Cherry Cranberry Sauce: The Perfect addition to your Holiday Table! | Chef Jean-Pierre

[@tudor-octavian4520]

Every time Chef Jean-Pierre posts a new video I feel like a kid in a toy store. It's awesome! Thank you for the recipe! Looking forward to trying it.

[@heather2493]

Omg right? Me too 😍😍😍 this weeks is like Christmas 🔥✌️

[@mahwahazet4133]

... exactomundo! I’ve send my friends Chef Jean Pierre’s older recipe and after I got a notification on a new cranberry sauce I sent out an 🚨 😂 to try this one. I only hope that some idiot won’t shut his channel down because there’s Booz and kids in one sentence. We live in really weird times and Jean Pierre is a joy to watch... I wish I had a cook-off with him one day, his accent and my accent ohohoh😂

[@georgeknol3403]

Hi JP, greetings from Australia. Why is it that now we CANT print your recipes. That icon seems to have disappeared.

[@toriless]

Yeah, is crummy mood, just watch one of his videos and you feel better.

[@sarawood2801]

I totally second that feeling!!!!

[@sorenaleksander2670]

Something in me smiles and chuckles when I see an "herb" being rolled really really tight.

[@fran2177]

Ok, first time seeing you on KZbin, LOVE YOU! Such a fun happy chef to watch! Subscribed right away and I hit that 🛎 bell! You are wonderful 🌟🌟🌟🌟🌟

[@richardprice3816]

When I'm having a bad day I just watch chef Pierre.

[@JeremyPickett]

I love making cranberries with lime and tangelos. My grandpa would sneak servings out on fresh baked bread with butter. Mint is a great idea. So is sage. I adore both, because they are so different, canned cranberries (and you keep them the shape of the can). And fresh cranberries. Another nice addition is some minced crabapple. It adds to the pectin. Anyways, just an amateur. Take everything I say with fleur de sel:)

[@archael18]

The start of the video had the most clean and freed up countertop you've had in a long long time!

[@cervideo2699]

You really are a master chef that knows how to have fun and never takes anything too seriously, and yet always deliver on a fantastic meal. Two of my favorite take-aways from watching your show now for over a year, are 1) when I am in the kitchen I find myself always saying "OK, friends.....and then "look at it, look at it"....😂 and then 2) if you don't have an ingredient that's in the recipe, well then don't use it.....don't worry about it.....that is way too funny...We love watching you and always anticipate the next video. Thanks again!

[@offdutyagain]

My wife no longer follows me into the produce section of the store because she knows I'm going to blurt out "onyo" and everyone will stop and look at me like I just got off the boat. But...Chef, you've made me change the entire Thanksgiving menu with the stuffing recipe and now this.

[@sorenaleksander2670]

Such a small detail, but it's so charming how Chef gets himself corrected in editing. Sometimes I'm like, What did he just say? and that CJP translation caption will just pop up. It's so funny! Sometimes I wonder about my English, too; and I'm from New Jersey!!! Cheers, Everyone🥂

[@Regina-T]

"As it thickens, it gets thicker." Honestly, I love watching you. You can make me laugh in the darkest days. Thank you. I love Chambord. Always have it at home.

[@TomasSotnik]

Hello Chef, its amazing how the channel is growing. Im following you since you had around 150K subscribers, now you have 870K and im still watching every single video ! Thank you for so many beautiful ideas and great recipes. I love what youre doing, please dont stop. With love from Slovakia :)

[@1tonybricky]

my only go to channel for cooking!! I am learning so much from you Chef J P! Genuine, inspirational, kind, honest and adorable!! we love you chef!! xx

[@ChefJeanPierre]

🙏🙏🙏😊

[@DrBrunoRecipes]

Looks so delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻

[@Loulou-sr3tk]

While I am cooking your chicken bourguignon, I am watching the present video and I am dreaming of Christmas: in Canada, thanksgiving is in October and your menu, for us, is perfect for Christmas. By the way, the smell of chicken bourguignon is simply wonderful.

[@sabrinadooley1560]

I know my family and i will love this for the holidays and some. I look and Enyo your recipes all the time. I get so excited to look forward to making them. I know my family will enjoy. I just love you. Happy thanksgiving

[@flowerlover4569]

My entire thanksgiving menu will be from your channel❤️❤️

[@mariadiantherese9663]

What a riotous episode! Your editors are a hoot!!

[@kimrice8230]

YOU ARE A WONDERFUL CHEF JEAN , I ASKED GOD TO BLESS YOU & YOUR FAMILY , ALSO YOU HAVE A GREAT PERSONALITY , THANK YOU FOR ALL YOUR LABOR & KNOW HOW ! ! !

[@mikedebois2566]

This is gonna make Xmas!!!! That is what will bring back all the memories!!!! My son won't know what hit 'em!!! Merci bien!!!!

[@brinta19]

Looks Great!!!!!! Chef could you make a recipe on Lamb chops and some sort of sauce for it please?

[@sascha1167]

You have changed my mind about passing off cooking thanksgiving dinner to family. It was your turkey that did it. But now i can make the cherry gravy, the cornbread stuffing, the turkey and now the cranberries. You really are among my top 5 favorites to watch. definitely my most rewatched. 🧡💜🧡

[@colekter5940]

Gordon Ramsay's tutorials feel too posh and unapproachable, Josh Weissman makes food i don't want to make, but there's plenty of skill over there. ThatGuyCanCook (Sonny) has shown me a few things (like how to render tallow from the massive brisket trimmings), but the flow doesn't always fit. Guga seems to be only for fun. There a lot others I'm not mentioning. Like townsend, the red headed guy, prohomecooks, ole whats his face with the glasses.... These are the top KZbin food channels. None of them come even close to capturing your attention and delivering information the way this one does. Chef JP gives us the info we need, and more, in the time it takes to carmelize the onyo. They're all taking notes, now that JP has arrived. Fantastic format. Always sraight to cooking and non-stop reinforcement of the education we're receiving. Simple, but elegant!

[@heather2493]

Ahhh, he’s my top 1 to watch ❤️ nobody else on the KZbins even comes close…. my son and I quote chef all the time, he’s AMAZING ✌️🔥

[@sascha1167]

@@colekter5940 i agree. Adam ragusa (sp?) has a twist i enjoy, and not another cooking show does some great original things as well. food wishes is also pretty good. Chef JP is really the only one i learn from. the icing artist is my goto for cakes.

[@sascha1167]

@@colekter5940 I couldnt agree more! He truly is.

[@mahwahazet4133]

... I cooked his entire Thanksgiving dinner (turkey, stuffing the whole shabang) for the FIRST TIME in my life as 50y old (before it was other family members and I didn’t like the turkey, they always had a chicken on the side for me)🤩 Chef JP’s recipes was an Oscar-Grammy-Golden Globe in one success at the dinner table. Thank you dear friend!

[@paulaturner8357]

Chef, you promised we would love your version of cranberries. C'est vrai !!! I will never make cranberries any other way than with the tart cherries, the various orange flavours and the savoury onyon. I had a contest at the table for my family to guess the ingredients . The foodies couldn't guess all of them. But everyone agreed they are the best ever !!! This was the highlight of the Christmas meal ; a beautiful addition to lamb. You could eat these cranberries with just about anything, even cornflakes haha Merci and Bonne Annee 2023

[@mikemoran5003]

Cranberry jam? Shmucker !!! Love it.

[@Discuholic]

Chef I enjoy your teaching very much, as well as your talking you are a funny guy as well , and I mean it in a good way.

[@michaeldsumner5105]

I enjoy cooking and smoking but Chef Pierre has given me new Horizons I enjoy his show and all his recipes.

[@wandi3112]

🤣🤣 cranberry smasher tool ! I like the black cherry and mandarin oranges that you add to the cranberry sauce, Chef! Thanx for another fun and easy recipe! Stay safe. Peace.

[@kels3972]

The butter channel!! Yes please!!! LOL!! Plus, bacon!!! I can't wait wait to try this amazing recipe!!! Thank you sweet chef!!!!! 🤗

[@h1r086]

Butter, bacon, booze, and baking.

[@kels3972]

@@h1r086 Amen!! LOL!!

[@hotrodbod1]

Just in time, Chef! Thank You!

[@FodorPupil]

This looks amazing, maestro! Growing up I dreaded the canned cranberry stuff on Thanksgiving. This looks beautiful.

[@dartagnantaft5918]

Last year I put in one minced ghost pepper it was awesome. This year I'm adding two.

[@mrhumpty]

Getting a refresher course. Making this for the third time this year. It's a family favorite now! Also, to anyone that reads this... put the Chambord in it. I pulled a bit to taste the difference. It's insane how much it brings. It's pricy. But I only use it for this sauce so far. I'll be using it for a long time :)

[@barryphillips6658]

Onions and sriracha in the cranberry sauce. Oh yes! I made it yesterday, and it was delicious (I had to taste before serving for Thanksgiving). Today, I'll be cooking your corn bread stuffing, sweet potato side dish, and chocolate-hazelnut truffle (for desert), so the only think I need to tend to on Thanksgiving day is the turkey, gravy, and mashed potatoes. HAPPY THANKSGIVING!

[@gracetaylor8032]

Hello Chef, I never like cranberry sauce ! until i made this one yesterday ... thank you :)

[@steveshetterjr.6976]

You love your life.... As we love the videos.... I click the like button before I even watch the videos.

[@sharonhunter5686]

Born and raised in le Pays Bas, living in Houston, TX, I love the tart touch of the gravy/sauce. It is so hard to break the diabetic sugar overload here. Thank you, very much for this recipe, Chef!

[@jesusfreak1568]

I'm already drooling......I only wish this had been out for Canadian Thanksgiving! Love it Chef Jean Pierre!!! 😊 And you are not getting worse 😅 you are teaching and entertaining us while you pass on your expertise!!! Thank you for all the smiles and chuckles! 😁

[@asasill3660]

My wife uses your recipes a lot and over time has adopted your philosophy of cooking. It is delicious every time! Tonight i am using your video to prep for thanksgiving while she is busy. Thank you for keeping it fun and easy!

[@giovannidifelice5485]

Complimenti Chef Jean Pierre. This looks amazing, and as always, it’s totally fun and entertaining to watch your videos!

[@dp5548-g1e]

I made this tonight, but with Capt Morgan raisins and dried cranberries also I used pineapple bits and Capt Morgan Spiced Rum. Thanks for the inspiration Chef, because it came out delicious😋.

[@goupigoupi6953]

I wasn't sure about adding the onion to cranberry sauce, so I decided to try Chef Jean-Pierre's recipe from last year. It tastes great! So I'll try this one too, but without the onion.

[@RandiG63]

Every video makes me smile, laugh and learn @ 2:43 calling the jam Schmuckers I spit out my coffee 🤣😂 ❤️

[@rubenrios113]

There used to be a commercial that said "Everything is better with Blue Bonnet on it." This was a brand of butter. I did the clarified butter the other day because I too love making food with butter. My grandkids are sending me DM's about some things they watch you do. They feel like you say... Even a kid can do this!

[@zaygezunt]

We don't celebrate Thanksgiving here in the UK but I have thoroughly enjoyed watching all your videos over the last few days and learning new recipes. It's been a treat to be in your company every day!

[@chriscr21]

Fantastic Cranberry Sauce chef!

[@kimrice8230]

Thanks!

[@ChefJeanPierre]

Thank you so much!!! 💕💕💕

[@Judten1]

Your a HOOT!!! Love your channel💕

[@jmoodaachefjoe6368]

Another side dish added to the menu for me! That is definitely some of the best cranberry sauce ever JP!! Keep ‘em coming.

[@lisayerace6117]

ALWAYS look forward to you! Thanks so much for teaching us! xoxo

[@moshu5560]

Maybe a chicken satay video after the holidays? You definitely give me inspiration! Can’t wait to attempt this recipe!

[@kimclarke5018]

Yet another great great recipe.

[@susanacuratolo1200]

acidulé aigre est le meilleur... SPOT ON!

[@saammahakala]

1:30 You like philosophy Chef? Moi aussi! Here's one of mine; "Becoming enlightened has nothing to do with being either wholly happy, sad or indifferent, but rather having achieved the broadest perspective with which to tackle the daily onslaught of life's unending drama!" - Meta Dass P.S. of course, having French lineage isn't a requirement for appreciating philosophy since "we" aren't these vessels meant for navigating 3-Dimensional space.., which reminds me; The concepts of space, time and infinity are derived from individual threads of awareness occupying finite forms born to cyclical realities! Merci Chef

[@ChefJeanPierre]

@Meta Dass Thank you for sharing, I need to take some English lessons from you!!! 😊

[@saammahakala]

@Chef Jean-Pierre 🤣 Oui! Et français de toi! Don't know if I got that right, it would've helped if my family believed in passing down their languages., I wouldn't mind growing up hearing French, Sicilian, Welsh and Gaelic being spoken. It probably would've placed me on a completely different path though.

[@saammahakala]

@Chef Jean-Pierre Just wanted to share with you, if you ever need some time to yourself and you have a soundproof study, I recommend kicking back with some wine (Pinot for me) and listening to some albums by Enya. Shepherd Moons, Watermark, The Memory of Trees and The Celts. ✌️😁

[@victoriasun3729]

Always entertaining, fun, and educational to watch .. great personality.. we like to watch Chef cook

[@johngarra7545]

Chef. Thank you very much for the recipe. My wife said it was the best cranberry sauce she ever had. I forked the orange for the fresh juice, and I included some of the pulp. It was a nice little addition.

[@JBM425]

I am making this today (Tuesday), and tomorrow I’m making your Kahlua chocolate cheesecake. I am thankful for these wonderful recipes! 😋🦃

[@tonyguerich9854]

Chef, this was my second make ahead on Wednesday besides the stuffing. I made it exactly as shown down to the Chambord and the mint sprig. It was amazing! One guest even took a picture.

[@TartanJack]

I'm with you on the tart cranberry sauce. Cuts against the heavy turkey, gravy and stuffing. Bravo Chef. Another keeper.

[@mariadiantherese9663]

I can't imagine onions in a sweet sauce. But you're the chef!

[@Nancy-ir4de]

🎨🎨🎨Artistry in the kitchen! Beautifully done, and yummy!💕💕💕

[@danielobrien1276]

Good evening Chef, My wife and I just made a double batch for Thanksgiving. Our home smells amazing and it tastes amazing!! Thank you for this and happy Thanksgiving!!

[@esthersalyers7472]

This cranberry sauce I must try! I’m going to shop for the ingredients and make it this weekend!!

[@thedillpickle100]

"As it thickens it gets thicker!" I've never had Chambord but Mom used to make a concord grape and blackberry wine in a big jug with a balloon on top. Yeah baby, stuff like that goes down real easy. 😉 Thank you for tasty cranberry sauce! Can we have rum balls for holiday get-togethers?

[@petedunckel5239]

Easy to understand and fun to watch.

[@jahma1200]

Happy Thanksgiving Chef J-P!!

[@Eric_McLain]

Thanksgiving is CJP's Christmas ..... he's like a kid that can't contain his excitement. Love it!

[@78LedHead]

Oh wow chef, Chambord. You're pulling out all the stops for this one. There's a cocktail I used to order all the time called a purple lobster. Cranberry juice and Chambord are in it. Amazing drink. I'm making this cranberry sauce this Thanksgiving for sure.

[@Pierre-Paul1963]

Merci Jean-Pierre, tres bonne recette, ma femme adore les canneberges sauf que je la met en reserve pour le souper de noel!

[@eagleheart1000]

Everything butter. I love it.

[@solutioninspired]

Turned out great for Thanksgiving. Used Grand Marnier instead of Chambord. Thank you for the recipe.

[@themadhatter227]

Chef when you tell me you promise me something is true... I believe you 100%! You are a master chef. But that aside.... I've tried so much of your recipes, and I know first hand you are absolutely true to word. I also know your word of truth matters to you greatly. We absolutely love you over here. And we do try most everything you have worked on in videos. You are my best teacher. God Bless you Chef Jean-Pierre And God Bless America 💪😎🇺🇸

[@ChefJeanPierre]

I appreciate that🙏🙏🙏👍😊

[@themadhatter227]

@@ChefJeanPierre ❤️

[@hblanche]

I just love watching the Butter Channel! I would never have thought of red onions. On the other hand, I like adding heat to my sauce too; but I add grated horseradish. And instead of black pepper I add grains of paradise. Another great video! 👍

[@lawrencetaylor4101]

Meine Mutter, this has been a great week. Merci beaucoup.

[@rifaifadlytahuna7432]

I deserve to follow, it's really beneficial 🙌🙌👁🤟👍

[@ironman44320]

i made the sauce, without the booze because my nephews will be eating it. Honestly i was skeptical about the onions. "My sauce is going to taste oniony" "There will be chunks of onion in my sauce". Once it's cooked and the cranberries are broken down, you don't even know the onions were ever there. I added two cups of sugar because mine was too tart for my taste, but it was very delicious.

[@braddixon3338]

Hmmm, your cranberry sauce from last year turned out super well and everybody enjoyed it. I'll have to look at this one and compare it to see what changes you made. Definitely better than the jelly that comes out of the cans!

[@krupakshkenkre410]

hey chef i like ur vids a lot... u are fun to watch and teach cooking in a nice funny grandpa way is it possible you make a video on kitchen tools and knives necessary in a kitchen?? that would be helpful

[@ChefJeanPierre]

👍👍👍😊

[@shooting26gaming28]

Fantastic video 🤩❤️

[@howierd42]

Thank you Chef! When I worked in a restaurant many years ago we made a very similar cranberry chutney but we added blanched almond slivers in too. By the time it was served they were softened and added an interesting texture to the chutney.

[@riverrock335]

Just made this for Thanksgiving. Absolutely delicious and perfect balance of tart and sweet. ❤Thank you! I watch your videos everyday. Now that I am retired, I have a renewed interest in cooking thanks to you. I give thanks to you and all the hard working people that help you to produce a high quality video with humor and professionalism.

[@regnillam]

I'm thinking of adding chocolate to my cranberry sauce. I just started canning and am having fun experimenting.

[@romanspivak2805]

Chef, you pronounce a “Shmaker” & this is a very good word, we love not only your cooking, we love your presentation as well.

[@Thomas-po3by]

Chef, I was hoping you could recommend a wood cutting board . And the best way to clean and maintain the wood to keep it bacteria free… thanks love ur cooking videos Tc from Nevada

[@waynenelson7654]

I made this for Thanksgiving but didn't have dried cherries, so I substituted dates and figs chopped into small pieces. Outstanding; compliments all around. The mint and hot sauce added those special notes. Thanks for the creation.

[@anniehyams7317]

Hi @ Chef Jean Pierre This Looks too Delicious to look at This Cherry Cranberry Sauce I could eat the whole dish with on its own or with roast potatoes it looks so Yummy and Deeeeeelicious Thank You So Much for Sharing your Beautiful Delicious Recipe and Video @ Chef Jean Pierre 👍👍😀😀❤️❤️

[@anniehyams7317]

Thank You So Much for the Beautiful red heart and Thank You So Much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀❤️❤️

[@anniehyams7317]

Thank You So Much for the Beautiful Red Heart and Thank you So Much for enjoying my messages and comments @ Chef Jean Pierre 👍👍❤️❤️

[@anniehyams7317]

Hi Everyone @ KZbin Thank You So Much for the Beautiful thumbs up and Thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍❤️❤️ and @ KZbin 👍👍❤️❤️

[@anniehyams7317]

Hi Everyone @ KZbin Thank You So Much for the Beautiful thumbs up and Thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍❤️❤️ and @ KZbin 👍👍❤️❤️

[@Roach_CEO]

Thank you I needed a good recipe for this

[@jeanhose2744]

from Betty Crockabaloney: Dear wise one, thanks for another great recipe. You are the best butter chef on KZbin. And I feel so emotionally secure now too.

[@nicolesawford5548]

Oh my Goodness that looks delicious! I am going to make this ensemble (Turkey, Stuffing, Gravy and Cranberry sauce) for Christmas. This is the Most Wonderful Gift ! What better way to love your family and friends with a Christmas dinner a le CHEF Jean Pierre!

[@gaylemamabutterfly]

Hi Chef....Now I thought I made pretty good cranberry sauce and it is pretty good.. Cranberries grown locally in the Fraser Valley too. But, holy cow, your cranberry sauce is so much more interesting. Our thanksgiving in Canada is in October so I'm gonna save your recipe for my Christmas Dinner. Who said you can't teach an old dog new tricks. I'm 71 and I'm learning good stuff on your channel. Thanks for sharing your vast experience with us. Take care and stay healthy.

[@fabonline9389]

I've been making cranberry sauce for many years and never thought to add cherries. I usually add pear and Mandarin orange slices. which is also a good combination.

[@christinabernat6709]

OMG mouth watering! A thing of beauty!

[@katrinagarland5219]

Love your channel... you are the best!

[@adriandonaghy7302]

Hi chef J P you love your job we love watching you , you are a breath of fresh air in cooking ,love it😋😋😋 thanks again 👍

[@xondapc]

Vive la France / Viva l'Italia / long live Jean-Pierre... buttered! 🙂

[@kroshep274]

I just made this sauce.... delicious 😋😋😋 like everything else....wow

[@lindagilbert6888]

I love ❤️ you chef 👨‍🍳 great recipe for thanksgiving

[@danp7463]

Looks good, I use Tapatío to add heat to anything. It won't change the flavor structure of the food. Clove would be a good addition to the cranberries.

[@annemiekvandorp4457]

Yes! Finally something I can make for my roasted swan (no turkey available ;-). I have 3 bags of fresh Dutch(!) cranberries and 1 cranberry-smasher. And lots of fresh tangerines. JP, your sauce looks delicious. Merci beaucoup 🤩

[@camicri4263]

Looks delicious chef! Interesting, I think I will try this! Thanks 🤗🤗

[@Mineeemouseee]

I’ve always been interested in cooking and baking, preparing delicious food, in the 60’s I did a course at College for 2 years, I’m 75 now and I’ll tell you you’re never too old to learn something new. I’ve never made this but I’m sure gonna make it this year. Chef Jean-Pierre always does beautiful recipes, I wished I’d done a few years in France when I was young, never mind I’ll just keep learning from these videos. Thank you Chef🥰

[@alenamaly8157]

Thank you very much. This must be absolutely fantastic. I'm looking forward to tasting Chambord liquer...I never heard of it....Yummy! 😍😍😍🥰🥰🥰

[@DonPandemoniac]

Nice variant, I love the idea of mint in there! I'm going to have a talk with my mint plant to encourage it to keep growing despite the season.