The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 20, 2006
Great recipe! I followed previous advice and doubled the sugar, and used orange juice instead of water.
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Cooking Level: Intermediate

Home Town: Granville, Massachusetts, USA
Living In: Fitchburg, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 17, 2006
Loved the blueberries! I increased the sugar and nearly doubled the spices though. But then we like things more intensely flavored than others!
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Cooking Level: Expert

Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Nov. 12, 2006
I can't rave enough about this sauce. I was out of canned and needed some to use in What A Dish's Apple Crisp with Cranberry Sauce. I noticed the unusual name of this one & decided to try it. I added raspberries (thank you JenRay) and heeded the suggestions of others who added more sugar. Because of the added tartness of the raspberries, I added altogether 1-1/4 cup of sugar plus a 1/2 cup of honey. I had no allspice, so I got inspired & used 1/8 teaspoon of cardamom (heavenly) along with the nutmeg and cinnamon, plus I added 1 teaspoon of vanilla. This sauce is so delicious! I may not have enough left to make the Apple Crisp after all! Thank you so much for sharing Connie!
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Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 8, 2006
WOW, this is delicious. I did add about 1/4 c more sugar, and given I didn't have any blueberries, I used about 1c frozen sweet cherries. I hope I don't eat the whole bowl before dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 31, 2006
This is a great recipe. I cooked the cranberries w/1 C. OJ, and added in 1/4 C extra sugar. Once I removed from heat I added 1/2 c. Frozen/Thawed Blueberries & 1/2 C. Raspberries. Cooked the day before, then warmed back up before serving. I might add a little more sugar next time to cut the tang a little more. YUMMO!Froze the unused portion.
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Cooking Level: Intermediate

Home Town: South Lake Tahoe, Nevada, USA
Living In: Carson Valley, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 27, 2006
This was very good. I added a little more sugar as we like it sweet and a sprinkling of orange peels.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 18, 2006
What a great recipe! I added a bit of freshly grated orange peel, cut back on the cinnamon but added a pinch each of cloves and ginger, and used a handful of freeze-dried blueberries (because I already had them on hand)instead of fresh. Also, I only had about half a package of cranberries left in the fridge, so that's all I used. This is a very tangy sauce! I served it over pork chops and it was delightful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 24, 2006
yummy!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 29, 2006
This was fantastic! I used fresh Maine blueberries and the taste was outstanding. I ended up using it as a marmalade on fresh baked bread...ummm. Thank you for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 14, 2006
Very good reviews at Christmas dinner. Will make again
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Cooking Level: Intermediate

Living In: Canal Winchester, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 8, 2005
Excellent. I used frozen blueberries. Use ALL the spices, it really helps. In order for the flavors to "blend", be sure to squish the cranberries to be sure the skins are all popped. Also, it tastes better after "resting" for a day or two to allow the flavors to blend. It was a wonderful, tangy-tart cranberry sauce. I made a second batch and froze in small portions to use for sandwiches and weeknight meals.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 28, 2005
My family really enjoyed this cranberry sauce! It was a nice change from the usual cranberry sauce we have at Thanksgiving. I used orange juice instead of water to add a little citrus flavor. I also had to adjust the sugar to make it a touch sweeter. Very unusual but very delicious :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 26, 2005
An interesting change of pace. Skipped the spices. Used frozen blueberries. Family loved it. This one's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 25, 2005
This recipe had wonderful flavor ! I used orange sections and a tiny bit of the orange rind instead of the blueberries (will try those next) When sectioning the orange catch juice in a bowl and combine with water to make up the called for amount. The spices gave it a uniquely different added touch lacking in the canned stuff. Thanks for sharing the recipe !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2005
This was wonderful! Instant family tradition, I don't think we'll have a Thanksgiving again without this. I can't beleive how -easy- it was. Just don't forget to pick over the cranberries. Also, I used a cup of orange juice instead of water, and really liked the flavor it added. It was a little bit tart for my taste, though others loved it as-is; next year I'll probably add a bit more sugar. But it was wonderful, thank you Connie!
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Cooking Level: Expert

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 23, 2005
This is sooooo good!! Made it ahead for Thanksgiving, and my 10-year-old asked if she could have it for dessert for her birthday next year!!! I'm not a 'follow the recipe exactly' girl, so my spices were a tad different: I used generous sprinklings of Pumpkin Pie Spice, cinnamon, nutmeg and ginger, and I also used (thawed) frozen blueberries. It turned out fabulously!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 23, 2005
I can't figure out why anyone buys canned cranberry sauce, when the real thing is so easy! I made this Tuesday for tomorrow's holiday (Thanksgiving) and it is beautiful, and very tasty. I'm sure it will be even better after it has chilled for two days! It makes a ton, too. I doubled it, not knowing what to expect, and I think I'll have enough left over for next year!! Really great, pretty recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 3, 2005
I've made this outstanding recipe for 3 years running now to rave reviews! My secret? I add a tablespoon of dehydrated onion to the recipe, it adds just the right tang to the mix. Regular onion just won't do.
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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: Jan. 27, 2005
This is the best Cranberry sauce we have ever had. I do modify it just a little when I make it. I have to make a triple batch at every holiday for my family! I did use grated nutmeg instead of ground, but it is awesome. My DD and I also took this to our local homeschool support group and got raving reviews, too! We have added some of the sauce to cool whip and put it in a pie shell for a quick and easy dessert with the leftovers (after I made 5 batches for Christmas). Thanks so much for a wonderful recipe, Connie. I am also going to try it with raspberries and the mandarin oranges as others suggested. YUM
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 13, 2004
I have made this two years in a row for Thanksgiving and it is a hit. The kids love it. Leftovers a great with chicken port and just plan good from the container alone. Freeze what is left over in single servings. Great to add to a quick meal to make is seem fancy 2005 update... year three. I am making a double batch this year for Thanksgiving. Instead of fresh blueberries I have purchsed a package of Dole frozen mixed berries. This is a little less expensive and the different berries add something extra special. Looks like we may get snowed in this year so I will have it all to myslef :o)
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