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Cranberry Sauce Extraordinaire

Reviewed: Dec. 23, 2011
I just finished my first batch ever, only having been sampled by my wife and I but our two party jury has deliberated...this recipe is GUILTY of being the best cranberry sauce either of us has ever had! Some changes of note: I used half a cup of orange mango juice instead of water. Partly because of previous reviews stating the sauce tended to be a bit watery, but also because I substituted a cup of fresh raspberries and a cup of fresh blackberries for dried fruit. Also the reason I used a quarter of the suggested sugar. Instead of a fresh orange I used canned mandarin orange. I added a quarter cup of cognac and cut back on the spices by half while adding a 1/4 tsp of Chinese five spice. Cooking temp was a little higher to boil off some extra liquid. Turned out magnificent!
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