Dried Cherry and Cranberry Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 5, 2014
Excellent. Made without any modifications. Will make this again.
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Cooking Level: Intermediate

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Reviewed: Nov. 27, 2014
Wonderful. Because I like the flavor of orange zest I *was* going to zest some orange peel into it. Not finding my zester, I said "What the heck?" and quartered an orange and threw it in the pot with the rest of the ingredients. I let the sauce cook down before removing from the heat; and I left the orange quarters but removed before serving. I buy ground korintje cinnamon in bulk, so I used that rather than a cinnamon stick. Absolutely delicious (and let me throw in a plug for buying cinnamon other than what one picks up in the grocery store. you will not believe the difference in the flavor!)
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Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Nov. 28, 2013
I made this for the first time today and it was an instant hit! Loved the combination of cranberries and cherries, which made it taste familiar yet very different than the run-of-the-mill cranberry sauce I would normally make. I will definitely serve this again next year, if not before. One note of caution, though: I followed the recommendation of another reviewer and added a bit of cornstarch and water to the recipe, which made it jell to the consistency I wanted. Other than that, I followed the recipe exactly.
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Reviewed: Nov. 25, 2013
I made this tonight and wow, is it ever delicious! The two fruits are really great combined, and the cinnamon and allspice are perfect. Nothing overwhelms other flavors. I can't do sugar being diabetic, so used "diet" cranberry juice and substituted agave syrup for the brown sugar (not sure how much, just a really good squeeze). I prefer things to be more tart than sweet, so this was perfect. I also didn't measure exactly 6 oz. of cherries, but sort of estimated since I had no scale and just went by the approximate weight of what I bought in bulk today. I ate some, too, so who knows if exactly 6 ounces wound up in there, LOL! It came out wonderfully, and my roommate, who doesn't even like cranberry, said it smelled so good that she had to try it...and she loved it! It was a little juicy, but thickened up nicely as it cooled.
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Photo by CC♥'s2bake
Reviewed: Dec. 26, 2011
This is really a lovely recipe! The subtle layering of flavors and the perfect contrast between sweet and tart were heavenly. This will be replacing my nice, but boring old standard recipe. I followed to the letter however, must admit to using a black cherry/cranberry juice blend I found. My only, albeit slight, issue with this recipe is it was a tad 'loose' so I would reduce the juice accordingly next time to allow the sauce to gel a bit thicker. Thank you so much for sharing this gem!
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Reviewed: Dec. 4, 2011
Good balance of tart and sweet. I actually served this warm, instead of cooling it down to top pork chops. Only alteration to the recipe was a little cornstarch/water mixture to thicken it some. Would recommend!
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Reviewed: Nov. 24, 2011
Easy to make and absolutely delicious!
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Photo by Klipfisch
Home Town: Lincoln, Nebraska, USA

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