Cranberry Sauce

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We made this using regular sugar instead of honey, and all I want is MORE! So good!!

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I've been making this recipe for the past few years and I love it! Everyone who has tried it also loves it. We're never going back to the can. I follow the recipe to the letter and it always turns out great.

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Delicious... Enjoyed it very much, as always with every recipe the master Mr. brown has put out. P.S. If the honey taste is too strong try a lighter honey such as clover or in my case orange blossom complimented it perfectly.

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I followed the recipe exactly and was very disappointed in the results. I love cranberry sauces but this one was sour and the honey flavor was very strong. Won't make it again. Wondering if maple syrup instead of honey would work?

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Very tasty, and light. I add little cinnamon for kicks everyone love it.

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I have never been a cranberry sauce fan, but everyone else is, so I made this for Thanksgiving, and I have to say, not only did everyone ELSE love it, so did I!

I used maple syrup because I was out of honey (I needed all that I had for Michael Symon's fried brussel sprout recipe and, I only had 12 ounces of fresh cranberries (because I didn't realize that the bag was not a pound but the cranberry sauce set perfectly and was still fantabulous.

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I like using 1 C. of real maple syrup instead of raw honey. I like the honey version but the maple syrup isn't as sweet. I also tossed in one cinnamon stick and juiced meyer lemons (I love a meyer lemon hot toddy instead of orange juice. My favorite cranberry sauce ever. I think I might use it as a cheesecake topping!

The information about not cooking the cranberries past 15 minutes saved me! I always wondered about the inconsistencies in my sauce thickness...Alton is the best.

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Took this to the in-laws last year for Thanksgiving. Everyone loved it. Making it again this year.

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This was amazing!!! So tasty and much better than the refined sugar laden stuff. This is a keeper :