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Cranberry Sauce Extraordinaire

Reviewed: Nov. 17, 2012
This is truely great. So after reading the reviews I decided to double the recipe. I have a lot of people who come in all week and so I wanted extra for bagels and cream cheese one morning and for waffles mixed with maple surup another morning. I wanted enough to put on top of the block of cream cheese at the cheese board and I wanted enough for the top of a cheesecake a few days this week. Then of course I needed some for the thanksgiving table. I even had some to fill two canning jars and pot in the refrigerator for take home left overs for my sister and brother. So here is how I changed the recipe after reading all the reviews. I used black currents to make the sauce dark red. I also through in a cup of big black blackberries that are in season and that also helped with a rich color. I used the juice of a can of mandarin oranges with blue berry juice from trader joes instead of the water to also make a beautiful dark syrup because I had read that people were putting food coloring in the sauce to darken it. Mine turned out dark purple red. and it tastes fabulous. I cut the sugar a bit and the cinnamon to a dash. And I through in a pinch of nutmeg, mace and cloves and ground ginger. Yum.
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