Cranberry Sauce

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Awesome, awesome, awesome! I ended up adding some fresh ground ginger, added a nice bright note. I zested a couple of tangerines into it and then peeled them and chopped the inside, came out fine.What great layers of flavors...the cranberries, clove, ginger combo was delightful, with just enough sweetness from the pineapple. I'm not a big nut fan so I did half the batch plain and added toasted pine nuts to the other half. Both were good, depending on your taste for nuts. I think pine puts give a softer, subtle texture.
I'll never go back to canned sauce again!

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It came out really well. I doubled the recipe but with the same amount of clove since it is so overpowering. I would also consider a very fine chop on the orange (especially the peel with only about 70% of the peel to eliminate some of the bitterness.

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I've never cared for cranberry sauce, only ever having the canned stuff. This is delicious! I always (well, almost always follow a recipe exactly the first time, and I did find that using an entire orange made it a little bitter (hence 4 stars instead of 5. I stirred in about 3-4 more tablespoons of sugar and that seemed to do the trick. Next time I will just use the zest and juice of an orange. I also only used a pinch of cloves, that is a spice I think best used in moderation, and 1/4 tsp just seemed like a lot.

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This is the "BEST" cranberry sauce. Everyone loves it!!!! The only change I make when making this sauce is when adding the orange, I omit the rind or (skin.

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Here's how I prepared the orange. First I look for a very thin skined orange. (That way you have less of the bitter white side of the skin. Cut the orange from stem to bottom, then cut into quarters. Now you can remove the stem in the center if you wish. Slice each quarter into 1/4 inch slices and each slice in half. Pulse these pieces a few times in the food processer. Perfecto!!!

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I made this recipe today, and believe that the oranges are a key ingredient. At the store, I picked Valencia and Florida Oranges with extra to spare. I cut open the oranges to taste which ones were the best. The Valencia oranges skins taste best to me, so that was the choice. Yes, I tasted the skins,too
Siagon Cinnamon smell was heavenly!! I will see how it goes over for the Thanksgiving Dinner at work.

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Made this simple recipe last year and it was requested by my entire family to be a regular so here I am getting ready to make it again! Simple, delicious, and best made a day ahead of time. Highly recommend!

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As good and as easy as the ratings indicate

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This is the best cranberry sauce ever! If you read all the reviews on this recipe and still do not make it, shame on you. This was a very simple recipe to make. After reading the reviews saying it was a little too bitter i did leave out some of the peel, but other than that followed it to the T (except for i omitted the cloves, i thought i had them in my spice rack and i did not. The cranberry/orange combination is AMAZING and the cinnamon not only adds to the flavor, while the sauce is cooking it gives off the best smell, perfect for holidays. I always read the reviews on recipes and take into consideration what other cooks have said and you should to and yours will turn out as amazing as mine did. This is a must make for the holidays now and i can not wait to make it this Christmas for all the family get togethers!
Happy Holidays.

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My husband wanted cranberry sauce for the holiday this year. Instead of buying the can (only my husband would eat I decided to try out a homemade recipe. The flavor was outstanding! I did make a couple of changes to suit our tastes. I juiced and zested the orange rather than putting the entire orange in the sauce and I added about half of the ground cloves. This recipe is definately a keeper!!