3 Reviews

This was such an improvement on regular cranberry sauce, and so easy. Goes in the permanent file. It makes a lot, and the guests ate just a fraction of it, so now we're eating it on toast in the morning.

1 person found this helpful. Was it helpful to you? [Yes] [No]
fluffernutter December 28, 2008

This has been our regular cranberry sauce since it was first published. I cut back each type of sugar to 3/4 cup and find that it's plenty sweet for us. I also use a tablespoon of orange zest instead of the strip as we like the orange flavor. It's very easy and freezes extremely well. I make a double batch before Thanksgiving, so Christmas is all taken care of. Some friends of mine, who always request it (as a gift,) use it as a dessert sauce on pound cake, panettone, or ice cream.

1 person found this helpful. Was it helpful to you? [Yes] [No]
DeeCooks December 19, 2006

Absolutely fantastic recipe. Easy. Delicious.... and made predominantly with wine! What could be better? (by the way, I used what I had on hand... a very nice Malbec was sacrificed for this dish)

Side note: while making this, I realized that I had the beginnings of Gluhwein going... might I recommend a concomitant preparation of Gluehwein / Gluhwein.... the remainder of the dinner prep is even more enjoyable with a nice little hot toddy!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Tarheel November 22, 2012
Spiced Cranberry-Orange Sauce With Zinfandel