All in all, sauces were thick and thin, coarse and smooth, and everything in between—and rankings all came down to personal preference. Some tasters preferred one style to another across the board, while others were drawn to both styles. Among the jellied sauces, tasters enjoyed those that offered “smooth,” “melt-in-your-mouth” textures. Some jellied sauces, however, were “grainy” and “mealy” and scored lower in our ranking. For whole-berry sauces, tasters preferred choices that offered consistently sized, discernible cranberry chunks with no competing textures or tangly skins. Our favorites had “jammy” textures interlaced with the “pop of whole berries.” Other whole-berry sauces were less successful; their “inconsistent,” “chunky mishmash” of textures “distracted” from the turkey.
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