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.
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.
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!