Reviewed: Dec. 17, 2012

The recipe was great! I doubled it and used a blend of apricot preserves and orange marmalade. I used the best quality of the two I could find. It was extremely simple to make and tasted wonderful with our Thanksgiving turkey!

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Reviewer:

ChristinaMarie

Reviewed: Nov. 27, 2012

The Best!! So easy and so delicious. The marmalade gives it a wonderful flavor. Tastes even better the second day.

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Reviewer:

keld

Cooking Level: Expert

Living In: Lenexa, Kansas, USA

Reviewed: Nov. 21, 2012

I love how easy this is to make. It is best to make ahead of time. The longer it sets the better it gets.

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Reviewer:

Cyndi

Cooking Level: Intermediate

Home Town: Beaufort, South Carolina, USA

Living In: Warner Robins, Georgia, USA

Reviewed: Dec. 28, 2011

This is my first year making cranberry relish for thanksgiving. We usually have the canned stuff (yuck!). This was a crowd pleaser. I had doubled the recipe, but wished I had even more.

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Reviewer:

MMMWatson

Reviewed: Dec. 1, 2011

Sooooo delicious! I followed the suggestions to use 1/2 apricot preserves and 1/2 orange marmalade. It got rave reviews at Thanksgiving dinner.

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Reviewer:

lizziegirl75

Reviewed: Nov. 25, 2011

A year ago I was invited to a Thanksgiving gathering with distant family I didn't know. I had made this before, and really liked it, just as written, so I decided to bring this as my table gift. There were two canned versions already on the table - jelly & whole berry - when mine arrived. When the time came to clear the table there was nothing left of my offering - the other two had barely been touched, and were consigned to leftovers. I had never before gotten so many compliments on my cooking, and nothing has topped that triumph yet except for my molasses ginger cookies we couldn't keep the kids out of ;-)

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Reviewer:

Slywlf

Cooking Level: Intermediate

Living In: Shandaken, New York, USA

Reviewed: Nov. 23, 2011

WOW..just, WOW!! This has to be the best cranberry sauce ever! I just made it and can't stop eating it right out of the oven! I followed the recipe, but realized my jar of orange marmalade was 18 oz. I used the whole jar, and it came out just fine. This will be my new Thanksgiving and Christmas cranberry sauce recipe from now on...love it!!

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Reviewer:

allykat

Reviewed: Nov. 23, 2011

Easy and delicious! Even beter than my grandmother's recipe (and I don't say that lightly.) Thanks!

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Reviewer:

Annie

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 3, 2011

This is exactly what I was looking for in a cranberry relish!! I did use sugar free marmalade and splenda in place of the sugar (some family members cannot have sugar). Also chopped the walnuts into very fine pieces before adding to the cranberries - I'm not a fan of big chunks of walnuts and even the pre-chopped walnuts needed more chopping in my taste. This recipe is SOOOOO GOOD!!!!! I'm so glad I tried it. This will be my cranberry relish recipe from now on.

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