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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ALEXIS3700

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Nov. 23, 2007

We love this cranberry sauce. Yummmm

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JULIAGULIA3

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 21, 2007

This recipe beat a ginger cranberry sauce recipe in our family's New Tradition Cranberry Sauce Contest of 2005*. It was a close competition. Since winning, this recipe has been served every year. * With a tradition of no cranberry sauce, the contest was created when a new family member requested cranberry sauce. Canned would not do. So, I made two sauces, everyone loved this one most, and it is now part of the traditions. -- TIP: Also part of the new tradition, this sauce is great stirred into oatmeal the morning after the big day!

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cn

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Reviewed: Oct. 14, 2007

Very strongly flavoured, so this isn't a great recipe for cranberry sauce purists, but it tasted delicious. If you find it's too strongly flavoured for your taste, add some water to thin it out during the last few minutes of cooking.

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Tara

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 12, 2007

Made it at Thanksgiving, and again over Christmas, and it was a hit. Didn't change a thing!

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T. Provence

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Reviewed: Dec. 23, 2006

This was the best tasting homemade Cranberry Sause I've ever tasted and it was a hit! at our last Thanksgiving. I will definitely keep this recipe.

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Yettsinpa

Cooking Level: Beginning

Home Town: Manchester, Connecticut, USA

Living In: Indiana, Pennsylvania, USA

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Reviewed: Nov. 24, 2006

I was excited to try this new recipe for Thanksgiving. I found it to overpowered by orange flavor and the cranberries reduced to jelly consistency. I missed the taste & look of whole cranberries in a sauce. I also found it too sweet. I'm sticking to the canned version.

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Jeanie

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Reviewed: Nov. 23, 2006

I used about 1/3 less sugar than the recipe called for, and it turned out extremely sweet anyway. I think I may just use half next time. This was a wonderful recipe and I will be using it again and again. I also added ground cinnamon to the sticks of cinnamon.

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Gracie Jean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Manhattan, New York, USA

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Reviewed: Nov. 22, 2006

This was my first shot at making this..and how simple it was!!! It's taking all I can not to sneak a bite or two. I just pray its' a big hit at dinner tomorrow.

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Mindy Fulton

Cooking Level: Intermediate

Home Town: Lake Butler, Florida, USA

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Reviewed: Nov. 22, 2006

Tasty version. I made the following adjustments for my taste: added 1/2-3/4 cup fresh pomegrante seads and 1/2 c chopped pecans to the mixture after removing from heat. Also substituted one cup of water for oj since the added sugar already sweetens it enough.

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KIMBILL

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Nov. 22, 2006

This is a good sause recipe.Does NOT gel and I don`t think my friend and I followed the recipe EXACTLY :)It was very liquid and spicy like pie filling.I`m looking forward to having it on Thanksgiving tommorow.

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cookiedog

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 21, 2006

Wonderful sauce and you'd never know it was so easy! I made it last year and everyone's demanding it make an appearance for this holiday season. My family loves to spread it on fresh gingerbread. Soooo good!

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MARTHINA_EARLINA

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Reviewed: Nov. 21, 2006

I just made this sauce for Thanksgiving on Thursday and not only was it incredibly simple, it smells delicious! I've used it before and always had fantastic results. I did quarter the recipe (my boyfriend and I are having a small Thanksgiving) and used a smaller amount of ground cinnamon. The house still smells wonderful and it's hard not to keep going to the fridge to taste the sauce early!

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SNOWFLAKE7

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Reviewed: Nov. 17, 2006

I make this recipe every year and it is always a winner. I adjust the sugar to taste depending on the sweetness of the orange juice and I save a bit of the zest for garnish. It's awesome and a very nice change from the canned cranberry sauce that used to go untouched on the table.

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VERONICA7

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Oranged Cranberry Sauce

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