To Can or Not To Can…

When it comes to cranberries, it seems everyone has an opinion about which is better–canned or fresh.  I’m in the Fresh camp, but I know people who are staunch proponents of the canned jellied variety.  Apparently something about a slice of a canned cranberry log is appealing.  Texture-wise, I can see the appeal.  I will admit before seeing the fresh light, I enjoyed canned cranberries.  But once I made homemade cranberry sauce, I’ve never even looked back because IMHO taste-wise, it just doesn’t compare.  In a pinch, I will used canned whole cranberries and then doctor them up with cinnamon, cloves, and peach liquor or wine to add some homemade flavor (which is essentially what I add to my fresh cranberries).

So, my dear readers…which do you prefer?  Say it loud and say it proud!!