I made this for Thanksgiving dinner, and I'm sorry to say it wasn't very well received. The basic cranberry sauce is great, but the spices were too much. My husband and I tasted it right after cooking, and it was fine, so perhaps I left the cinnamon sticks in too long? (It was about 24 hours total to serving time.) But the next day it was definitely different, and it tasted like the cloves were too strong. I wanted to try using pomegranates in a cranberry sauce, and this was the only recipe I found, but they didn't add much in the end because the cranberry/clove taste was too strong. (Plus everyone that ate it said "Oh no, what is so crunchy in here? Are you supposed to eat that?" but that's not the recipe's fault they don't know what a pomegranate is.) My suggestiong would be to skip the poms all together and cut back the spices, and you've got a great sauce that I might try again.
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