I've made this cranberry sauce for the past 5-7 or 8 years now (think it came from Bon Appetit magazine). It's the best sauce around! I've tried a number of others from Epicurious.com, and this is the one I keep coming back to.

Reviewed On: Nov. 16, 2007

This is like the recipe in Marcia Adams' Cooking from Quilt Country. I tried it last night using a Pillsbury roll-out pie crust (easy!) and it was absolutely fabulous! My husband had two pieces while it was still warm and I think it's even better today after sitting in the fridge all night. There is an almost crunchy crust that forms on the top, which really distinguishes this pie from other pies, IMO. I will most definitely make this again.

Reviewed On: May 8, 2007

Thought this was terrible. If I were to make this again I would use fresh minced garlic in the butter instead of the garlic powder. I also thought the mozzarella was too gluey on the top and would try freshly grated Parmesan instead.

Reviewed On: Aug. 30, 2002