Reviewed: Dec. 2, 2010

I made this at Thanksgiving, and it was fantastic, but I made a few changes. I'm not a fan of cranberries, so I substituted blueberries. Then, I thought the orange might overpower them, so I used water, and just a couple of squeezes of lemon juice. I changed the sugar to 1/2c white, 1/4c dark brown, 1/4c light brown. Then, I added 3 whole cloves while it simmered and removed them after finished. Since blueberry sauce doesn't really go with a bite of turkey so well, I decided to cool the mixture and used it to top a vanilla ice cream pie - spread softened vanilla ice cream into a graham cracker crust, then top with this recipe (with modifications) and freeze. Outstanding!

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Reviewed: Dec. 1, 2010

I made this once before and followed the directions exactly. The result was good enough that I decided to use the recipe again with a couple of alterations. The base recipe is certainly worthy of 4 stars, but with the changes, it's easily 5. The second time around I used half brown sugar and half white, reduced the liquid to 3/4 cup (1/2 cup OJ and 1/4 cup water), added 1/2 tsp vanilla extract and simmered for 15 minutes. This sauce is great as a sandwich spread, too. Take a couple slices of sourdough, spread both sides with the sauce, top with some leftover turkey breast, a couple slices of bacon and a slice of swiss. Grill the sandwich until golden and cheese is melted. This makes an awesome turkey melt! Will certainly be using this recipe every holiday.

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SABRYSON

Reviewed: Nov. 30, 2010

I made this with a half cup of orange marmelade instead of the sugar. Could add more for added sweetness, I like it tart. So easy and good. Compliments the orange juice.

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sandyflinthill

Reviewed: Nov. 30, 2010

never gelled for me...

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Kat

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

Reviewed: Nov. 29, 2010

I tried this recipe Thanksgiving and it was a hit everyone enjoyed the flavor and they were looking for more this is a holiday keeper

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Rose

Reviewed: Nov. 29, 2010

Good simple recipe, my family loved it. I continued to cook it for a few minutes after all of the berries popped and a good portion of the liquid evaporated in the pan. Then I cooled it in the fridge for an hour to let it set. When it was time to serve, I pulled it out and gave it a god stir for a more fluid consistency (it became jelly as it sat in the the fridge) .

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Reina Lairs

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Nov. 29, 2010

So yummy, I followed the recipe to the T and added 1/2 cup of brown sugar as well. SOOOO YUMMY. THE BEST!!!!

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kelly28

Cooking Level: Expert

Reviewed: Nov. 29, 2010

Very nice flavor. Not too sweet, not too tart. A Keeper

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Karen

Reviewed: Nov. 28, 2010

Great recipe! It is so easy to make. My father who doesn't really even like cranberries loved it! :)

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Kcrogers06

Reviewed: Nov. 27, 2010

SO easy! My DH saw me making this and he asked "How do you get it to jelly??" I told him that canned cranberry sauce was like canned tuna compared to this! I have converted him to REAL cranberry sauce. I love how quick and simple this recipe is, and it tastes delicious!!

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