AMAZING. So good, and so easy. Recipe makes a large batch, too. I made a few changes--used shrimp instead of crawfish (only because of the expense. I would prefer crawfish but the shrimp was awesome too). Used only one can of potato soup, and two cans cream of mushroom. No cayenne pepper, and a few tablespoons Landry's garlic salt (really good brand of garlic salt, btw). Also, added about half a cup chopped red onion to the green onion sautee. EXCELLENT. I suspect it would freeze well, but haven't tried it. **Note: if you use frozen shrimp/crawfish like I did, either thaw it out thoroughly and pat dry or sautee it on low heat for 10 minutes and then drain it before you add it to the soup mixture. Otherwise you add too much water to your soup.

This recipe is awesome!! SUPER simple, and this is coming from someone who never previously attempted making cranberry sauce nor ever even watched it being done. So I had no idea what it was like and it still came out fabulously. It's so good I will make it year round! The only changes I made were to use 1/2 cup white sugar and 1/2 cup brown sugar. The addition of the brown sugar gives it a yummy taste. I also put it in the blender for a smoother texture. It's not too sweet, not too tart. Just perfectly in the middle.