 Check it out, folks. Do I got the conversation piece for you? Listen, today we're doing cranberry sauce from the can versus the real deal Holyfield. Let's get it. All right, so look, now I'm gonna go ahead and just ask the very first question, right? Everybody talks about this on the internet, so I'm gonna ask you guys, do you like authentic or do you like it out of the can? I'm gonna answer and tell you what I like the best at the end, but I'm gonna show you guys they wanna keep it more traditional. You know what I mean? I'm gonna show you just how easy it is. Now, look, I want you guys to take a look at this right here. Not a whole lot of ingredients, right? So this is this versus this. Super simple. And by me saying that, don't forget, I just launched my website, www.smokingandgrillingwithab. And that's W-I-T-A-B dot com, right? For the full, printable, downloadable, screenshotable, whatever you wanna do, your boy got you. Now, with that being said, let's go ahead and just get started. First thing I'm gonna do is, I'm gonna bring this up because we wanna start off with it like, ah, about that right there. Like a medium high flame, right? So I'm gonna go ahead and add my water. This is a half a cup. And I'm gonna add my sugar and let it all melt together, right? Then when it comes to the orange, but if you guys didn't know, man, this is super simple to make. You know what I mean? And then you figure out what you wanna do. I'm gonna go ahead and just cut this orange in half. You know why? Cause we got to juice it. So I'm gonna take it like this and just juice this to get a half a cup. So I'm gonna bring this back into a plate. I'm gonna use my hand as a strainer just to catch any seeds. And then we wanna get to a half a cup. Meanwhile, we're starting to boil and dissolve our sugar. Okay, so if you get in here and you take a look, look, my sugar's dissolved. Man, if somebody tell me why I don't have a juicer, why I had to just, ah, and squeeze and muscle that. So we'll just add this to it also. Right? We wanna get it all to boil on its own, right? Don't forget, folks, we making our own cranberry sauce. Okay, check it out. That's what's gonna happen. Half a cup in these ingredients that I just told you, you're gonna see the orange on the top and the aromatic that come off of it is just gonna make you, you know, safe. You can't wait till it's over with. Now, let's look at, let's talk about these berries. When it comes to these berries, look, I'm gonna start adding some of these in here. You know what I mean? We wanna get these to pop, right? So I keep that heat up the way it is and I'm just gonna keep stirring it like this. You know what I mean? We're gonna cook some of it down. It's gonna thicken up a little bit. You know what, I like it a little bit more than that. But you wanna save yourself some back, right? So look, this is just one package cranberries. For those of you guys that ain't never seen cranberries, this is what it is. All right, so as this is coming back up to heat, I wanna see a little bit of bubble, right? I want it to boil. Look, you remember that cinnamon stick that we saw in the beginning? We're gonna drop that in there and we're gonna let that, you know, work its magic. Now I'm gonna keep quit running my mouth so you can hear when I tell you they supposed to pop. I don't know if you just heard it right now, but I mean pop. That's exactly what I'm talking about. All right, so that popping you here, that's authentic, folks. So when I say pop, I ain't saying pop lock, but do whatever you wanna do. You wanna get all of these to pop. So you're gonna need to hear quite a bit, you know what I mean? But we'll keep that heat under the bottom. I adjusted it. I'm coming back, making sure I'm like at that medium, a little bit above medium. Meanwhile, check this out. We wanna get some of that flavor too. So I'm gonna go ahead and get my little pillar and I'm gonna just bring this down like this. All right, we'll take that one. I'm gonna go ahead and tear this orange up because ain't nobody gonna wanna eat it after this. You know what I mean? I'm gonna take that and just for good measures, let's do one more. And there we go. Look at this right here. You guys know I got that channel. You know, bottoms up with AB. Look, we use this a lot. Squeeze this, it's a lot of flavor in here. So take a look right here. Let me go ahead and get you some ice cream candy right here. You see that right there? Yes, sir, that's what we want. I'm gonna just drop these peels in. We'll get them out later and we'll just stir this up and this is gonna give us our flavor, folks. You guys gotta trust me. Just the aromatic that's coming off. Don't forget we put that cinnamon in there. These are the things that just make it go over the top. Now we didn't put all of that in there. You know we gotta get some balance, right? So I'm gonna just take it, one, two, three. Oh, just a pinch of salt. That's all we need, folks. And you guys know I like that. What kind of salt? That's right, I like that coxas. And I like it to be on that, you know, that coarse grind. Okay, so you can see how it looks. Now we just wanna cook this for about, I'm gonna say about eight to 10 minutes. What you can see is doing this thing. All right, so if you come in here right now, you'll say, oh man, that's probably ready. I don't want you guys to skip this step. You know what I mean? Because first of all, you gotta get them soft. You know what I mean? So they look like that. And notice this, it's six minutes in and I'm putting in the rest of the berries. Reason being, I like to keep them, you know, for them to look whole. It's about that presentation, right? So we just do it like how you just saw me do it. You can see them on top, but you don't want to eat a hard cranberry. So these next four minutes are gonna be crucial. And that's only gonna do is that's gonna make them like get soft. Okay, folks, so look, let's look at it after 10 minutes, right? Put that down right there. I'm gonna turn off my fire. Remember I said I wanted to keep some whole? They were all popped. And look at that right there. Look at that gel. Now we starting to look like the can, right? I can tell you this too, and I'm gonna go ahead and just be honest with you. I just went ahead and tasted it. It tastes just like the can, but with the berries. You know what I mean? Listen, the cinnamon and that orange juice makes it, I'll just say that right there is what doesn't. But if you see it right here, whoo, look at that. Okay, folks, so this had a little bit of time that you know, to chill. I'm going to put this in here. Look, that's my cinnamon. That's my little level up right here, right? So, and then don't forget we got this in here too. Remember the orange peel? But along with the fresh orange juice. You see that right there? I don't know what to say. You know what I mean? I'm at a lack of words. Now look, I got Tupperware. Look, this happened to be, you know, glass, right? This is still a little bit on the warm side. I'm just gonna put this in here, right? Now you guys can double this recipe. You know what I mean? And, you know, go from there as far as how many people you gonna have, but I promise you don't dilute it. Don't try to stretch it, just double and triple it. All right, so look, this is cooled enough. You see I kept the top off, but I want you to look at this. If I hold it there, it's moving almost like jelly or jam. Now imagine when I put this into the refrigerator, it's gonna set up and be a little bit on the firm side, right? So I'm gonna put this top on, put this in the refrigerator, and I'll see you guys tomorrow. Okay, folks, listen to the magic of the camera. Listen, this is the next day obviously you can tell by my clothes, right? Now, I'm gonna go ahead and open this up so you guys can see this is overnight. I got this right here, because look, I'm finna taste this, but you can see it's like hard, you know what I mean? But by the time you put this out, your guests getting there to eat, you know what I mean? This will be a little bit on the soft side. So if I just take it, because one of the things I wanna do is I wanna take my cinnamon out. Some of you guys might wanna take it out, but I like to let it stay in there and let it just marinate and you know, spray it, it's cinnamon flavor throughout. You see this right here? Look at that right there. That is the exact same thing. Now I know some of y'all didn't have this before. You went over your aunties or at somebody's house and you had cranberry, you was like, that's just not the same. Especially after you tasted it right, so it makes it turn on those up. But I can tell you this, ocean spray or whoever these people are that's making this, they need to contact me so we can level that up. Super simple and don't forget y'all, I tell you simple sometimes work. Now let me go ahead and plate this. Okay folks, listen. This is it right here. Look, I'm not finna over talk, over sale and just try to convince nobody, this right here is fire. And then in the beginning, I told you guys, I'll tell you which one I prefer. When I go to somebody else's house and I'm eating, this includes my family. Listen, when I'm near, I like it to see it out of the can. Why? Cause they didn't make it the way I make it. Cause these two right here is just like perfect. Now with that being said, don't forget, I got the printable recipe, new website out, all of that. That's smokingandgrillingwithab.com and that's W-I-T-A-B. Now listen, if you're new to my channel, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there, there's a channel out here that simplifying these recipes and taking the mystery out of cooking. And you know how I leave. Guess what? Boom.