Great and easy! No need to change anything!

Reviewed On: Jan. 11, 2009

Fantastic! We had a can of mango juice on hand and added that as well along with some Contreau. It was a huge hit and this is easy to convert to a white sangaria as well with white wine.

Reviewed On: Jan. 11, 2009

Great base recipe for Cranberry bread, but I highly recommend (another review recommended as well) to cook the cranberries until they pop and add some sugar. Recipe as is did not appeal to some who tried it. The tartness of the cranberries were shocking when you took a bite since they were fresh. Alternatively, coarsely chop cranberries and add 1/4 cup of sugar and let stand a room temp for 30 min then add to batter. I personally love cranberries and thought it was way too tart. The bread batter is great and moist, but the cranberries need to be sweeter.

Reviewed On: Jan. 11, 2009