There are two things I love about this sauce. One, it tastes great, a grown-up alternative with more sophisticated texture and layers of flavor than the canned sauce (which I also love). Two, it's better made the week before, so you aren't boiling cranberries the day of. It's not a jam texture, a bit looser, the better to appreciate the individual cranberries.
Note: After this cooled over night, it was not quite as sweet and had jelled some but still too sweet.
This is so so.. I made it exactly to the recipe using Grand Marnier. To me it was a bit to sweet. I would not make it again. Not necessarily a bad thing, but you could still taste the alcohol / wine in the finished recipe.
Couldn't find my usual recipe so I tried this instead. It was good, but not the best I've ever made. Very soupy. Didn't thicken well. Needed to drain off extra liquid. Not sure why. Just seemed very ordinary to me. No better than the recipe on the back of the cranberry package. And I bought a bottle of port just to make this.
This delicious and easy-to-make recipe is a winner! Made this for the first time this year and it was incredible. Shared the extra I made with a neighbor the night before Thanksgiving - she called me as I walked back into my house and said that she just had to try it immediately, that the sauce was "divine" and that it probably wouldn't make it to Thanksgiving dinner. What a compliment!!!
This cranberry sauce is fabulous and will be our Thanksgiving standard from now on. It's the perfect sweet/tart combination. The port and orange liqueur add just the right amount of flavor without overpowering the sauce. The consistency is perfect as well. I’ve tried any homemade cranberry sauce recipes over the years, but this beats them all. My family loved it!
Love this recipe...unique and fun and very good with turkey!