Reviewed: Nov. 24, 2008

My husband cringed when I told him I wanted to make cranberry sauce for this upcoming Thanksgiving because he has HORRIBLE memories of cranberry sauce, past & present! OMG!!! This cranberry sauce is so tasty, delicious, tangy and easy to make! I rarely follow any cooking recipe to a "tee," so I did improvise a bit. I decreased the sugar to 1 cup and instead of bundling spices, I used a few pinches of nutmeg, a few pinches of cinnammon and an exotic mixture of dried allspice (with ginger, anise, clove, cinammon & nutmeg). I went VERY EASY (a spinkle or two) with this exotic allspice 'cause I didn't want the sauce to become too bitter. Also, the cranberries, sugar & water DO need to cook for approxiamtely 20 minutes to get a true sauce consistency. But ohhhhh so good! I cannot believe how tasty this recipe turned out, with a deep red color...so pretty, too! Cannot wait to serve this cranberry sauce to my family for Thanksgiving! Thank you!

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toni lee

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

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Reviewed: Nov. 10, 2008

This was ok but nothing fabulous, I had to boil the cranberries a lot longer than suggested. The spices add a nice flavor.

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Ashley

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Reviewed: Oct. 23, 2008

I'm the only one in my family that likes cranberry sauce; but they all like this recipe! I didn't change anything.

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Hope

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

by far the best i have ever had. if you do not make this just give up on cooking.

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buzzardjrt

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Denton, Texas, USA

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Reviewed: Jan. 7, 2008

I'm so glad I tried this. So easy and now we all love cranberry sauce.

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Jody

Cooking Level: Intermediate

Living In: Clinton, Indiana, USA

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Reviewed: Dec. 30, 2007

This is fantastic! This is the first time I've attempted to make cranberry sauce from scratch and I was blown away. The spices are perfect. I pulsed it slightly in the blender to make it a bit more saucy. I've put it on everything from waffles to a peanut butter (and cranberry sauce) sandwich.

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heatherfeather

Cooking Level: Intermediate

Living In: Kissimmee, Florida, USA

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Reviewed: Dec. 25, 2007

I love this. I've been making it every single year for thanksgiving and christmas for the past 3 years. It is a total hit! I also save the cranberry "water" once i drain the cranberries to help add flavor to the next years batch! It says to put it in the fridge for 8 hours or more, but I always cook it day of. This sauce is almost better warm, and will have more chunky cranberries. So good!

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DARCINATOR

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Dec. 16, 2007

Try about 1 cup of sugar Then sweeten to taste. I used about 1 cup and it was fine. This receipe has great flavours. I didn't have any cheesecloth so I used a coffee filter tied with thread. I was a bit nervous but it held up fine.

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nfreymond

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Reviewed: Dec. 13, 2007

This year is the first time I made my own 'stewed' whole cranberries for Thanksgiving (as opposed to the gelatinous mass from a can :). I used Splenda instead of real sugar, but I think I needed a little more than I used. This is a good recipe, but oddly, it was a little bland. (Seems strange to write that since cranberries are so tangy.) Next time I might try adding orange or lemon juice or zest like I read in some of the other recipes on this site and give it a slightly more multi-dimensional flavor.

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Rieland

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

Living In: Thornton, Colorado, USA

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Reviewed: Dec. 11, 2007

I couldn't find a spice bag so I used cheesecloth, which kind of fell apart a bit. I had to cook it much longer than stated in the recipe. It had too much of a clove flavor for my taste.

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LoveToCookFL

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Reviewed: Dec. 1, 2007

I don't even like cranberry sauce, but this is great.

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SAM_EL

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Reviewed: Dec. 1, 2007

This was my first time ever making cranberry sauce from scratch. I have always used the can jelly to go with my turkey dinner. All these years I've been deprived of the real thing, just because of pure laziness. What was I thinking??? This year I used this recipe and it was phenomenal. I didn't changed a thing and it was so easy to make. Even my husband, who hates to eat "sugar" with his turkey, tried it and loved it. No more can jelly for us, ever. Thanks. ;)

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JELLISSA

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Reviewed: Nov. 29, 2007

I really enjoyed this recipe...People at Thanksgiving dinner said they really didn't care for cranberries, until they tried these.

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crmchz

Cooking Level: Expert

Home Town: Raytown, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 26, 2007

I made this recipe for Thanksgiving. It turned out really good. I wouldn't change a thing. The kids even loved it, not something I can say about other cranberry sauces!

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Christina

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Reviewed: Nov. 24, 2007

I loved this! I only had one cup of fresh cranberries on hand, so I had to scale the recipe down to 4 servings. I really wish I had made more, because it only really made 2.5 servings for us and it was so good. I used my homemade vanilla sugar for this recipe, which added a little something special (and little vanilla bean specks). And I really loved the spices in this. They gave it a different twist. Thanks for the recipe!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

This recipe is terrific! Per others' suggestions, I did reduce the sugar to about 1 1/2 a cup. I will definitely use this recipe from now on. I've already received requests to make this again for Christmas. My husband said it had a real 'holiday' taste.

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Kristina

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Reviewed: Nov. 22, 2007

I couldn't stop sampling it on the stove last night - it's delicious - but it only needed a little over half the sugar. I doubled the recipe & used three cups of sugar & it was MORE than enough. I added a few tablespoons of orange juice & the zest of one lemon, too, which I think added a little variety of tartness to it.

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HEATHERMAUREEN

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

The flavors in this cranberry sauce are truly exceptional however I only gave the recipe 4 stars because of the 2 cups of sugar! I only put in 1 cup of sugar and it was the perfect sweetness for me (and I consider my tastes in cranberry sauce to be pretty average). I recommend starting with just half of the sugar and then adding more to taste if you want.

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TSEE

Cooking Level: Expert

Home Town: Middlebury, Vermont, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 21, 2007

This recipe is awesome. No one, not even myself, enjoy cranberries. However, I thought I'd give it a go. I only used about 1 1/2 cups of sugar, and it should probably go up to 1 3/4, but any more than that and I think it would be too sweet. I used extra allspice and cloves because I enjoy the flavors. I also did as another review suggested: I hit a boil at high and then reduced it to Med. Low. I also cooked it for longer to allow it to thicken up a bit, and it did so as it cooled. All in all, a WONDERFUL recipe! My only complaint is against the cranberries themselves: the little 'woody' sticks that came out of the cranberries as they burst. Don't know what to do about those!

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Nezumi

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Nov. 18, 2007

Sooo easy and soooo good!!!

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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