Amazingly delicious! I followed the directions exactly, with the exception of simmering the sauce for an extra minute to make it a little thicker. A million times better than what comes out of a can, and cooking it was just about as easy as trying to coax a cylinder of gelatinous pink goo out of a can

Because I am diabetic, I cut the amount of sugar in half, and add 1/3 cup (or so) of sugar-free orange marmalade. Yummy!

This cranberry relish is not only terrific by itself but with other foods, too. Try a spoonful on top of plain or vanilla yogurt, on top of some cottage cheese or on top of vanilla ice cream (my personal favorite).

I made this last year and will definitely be making it again this year. It can be made a couple of days in advance. No need to heat it up just take it out of the fridge in the morning and let it get to room temp.

I totally agree. I am looking forward to having it on the Thanksgiving table this year again.

After making this recipe, I will never used canned cranberry sauce again. It was very easy to make and was very fresh. Love it!