Awesome pie as is!! My parents' oven is a little wonky so after the first 50 minutes of baking, I put foil around the crust to prevent burning, kept baking and then accidentally left it in for 20 minutes too long. The trick is, although the knife will come out "clean", there will still be syrup on it. Anyway, the extra time ended up caramelizing the pecans (candied!) and the inner sweetness wasn't too gooey, which ended up being a bonus for everyone in my family. Good luck!

Reviewed On: Nov. 28, 2007

My family usually does the canned stuff and my mother actually will not eat fresh cranberry sauce, but I decided to go out on a limb this year, especially when I realized just how easy it is! I doubled the recipe and changed it a little: 1 package of cranberries (approx 1 pound); 2-3 spoonfuls of canned, crushed pineapples (in its juice, not heavy syrup); 1 1/4 cups of white sugar; 3/4 cup water; and 1/4 cup pineapple juice from the can. Boil the water, juice and sugar until the sugar melts, stirring constantly. Add the cranberries and pineapple and boil for 5 minutes, stirring constantly. Cranberries will have burst and turned soft and the syrup will turn dark red. It's sweet and tangy and everyone in my family loved it, including my mother. I like it chunky, but you can blend it for a smooth consistency. Chill overnight. Enjoy!

Reviewed On: Nov. 28, 2007