Reviewed: Nov. 25, 2009

I used a 6-ounce can of drained mandarin oranges and a peeled golden delicious apple. I like tart cranberries, so omitted the sugar completely - tasted remarkably like grapefruit - I would probably use the full amount of sugar if serving this to anyone else. Thanks for sharing, Ruth!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 4, 2009

I have been making this for Thanksgiving since I found the recipe 10 years ago. The only thing I have changed is to add a can of crushed pinapple to reduce the tartness.

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Linda

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Reviewed: Dec. 24, 2008

This is our classic family recipe. I used a 10 oz package of cranberries, one peeled apple, and peeled orange with the zest. And ONE CUP of sugar. It is too sour with less sugar. Last, and best: add the seeds of a whole pomegranate.

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greykitty

Cooking Level: Expert

Home Town: Havre, Montana, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Nov. 22, 2007

I had a similar version of this at my work and tried to find it here and this is the recipe I tried. I made it as stated and tasted it. but to me it was still too tart so I added another apple and 1/2 cup of brown sugar and it was very good. It was still a little tart, but I think it will sweeten more over time. We ate it immediately. I had some left, so I will try it again tomorrow. My daughter said it was good with pecans in it too. I think next time I may add a little orange zest to it too.

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CYNDI9

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Reviewed: Nov. 21, 2007

I used this recipe as part of a cranberry ring recipe I use during the holidays. The only thing I did different was leaving the peel on the orange. Easy, quick and yummy!

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