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Old 11-14-2004, 10:26 PM   #11
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glad to hear it htc
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Old 11-15-2004, 08:20 PM   #12
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Which one did you make and like?
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Old 11-15-2004, 11:32 PM   #13
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I took Audeo's recipe, though had to omit the ginger because it was really late when I made it and I was too tired to go to the store. I figured there were other recipes that didn't have ginger, so I might have been ok... I liked the tartness and the sweetness. I thought that having the maple syrup in ther would "kick it up", but I found that I was wrong. It could be because I didn't have the ginger. When I make it forr Thanksgiving, I'm going to use the same recipe base. Hope this helps!
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Old 11-16-2004, 09:21 AM   #14
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Originally Posted by htc
I took Audeo's recipe, though had to omit the ginger because it was really late when I made it and I was too tired to go to the store. I figured there were other recipes that didn't have ginger, so I might have been ok... I liked the tartness and the sweetness. I thought that having the maple syrup in ther would "kick it up", but I found that I was wrong. It could be because I didn't have the ginger. When I make it forr Thanksgiving, I'm going to use the same recipe base. Hope this helps!
I'm glad this worked okay for you, htc. The maple is a really subtle flavoring, but the ginger will give it just a little "zing".

Best of good fortune to you and best wishes for a wonderful holiday season ahead!
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Old 11-16-2004, 02:52 PM   #15
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That 1 tsp. of fresh minced ginger is going to make a world of difference - mmmm..... me thinks me has a new cramberry relish for this Thanksgiving!!! 8)
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Old 11-16-2004, 10:38 PM   #16
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I think I will try the same dish and make sure to have the ginger on hand...thanks again!
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Old 11-22-2004, 07:27 PM   #17
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Old 11-23-2004, 03:47 AM   #18
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hey, i made tried making the cranberry sauce, it turned out pretty darn good! Just wanted to let ya'll know. Thanks for all the help!
Once you make the fresh stuff, it's pretty hard to go back to the canned, unless you're on some kind of nostalgia kick.
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