Have been making this for several years, and we absolutely love it! I now have my two boys hooked as well. We started with it as a Thanksgiving dish, but now make it continually during cranberry season. I do add an additional 1/8 cup sugar to cut down on the tartness, and instead of two cups blueberries, I always use 1 cup blueberries, 1/2 cup blackberries, and 1/2 cup raspberries. I could eat the whole bowl full myself! YUM!!

Reviewed On: Jan. 28, 2009