I'm not a fan of cranberry anything at Thanksgiving, so I opted to make this one year as a variation. I got rave reviews, so now I make it every Thanksgiving.

I had to make a major change since I could not find cranberries fresh or frozen in Febuary. I used a can of whole cranberries added the spices and blueberries. It was a hit

Made this for Christmas dinner, it was delicious. Will be a mainstay from now on around the holidays.

very very good...everyone likes it!

Very good! I used frozen blueberries, and added an additional unpacked 1/4 cup of brown sugar. Taste was a bit tart, a bit cinnamon-y, and very cranberry-ish. Yummy! Good warm and cold. Thanks for the recipe!

A nice spin on this traditional dish. Too much cinnamon though. Will cut in half next time.

Love this! I always make mine fresh, but wanted to cut back on the sugar, this worked perfectly. I used half water, half orange juice, added orange zest, and left out the spices. I like mine tart, so it was perfect for me. Great on ice cream too! Only bad thing is that it is totally addictive.

A permanent side for all my future holiday dinners! Wonderful!!

I always make fresh cranberry sauce for Thanksgiving only to see most of it thrown out--more of a tradition than a dish people really like. This Blue Cranberry Sauce was a hit this Thanksgiving. Not a drop was thrown away and everyone was commenting on how great it way.

Beautiful!! My husband and kids (and me, too) just love this recipe. It can be made with or without the blueberries. It's fantastic either way, but the blueberries are a great addition and cut the tartness of the cranberries. Also, for something different, add in some raspberries with the blueberries! It's still tart so if you want to tone it down even more, add extra sugar to taste. This recipe is easy, cooks up quickly, and the taste is out of this world! My kids love watching me make this so they can watch the cranberries burst (but don't let them get too close). Try a spoonful on your leftover turkey sandwich! I have been making this for five years now. I grew up on the canned stuff and will never go back after trying this!

Absolutely delicious. My finicky 10 year old daughter loved it. We'll be making this one again.

What a fabulous cranberry sauce this is!! I did have to use 3/4 cup sugar and used a bit less allspice. The spice combination was perfect. This will be a "must have" addition to our Thanksgiving table.

This is such a great recipe!!! I decided to make it for Thanksgiving - I doubled the recipe, added the extra sugar as others recommended and only used a little cinnamon. I gave half to my neighbor and took the rest to my mother-in-laws. All I can say is there was none left at our dinner and my neighbor called to say they were scraping the bowl. This is a new Thanksgiving recipe for our family! Thanks!

Blueberries were a good idea. I use O.J. instead of water, and .75 cups of sugar. Tried a test batch with spices and didn't care for them so I left out the spices in the final product.

This was a huge hit when I made it last year--it was the first time I cooked Thanksgiving dinner as a married woman and new mommy and everyone loved it, including the my 10 month old! Everyone loved it so much that they asked me to make it again this year.

This recipe has made me famous among my family members and in-laws. Every year my in-laws make me promise to bring a double batch for Thanksgiving and Christmas. Almost like a dessert, we've found that the sauce is even better when made the day prior and allowed to chill in the fridge.

I made this recipe last year and am planning on making it again this year. It was a big hit, even with the can cranberry only crowd!

This is an awesome recipe. I've been making this dish for years and each year my family asks me to bring it to our Thanksgiving and Christmas dinners. I was reading some of the reviews and was amazed at the 1-star reviews. I guess you can't please everybody. If I can offer a suggestion, at least to those that said the flavors didn't mix correctly, make this dish early and let it sit in the fridge for at least a day in an air-tight container before serving. You'll notice a huge difference in how the flavors come together. Enjoy!

Big Hit...yummy and simple!

I love this recipe. I make it every year just for me, since my husband won't eat cranberrys and we do Thanksgiving as a duo. I put in slightly less sugar and serve the leftovers over ice cream.