Reviewed: Dec. 2, 2007

So simple, but just the taste I was looking for! I'll be adding this to my holiday favorites.

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Bobbie

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Reviewed: Dec. 1, 2007

I made this recipe for Thanksgiving, as the husband loves "real" cranberry sauce. I followed the recipe exactly, and was impressed with the appearance and texture. The husband ultimately gave it four stars....thought it could have been a bit sweeter. I'll probably use 1/2 C more white sugar next time.

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Nov. 29, 2007

Much better than canned! This recipe saved Thanksgiving when we forgot to buy canned sauce. Now I'll deliberately skip the processed stuff.

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Marti

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Eastham, Massachusetts, USA

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Reviewed: Nov. 28, 2007

DELICIOUS. Made this for Thansgiving and everyone loved it. I loved how easy it was to make! It made a lot and looked beautiful on the table! Will be making it for Christmas!

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Amy

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

This cranberry lover prefers cranberries that are tart and not too sweet. I would use the 1/2 c. white sugar only. The brown sugar overpowered the cranberry flavor, and made the dish too sweet. Neither do I like the brown sugar taste mixed with the cranberry taste.

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Gina

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Reviewed: Nov. 25, 2007

I selfishly admit that I never bothered with anything other than canned cranberry sauce for the simple reason that I don't like it. But this year I decided to make it myself as something a little special for my husband. He loved it and so did my mom! (Others at the table didn't even try it as they just don't like cranberry sauce either!) I used half orange juice and half water, and because so many reviewers commented that it was a little on the watery side I boiled it for 15 minutes to thicken it. What I found, however, was that once it cooled it really thickened, so 15 minutes was a little too long. My guess is that boiling this for 10 minutes would be just right. This is a beautiful sauce, jewel toned, definitely fresh looking, fresh tasting, and delicious. Best of all, my husband appreciated the extra effort. It was such a snap to put together I now wonder why I never made it until now. I will never buy canned again.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 24, 2007

This was perfect for Thanksgiving. I doubled the recipe and used half water and half OJ. Important to skim all of the foam off, which is easy enough to do when it's boiling. Will definitely make again, it's delicious!

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SLARKIN

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Nov. 24, 2007

I had to make this recipe twice because using the original proportions it was too watery (we like a chunky cranberry sauce). The second time around I reduced the water by 1/2 cup and added a few extra tablespoons of sugar and then it turned out perfect! Just remember if you want that chunky texture to stir the cranberries as little as possible while cooking so they don't break down.

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Dani D.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2007

This was delicious, but missed five stars because of the excess water in the recipe. I will reduce water to 1 cup and it should be perfect! This will be the recipe I use.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Nov. 23, 2007

A perfect recipe for cranberry sauce. The color was divine, the balance of tart and sweet was heavenly. I added a 1/2 cup of OJ and a generous splash of Grand Marnier to mine. My mother (who lives right next door) made hers w/o the OJ and GM and I preferred hers over mine, but mine was fabulous so it was a close call. Five stars all around. No excuse to eat it from a can. Fresh is best and so easy.

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mamimundo

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

Very tasty and soooo easy! I agree, better the next day. Will make again.

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trish m.

Cooking Level: Intermediate

Living In: Brentwood, Tennessee, USA

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Reviewed: Nov. 23, 2007

It's a terrific recipe, but I agree that there's too much water and it should include the caveat that it's best served chilled. but thanks - at least one person didn't believe i'd made it myself but the dirty pot was right there on the stove, so...

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Steve F

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Reviewed: Nov. 21, 2007

I doubled the recipe for tomorrow's Thanksgiving. I really liked the taste howeever, it kinda left a bitter sweet after taste, but I think that is because I tried it warm, and even my husband says its good, but needs to be cold, I agree, tomorrow it will taste better. I did add 1/2 cup orange juice to this recipe and found that it was too liquid so I spooned some of the juice out about 1 cuo and it seemed to work. Next time I will cut the amount of water and just substitute for OJ. Nevertheless great recipe! We will see how it goes tomrrow!

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baubon

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Reviewed: Nov. 21, 2007

Wow! How easy can it get? By reducing the water to 1 cup, the sauce thickened and jelled perfectly, so no need for cornstarch. Made a day ahead, the flavors can develop better, too. The sauce has a beautiful, jewel-like color that you just can't get from a can. I gave it a 4 instead of a 5 because, as much as I love brown sugar, I think I'd prefer all white in this recipe. It does come out tart, so if you expect it to be as sweet as canned, add more sugar to taste as the sauce cools.

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Nov. 20, 2007

This recipe is great... we just made a double batch in anticipation of Thanksgiving. Followed quantities exactly, but boiled for about 15 minutes and mixed 1 tsp cornstarch with 2 tablespoons water and added it right at the end. Perfect consistency. We will definitely make it again!!

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goofballerina

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Reviewed: Nov. 17, 2007

This is an awesome recipe. The stuff in the can never looked appetizing so I never ate it. Now that I make my own, it's so much better and appealing, everyone loves it.

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Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

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Reviewed: Nov. 7, 2007

This is a good recipe--not too sweet, and I like the combo of white & brown sugar. I always cook my cranberries until they pop & the sauce thickens, so that takes far longer than 5 minutes. I thought the sauce tasted a little acidic, so I added a teaspoon of vanilla, and that made all the difference for me.

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