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here I am posting a year later, and using the same recipe. I am using a blush champagne this year...we shall see how that goes! How bad can anything with champange be?

I always make my cranberry sauce from scratch so this recipe is getting a try-out this year.

I always make the same fresh cranberry relish that my mother used to make in the 50s, so it's become a family tradition. Oddly enough, I've never run into anyone else who makes this, though there must be others out there who do. If you want fresh, it's the only way to go - nothing but grinding together fresh cranberries, oranges, and a little sugar. I freeze some in small containers to use throughout the year - great added to yogurt or on chicken sandwiches (freezes very well). The Cranberry Sauce with Champagne and Currants sounds intriguing if you like cooked cranberry sauce, though I would leave out the currants - wouldn't want anything to interfere with the cranberry taste. Sounds very yuppie-ish :-)

Yes definitely not as nostalgic. Probably not as disgusting also. I love cranberry juice, but have always had a tough time with cranberry sauce. Obviously this is why. Something from the can never tastes as good as something fresh. Can't wait to try this one, sounds so easy