Reviewed: Nov. 26, 2009

This sauce was amazing! It was great to make a few days before Thanksgiving and keep in the fridge. The flavor was robust and a wonderful gourmet substitution for canned sauce. A must have!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Courtney5Cent

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2009

this is excellent! the ruby port gives it a nice twist. Just the right balance of sugar to tart too. I used 1/2 cup white and 1/4 brown. left everything else as is. I like a more solid sauce so I cooked it down and it set up beautifully. Not too solid but not runny either. I can see where this would be divine over a round of brie for the holidays. thanks so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2009

The flavor is very good. It's just a little on the tart side for me, though. I added a dash of vanilla but otherwise kept the recipe the same. I used ruby port but wonder how the tawny would work since it's a bit sweeter. I may try that next as I love the flavor of port, and homemade sauce is the way to go.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FANTASKMANJAR

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

meg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SONOMALASS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
12 users found this review helpful