Reviewer:

Zoe

Reviewed: Dec. 26, 2011

not very good at all. for the trouble, expense and overall flavor, I'd still stick with ocean spray canned.

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2 users found this review helpful

Reviewer:

drag0nwing

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

best cranberry sauce I've had. I don't like to rate a recipe if I've altered it but this time I just used orange juice to cook the cranberries in and added Manderan oranges and it was great. The people that don't really care for cranberry sauce raved.

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3 users found this review helpful

Reviewer:

Kimaly

Reviewed: Nov. 24, 2011

I've been using this recipe for several holidays now, but neglected to review it. It's a lovely sauce, perfect ratio of tart-to-sweet, and the citrus flavor is a great addition. I add a little splash of vanilla, because I think it adds a mellower note, and this year I used my immersion blender, then strained it, to satisfy the "canned" sauce fans in the family. They loved it!

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3 users found this review helpful

Reviewer:

JAMJMine

Reviewed: Nov. 23, 2011

Loved it and so did all of my picky extended family that don't usually care for cranberry sauce!

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2 users found this review helpful

Reviewer:

Jaydene

Reviewed: Nov. 22, 2011

I've been making this recipe for a long, long time. I never use canned. It is wonderful! But one year just before Thanksgiving, we ate at a dinner playhouse. The chef came out at the end and talked to some of us and everyone told him how much they loved his cranberry sauce. He told us his secret of making this recipe but adding a piece of dark chocolate to the berries as they are cooking. I tried it and it's as if eating something heavenly. Try it. Just a dark chocolate kiss or two along with the the orange...mmmmmmm!

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6 users found this review helpful

Reviewer:

Epuddle

Reviewed: Nov. 19, 2011

Very good cranberry sauce. I've been making my sauce with orange juice and zest for years, but the addition of the brown sugar and cinnamon really make this an unique sauce. I would probably omit the water second time around and only use the OJ for more of the orange flavor. Typically I only let my sauce cook for 15 minutes or so, like the previous review mentioned. This time I let it simmer for over an hour and it was very good, definitely increased the cinnamon flavor.

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3 users found this review helpful