well, I'll be snoockered. MariaNoCA, I found my copy of "cranberry sauce" recipe that works...

[marilynfl]

...and it's the EXACT SAME version as the one giving you grief (I've linked yours). The Sara Blanchard version from Nov 22 1999.

I've made this several times and have never had a problem with it thickening up. "Bring to boil and simmer for 20 minutes" so that's going to be at least 25 minutes. Are you giving it the full time? Plus it continues to thicken as it cools.

My printout has "zest of one orange"...and then adds "but I added the juice as well".

Maybe you can leave out the orange juice, boil, cool and then see how thick it ends up?

The last line of the recipe is

1/4 tsp cloves.

http://eat.at/swap/forum1/199607_This_is_a_fabulous_cranberry_recipe__however

 

[gayr]

Marilyn, This recipe seems to be a variation of Rick Rodgers "Mulled Cranberry Sauce" have a look...

the difference being no orange juice just peel

http://www.epicurious.com/recipes/food/views/Mulled-Cranberry-Sauce-102507

 

[marilynfl]

Yep....identical. His gives the reduced measurement, which is always nice to have.

 

[mariadnoca]

Mar, I think you mean KarenNoCA smileys/smile.gif

 

[marilynfl]

oops! You're right! Hey KAREN...this ones for you, sweetie.

 

[karennoca]

Thanks! I need to make sure I do that for the time stated.