Reviewed: Nov. 27, 2010

This was delish! I doubled the recipe but added 1 extra pear and used orange juice and zest instead of lemon. I read the other reviews and cooked the cranberries for 15-20 minutes, and it turned out great. This recipe is a keeper.

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Reviewer:

diana848

Reviewed: Nov. 26, 2010

This was a real hit at Thanksgiving this year but I'm glad I made it early. My wife and I tasted it shortly after cooking and almost pitched it. Needs a day or two in the fridge for the flavors to blend and mellow.

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Reviewer:

Paradise Lost

Reviewed: Nov. 25, 2010

WAY too much honey and lemon. It's too tart with a sickly honey sweet. Not a keeper here. *Update* Two days later - the strangest thing, it's GREAT! I'm updating my one star to four! The first day it was just TOO much everything, but we kept it and it was a little better the next day and even better today. Wow! Next year, I'll make it again (using less honey) but I'll make it two days before.

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Reviewer:

Zia

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Nov. 24, 2010

here's the way i made it to make it not so sweet.. the way listed is way sweet oj instead of water but i did add some water 1/4 cup brown sugar 1/4cup white sugar (added a little more white) 1/2 cup honey in addition to this I added some ground cinnamon and ground cloves.. which i think made the flavor when it came time for the lemon juice i was hesitant because it tasted wonderful just as is.. so i added 3/4 tablespoon of lemon juice and it overpowered it a bit. I think if you're going to us OJ you can leave off the lemon juice entirely unless you like lemon flavor. overall the pear flavor is wonderful along with the other spices.. i made the basic sugar/ water/ cranberry 2 years ago and this was much better

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Reviewer:

avemaria

Reviewed: Nov. 24, 2010

Excellent! I used orange juice instead of water and 1/4c of honey instead of the full amount. (I may use 1/3c next time though.) Either way, this cranberry sauce is so worth making. It's incredibly simple and much better than the canned stuff!

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Reviewer:

smclamb

Home Town: Augusta, Georgia, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 23, 2010

I used a jelly jar of "pear honey" (made with pears, sugar, and crushed pineapple) that I canned this summer, used the jar to measure the orange juice (as suggested by other reviewers) so it was equal parts OJ and pear honey, and a 12 oz. bag of fresh cranberries. Cooked for 15-20 minutes til all cranberries popped and the mixture was nicely thickened. It's already a thick consistency; I'm sure it'll be more "gelled" by the time we have our meal. As suggested, I'm making it a few days in advance so it has adequate time to set. It's beautiful, smells wonderful, and yummy.

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Reviewer:

newlywed8112001

Reviewed: Nov. 23, 2010

Delicious! I'm so glad to have found this recipe. We've got a new Thanksgiving tradition.

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Reviewer:

AuntieJ

Cooking Level: Expert

Reviewed: Nov. 23, 2010

Fantastic!! I wouldn't add a thing...I just used a slotted spoon and took out the majority of the cranberries and pears and lightly blended them...the flavor is absolutely stunning!!

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Reviewer:

graphix_gurl

Reviewed: Nov. 22, 2010

All I can say is WOW! The pears make this dish truly special, in fact, I would add twice as many next time! It's still warm, so I'm super psyched to see the fam's reaction on Thanksgiving!

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Reviewer:

JBNewcomb

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

Reviewed: Nov. 22, 2010

Delightful! So easy to make. I boiled the sugar & water, then dumped everything in together. Thanks to other reviewers, I used half the honey, a pint jar of pears I canned over summer, orange juice & zest, and a tablespoon of Triple Sec. Simmered 10 minutes & perfection! I LOVE the taste of orange & cranberry together! YUM!

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