Reviewed: Dec. 27, 2009

fantastic and so easy! i ended up blending mine as i liked a smoother texture than the lumps...but great recipe!

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riblet

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2009

Tasted great - simple and easy!

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Mary Underwood

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Reviewed: Dec. 26, 2009

I followed the other reviewers, adding 1/4 tsp cinnamon and splitting the 1 cup sugar between white and brown sugar. Considering that my family and I never go near cranberry sauce, everyone tried it this year and enjoyed it. I even spooned some over "Aunt Johnnie's Pound Cake" that I got off of this site, which is a real triumph for cranberries everywhere. My only complaint is that it's not as thick as I was expecting. Maybe next time I'll add some flour or corn starch to give it a thicker consistency.

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Carmen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 25, 2009

Great basic cranberry sauce.

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Anne in Minnesota

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Dec. 25, 2009

Our family's first experiment with cranberry sauce made from scratch. A major success!!!

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k00kykelly

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Reviewed: Dec. 25, 2009

Turned out really well. Mashed the cranberries with a potato masher and it gave just the right consistency. The friends I made it for all said that it was the best they'd tasted. They usually had just used canned stuff but said they'd be trying this next time they needed some cranberry sauce.

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Dougy03

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Reviewed: Dec. 24, 2009

I love it. I make it just as written and it is a staple at Thanksgiving and Christmas. No one would touch cranberry sauce until I started to make this recipe and now there is never enough.

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riz

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Reviewed: Dec. 24, 2009

Guests who had never cared for cranberries ate this up at Thanksgiving. So easy. I used fresh berries and "Simply Orange" juice. It was a kick watching theberries slowy pop open.

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Cathy

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Reviewed: Dec. 24, 2009

So yummy.

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BarbB

Cooking Level: Expert

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Reviewed: Dec. 23, 2009

this was great, so much better than the old can stuff from the supermarket.

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Donna

Cooking Level: Expert

Home Town: Gaffney, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Dec. 22, 2009

THE BEST!!! Ocean Spray move over. This was soooo easy. Thank you for this recipe. I will never go back to canned. (its cheaper than canned to)

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BUZYB

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Reviewed: Dec. 22, 2009

very easy and very yummy!

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staceyrichards

Cooking Level: Expert

Living In: Morley, Michigan, USA

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Reviewed: Dec. 21, 2009

This is one of my favorite things I have ever made. EVER. I made as written except I added the zest and juice of one small/med orange. My uncle thought it was too bitter, but everyone else loved it.

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Babygirl

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Dec. 21, 2009

Incredibly easy, incredibly good! Excellent "bang for buck" in cost, time and taste!

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teh r0y

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Dec. 19, 2009

Based on the reviews I used brown sugar and white sugar 50/50 and added a cinnamon stick. I also mashed it a bit with a fork while it was cooking. I used to make an Emeril recipe but this got better reviews from the family so I will be using this from now on.

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hs in so cal

Cooking Level: Expert

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Reviewed: Dec. 19, 2009

Couldn't be easier. SO much better than the canned stuff. I made as is, but next time, I may add a smidge more sugar.

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marias8

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Reviewed: Dec. 15, 2009

Followed recipe exactly and it was just too sweet and too orange-y for my taste.

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SRK1

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Reviewed: Dec. 13, 2009

SImple, orange adds a light zest and compliments craberris perfectly.. and absolutely LOVED by everyone, even the skeptics! Now a staple and Thanksgiving and Christmas.

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