Reviewed: Dec. 26, 2008

Wow!! This is great! The only thing I will change next time is letting my frozen cranberries thaw. I did not do that and as a result of that, had a lot of liquid in the dish, still good though. My only modification is what a previous reviewer suggested. She subbed 1/3 C. of Apple juice for the equal amt. of brandy, and added 1 T. of brandy. That's what I did and I loved the results. I love cranberries anyway. Thanks

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Nov. 25, 2008

I make a recipe just like this every year at Thanksgiving. I haven't tried the brandy. My family has always made it with pecans - about a half a cup or so chopped. It's delicious with the turkey.

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CathyD

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Reviewed: Mar. 19, 2008

My husband and I are now host our families Thanksgiving dinners and I made this the first year and it has been a request ever since. They had never even had real cranberry sauce before and they love this recipe!

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Kim

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 25, 2007

I have made this many, many times and it is always delicious! I omit the brandy and add approx. 1/2 teaspoon of grated orange peel. Also, I cover it while baking and I don't bother stirring.

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LIBRARYLLE

Cooking Level: Expert

Home Town: Findlay, Ohio, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 25, 2007

Perfect taste after sitting in the fridge for a few days. Next time i'll crush up the berries a bit so they go on smoother on the left-over turkey sandwiches.

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me & bp

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Woodland, California, USA

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Reviewed: Nov. 22, 2007

This was the first time I've made "real" cranberries. WOW! I will never go back to the red glob in the can. These were delicious and so easy. The only thing I did differently was half the recipe and add to that the grated peel of one orange.

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Gilligan

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Reviewed: Nov. 21, 2007

I've made this recipe for the past 5 or so years ... each time it gets rave reviews and I have even been asked for the recipe a time or two. If you are looking for an alternative without taking away from tradition ... this is the way to go.

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Tammy and Karen

Cooking Level: Intermediate

Living In: Bellmawr, New Jersey, USA

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Reviewed: Nov. 21, 2007

Awesome. My favorite cranberry sauce, ever. If you like cranberries, there's really no way you won't like this. I make it at least twice a year. No more canned cranberry sauce around here.

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RS500

Cooking Level: Expert

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Reviewed: Nov. 20, 2007

Just made the recipe and I think it looks and tastes good except it's too much sugar. If I made it again I would use probably 4C cranberries to 1.25 cups sugar.

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Reviewed: Oct. 19, 2007

Great recipe, I've made this sauce for nearly 20 years as soon as I find the berries in the market. Packed into sterile jars, it's great to share during the upcoming holidays. Be sure to cover, the heavier the pan - the better, and I add chopped navel orange peel, which candies somewhat. The brandy should be added when it's hot and just finished baking. Don't stir, just pour over the top. The alcohol evaporates off and the berries plump up with the syrup from the liquid. Don't double the recipe, make it twice. Enjoy & share!

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karen

Living In: San Diego, California, USA

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Reviewed: Oct. 8, 2007

Made this for last night's turkey dinner. Everyone like it, it had a good balance of tart/sweetness. I read a few ratings about it failing so I checked other recipes done the same way and them mentioned to stir it to stop the sugar from crusting on the bottom, came out great. I used 1 3/4 C sugar, 1/4 tsp.grated nutmeg and I reluctantly added all the called for Brandy. Once it had chilled well the brandy flavor lightened up somewhat, So I was pleased. Simple and quick.

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KATHY542

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Reviewed: Apr. 15, 2007

This was good, but when I try this again (and I will) I will add some mandarin oranges.

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T Greenawalt

Cooking Level: Expert

Home Town: Campbellsville, Kentucky, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 8, 2006

I made this recipe in December 2005, wonderful. No changes necessary for this. Hard to improve on perfection. blackbart

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blackbart

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Reviewed: Nov. 21, 2006

A few people are concerned about the brandy being too strong. To rectify this one might add the brandy to the baking dish about 10 minutes before removal from oven. The alcohol will while the brandy taste is preserved. Bon appetit.

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draco40

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Reviewed: Jul. 29, 2006

I really liked it, and for those of us who like cranberries, it was delicious. Now the rest of the family tried it, most of whom do not eat cranberry dishes, and they did not want seconds. They did not react as badly as they do to cranberry jelly, but it still was not a "pleaser." I will continue to use the dish at Thanksgiving and Christmas. You have to have cranberries during the holidays. Simple to make, and pleasing for cranberry eaters.

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Scott D

Cooking Level: Intermediate

Living In: Chillicothe, Ohio, USA

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Reviewed: Dec. 27, 2005

I made this for Christmas dinner and everyone loved it! I didn't change anything in the recipe and it turned out perfectly.

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ISIS4

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Dec. 6, 2005

It got clumpy on me. Not sure what i did wrong. The flavor was great and I will try this again. Thanks for sharing.

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Nov. 25, 2005

Wonderful and so easy to perpare,it got rave reviews from all.

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K9KRAZE

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Reviewed: Nov. 18, 2005

I made this for Thanksgiving last year. I replaced the brandy with reduced orange juice and baked it longer for a thicker consistency -- it was wonderful, especially considering I've always preferred the canned jellied sauce! Thanks!

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Pam

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Reviewed: Oct. 26, 2005

I made this last year and it was a hit! everyone loved it even the non-cranberry sauce lovers. Another plus, it's so simple to make.

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ABSOLUTSAI

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Baked Cranberry Sauce

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