Reviewed: Jan. 12, 2004

This recipe had way too much of a strong vinager taste and I measured it exactly. I would recommend less and maybe some kind of substitution. I tried it for Christmas Eve dinner and no one enjoyed it. We are all very honest. This WILL NOT be made again here unless I find an acceptable substitution for the viagar...It was just over powering and I made it the day before and let it sit overnight like recommended.

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Reviewer:

HOTROD0406

Reviewed: Jan. 6, 2004

Loved this! I increased the sugar a bit, and if I made it again, I'd reduce the vinegar. I also cooked it until the cranberries popped, which was a little longer than the recipe calls for.

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Cooking Level: Intermediate

Reviewed: Dec. 6, 2003

What a great idea and change from the traditional cranberry sauce. I followed this recipe exactly except I added more apricots since the standard package size is 6oz which is more than 1/4 cup. I tossed in the whole package because I didn't think I'd use them in the near future for anything else! I think it made it all the better. Now, if only I could think of a way to use this recipe other than on Thanksgiving.

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Reviewer:

GDOBRUSKY

Reviewed: Dec. 2, 2003

WOW. I've tried several "whole-cranberry" sauces over the years (in an attempt not to serve can-shaped cranberry sauce) but this one is by far the best! The apricots and raisins give the tart cranberries just enough sweetness. This will be on my Thanksgiving menu from now on!! Thanks for the recipe!

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Reviewer:

LEAHZ

Reviewed: Nov. 28, 2003

Easy to make and very tasty. The exotic flavor had everyone using this insted of canned cranberry.

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NUKEROTH

Reviewed: Nov. 24, 2003

I don't know what I did wrong, but this recipe came out VERY TART. I had to add a splash of orange juice after it was done to cut it. Now its very tasty.

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Reviewer:

WENDYWAX

Reviewed: Nov. 9, 2003

I have made this twice now, both times using dried peaches instead of the apricots. The second time, I substituted granny smith apple for the raisins -- fantastic!!

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Reviewer:

LADYEM

Reviewed: Feb. 22, 2003

WOW!! My husband, who hates cranberry sauce, found a million ways to use this after our Thanksgiving dinner. We've had it on top of baked chicken, in wraps with turkey, chopped apples and lettuce, on roast beef sandwiches, and in various other dishes. Fantastic recipe!

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Reviewer:

LAURAHALL

Cooking Level: Expert

Reviewed: Dec. 31, 2002

Made it as shown, but threw in a bit (1/4 c ttl) of diced dried candied pineapple and dried candied papaya for a bit of colour,texture. Terrific recipe! Nice change from the usual.

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6 users found this review helpful