Reviewed on Oct. 11, 2009 by Rhonda Rose
I was looking for an alternative to cranberry sauce and found this recipe in the Taste of Home Thanksgiving magazine two years ago. It was such a hit that I now keep a container of it in the fridge all year long. I added a half cup of white sugar because I like things on the sweet side, but if you you like dishes with a slight tartness to them, the recipe is perfect as is. It makes a large amount, but keeps well in the fridge for a long time. We eat it with all sorts of meals -poultry, ham, roast pork, even fish. Buy some extra bags of cranberries during the holidays and put them in the freezer - you'll want to make this in all seasons!