Reviewed: Dec. 30, 2006

This is a good recipe, I used 1 cup orange juice instead of water and I added about 1 tsp of cinnamon, I really liked it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ED21

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2006

Very, very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2006

WONFERFUL...i cooked it a little longer so it would be thicker- there was none left at the end of the meal. I am making it again for Christmas

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GIA_ANDRE

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2006

I gotta admit to being skeptical since I don't like canned cranberry sauce. Neither does my sister in law, but we both loved this stuff. It was so easy to make and I will make it every year during the holidays. The only thing is that it is a bit runny. I think it would be great spread for a left over turkey sandwich too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mia S.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2006

I've made this a few years in a row now, and it always works out well. I normally use splenda for baking instead of sugar and add cinammon, nutmeg, and ginger. Works well as a side, heating & served over french toast, or even as a spread in a sandwich. Thanks Michelle!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nicole S.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2006

Very good and so simple. I used orange juice instead of water, added a little extra brown sugar, and blended the lumps out for the kids. I think it would taste good as a frozen treat too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SB2323

Cooking Level: Intermediate

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2006

This is as good as any homemade cranberry recipe I have tried! I added 1 Tsp orange zest, but cut back on the water (1st time I made it was too thin.) The mixture of sugars does really well. Usually a little bit of cranberry sauce goes a long way, but this year there were no leftovers! Wow.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2006

The recipe was incredibly easy to make! It was a bit on the tart side for my liking, but with a bit more sugar it would probably be perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

This was the first time in 8 years that I had to cook my own Thanksgiving dinner and my husband insisted on home made cranberry sauce. His particular palette was very pleased with this recipe. I doubled the recipe and as others have done - substituted orange juice for part of the water. I cooked it for at least 15 minutes until it reached a desired thickness. Also had to add an additional 1/2 cup of sugar (1/4 cup for single recipe) to get it slightly sweet. We loved it and will continue using this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anne Betts

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

I made 2 batches because my first batch didn't thicken enough. I substituted 1/2 cup orange juice for the water, but only used 1/2 cup of water in the second batch. It thickened up nicely. I salvaged the other batch by reboiling it the next day so it wasn't so runny.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle Sorensen

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

This was the best cranberry sauce ever! I will not buy the can again. I replaced half of the water with OJ, used the same amount of both sugars, boiled for 5 min and then simmered for 15 minutes to get it a little thicker. I let it cool at room temp and it was perfect. Thank you for a wonderful recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Debra

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Clemmons, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

This is so DELISH! I used the amount of water called for in the recipe, but added a few scoops of frozen orange juice concentrate to the pot. I made this with Splenda granulated sugar and Splenda brown sugar and it turned out wonderfully! I have only tasted it from the cooled pot and love the flavor. I can't wait to see how it is with my Turkey dinner! My husband, who doesn't like cranberries, even said it was really good! I think this sauce would be terrific over a piece of angel food cake with whipped topping! :) Yumm! My only advice is to watch the pot! Mine bubbled over and made a huge, sticky mess- totally my fault!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FRANZIE99

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

LOved this, I substituted Apple juice for the water and lessened the white sugar and added orange peel. Loved it!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

Yum! This is my first time making cranberry sauce. I can't believe how easy it was. I also used 1 cup of pulpy orange juice and got back a bit on the white sugar. I didn't have any pumpkin pie spice but I did have some apple pie spice on hand and added a couple of dashes. After boiling for 5 minutes I simmered for 15 more. Be sure to still often...the sugars will scorch if you don't. I can't wait until tomorrow to eat!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KIMMBAH

Cooking Level: Beginning

Home Town: Glenolden, Pennsylvania, USA

Living In: Middletown, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

Excellent. I also added pumpkin spice and a splash of orange juice. I have found that the trick to get it really thick (cut it with a knife thick!)is to let it cool completely at room temperature. I have put my sauce in the fridge too soon, only to end up with runny sauce. It seems counter intuitive, but it works!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHERANNE77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

Wonderful! I made a few changes. I used about 1 cup of Tropicana Pomegranate Blueberry juice along with 1/2 cup of water. Then, I cut the white sugar in half, and used the full amount of brown sugar. Then, I added just a splash of orange juice and a dash of cinnamon. Wow, is it good!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chefmommyb

Cooking Level: Expert

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2006

Perfect! The brown sugar really makes this nice. I took the advice of a couple of the review and added a pinch of pumpkin pie spice, substituted 1 cup of orange juice for the water, cut out a 1/4 cup of sugar (since the O.J. is sweet) and let it simmer for additional 15 minutes to thicken. I've burned my mouth since I can't wait for it cool it's so good!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

flaffles

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Seven Valleys, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2006

Based on another reviewer's recommendation, I squeezed juice from two oranges to get about a 1/2 cup of juice and used my potatoes peeler to scrape small bits of the orange peel into the mixture. the water was reduced to 2/3 since orange juice was added. I also added a bit of pumkin pie spice since it is a combination of all the right spices. I wish I doubled the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2006

This is really the very basic of cranberry sauce recipes. Like other reviewers, I use half the fluid as orange juice (fresh), but also (all the following by "taste") add the zest of the squeezed orange. I add a little cinnamon and ginger, and depending on the company, perhaps a jigger of bourbon (added while simmering the cranberry "plus" so that the aclohol boils off) or port. (I prefer the bourbon.) When kept in the fridge it is terrific days later! Oh, I always use two bags of cranberry instead of one. As Jane Marple said, "I cannot resist my own cooking" (though others might!). Happy Holidays to all.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

draco40

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2006

I gave this recipe 4 stars. I used 1/2 cup orange juice and 2/3 cup water for boiling. I also boiled for about 5 minutes then simmered for 15 to reduce the sauce. It has thickened nicely in the fridge and it tastes divine. The perfect combination of sweet and then tart. I love the way the flavors explode on my tongue with the tart follwing the sweet. This will be served again.

Was this review helpful? [ YES ]
22 users found this review helpful