Perfect cranberry sauce!
Like other reviewers, I cut the amount of sugar in half. My guests actually remarked that they loved it because it was sweet, not too tart. I think it is because the sugar didn't overpower the cranberry flavor. I would definitely make this again!
Delicious way to enjoy cranberries on anything! During the holidays with stuffing, mashed potatoes, green beans, etc. during the rest of the year with those same things and meats/meat substitutes, or even by itself as dessert! I too reduce the sugar to 1/2 -3/4 cup. And I like to add some ground cloves,ground ginger, allspice, and sometimes a little brandy and orange zest.
Nice and tangy
Made this a few days before thanksgiving to give it time to really set but it didn't make it we ate it as a sauce over chicken. Really good I made this time for a sauce to go over a pork roast and added Oragne zest like others suggested since i love cranberries and orange together. Love this recipe and will make again and again
Easy textured sauce
This was easy to understand and do. My sauce came out not too sour and was clearly made of berries. I agree with the suggestion of halving the sugar. I ended up adding 1/2 cup of sugar and 1/2 cup of water and turned out not too sour and delicious!
I have been making this recipe for many years and my mother before me. This year, in trying to use less sugar, I cut the amount in half. Instead of 1 cup, I used 1/2 cup. Wonderful! Just enough sweet to take the edge of the tartness.