Reviewed: Nov. 24, 2004

Made half the recipe, as this makes a lot! For 1/2 the recipe, I added 1/4 c more sugar (it was tart), 2T brandy, and 1/2t lime juice. Simmered it only 30 minutes as this seemed enough. I never cooked my cranberry sauce this long - really good!

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 24, 2004

The combination of cranberries and orange is a great idea in this recipe. However, I made the sauce the day before Thanksgiving (luckily) and both my husband and I found the cinnamon overpowering. So I dumped the first batch, ran out to the grocery store, got some more ingredients and cooked the whole thing again with a fraction of the cinnamon this recipe calls for. I have to add: we both love cinnamon, but it was just too much. The second time around - much better!

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LYERI

Cooking Level: Expert

Home Town: Budapest, Pest, Hungary

Living In: San Jose, California, USA

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Reviewed: Nov. 14, 2004

I'm not a good cook, but this sauce was so easy to make.. and it is sooooooo delicious.. last year thanksgiving everybody loved it and we had no sauce leftover!!! I served it in the halved oranges I used for the sauce and put one cinnamon stick it it.. looked fantastic... just like it tasted.. Thanks for sharing this one with us!!!!

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LAURAKING

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Reviewed: Oct. 15, 2004

A deliciously different twist on the standard cranberry jell-o salad (with celery and pecans) that our family typically has at Thanksgiving. This recipe made way more sauce than we could eat, even when we had leftovers. I also used ground cinnamon instead of the cinnamon sticks, but it still tasted great.

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LittleLiser

Cooking Level: Expert

Home Town: King, North Carolina, USA

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Reviewed: Jul. 3, 2004

Delicious and a great alternative to canned cranberry sauce. My family was relieved to not see the can-shaped gelationous blob this year. Be careful how much water you put in it, and I like to only put in one cinnamon stick. Other than that, even the cranberry sauce haters went crazy for this recipe. The excess was used on rolls-- I even saw my grandfather put some on the ham.

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Sarah

Cooking Level: Intermediate

Home Town: Aiken, South Carolina, USA

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Reviewed: Mar. 2, 2004

The first time I made this it was a little watery but good. The second time I made this I simmered it for at least 3 hours if not more and it was much much better. The key is to cook this as long as possible.

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AVALENTI

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 5, 2004

This recipe was a lot of fun to make! It was my first time every making cranberry sauce, and I loved it. The orange was a great flavoring! It was stronger than any other kind of cranberry sauce I've ever had, though, so everyone was taking little, teeny bites.

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WHIRLEDPEAS

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 14, 2004

I made it for Thanksgiving and served the regular cranberry sauce as a back up. I did not need it. I halfed the recipe.

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GVO

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Reviewed: Jan. 9, 2004

This recipe was definitely the highlight of my Thanksgiving. Anyone who has read my other reviews can probably guess--I used it for my first ever Thanksgiving, which happened to be in the UK with my British friends. We made this sauce the day before and it infused the house with an incredible smell all day long... really put us in a cooking mood. I have never tasted a cranberry sauce with such a perfect combination of flavours. It's easy to make and even easier to make an impression with (I know that sounds cheesy, but it's hard not to in these reviews). I will definitely make this sauce again.

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CHEAD_9

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Reviewed: Dec. 29, 2003

Easy recipe to follow, and everyone loved it. We had both on Christmas, and this was gone, and the canned was leftover. I just wish that it would make more of a gel.

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realnovice

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Reviewed: Dec. 28, 2003

I find that if you let it simmer A LOT longer than the recipe says, it does thicken quite nicely. You can't go wrong with this recipe.

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XTINE414

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Reviewed: Dec. 24, 2003

Start this one early on a holiday morning so it simmers on the back burner all day to "stink" up the house. Better than air freshner, and stews down to almost a gel. Also good to prepare a night or two ahead and let set in the fridge. Pretty in a small white casserole dish. Been using this recipe for two years now and love it.

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ARRONROD

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Reviewed: Dec. 2, 2003

I always thought it would be too much work to make my own cranberry sauce, so I just bought the canned. This year, however, I was adventurous and decided to make it form scratch. Thank goodness I did. This sauce was so EASY to make and absolutely divine! I will never buy canned again!

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ALEKSIEV

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Reviewed: Dec. 1, 2003

This was SO good. The perfect balance of sweet and tart. However, we had 4 adults and 4 kids for Thanksgiving, and I could have easily made half as much (even for leftovers). Next time I'll just halve the recipe.

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AUNTWEBBIE

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Reviewed: Dec. 1, 2003

Really good taste and texture. Everyone loved it at Thanksgiving dinner. It was so easy, too! I will never buy the canned junk again. Thanks for the great recipe!

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AVERYSMYLOVE

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Reviewed: Nov. 29, 2003

This recipe was very delicious and very easy to make. I have now been given the job of making the cranberry sauce every year! As everyone else said, don't add too much water because that will only add to your cooking time. Thanks for sharing the recipe!

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MARGARITA953

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Reviewed: Nov. 28, 2003

Wonderful recipe! My kids loved making it. As everyone said, it did smell wonderful cooking and was so easy to make. YUM!

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Taylorsmom1997

Cooking Level: Expert

Home Town: Hemlock, Indiana, USA

Living In: Woodstock, Connecticut, USA

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Reviewed: Nov. 27, 2003

Loved it! Very Easy to make! My suggestions: the more water the longer you need to simmer. So watch adding too much water. Next save 1/4 of berries in reserve until after you start to simmer then add. It adds to the chunkiness of the recipe. :-)

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JMOTLEY

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Reviewed: Nov. 26, 2003

Made this today to have for Thanksgiving dinner. I wasn't happy with the consistency and didn't like that the berries were staying whole. After cooking about 20 minutes I put it in the microwave on high for about 5 minutes and it turned out perfect. Very tasty and just the right consistency.

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OLDGRAM1

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Reviewed: Nov. 24, 2003

This is so good. I have made this my Thanksgiving tradition and always get complimented. I halved everything and it was so wonderful!

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CHAMBATT

Cooking Level: Expert

Home Town: Broomfield, Colorado, USA

Living In: Westminster, Colorado, USA

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Oranged Cranberry Sauce

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