it depends on what your serving. if you are serving a cold dish (e.g ice cream) i find hot sauce works better because cold sauce hardens slightly and is less appealing. if you are serving a hot dish (e.g cake) either will do fine but i personally prefer hot sauce. i hope this helps :)
It depends on which pie filling one is going to use... normally i make a salmon and creamcheese pie which i am making tomorrow which will be fine for thanksgiving.
I mean it depends on which pie you make but i also like jam and roasted chestnut pie which you should try.
Raw and unsweetened:
Dried and sweetened:
Cranberry sauce, canned, sweetened:
For free fruit and vegetable carbohydrate charts to use as daily guides for either weight loss or weight maintenance, and for the carbohydrate counts of other fruits and vegetables, see the page links, further down this page, listed under Sources and Related Links.
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Yes However i do drink cranbrerry juice alot It will not taste the same as having a fresh new container of it.
1 tablespoon of dried cranberries is roughly 20-25 calories.
It should be moved into the refrigerator as soon as possible. After the cooking process is finished and some cooling has taken place in the pot, it should be moved to a glass container so that it will not absorb plastic or metal flavorings.
Firstly, there is a BEST IF OPENED BY date on the can. After that, inspect any canned goods for rust, bulging, pinhole leaks, which means that those get tossed into the garbage.
I opened a can of Whole Cranberry Sauce from WalMart (Great Value brand) that was BEST IF OPENED BY Feb 02, 2007. and it was perfectly delicious!
Next one we'll use, from our pantry, in November 2009, has a date of April 08, 2008.
4 ounces a piece would be 50 pounds. If however you only want to give them 2 ounces a piece it would be 25 pounds.
hello you little monsters!
You could keep an unopened can in the refrigerator for several month or possibly longer. I'd still use the "best by" date on the can as a guide for shelf life. Keep an eye on the condition of the can because the increase in humidity could make the can start to rust.
Double the amount of each ingredient called for in the recipe, including wine and sugar.
If adding sugar and reducing it has not worked enough, or if you just like it extra-firm, you can buy gelatin in the baking section of the grocery store. It comes in sheets, which you just have to soak in water for a few minutes before stirring into the sauce. Once it cools a bit, it will set more firmly