Reviewed: Oct. 11, 2009

I'm giving this one star, simply because this is much too long to cook any cranberry sauce. Cranberries become bitter if they are cooked after they pop. I'm guessing that's why the recipe calls for twice as much sugar as any other recipe I've seen for cranberry sauce. One comment even stated they were planning to add more sugar next time! Save yourself the trouble, and simmer it for no more than 10 minutes after the berries pop. And add 1 cup of sugar instead!

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girlfromupnorth

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Reviewed: Jan. 6, 2009

I have made this recipe for 3 years and everyone loves it.

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cbranch16

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Reviewed: Jan. 2, 2009

This is the first cranberry sauce I ever made from scratch and I will never go back! Served this with a turkey on Christmas and everyone really liked it. I agree with other reviewers that this needed about two hours to cook down -- but I might have added too much water at the beginning -- the cranberries floated, so I wasn't sure how much to add to "cover". But it was easy to make as long as you budget the extra time for cooking down -- and it tastes really good!

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giraffe17

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

I grew up with canned cranberry sauce. No one in our family has ever been a huge cranberry sauce fan. I wanted to change that this year... And I succeeded! I did add a vanilla bean I had and a splash of bourbon at the end. The finished product turned out to be a perfect addition to some cranberry quick bread as well.

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Little

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Dec. 20, 2008

I was looking for an orangey cranberry sauce for my thanksgiving this recipe was perfect! I don't know how long I cooked it since I just let it simmer on low while I did other things and gave it a stir when I walked through the kitchen, probably about 2 hours overall before I decided that the consistency was right. It thickens a bit more when it cools as well, so it was perfect, not runny at all on the plate. Forgot to add the cinnamon sticks so stirred in a bit of ground cinnamon at the end. It was a hit!

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rachelanne

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

So DELICIOUS!!! I did have to simmer for closer to 2 hours,but I think that's because you don't need to add the full 2 cups of water (hold the cranberries down with your hand while pouring the water so that you can really see how much you need). It was so heavenly...It's now the cranberry sauce of my family's thanksgiving and christmas dinners :)

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PUNKINLVR

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Nov. 30, 2008

This was a big hit! I skipped the cinnamon, but will try it with it next time. I added a few extra teaspoons of sugar at the end since it tasted a little too tart for our tastes. From now on, I'll make this for Thanksgiving dinner instead of the recipe on the back of the cranberry bag.

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Mile High Cook

Cooking Level: Intermediate

Living In: Parker, Colorado, USA

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Reviewed: Nov. 27, 2008

Very good. I used regular cinnamon seasoning, as I didn't have cinnamon sticks. I also added additional brown sugar, as what was called for wasn't enough for my liking. Also took longer than an hour to cook down, but then again that's all preference, as I do prefer my sauce to be a little thicker and less runny.

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BOXERMOM

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

I like that this recipe is pretty straightforward--wasn't so sure about the brown sugar, but it did end up giving the sauce a great dark and mysterious flavor. ooooohhh. yeah, oh, I ended up putting about 2 inches of ginger in the whole dish while it was coming to a boil--I love that zesty punch. no, I am not a ginger spokesperson, but it is kickin in this dish! try it! oh, and it's totally worth it to juice your own oranges. orange juice! not jug juice! not frozen frosty cylinder juice! I've tried those, and they're just not the same as the sacred naval sacrifice.

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riceisnice

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Reviewed: Nov. 26, 2008

Can't have a Thanksgiving or Christmas now without making this. It is SO good. Much prefer the brown sugar in this recipe vs. white sugar in others. Cinnamon is essential also. We also add a shot of Grand Marnier (orange cognac).

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...young husband, too!

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Reviewed: Nov. 24, 2008

This recipe turned out really yummy and the color was beautiful. I think the orange zest made it a little too tart, so next time I will probably only use a small amount of zest, instead of zesting the whole orange.

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Bree

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Reviewed: Nov. 6, 2008

This recipe is great! I've made it three years in a row and always have someone ask for the recipe. The only addition I make is a little cornstarch to thicken it up...5 Stars all the way!!

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DORI73

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 8, 2008

I look forward to making this every year. It makes the kitchen smell absolutely heavenly! The only change I have ever made to this is to add just a little more sugar at the end. Sometimes cranberries are more tart than others, so just do a quick taste before cooling.

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Jill

Cooking Level: Expert

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Reviewed: Dec. 7, 2007

I made this for Thanksgiving and got rave reviews! The orange along with the cinnamon gives it wonderful flavor!

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karlamae

Cooking Level: Intermediate

Living In: Hutchinson, Minnesota, USA

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Reviewed: Nov. 30, 2007

I have made homemade cranberries for years and my hubby just fell in love with this recipe. He said that is was better than my other and has asked for another batch.

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konashellby

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Nov. 26, 2007

The best cranberry sauce we have ever had! No changes made. Thanks!

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TANISB

Cooking Level: Intermediate

Home Town: Fruita, Colorado, USA

Living In: Casper, Wyoming, USA

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Reviewed: Nov. 25, 2007

Absolutely delicious… and I will definitely make it again next Thanksgiving! I made the recipe as instructed and wouldn’t change a thing. Thanks, Christine!

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Lu loves to cook!

Living In: Seattle, Washington, USA

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Reviewed: Nov. 24, 2007

I made this for thanksgiving and it was excellent, but I did add a few things. I increased the recipe since I was serving a table of 15, added candied ginger and dried cherries and a touch of amaretto. Got rave reviews!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

OMG! This was the BEST cranberry sauce I have ever had! I did two things differently though...I only added the 2 cups of OJ. No extra water. And, I did not add the zest--completely forgot. After the berries burst and cooked down for about 20-30 mins, I transferred them to a bowl and removed the cinnamon sticks. i could see that if I had left them in much longer, the cionnamon would be a bit overpowering. Will definately make this again next year!!!!

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