Cranberry sauce in the shape of a can

Not a Thanksgiving goes by but memories of "cranberry sauce in the shape of a can" come to mind.  And not just to my mind, but my kid's minds as well. For as long as I can remember, both Thanksgiving and Christmas meals included this delicacy.  It just wasn't acceptable not to have it.  Lively discussions ensued as to the proper way to serve it - standing up or lying down in the dish.  That would make a fun poll, huh?    And, yes, all agreed that the ridges and grooves are what makes it so cool. 

I even remember that stellar day when my mother entrusted to me the preparation of it for the table presentation.  (Our rule was dealer's choice on orientation of the presentation.)  Of course I'd watched her do it many times, but I was a nervous wreck that very first time.  How could I live with myself if I messed up the perfection of the can-shape and thereby destroy the entire ambiance of the meal?  I was the equivalent of a brain surgeon during the procedure with my mother standing over me, and literally didn't breathe to the point where I got light-headed.   All turned out well, thank god.

I dutifully passed along the tradition to my children, hopefully without the nerve-wracking sense of ultimate maternal disapproval and end-of-the-world-as-we-know-it feelings,  if they nicked an edge off the sauce as it slide out of the can.  But, as Thanksgiving together with all the trimmings has become a thing of the past, what with 2,500 miles separating some of us, and the realities of work responsibilities, we can still talk and remember the cranberry sauce.

Today I make my own whole cranberry sauce, year-round, because it's better than the jellied version and chock full of antioxidants.  Three ingredients to start - whole cranberries, liquid, sweetener.   I usually use a bag of frozen ones (so cheap - fresh on sale for $1 a bag around the holidays, freeze in the bag for up to a year) with one cup of orange juice and one cup of Splenda.  Just simmer for about 10 minutes while the berries burst open.  Cool then refrigerate.   I've used pomegrante, apple, and even lime juice, honey, cane sugar, persimmons, alcohol, herbs, orange sections, pecans, and a whole host of other things.  It's hard to mess up.

Memories are good, even if silly, like cranberry sauce in the shape of a can.