I didn't have self-rising flour so I added 1-1/2 tsp. baking powder and it rose fine. Also, instead of steaming it I baked it at 350° for an hour. It was wonderfully moist and I think the sweetened cream sauce is perfect for it.

Reviewed On: Oct. 2, 2002

Like many others, I didn't like cranberry sauce when growing up, because it came out of a can. But THIS recipe is SUPERB! I absolutely love its textures and tastes, and also the crunchiness of the nuts. I am planning on serving it with a pork roast tonight and expect rave reviews from my guests.

Reviewed On: Oct. 2, 2002

After reading the reviews I wasn't sure whether to try it, but I am VERY glad I did. This is an unusual soup with intriguing tastes, but it was VERY good and I will DEFINITELY make it again.

Reviewed On: Oct. 2, 2002