Reviewed: Dec. 2, 2002

I made this for Thanksgiving this year. It was pretty good, a little sour though, I think I'll add more sugar next time. Also much better after a day or two in the fridge.

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ANGEL8915

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2002

This recipe is awesome! My family could not get enough! We even went as far as to make another batch a few days after Thanksgiving so we could enjoy it longer!

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ARFLYNN23

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Reviewed: Dec. 1, 2002

This is the best cranberry sauce I ever tasted and very easy to make. My family will never go back to canned!

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PLASAL

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Reviewed: Nov. 29, 2002

My husband grew up in Maine, so he adores both blueberries and cranberries. He thought this dish was fantastic! Probably his favorite part of our Thanksgiving meal. I'm not much of a cranberry lover, but I still thought it was very good. The spices make this dish outstanding! Very easy to make as well.

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AlohaGirl72

Cooking Level: Intermediate

Home Town: Aloha, Oregon, USA

Living In: Syracuse, Utah, USA

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Reviewed: Nov. 28, 2002

I made this for my husband this Thanksgiving. I wanted to make his a fresh version rather than the canned stuff that makes that funny suction noise when you remove it from the can. He did not like this and neither did I. We agreed that it was too tart (and he likes his sauce less chunky) so we made it into a jam like consistency and added additional sugar. We still did not like it. The allspice flavor is too much. I felt like I was eating a bag of potpourri. To each his or her own. Looks like it's the funny looking canned stuff for us.

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TAYLORSMOMMY

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Reviewed: Nov. 28, 2002

Great sauce. Very different. I also used frozen blueberries and added another 1/2 cup of sugar to balance the tartness of the cranberries. Be careful when measuring your spices; too much and it'll be awful. This is a keeper.

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ROSEANNA HALLMAN

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Reviewed: Nov. 27, 2002

Be very careful if you are scaling this recipe. I had scaled it for 15 servings using both the scaling option and the shopping list option. When I was preparing this recipe I used both interchangeably and what a mistake. The recipe had printed for 15 and the shopping list printed for 9 servings. It tasted so horrible that I had to throw it out. This was a very expensive dish. I invested $29.00. Blueberries this time of year cost a fortune. I am so bummed out.

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SANDRALYOUNGER

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Reviewed: Nov. 24, 2002

This is an excellent recipe! I used frozen blueberries that I bought fresh earlier this year when they were in season. I also added a touch of ground clove, tangerine zest, and the juice of one tangerine. Next time I'll make a double batch.

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MICHAEL JACKSON

Home Town: Gary, Indiana, USA

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Reviewed: Nov. 19, 2002

Big hit last year for Thanksgiving...I'm not a big fan of cranberry sauce, but really enjoyed this one. Will make again this year. I used frozen blueberries, because I couldn't find fresh, you couldn't tell.

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MOESYMOE1

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Reviewed: Oct. 19, 2002

Have tried this once so far and it went over so well, plan on making it again very soon. Really refreshing and the addition of blueberries is out of this world. Thanks for sharing.

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Sep. 19, 2002

This is super easy to make, and it is a HUGE hit everywhere I take it. It is the perfect combonation of Sweet and Tart! The recipe is perfect as-is!

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SWEETNEST

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Reviewed: Jul. 30, 2002

Very good but extremely tart. don't take this to a family gathering if you have family like I do - they won't eat anything that is remotely different. Otherwise, it is very good

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MATINEEIDOL

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Reviewed: Jul. 5, 2002

As the originator of this recipe, I'm happy this has been so well received. As some suggestions have noted, this is a tart recipe unless you have very sweet blueberries. We like it that way, but a bit more sugar can work well too. I've used this recipe for many years, not just as a side dish but as a substitute fruit filling in other recipes such as tarts and layered granola bars. I've even used it as a topping for ice cream and a filling for a layer cake. And of course we never have a Thanksgiving or Christmas without it.

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CMBABCOCK

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Reviewed: Mar. 19, 2002

This was a very good recipe, though I was expecting it to be a little less tart. I think next time I will use a little more sugar. I had to use frozen blueberries...we live in Arizona and only get inexpensive fresh blueberries for a very short time in the summer.

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Marni

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 3, 2002

This took HOURS less than I had expected. I strained out the cranberry skins, and after leaving it in the fridge overnight, it tasted EVEN better! I would recommend making it the night before serving.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Dec. 28, 2001

I made this for Thanksgiving and again for Christmas. It was a huge success with everyone, even those who don't like normally like cranberry sauce. I added the raspberries as I saw suggested on another review. I can't imagine going back to canned!

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HEATHAKB

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Reviewed: Dec. 22, 2001

thos was fabulous. i added rasberries also. it was great.

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THELASSINTACT

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Reviewed: Dec. 22, 2001

It is my favorite! Thanks so much for this simple but wonderful recipe!

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Linda Correia

Cooking Level: Expert

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Reviewed: Nov. 30, 2001

I am giving this recipe an A based on my family's word - I dont like cranberry sauce but made this for Thanksgiving dinner at my home - Everyone really liked it and it wasnt hard to make at all. rray

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