Reviewed: Jul. 30, 2009

I used a crockpot and had it with lots of friends over. It was great and everybody loved it!

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Reviewed: Jan. 6, 2009

This was super easy to make. I thought the flavor was wonderful. This was the first time I made brisket and I was a little concerned that the temperature was too high to be cooking for such a long time, but sure enough after approximatley 3.5 hours the brisket was cooked to perfection. The meat was literally falling apart. This was great on its own and also made wonderful pulled sandwiches the next day. I would not hesitate to make this again.

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jessicalyn98

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 19, 2008

I made this in my slow cooker using a can of whole cranberry sauce instead of fresh cranberries and cooked it on high for four hours. The meat was tender and flavorful and we really enjoyed it.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 29, 2008

I'm not sure if I did something wrong, but mine wasn't as flavorful as I expected. I think I needed to make a sauce or something to put the meat back into after slicing, but I didn't trim my brisket very well beforehand so that juices were too greasy to use.

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 6, 2008

Very good, very different. Everybody loved it.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Dec. 17, 2007

This was a HUGE hit at Hannukah party I threw. I did modify a bit. I used a 5lb brisket, 1 can of whole cranberry sauce (as suggested by other reviewers,) only half an enevelope of onion soup mix (I don't really like the taste of the soup mix) and threw everything in the crockpot and cooked for 10hrs on low. I think next time I will use even less of the soup mix as it was a bit salty and mabybe another can of cranberries to give a more fruity flavor. All in all, really tasty though!

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esmama

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 10, 2007

I've made this several times in the crockpot, and it's always a winner. This same sauce is also good baked on chicken. I bet it would even be good with pork. Very versatile and delicious!

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Beth H

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2006

This must be a love it or hate it recipe. The meat came out very tangy almost tart. It didn't taste at all like what I think of as traditional brisket. We did not enjoy this at all.

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DDTLSR4X

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Reviewed: Oct. 25, 2006

Smells so delicious & looks impressive. Very little hands on time, so it's nice and easy. I used a 10 ounce can of cranberry jelly instead of fresh. Very tasty.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2006

this recipe sounded and smelled delicious, but when it was done, we found that the cranberry flavor was lost to the onion soup flavor. The onion flavor was overpowering. Maybe if half a packet of soup mix was used it would be better.

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trinmama

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Reviewed: Oct. 12, 2006

This was good but I think it would be better with canned cranberries--probably jellied. I used fresh and it was unpleasant to bite into a cranberry.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Aug. 3, 2006

It's different from other brisket cooking., it has a little kick.

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sonie k.

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Reviewed: Jun. 7, 2006

My very picky eater daughter asked me to make this on a weekly basis (she must not have realized there was a can of whole cranberry sauce in it!) While I didn't think it was as wonderful as she thought, it was extremely easy as well as tasty. Ideally, I wouldn't want this in the crockpot any more than 6 hours on low as the sauce really starts to burn.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Jun. 5, 2006

This brisket is wonderful and SO EASY! I don't cook much, but I made this and everyone loved it.

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dee8725

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Reviewed: Mar. 31, 2006

I was very excited to try this, but it did not turn out well at all. I followed the recipe as written. We sampled a bit before dinner and found that we did not like it at all and scrambled to make dinner plan #2.

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Heather M.

Cooking Level: Expert

Home Town: Silverton, Oregon, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Jan. 2, 2006

I made this for New Year's day dinner & it was fantastic!!! I'm Texan & I still say this sauce is better than BBQ anytime! :o) I too used a can of whole cranberries instead of fresh. I sliced it, plated it & poured the sauce over the slices; served it w/ green bean bundles, black eyed peas, salad & cranberry ice (from allrecipes) for dessert. It will become our traditional Texan New Year's Day dinner............................................................................ I made this again for a church potluck where several other BBQ briskets were brought & just wanted to tell y'all that my cranberry brisket was chosen over all of their's 3 to 1.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 16, 2005

I did a few things differently but still got rave results. I used a chuck roast instead of brisket...and being in a hurry after work, I cooked the 3 lb. chuck roast in a pressure cooker on 10lbs. pressure for 30 minutes with only 2 cups of water. Then I transferred it to a casserole dish, put the remaining ingredients in (cranberries, onion soup mix and catalina dressing)covered and baked it at 350 for an hour. I served it with mashed potatoes...we're all still licking our fingers. YUM!

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Susan

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Reviewed: Nov. 9, 2005

This is my FAVORITE recipe! It's so easy and I really look like an excellent cook!!! Thank you Jen for this wonderfully easy recipe!

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Conley

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Reviewed: Oct. 25, 2005

This was great. I made it in a slow cooker and used a can of whole cranberry sauce instead of fresh cranberries. Also, I had a small bottle of Catalina dressing which turned out to be less than one cup, but that didn't seem to matter. There was plenty of sauce to serve over the meat and the kids loved it. I'll definitely make this again!

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SPHOEBUS

Living In: Perry Hall, Maryland, USA

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Reviewed: Oct. 18, 2005

I made this recipe for a special dinner with my mom and her friend and we all agreed that it was excellent! I kept getting compliments all night...even after dinner was over! It was so different from any other brisket we have ever had. So easy and so good! I only made two changes to the original...I used a sweet honey catalina dressing and dried cranberries only because I couldn't find any fresh. It turned out wonderfully! Thank you so much for this YUMMY brisket!!

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