Oh, just yummy! And easy. It made a small batch that didn't quite cover the bottom of an 8x8 inch pan -- but I wouldn't try to microwave any larger quantity at a time because of the danger of spilling. I recommend a heavy pyrex cup with a handle, and make sure you can grab it with a gloved hand BEFORE you heat it. Very good recipe.

Reviewed On: Dec. 25, 2008

Fragrant, delicious, easy. Just the right amount of cardamom for me. I've tried variations with great success -- dried mangoes and coconut and banana chips; dried cherries and walnuts, whatever you like, just keep similar proportions to the orig. recipe. Mashing it flatter in the pan just after removing from the oven was a good idea someone mentioned, my bars did not fall apart at all. I'll be making this a lot.

Reviewed On: Dec. 25, 2008

A nice twist on my usual cranberry sauce. Next time I'll use half the cider vinegar, though. (I just made another batch without it and combined them,it's perfect now.) I used finely-chopped crystallized ginger and added 1/2 tsp of Cardamom and the zest of a whole large orange for a truly great fragrance. This one's a keeper. I did use whole fresh cranberries, wasn't sure from the recipe of it meant dried cranberries, but the finished batch looks beautiful in my grandmother's crystal condiment dish.!

Reviewed On: Nov. 21, 2001