Reviewed: Nov. 26, 2009

easy & delicious! happy thanksgiving!

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GABBYIK

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Plantation, Florida, USA

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Reviewed: Nov. 26, 2009

Loved it! My cranberries "popped" before 10 minutes so I just lowered the heat and continued to cook and thicken the sauce the full 10 minutes. I also used another reviewers tip and mashed the cranberries as they popped with the back of a spoon. This will be a regular at holidays now!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Nov. 26, 2009

I was asked to bring cranberry sauce for this year's dinner. I don't even like cranberry sauce. The only change I made was to cook it a little longer for thickening purposes...about 15 minutes. This is absolutely delicious!!!!!

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Caraloopy

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2009

Great! Did about 1/2 white sugar and 1/2 brown. Snuck a little taste once it had cooled...so good! Hopefully it makes it until tomorrow without me eating it all ;)

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spicy_tasha

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Reviewed: Nov. 25, 2009

Ohmygosh! Just finished making this recipe... Absolutely deelish!! And sooo simple!! I had a big 3 lb bag of cranberries, so I more than tripled this recipe. So glad I did, because I have a feeling this will be eaten all up in a heartbeat for tomorrow's Thanksgiving feast! Slight changes I made: I used 1/2 white sugar and 1/2 brown sugar. Also, cut down on OJ just a tad. Added about a tsp of cinnamon during cooking. Will put in fridge overnight. Thanks for the crazy good recipe Toni !! No more cans! "Stay away from the cans! He hates these cans!!" (Scene from The Jerk)..

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JenniferSarah

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Reviewed: Nov. 25, 2009

I made this tonight for thanksgiving dinner tomorrow. I will be lucky if I have any left for tomorrow! Every time I walk by the fridge I steal a spoonful. I was skeptical at first because I really like canned cranberry sauce, but I gave this recipe a try and WOW. I will never go back to canned. This is the perfect balance of sweet and tart. I cooked the cranberries longer than 10 minutes. I cooked them for about 20 minutes or until almost all the cranberries had popped.

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Amanda

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Reviewed: Nov. 25, 2009

This was so easy to make. Thank you for making my Thanksgiving easier!!!!. :)

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Terri C.

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Reviewed: Nov. 25, 2009

I tried this recipe last year and will be making it every year. It is so easy and oh so good. I used to buy canned but never again!

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Babers

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Reviewed: Nov. 25, 2009

Simple but perfect! Sweet and tangy, and its color is amazing. Probably cut down on the orange juice just a little bit for a thicker consistency.

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shirleyli

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Reviewed: Nov. 25, 2009

I use the basic recipe and mix it up every year. Tonight I used 1/2 cup OJ, 1/2 cup pineapple juice, and 1/2 cup of brown sugar. I added 1/2 cup of strawberry sauce that I had just made for the Cheesecake. I am happy with the result and may try some of this on the Cheesecake. Happy Thanksgiving !

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eyerish

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Reviewed: Nov. 25, 2009

DO NOT HESITATE to make this recipe!! Its a keeper, just made it for tommorrows Thanksgiving dinner. excellant! I know it will be a hit. Happy Holidays.

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k_dog

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Reviewed: Nov. 25, 2009

Good!

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MCCOMBSS

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Reviewed: Nov. 25, 2009

Yum, how simple to make. This will be a family tradition from now on. Thank you so much.

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Nov. 25, 2009

Excellent! Made this last year and gonna prepare it again this year!

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BrnBarbie

Cooking Level: Intermediate

Home Town: Scotch Plains, New Jersey, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 25, 2009

I have been making this recipe for the last several Thanksgivings/Christmases and it is always a hit! I have never before eaten cranberry sauce as a snack, but this is so wonderful, I can't stop eating it! I like to cook it a little longer, so the cranberries are nice and soft, and I also like to add a pinch of cinnamon for a bit extra flavor. I also find that this sauce gets better after sitting in the fridge for a day or two, but that is hard to do, because everytime I open the fridge door, I'm sneaking spoonfuls out of the bowl!

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catcarley

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Reviewed: Nov. 25, 2009

So good! I can't believe people actually buy canned cranberry sauce since it's so easy to make and tastes so much better!

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Lisa

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 25, 2009

I might be the only one but I followed this recipes exactly (it wasn't complex) and I taste orange juice overwhelmingly! I made another batch wo/ OJ and like it better.

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jmsgemini

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 25, 2009

Let me just say - I volunteered to make this for Thanksgiving and I hate cranberry sauce.. until now. It was so easy to make. I used the whole cup of OJ but added a pinch of ground ginger and cinnamon. I also added about a tablespoon of crushed pineapple and some pecans to the top before serving.

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Mississippi Girl

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Reviewed: Nov. 24, 2009

Wow! This is great! I never have really been into cranberry sauce, but I have to say this is so yummy! A little goes a long way. I made it 2 days ahead of time for Thanksgiving as one review said it froze nicely. I will make this a tradition with my daughters to make every year. I was a little confused as to how many cranberries to pop, would it be one, two, or half? I didn't know. So I went ahead and guessed at 1/4. I still don't know if this is right. But I wanted it to look as good as it tastes. It's a keeper!

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cookie

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Reviewed: Nov. 24, 2009

This is an excellent basic cranberry sauce. In the past, I always made a version with nuts and apples in it, but my family doesn't care for it, and I end up eating it all myself. This year I decided to try something different. The only changes I made were I added some grated orange zest and about 1/4 tsp of cinnamon (because I saw Tyler Florence make a similar version yesterday on Food Network, and he used a cinnamon stick & grated orange zest). Excellent! I highly recommend.

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