Reviewer:

YBRICK423

Cooking Level: Expert

Home Town: Bristol, Tennessee, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Nov. 15, 2004

Easy, delicious, and beautiful. Guests are impressed with "real" cranberry conserve, as opposed to that yukky stuff from a can.

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8 users found this review helpful

Reviewer:

Beth

Cooking Level: Expert

Home Town: Greenville, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 14, 2007

This is the best recipe. It tastes great, looks great, and is easy to prepare. You can substitute with mandarin oranges and get a little different look and a little sweeter, too.

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10 users found this review helpful

Reviewer:

lfdubin

Reviewed: Nov. 17, 2008

I will definitely make again! A few suggestions: (1) Use half the sugar. 3 cups was plenty. (2) Toast the walnuts in a toaster oven, the oven or pan to bring out the flavor. Next time I may give it a splash of orange liqueur like Grand Marnier, although it was delicious as is.

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14 users found this review helpful

Reviewer:

WashingtonHuskiesFan

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 27, 2011

Too sweet

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1 user found this review helpful

Reviewer:

CHERIE103

Reviewed: Nov. 26, 2012

I made this for Thanksgiving and cut the recipe by half. I don't think my proportions were correct. I used one package of cranberries, 1/4 pound of raisins, 1 orange, 1/4 c. chopped walnuts and 3 c. white sugar. I think I added too much water to the cranberries at the beginning, but it still came out great. Would make it again.

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0 users found this review helpful