Reviewed: Dec. 1, 2008

Very yummy and very easy! Won't add to your Thanksgiving day stress! Based on a Thanksgiving show on the Food Network, I modified this recipe. I used 1/2 white and 1/2 brown sugar, added 1/2 tsp of cinnamon, and the zest of one orange which I shaved off with a veggie peeler, then fished out later. I want it again for Christmas!

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SIMMIEVT

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

don't add the "extras". I'll try this again plain, but so far, not impressed.

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drag0nwing

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Reviewed: Dec. 1, 2008

It's unbelievable how this simple recipe could taste so good! I did use the advice of other reviewers and used 1/2 orange juice & 1/2 water. And I also used 1/2 white sugar and 1/2 brown sugar. I also added about a tablespoon of marmalade, a pinch of allspice, and a pinch of nutmeg. Next time I'm going to add some walnuts...

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tammyfestejo

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Indio, California, USA

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Reviewed: Dec. 1, 2008

All I can say is.... FANTASTIC! My daughter does not usually eat cranberry sauce, but this year at Thanksgiving, she had three helpings. Delish!

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sandi

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Reviewed: Nov. 30, 2008

This was so yummy. I didn't realize how good homemade cranberry sauce was. My husband loved it so much. I thought about adding some grand marinier as another reviewer suggested, but didn't have some so i thought I'd try some of our Jamaican Pineapple rum (got to use it up) that we brought from a trip to Jamaica. It was very good, I only added a little bit about 1/4 cup. I cooked the sauce longer .

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Yesenia

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Reviewed: Nov. 30, 2008

I made this for Thanksgiving for my family. Very easy, quick and delicious! I followed someone else's advice and used my potato masher to mash up the cranberries after all of the popped. Made a nice, thick and very yummy sauce. I made in the morning and chilled in the fridge for an evening meal....was perfect!

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ella1mom

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

Very good--just made a few changes. Did equal parts OJ/water and added a pinch of cinnamon. Also let it cook for like 20 minutes to ensure all were popped.

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Jlands

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Reviewed: Nov. 30, 2008

WONDERFUL! Made it for Thanksgiving dinner for 18 of us and everyone loved it, even the children! I doubled it and served it out of a trifle bowl. This recipe is a keeper.

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Melinda

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

I don't eat cranberry sauce with my turkey so I've always just put out the canned stuff for those who do. This year I tried this recipe and it is amazing! I cooked it a bit longer for a thicker consistency and then mashed the cranberries with my potato masher. I still don't eat cranberry sauce with my turkey, but all of my guests LOVED IT. For me, it is wonderful on an english muffin for breakfast!

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cambrazell

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Reviewed: Nov. 29, 2008

This is the standard cranberry sauce recipe, with orange juice substituted for water. I was surprised at what a difference the orange juice made. We thought it was MUCH better with the orange juice in it. The sweetness of the OJ balanced out the tartness of the cranberries and gave it an extra bit of flavor that really worked well. I'll be making my cranberry sauce this way from now on.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Nov. 29, 2008

For perfect "jelly": use 1/4 c. Grand Marnier, 3/4 c. OJ, 1 c. white sugar, a pinch of cinnamon, pinch of ginger. Cook for 25-30 mins. mashing berries while they cook. Press through sieve or wire strainer. Firms up nicely and is delicious! Thanks for the start! This is a keeper!

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Whole Chef

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Roswell, Georgia, USA

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Reviewed: Nov. 29, 2008

I added a little more sugar and cinnamon to cut the bitterness of the cranberries.

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Courtney

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Nov. 29, 2008

How come nobody ever told me it was so easy to make sauce? I added a little ginger and cinnamon and this was awesome! Thanks!

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annzhanz

Cooking Level: Intermediate

Living In: Hudson, Ohio, USA

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Reviewed: Nov. 28, 2008

Everyone loved this recipe! Needed to cook it for 20 minutes, and split the sugar 50/50 white and brown as others have recommended. Awesome!

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Nov. 28, 2008

This is my official contribution to Thanksgiving dinner now!

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Tracey

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Reviewed: Nov. 28, 2008

A five star rating to me is one that needs no tweaking of a recipe. I had to add an additional 3/4 cup of sugar. The one cup just makes it way to tart! I must admit that I did receive more compliments one this recipe than on my usual which doesn't include the orange juice. After the addition of the sugar, it was very good!

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queenjuliana

Cooking Level: Intermediate

Living In: Silsbee, Texas, USA

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Reviewed: Nov. 28, 2008

This was okay. I think I should have cooked it longer than the recommended time to make it thicker, because it was just a little too runny for my taste (and apparently for everyone else's taste, too, as they tended to go for the canned cranberry sauce I brought as backup!). I liked the ideas about adding some sort of liqeur at the end, I may try that sometime to make it more flavorful...it was just a little too tart, not sweet enough. Wasn't horrible, though.

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Natalie

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Nov. 28, 2008

I dont eat cranberries but I decided to do this recipe for thanksgiving. People enjoyed it!

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Stace

Cooking Level: Intermediate

Living In: Moline, Illinois, USA

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Reviewed: Nov. 28, 2008

Absolutly fabulous! Definately use 1/2 white and 1/2 cup firmly pressed brown sugar, 3/4 OJ and 1/4 cup Grand Marnier and add 1/4 tsp. cinnamon and 1/4 tsp. nutmeg. I made the full 11 servings for 8 and could have used more. Have never made cranberry sauce myself but have eaten lots of homemade in the past. This is superb and so easy.

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Lee Reynolds

Cooking Level: Expert

Home Town: Malvern, Pennsylvania, USA

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Reviewed: Nov. 28, 2008

This was awesome and so easy to make. I used splenda and cooked about 30 minutes to what I considered to be a good consistancy......was perfect. Nice and tart and so much healthier than the canned junk. It's great because you can control the tartness or sweetness as you like by adjusting the quantities of the ingredients.

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