recipe reviews for:

Oranged Cranberry Sauce

“This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not "gel" but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.”

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Reviewed: Jun. 22, 2008

Wonderful recipe! Very interesting flavor. Very good with grill meat and bread.

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amanecer

	Cooking Level: Intermediate
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Reviewed: Jan. 17, 2008

This turned out great. My Granmother and Aunt said they do not like cranberry sauce. I made this and they loved it! They asked me to make it for every holiday get together. The only thing is I must have added too much water because it just would not thicken, I ended up having to add a tiny bit of cornstarch to thicken it. It still turned out great though!

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Cassandra B.


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Reviewed: Dec. 30, 2007

Excellent!!

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Kristi


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Reviewed: Dec. 6, 2007

Made this for thanksgiving and 7 navy boys all loved it! great recipe!

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vampyra1

	Cooking Level: Expert Home Town: Honolulu, Hawaii, USA
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Reviewed: Dec. 2, 2007

I thoroughly enjoyed this recipe. Although it is a personal peeve of mine when people alter the recipe and then review it, I did only have one cinnamon stick and it seemed to be perfect for my tastes. I took the leftover sauce and brushed it on grilled chicken breasts the last 5 minutes of cook time. It made a crunchy, delicious glaze for chicken! We loved it at our house!

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DUFFGRRLL


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Reviewed: Nov. 26, 2007

This was FABULOUS!! I added 1 cup extra of brown sugar (Dark Brown Sugar), and 1 tablespoon of ground cinnamon, and then used 4 tablespoons of corstarch mixed with 5 tablespoons of water, (this is after I simmered the sauce for an hour) brought it up to a boil again and then simmered for another 15 minutes and chilled overnight. The consistancy was thicker and more jelly like, which is what my family is used to. GREAT RECIPE!

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Dori

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Chattanooga, Tennessee, USA
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Reviewed: Nov. 25, 2007

Added red wine vice water, would use about half of each next time. Overall, a bit too sweet.

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Matt

	Home Town: Pittsburgh, Pennsylvania, USA
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Reviewed: Nov. 25, 2007

i did this recipe once before but didnt rate/review it. i love this recipe - it is a good introduction for a non-cranberry sauce lover.

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DETTIE

	Cooking Level: Expert Home Town: Quezon City, National Capital Region, Philippines Living In: Westerly, Rhode Island, USA
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Reviewed: Nov. 24, 2007

I have made this cranberry sauce for several years at my house...it is the BEST! All my guests love the taste.I usually cook it for 2 hrs. It's so easy and it makes the house smell good too.

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MRS. T


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Reviewed: Nov. 22, 2007

This sauce I thought it would turn out great. It was a little tart for my liking, but made a beautiful presentation and smelled absolutely wonderful when it was cooking. I even added a little more sugar, I am one of those that likes the can stuff.

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Brandy

	Cooking Level: Intermediate Home Town: Lewisville, Texas, USA Living In: Argyle, Texas, USA
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Reviewed: Nov. 21, 2007

I thought this was absolutely fantastic! The perfect balance of tart and sweet. Both the orange and cinnamon flavors are subtle, yet they change this from just plain cranberry sauce into something special.

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SUNNYSAL

	Cooking Level: Intermediate
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Reviewed: Nov. 14, 2007

This delicious sauce has become our family tradition at Thanksgiving and Christmas. The first two times I made it I reduced it by half thinking it would be too much sauce. Since then I've always made the full recipe. By the second day it's entirely gone and someone is asking me to make more. I'm not sure what it is, the cinnamon, the o.j. but it's really wonderful. Thanks Barbara for sharing this gem!

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Diana S.

	Cooking Level: Intermediate Living In: Ashtabula, Ohio, USA
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Reviewed: Nov. 13, 2007

WOW! I am a craberry sauce hit. My entire family and friends loved this recipe and it was soooo easy. I'll never buy the canned stuff again. My mom uses this as an ice cream topping and my husband loves it on sandwiches. If you are looking a Cranberry Sauce that will hace people talking - LOOK no further.

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KHAUER


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Reviewed: Nov. 12, 2007

I am a fan of Cranberry sauces, but this one is so good even my cranberry hating husband LOOOVES it.. I have made this for the past 4 or 5 years and everyone loved it. Some people didn't even want to try it, I forced them, THEY LOVED it and took 2nds and 3rds :) Thank you for sharing this!!!

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LAURAKING


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Reviewed: Nov. 11, 2007

I'm not a cranberry sauce person, but I loved this, as did my husband.

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JENNELLE1


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Reviewed: Oct. 31, 2007

I love this recipe! I always add a little more orange juice than water. I add a little honey to make it a little more sweet than tart. Additionally, I add a mixture of cornstartch and water to make it a bit more thick. The flavor is so good and it just gets better as it sits in the fridge.

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KC


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Reviewed: Jan. 15, 2007

Wonderful! I'm not one for cranberry sauce, but this was the best addition to turkey that I've ever had. And you can make it ahead of time which is really important. Thanks!

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LILYP


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Reviewed: Dec. 10, 2006

This sauce was a hit!! I served with turducken (layers of meat from turkey, duck and chicken), the kids loved the flavor. The cranberry sauce complemented the chicken and turkey and of course the orange sauce was great with the duck. This is a keeper!!

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Carmie


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Reviewed: Dec. 1, 2006

I cut this recipe to make 16 servings because I didn't have enough cranberries. Made it for Thanksgiving and it went really well with ham and Cranberry Nut Bread I from this site. It's good hot or cold and super easy to make! It just needs an occasional stir while it simmers away.

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MYPRETTYPEONIES

	Cooking Level: Intermediate Home Town: Accokeek, Maryland, USA Living In: Ithaca, New York, USA
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Reviewed: Nov. 28, 2006

Went over very well but the cinammon was a little over bearing, next time I will cut it by half.

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Austin Cook


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