Reviewed: Nov. 23, 2011

I found this exact recipe in a Bon Appetit magazine many years ago. It is now the "go to" recipe for my whole family. Excellent!

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Reviewed: Mar. 24, 2011

My mom has always used a family recipe for cranberry sauce every Thanksgiving. So when I found myself with a turkey roast in the middle of March, it didn't feel right to use her recipe. This is the recipe I tried instead. It was delicious! I made a couple of changes - I added some mint, used 1 tsb of cinnamon instead of the stick, used half raspberry and half pomegranate vinegar, and left out the orange zest because I didn't have any. I hate to say it, but this is better than the cranberry sauce I grew up on! I will definitely make it again!

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RavenRing

Cooking Level: Intermediate

Reviewed: Dec. 23, 2010

This was easy to make, and wowed the guests at Thanskgiving dinner. Most of them were used to gelatinous cranberry "sauce" from a can, so this was a refreshing change for them. Even the kids, who usually avoid cranberry sauce like the plague, ate this one up. Not too tart, not too sweet. Just right.

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KATIETIERNEY

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Chaska, Minnesota, USA

Reviewed: Nov. 25, 2010

Excellent! I made this for Thanksgiving and everyone raved about it. It will be a permanent part of our turkey meals from now on!

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Trudy

Cooking Level: Expert

Home Town: Park Rapids, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 23, 2010

After reading the other reviews I got creative with the vinegar. I used 1/4 cup balsamic (a really nice aged one that's fairly thick and sweet) and then 1/8 cup each of raspberry vinegar and pomegranate vinegar. I omitted the orange as I don't care for it in cranberry sauce. I made it just now as a dry run before Thursday and this stuff is simply divine. I would give it more stars if I could and it is going to be our cranberry sauce from now on. Many thanks to Christine!

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KATSINTHEKITCHEN

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Cooking Level: Expert

Home Town: Trinidad, California, USA

Reviewed: Nov. 15, 2010

I first tried this recipe 6 years ago. Everyone LOVES this cranberry sauce, even those that have never liked cranberry sauce. My step-mom and I began canning this recipe to give as gifts during the holidays and also so we can have it throughout the year. We didn't have to make any changes.

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M'Lissa

Reviewed: Nov. 30, 2008

I can not image why anyone would not give this 5 stars -it is the best cranberry sauce that I have made! I did have to use balsamic instead of the raspberry, but it was just amazingly good

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Becky

Reviewed: Nov. 22, 2007

I LOVED the flavor of this, but I was a bit disappointed that it didn't gel better. It was very soupy.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

Reviewed: Nov. 20, 2007

This is great, and so easy!! I added some freshly grated ginger and left out the cinnamon stick (because I didn't have any) and it's delicious!

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mcbobbi

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jan. 29, 2007

This was a simple, quick recipe and the results were delicious. I was a little concerned about the vinegar. I didn't want it to taste like vinegar and it certainly can overwhelm a dish sometimes. I also discovered that I didn't have raspberry vinegar, so I used red wine vinegar. I used 1/4 of a cup since it wasn't the right kind and I didn't have a completely full bag of cranberries. I left out the orange zest since I don't like orange flavor in anything. The cinnamon stick was perfect! It made our Jan. 29th Fakesgiving a hit.

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