Reviewed: Nov. 20, 2001

My cooking time was a bit longer than in the recipe. Overall, very quick and simple. I've made this one again and again.

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12 users found this review helpful

Reviewer:

YKOLTZOVA

Reviewed: Nov. 21, 2001

This recipe is so easy to make and it received wonderful reviews from my family!!

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1 user found this review helpful

Reviewer:

ALWRIGHT

Reviewed: Dec. 21, 2001

Made this for Thanksgiving and loved it - making it again for Christmas- to go along with pork loin roast. Really tasty!

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3 users found this review helpful

Reviewer:

OSCAR11

Reviewed: Nov. 30, 2002

Excellent and easy!

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4 users found this review helpful

Reviewer:

JMISSNER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Roswell, Georgia, USA

Reviewed: Dec. 27, 2002

Absolutely perfect Joan...thankyou. Easy to make, just the right amount of tart and sweet combination. Terrific.

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1 user found this review helpful

Reviewer:

CAROL ELIZABETH

Reviewed: Jan. 10, 2003

My four year-old son helps make this, and it is a family favorite now!

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1 user found this review helpful

Reviewer:

ANGIENOLE

Reviewed: Nov. 28, 2003

My family never touches the cranberry sauce at Thanksgiving (we usually use the can) but I'm a fan of it and decided to make some home-made and used this recipe. It was a hit~we didn't have a single bit left over!!! I did make a few modifications: I used a little under 3/4 C sugar instead of only 1/2. I also put all ingredients into a pot and cooked it on the stove until the berries popped. Then, I placed it all into a blender to make it smooth. I then added some tangerine zest. After letting it cool in the fridge, it was the perfect "jelly" consistency.

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101 users found this review helpful

Reviewer:

Allison S.F.

Reviewed: Nov. 30, 2003

This recipe was simple and delicious! My family and guests loved it. I will make it again.

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Reviewer:

GOV

Reviewed: Dec. 3, 2003

This was better than the ratings! I was very surprised as it is so easy and fast. I did doctor it just a little by adding a chopped orange and the zest after it cooled for a while and 2 tablespoons of brandy. I could eat this all day long!

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13 users found this review helpful