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Reviewed: Apr. 1, 2008

Way too sweet when made with two cups sugar. Cut down on the sugar (taste and sugar to your taste). Good with Splenda instead of sugar. I wouldn't use more than just a couple of Tablespoons of sugar, but we like things tart.

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mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: Dec. 26, 2006

Well, I got to the stores too late and no more cranberries. Made with raspberries and 1/3 cup sugar instead. Still great!

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MEGYEAH

	Cooking Level: Expert Home Town: Sewickley, Pennsylvania, USA Living In: Moon Township, Pennsylvania, USA
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Reviewed: Mar. 8, 2006

What a wonderful festive dessert for Christmas or Thanksgiving. ( or any time) I have made this several times and it is a big hit at the quilting get togethers.

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DORIS11

	Cooking Level: Expert Home Town: Lubbock, Texas, USA Living In: Slaton, Texas, USA
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Reviewed: Apr. 11, 2004

Our family had this last year for the first time on Thanksgiving. We truly enjoyed it. The only exposure to cranberry that I had prior to this (other than juice and cranberry muffins/bread) was in a can. I did not like the canned version. I must say that I was most impressed by this recipe. It is now appear on our Thanksgiving menu yearly.

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akfilly

	Cooking Level: Intermediate Home Town: Albuquerque, New Mexico, USA Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy
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Reviewed: Dec. 1, 2003

I followed the recipe exactly as printed. It turned out to be extremely sweet and strong tasting. It was not edible by itself. Perhaps over ice cream? My students and I did not care for it.

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BETKK


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Southwestern Cranberries

Reviewer:

mermaid

Reviewer:

MEGYEAH

Reviewer:

DORIS11

Reviewer:

akfilly

Reviewer:

BETKK