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I have been using this recipe every Thanksgiving since it first appeared in Bon Appetite a few years ago. I love it and normally I hate cranberry sauce. It's a definite crowd pleaser! *sorry got the magazine wrong!*

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sahmcakediva November 24, 2009

This is SO good, Chia! Not at all as sweet as traditional cranberry sauce, but sweet enough to provide a lovely foil for roasts or to serve with a panna cotta or a custard. It was very good the night I made it, and then even better after it had spent a night in the fridge.

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Chef Kate November 19, 2007

Not too tart, not too sweet, just perfect. The only thing I did different was to blend the sauce (we are not too fond of chunky sauces). For the rest I made it just as stated and wouldn't change a thing. The combination of fresh and dried cranberries is indeed delicious. The sauce also jelled up perfectly. So pleased I tried this recipe. Thanks for posting.

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Chef Dudo November 04, 2007
Cranberry Port Sauce