I selfishly admit that I never bothered with anything other than canned cranberry sauce for the simple reason that I don't like it. But this year I decided to make it myself as something a little special for my husband. He loved it and so did my mom! (Others at the table didn't even try it as they just don't like cranberry sauce either!) I used half orange juice and half water and because so many reviewers commented that it was a little on the watery side I boiled it for 15 minutes to thicken it. What I found however was that once it cooled it really thickened so 15 minutes was a little too long. My guess is that boiling this for 10 minutes would be just right. This is a beautiful sauce jewel toned definitely fresh looking fresh tasting and delicious. Best of all my husband appreciated the extra effort. It was such a snap to put together I now wonder why I never made it until now. I will never buy canned again.
I gave this recipe 4 stars. I used 1/2 cup orange juice and 2/3 cup water for boiling. I also boiled for about 5 minutes then simmered for 15 to reduce the sauce. It has thickened nicely in the fridge and it tastes divine. The perfect combination of sweet and then tart. I love the way the flavors explode on my tongue with the tart follwing the sweet. This will be served again.
I made this for my family at Thanksgiving. It was good but I found that about 3/4 cup of both sugars was better as the 1/2 cup was quite tart. Will use again for Christmas!
This is so simple to make. I used OJ instead of water as suggested by others but cut the amount by 1/4 c. Also threw in a handful of dried cherries and a chopped apple. Yum!
This is the BEST cranberry sauce I've ever had! It was recommended by a friend who made it on Thanksgiving- she said it was the best she ever had too!
So easy very tasty and best when made two days in advance!
I made a from-scratch Christmas dinner and used this recipe. It was a complete hit and all my guests thought I slaved over it. It was so tasty and so easy I'm now adding it to my recipe box for next Christmas. Thanks!
Very easy to make and turns out yummy! I used a strainer and mashed the berries to make jellied cranberry sauce. It was very tart as cranberries are.
Not a cranberry sauce fan before this. Always had the canned stuff. Never again. I substituted orange juice for half of the water. It came out less firm than I would've liked so next time I'll use less liquid. But there will definitely be a next time. Everyone had to eat it out of a bowl but they loved it!
This cranberry lover prefers cranberries that are tart and not too sweet. I would use the 1/2 c. white sugar only. The brown sugar overpowered the cranberry flavor and made the dish too sweet. Neither do I like the brown sugar taste mixed with the cranberry taste.
