cooking, and we hope you'll hang out with us at Food52!
Forget creamy vs. crunchy—we're talking fiery vs. sweet
The Spicy-Hot Peanut Butter Your PB&J is Longing For
A Little Debbie Treat, All Grown Up (With Spiced Brown Butter)
A Casserole Carrier That Serves, Too
Why You Should Be Doing More Poaching, Steaming & Braising
Cheery Kitchen Storage + More Under $50
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?
Log InHey, you! Welcome back.
Don't have an account?
Sign UpEnter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Comments (3)
Showing out of comments
almost 8 years ago Amanda Hesser
Amanda is a co-founder of Food52.
Sounds like you should make both!
almost 8 years ago Amanda Hesser
Amanda is a co-founder of Food52.
Sounds like you should make both!
almost 8 years ago Rhonda35
Cranberry sauces look good - I'm torn between the calls of the pears/hazelnuts and the figs/cider vinegar! Hmmm...which to make? Which to make?!
Showing 3 out of 3 comments