Reviewed: Nov. 29, 2009

This was the highlight of our Thanksgiving dinner. It was creamy, crunchy and delish and also made for a beautiful presentation. I was a little nervous to add the celery because I was afraid it would affect the taste. Instead, I went for it and it turned out soooo good. The celery added a nice crunch. I will definately use this recipe from now on. Thank you for sharing!

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Reviewer:

Jody

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2009

First off, I apologize for altering the recipe a bit. I like to review recipes as they are intended, but I left out the celery and walnuts. Otherwise, I followed the recipe. In all honesty, I didn't like it. I found the whole raw cranberries too tart for me. I was hesitant to bring this to Thanksgiving dinner, but I'm glad I did. Everyone there just loved it! I am the only one who didn't. They loved it so much, they asked me to bring it to Christmas dinner. It's very easy to do, with readily available ingredients. It was a big hit!

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Reviewer:

ANNETTE

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Reviewed: Oct. 12, 2007

This is an awesome recipe, just the way it is!!! my youngest granddaughter thought it looked YUCKY and was afraid to try it, but after convincing her to "taste" it, she couldn't get enough of it!! I plan on making this every Thanksgiving now as a tradition.

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Reviewer:

Ronnie R.

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Yerington, Nevada, USA

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Reviewed: Jun. 18, 2007

Yummy, this isn't just for Christmas, Kristi Jo. Its great all year round. If fresh cranberries are difficult to find, I just use a can of whole cranberry sauce. To cut the fat calories, you can use 8 ounces of reduced fat sour cream and elminate the whipped topping and cream cheese. Diced celery can be sub'd for the walnuts to maintain a bit of crunchy texture.

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