Reviewed: Dec. 11, 2010

I made this for Thanksgiving this year. Everyone loved it! Someone had brought some other cranberry sauce from a local bakery, and it was left uneaten, while this got eaten up! Also makes a great addition to leftover apple crisp! :)

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3 users found this review helpful

Reviewer:

cuilleach

Reviewed: Dec. 11, 2010

Very tasty recipe! I wanted to make a special cranberry sauce for my first Thanksgiving and this fit the bill. The lemon juice and zest give the sauce a wonderful zip. I will be making this again.

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1 user found this review helpful

Reviewer:

shleeG83

Reviewed: Dec. 5, 2010

Made this recipe this Thanksgiving 2010 and EVERYONE LOVED IT!!! I should have doubled the recipe, it was gone before I knew it!

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2 users found this review helpful

Reviewer:

lovinlife!

Cooking Level: Intermediate

Home Town: Cottage Grove, Wisconsin, USA

Reviewed: Dec. 5, 2010

This recipe is fantastic! I did follow the advice of others and made a few changes. I used 1/2 cup of honey, 3/4 cup sugar and substituted orange juice for the water. I used 3 bosc pears and eliminated the lemon juice and zest. I simmered for about 20 minutes until most of the cranberries had popped. I tried it after it had cooled off a bit. It was good but definitely tasted better the next day. I have eaten it on toast, served it over cream cheese with crackers and actually as cranberry sauce with a nice chicken dinner. Love that this is so versatile. Don't the let the ingredients scare you...it's a great recipe!

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5 users found this review helpful

Reviewer:

Hendrika

Cooking Level: Expert

Reviewed: Dec. 4, 2010

Amazing! I'll never put the canned stuff on the table again! I used agave instead of the honey and the pot that's on the stove right now has apple and pear in it. Not too sweet and not too tart ... very simple flavors. If you're like me and hate orange with your cranberries, this is the recipe for you!

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2 users found this review helpful

Reviewer:

zuzuspetals

Cooking Level: Expert

Home Town: Bothell, Washington, USA

Living In: Ashland, Oregon, USA

Reviewed: Dec. 4, 2010

WAY TOO SWEET ELIMINATE SUGAR AND HONEY Just double pears.

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1 user found this review helpful

Reviewer:

valhood

Reviewed: Nov. 30, 2010

Previous experience making homemade cranberry sauce told me I'd have to cook this a little longer than the recipe directed, a good 15 minutes. Thus far I've only made cranberry sauce with basic variations - the addition of orange juice and zest, or brown sugar instead of white. Hubs is the cranberry sauce lover in this family and while this variation won't take the place of the traditional style for him, he did enjoy it. The lemon juice and zest coupled with the honey create a balanced and fresh flavor of sweet and tart. The pears were a creative addition that seemed to round out and mellow the flavor of the bold cranberries. It was fun to try and I was more than pleased with the unique and delicious results.

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11 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 29, 2010

The recipe called for too much honey for my taste. When I made it with 1/2 cup honey and 3/4 cup sugar it was perfect. Definitely the best cranberry sauce I ever made.

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Reviewer:

jdvile

Reviewed: Nov. 29, 2010

This recipe is fantastic! It had a specific, special taste that you may find at the Ritz or the Waldorf on their holiday menu. No trouble to make. I used fresh cranberrys that required closer to 20 minutes cooking time rather than 5. If you make this, your guests will rave. Mine did!

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0 users found this review helpful