The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 25, 2006
This was an amazing recipe, I added a bit more suger, as suggested by someone else. I let it sit over night, My family and friends couldn't stop talking about it. It was the hit of Thanksgiving dinner.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 25, 2006
I made this the day before Thanksgiving and tried a bit of it when it was done and really liked it. However the next day when the flavors of the spices came through I thought it was awful!! I liked the blueberries but will never use the spices again. I don't think that they went with the cranberries at all.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 25, 2006
I was a little worried, but it was a great hit at Thanksgiving. You definitely need to make it at least a few days ahead. I also thought it tasted better not directly out of the fridge. Heat it up or let it get closer to room temperature. I added orange zest and extra sugar. Next time I will add less blueberries. They kind of take over as is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 25, 2006
This sauce was colorful, sweet, spicy, & tart all in one bite. I took the advice of others to cook the cranberries in OJ instead of water. I also added orange zest. Everyone seemed to enjoy it with our Thanksgiving dinner. I personally thought the spices overwhelmed the dish just a tad, so I will cut them back a bit next time.
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Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Valerie's Kitchen
Reviewed: Nov. 24, 2006
Love, love, loved this one! I took the advice of others and added 1 full cup of sugar. The cranberries need to simmer a little longer than stated, about 15 minutes should do. I didn't have any allspice on hand so I substituted 1/4 tsp. pumpkin pie spice and 1/4 tsp. cinnamon for all the seasonings listed. Pumpkin pie spice is a mixture of cinnamon, nutmeg, allspice and cloves and it worked perfectly. I used 1-1/2 c. blueberries and about 1/2 c. raspberries. The berries add a rich, beautiful color and the mixture is so tasty. You can put this out with the main course and leave it out for people to have with their pie and ice cream.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2006
cinnamom was very strong. This would be good on top of waffles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2006
I loved this. I left out the spices, used oj instead of water and kept sugar the same. I'll make again, but might leave out oj as the orange flavor kind of overpowered the blueberry, or I might squish the blueberries so they juice up more.
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Photo by BB34

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2006
Yummy!!! I was making this for a big crowd, so I added some of the canned jelly stuff, and mixed it all up, and it was soooo good. This one's going in my recipe book (that's a good thing) ;)
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Photo by Ashley_S

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 23, 2006
This is good!! I left it pretty chunky, with lots of whole berries like in the picture. this might have been forbidding to some of the canned-cranberry-sauce type people at my thanksgiving, but if they we're put off, they didn't say anything and ate it anyway.
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Photo by ALICEK

Cooking Level: Intermediate

Home Town: Laconia, New Hampshire, USA
Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 23, 2006
We're having another mini-Thanksgiving tomorrow, so I made this up this morning and had a taste of it. It's delicious! I halved the recipe for just three of us, added a bit of extra sugar as it was quite tart, and I used frozen blueberries. Thanks so much, Connie!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 23, 2006
Oh my! This is so different and so delicious! Everyone loved it and the flavors and spices were fantastic together! YUM YUM
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Cooking Level: Expert

Living In: Scott Depot, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 23, 2006
A unique combination that works very well together. The spices are delightful. I think this would be good on pound cake, it's so tasty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 23, 2006
Great idea! We preferred much less cinnamon, though, and doubled the sugar to cut the tartness... Next time I will try with OJ instead of water, and either leave out the cinnamon or use a dash of each spice instead. Thanks for the inspiration!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 22, 2006
I am a new cook...just 24, but I have my grandmother's skill! This recipe is so easy and so tasty! The blend of spice was perfect! I know this is going to be a hit tomorrow for Thanksgiving! Thanks a bunch!
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Photo by Jessica

Cooking Level: Intermediate

Home Town: Gloucester, Virginia, USA
Living In: Norfolk, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 22, 2006
I just made this for Thanksgiving tomorrow. My very picky 6 and 8 year olds tried it and loved it. I did increase the sugar and used frozen blueberries. I;m sure it will only get better after it sits.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 22, 2006
I used orange juice instead of water. Slightly tart, a perfect accompaniment to turkey.
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Coral Springs, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 22, 2006
this is very good. thanks for the suggestion of using orange juice in place of water. A snap to prepare. I think next time I would leave out the allspice. Thickens very nicely. Used brown sugar and after reading the reviews, did decide that it needed a bit more sweetener. Subbed the rest of the sugar with sugar substitute to taste.
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Photo by TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 22, 2006
This is a great twist on cranberry sauce. I made it tonight so that the flavors would be well blended by Thanksgiving. My husband liked it much better once I added in more sugar. I ended up adding almost double the amount of sugar and fresh orange zest. Next time I will try the suggestion of using OJ instead of water. Looking forward to serving this on Thursday!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 21, 2006
I made this for my parents for Thanksgiving dinner, but I got a taste before taking it over to them. It was absolutely the best cranberry sauce I've ever tasted! Forget the canned stuff & the jellied stuff - no wonder I didn't like cranberry sauce before, but this was absolutely tasty! I will be making it for myself next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 21, 2006
I never would touch the canned jelly stuff but this recipe is great! I'm planning on making a triple batch for Thanksgiving and using some of it as cheesecake topping.
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