Delicious with lemon and orange zest, bits of apple, raisins and walnuts. And so pretty, too.
Hi Kim in Walnut Creek! Today I made 4 pint jars I doubled the recipe using 24 ounces of cranberry's. I reduced it too much and it was a little thick otherwise the taste was excellent but the raisins were a little too overpowering for our taste no worries, next week I will make it again instead of raisins I will use currants and add more lemon juice & zest. I finished this Cranberry sauce off with 2 ounces of Grand Marnier next time I will add 4 ounces as my DH said, it needed more of a kick! Thanks for posting a Ina Garten recipe. I love her show and her books the Barefoot Contessa's recipes are a no fail every time! Update: Well we tried this cranberry sauce the other night on chicken and to our surprise the raisins and cranberries had married beautifully!
My husband loved this recipe...we will be making it again for Christmas!
This was outstanding! We left out the raisins, subbed fructose for the sugar, and used the pecans. The children actually asked me to make this again for them, and I for sure will.
This has been my favorite and most requested Thanksgiving dish for a few years now. I usually leave the pecans out, but included them this year with rave results. I'm glad I found this recipe again. Thanks! :)
This was easy to make and forgot to buy it this year and had all the ingrediants in the house so much better than the canned. The Men in the Family that MUST have cranberry sauce L-O-V-E-D it. we used Splenda in place of the sugar. With the left over we made a parfait that all of us like layering sauce, granola and whip cream for a great holiday leftover's desert
This is a great alternative to canned sauces.
Loved it! Very easy to prepare. The lemon and orange zest pep it up. I added the raisins but not the nuts. Outstanding!!