Reviewed: Apr. 2, 2012

Well, family thought it was too sweet, but I absolutely loved it, which is weird because I'm the one that usually is sensitive to sweets. I think they were just used to their recipe which is, well, not as good as this in my opinion.

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Reviewer:

mybabiesmother

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Reviewed: Dec. 26, 2011

I had my doubts when putting it all in the crockpot.Wasn't sure if it would work. It did and turned out beautiful. It was well received at the table

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Reviewer:

Leland

Cooking Level: Intermediate

Home Town: Horatio, Arkansas, USA

Living In: De Queen, Arkansas, USA

Reviewed: Dec. 21, 2011

Wonderful! So easy to make. Everyone just loved it, honestly! You can use fresh or frozen cranberries. I have used both and both are tasty. I garnished mine with fresh orange zest.

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Reviewer:

kgoulden

Reviewed: Dec. 20, 2011

Delish and way easy! I used a bag of frozen cranberries, worked just fine.

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Reviewer:

plady411

Reviewed: Dec. 9, 2011

I never liked cranberry sauce, I think mostly because I hated the way it came out of the can. This recipe was a huge hit at Thanksgiving. I will never buy canned again! This tastes wonderful and smells delightful! This a a favorite!

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Reviewer:

burlterri

Home Town: Mesa, Arizona, USA

Reviewed: Dec. 4, 2011

This was sour. The cranberries were really tart. I did not like it!!!

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Reviewer:

boorandy

Cooking Level: Intermediate

Reviewed: Dec. 3, 2011

Silly. Much too mushy. No advantage over stove top sauce. Sorry I wasted all those cranberries and sugar.

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Reviewer:

tmce

Reviewed: Dec. 2, 2011

Love this! Made it for Thanksgiving Dinner and it was a hit!

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Reviewer:

becky patterson

Cooking Level: Expert

Home Town: Chino, California, USA

Living In: Oceanside, California, USA

Reviewed: Dec. 2, 2011

It was perfect! Though I did not need to cook it any longer than the 3 hours covered. Once I took the lid off, to begin the 45 minutes without the lid, I realized it was already the consistency it needed to be. But it was great! Didn't change a thing other than the cooking time. ;)

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Reviewer:

coracoracora

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

I tripled the recipe and cooked it for about one hour longer than called for. Alot of the cranberries had not yet popped, even with the longer cooking time. I popped them with a wooden spoon, but the sauce did not jell, even after refrigerating it overnight. In order to serve it at the right consistency, I had to add gelatin to the sauce.

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