Warning! Cooking Cranberries May Be Dangerous! - American Home Cook Blog at Allrecipes.com - 314454

American Home Cook

WARNING! COOKING CRANBERRIES MAY BE DANGEROUS! 
 
Nov. 5, 2013 7:28 am 
Updated: Nov. 11, 2013 7:34 am

Hello home cooks! 


Have you planned your Thanksgiving meal yet? This site makes it so easy and fun! Just point, click and cook! 


Are you spending the holiday with your family? Are you driving or flying? Someone has to get you there if you're taking a plane, so I'll be working this holiday season. If you see a flight attendant with a big scar on her forehead, that might be me. 



My days off fell early this November, so I decided to cook the entire meal this week. Planning was quick thanks to Allrecipes.com. 



For the first time ever, I decided to make cranberry sauce from scratch using fresh berries. The recipe looks easy enough. 


But let me tell you, I wish the good people at Oceanspray would put a warning on the bag: COOKING CRANBERRIES CAN BE EXTREMELY DANGEROUS! 


I put the ingredients in a saucepan, turned on the heat and started stirring. As the sauce heated, the most delightful, fruity aroma wafted up from the pan. I leaned over to smell and then.... 


OUCH! 


Those little buggers EXPLODE! In fact, they can shoot molten-hot juice clear across the kitchen! Be very careful. You might consider wearing protective goggles, when cooking cranberry sauce this year. 


My other Thanksgiving cooking tips include thawing the bird a day or two earlier than planned, and making your desserts one day ahead. 


The Double Layer Pumpkin Cheesecake was a delight. I was very happy with the results. 
So now that the stressful cooking is over, I'll be making Kraft Leftover Casserole and focusing on what the holiday is really about: Friends, family and being grateful for my many blessings. 



I'm especially glad this year to be back home in America. I do miss some things about Abu Dhabi (where I was based for four years.) 


The people are friendly and hospitable. The United Arab Emirates is an exotic blend of old and new civilization. 


Living in the Arab world was a great adventure. I especially miss the food. 


Wherever YOU are this holiday, I wish you and YOUR family a wonderful and delicious Thanksgiving. Cynthia 

 
Comments
Nov. 5, 2013 9:31 am
The exploding cranberry thing, I've not encountered that particular gem of horror. I wonder, did you add water? 2 cups cranberries, one cup water, one cup sugar.... I'm thinking, no water = exploding cranberries lol. Best of luck next time!
 
Nov. 5, 2013 9:45 am
I do all my cranberries in a cold jell-o salad so mine don't explode. I will definitely keep that in mind for the future. I fly all the time so I'll be looking for you. I'm usually the guy in the Window Exit seat on the flights coming home. I like to sleep.
 
Nov. 5, 2013 12:59 pm
Sorry you have to work the holiday, but I am sure you will brighten the trip. I found the best recipe for the cranberries - they are baked! And they can be done a day or two ahead because they get better after being refrigerated. Where ever you end up, have a Happy Thanksgiving!
 
Nov. 6, 2013 6:52 am
ACK! I can imagine how badly that hurt! You might want to add that experience to profile under "Cooking tragedies"
 
Nov. 6, 2013 8:20 am
I feel your pain. Haven't been popped in the head, but have had splatters on the arm. I love cooked freshly-cooked cranberries, but when I start to hear the popping, on goes the splatter shield, and down goes the heat.
 
Nov. 6, 2013 2:11 pm
Hi everyone! I'm fine. It hurt, but it wasn't life-threatening. Yes, I added water. I'll use a lid next time. The sauce turned out great, actually. I was happy with it. Fresh cranberries are so much better than canned. Would LOVE to try the baked version. Doug, I'll look for you up there. Thank you for your help and comments. Glad to hear from you. All of you!
 
Nov. 7, 2013 9:34 am
Just call the mark a "battle scar" - no need for details! I'm glad I read this - I want to make sauce this year for the first time, so have learned from your "tragedy". Thanks!
 
Nov. 7, 2013 2:15 pm
I'm definitely going to make fresh cranberries this year, thanks! Welcome back to the US. Is there a particular ME dish you like to cook, or just like in general? My husband is Arab and he cooks the best lamb dishes. Did you attend any weddings or baby celebrations? I've been to a wedding and my in-laws slaughtered a lamb for the birth of my daughter and we'll be back in Egypt in the spring for the celebration of my son.
 
cyndiane 
Nov. 7, 2013 4:05 pm
why don't u have a number to call easily available. i renewed my subscription for 2 yrs with the promise of a cookbook. it's been about 2mths and I still haven't recd. it. where do I call????? thanx for any help you can give me
 
Tina 
Nov. 7, 2013 7:55 pm
I have been cooking fresh cranberries for many years now but I also found out the hard way that they do pop as they cook! I didn't get any scars but I did have to change my clothes! First timers beware!!! Wishing you all safe cooking and Happy Holidays!!!!
 
Nov. 9, 2013 6:20 am
I had not idea! thank you so much for posting that because I'm making my own this year!
 
Nov. 11, 2013 7:34 am
I hope I helped prevent someone from getting hurt. I'm okay, but cooking can be dangerous. I just don't want anyone to make the mistake I did. It's sooo easy to make your own cranberry sauce. It tastes so good! Happy Thanksgiving!
 
 
 
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Cynthia Ross

Home Town
Beverly Hills, California, USA
Living In
San Angelo, Texas, USA

Member Since
Sep. 2010

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work

Links
 
 
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About Me
"Travel and cooking are my passions. I considered attending the Cordon Bleu, but decided I'd rather be a professional traveler who cooks for a hobby, than a professional chef who has little time to travel. I believe food. language and music are the best ways to explore culture." I'm working now as a flight attendant for a global airline. I learn as much as I can from our on-board chefs, as they have worked in the best kitchens on the planet! I'm proud to be an allrecipes Allstar this year! (2012-2013) What an honor to be part of this community! I'm looking forward to cooking with you this coming year!
My favorite things to cook
I make a great grilled cheese sandwich, but I've also mastered more difficult dishes. My cooking goal is to master artistic, delicious restaurant-style dishes.
My favorite family cooking traditions
My Grandmother and I were very close. She basically raised me, and thankfully passed along her cooking skills. We enjoyed watching Rachael Ray together. One of my favorite TV chefs in Michael Smith, from Canada. He's creative and very cool.
My cooking triumphs
I've attended a cooking workshop led by a handsome and charming French man who was voted the Chef of The Year. I've also won blue and red ribbons for my baking. The newspaper featured one of my recipes after winning a blue ribbon. I was 15 years old then. The food editor wrote that I "squealed with typical teenage glee" when I found out I won. She was right. And I still squeal to this day when I'm really happy about something. I also won second prize in the Barrington Chili Cook-off about ten years ago. I'm very proud of that!
My cooking tragedies
Trying and failing is an important part of the creative process. The first pancake almost never turns out right. I've overcooked many good pieces of beef, until I bought a good meat thermometer. My first batch of cinnamon rolls turned out like little hockey pucks because I did not activate the yeast properly. I've come a long way since then.
 
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