Reviewed: Jan. 7, 2009

I wish I could have given this sauce 5 stars but felt that it came under that. I think that the sauce had too much port wine taste therefore adding to it's acidity and contributed to a lack of smooth taste. I've made cranberry sauce in the past which contained port wine that was marvelous, but unfortunately I can't find the recipe. I'll keep looking though.

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Reviewer:

FANTASKMANJAR

Cooking Level: Expert

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Reviewed: Nov. 27, 2008

This was so good; I've never made cranberry sauce from scratch before... but it was so easy. I will never eat cranberry sauce out of a can again. The sauce only took about 10 minutes to thicken for me. I reserved about 1/2 cup of the cranberries and soaked them in hot sugar water. I put them in the sauce after it was done. The red of the whole berries really popped against the dark color of the sauce. Delicious.

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Reviewer:

meg

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Reviewed: Nov. 24, 2008

This is a delicious sauce. The orange and port really bring out the fruitiness of the cranberry flavor, and the amount of sugar is just right for a tart/sweet balance. I've tried it with both brown and white sugar -- with white sugar it is a little lighter, and you want about a tablespoon less of port (half a cup instead of 9 tablespoons). It's tasty both ways, but a brighter color if you use white sugar and ruby port.

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SONOMALASS

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Reviewed: Oct. 24, 2005

I made this as a Thanksgiving appetizer and served it over a round of brie warmed in the oven for about 20 mins. It was excellent. The leftover sauce was fabulous with our turkey and great on our sandwiches the next day. Extremely easy to make, and very good.

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