Festive Fresh Blueberry and Cranberry Relish Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 21, 2011
I made this last year for Thanksgiving and was asked to bring it again this year- which is saying alot because my family usually doesn't touch cranberry sauce- it was mostly put on the table for the "tradition"aspect. But this is one they actually eat and enjoy!
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Cooking Level: Expert

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Reviewed: Nov. 25, 2010
Excellent, but 2 small changes: I also found it to be too runny and added a tblspoon of corn starch at the end, and it was still runny. Maybe cutting back the orange juice would help? Also, most of my family thought there was too much vanilla. I'd reduce to a third or so, then add until you are satisfied. This is a re-user, for sure - we loved it!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Reviewed: Dec. 1, 2009
Mine was runny, too. Maybe I cooked it too long, but I wanted the cranberries to get really soft. I just added a tablespoon of corn starch at the end to thicken it. But boy, it tastes great. The smell of orange and vanilla smells like a creamsicle and then the berry smell kicks in when it cooks. I'd make this again before company comes just to make my house smell wonderful.
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Reviewed: Dec. 1, 2009
I loved this! I've been looking for a cranberry relish that I actually enjoy because cranberries are so good for you. Plus they're a pretty tradition. The blueberries cut the tart/bitterness factor perfectly without overpowering the cranberry flavor. Genius! My only criticism would be that it was a little runnier than I would have preferred. Maybe it's because I used frozen blueberries instead of fresh (the grocery store didn't have fresh the day I needed them), or maybe I simmered too long? Not long enough? Regardless, this will be the cranberry relish I make from now on.
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Cooking Level: Expert

Home Town: Kankakee, Illinois, USA
Living In: Portland, Texas, USA

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Reviewed: Nov. 23, 2009
Easy and delicious.
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