I've made this recipe for several years and love it. I like to serve it with potatoes to help absorb the juices and sweetness.
This does have an interesting taste, but it was too sweet for my personal preference. I don't use Kitchen Bouquet, so that might have helped tone down the sweetness a bit. Also, I think I might try jellied cranberry sauce rather than whole-berry. The berries themselves don't survive the cooking process, but the skins sure do, and they don't look or taste very good in the finished product.