Posted: 12/21/2012 7:36:58 PM
Made this for a family pot luck Thanksgiving celebration. It was good but not great. First of all it was not very sweet. Whether or not that is a positive is a matter of personal taste. Using brown sugar would make it sweeter. Be careful not to bake too long (like I did) or it will be very dry, esp. when using a 10" pan. I agree that more cranberries are needed, but be sure to add more sugar to counter the tartness of the extra berries. That could be why mine was not very sweet. I added about a half cup of extra berries. I will put this in my categorie of try one more time, but add br
Posted: 12/27/2008 1:35:38 PM
This was one of the desserts I made for Christmas Eve dinner, and although it wasn't a favourite of mine by any means, two of the nine people who tried it said that out of the "Streusel-Topped Cranberry-Pear Tart," the "Chocolate French Silk Pie," and this one, this was their favourite. In my opinion, there were WAY too many walnuts and not enough cranberries, which should have been the main flavor of the dish. Also, there was too much of an orangey undertone (due to the slightly excessive amount of orange juice, I presume.) Therefore, I would recommend changing the amount of walnuts from 1 1/2 cups to less than 1 1/4 cups, the cranberries from 3/4 of a cup to at least 1 cup, and the orange juice from 1/4 of a cup to at most 3 tablespoons. Even the two men who liked it best agreed that there were too many walnuts and not enough cranberries. It should also be noted that if you are entertaining guests who are not particularly partial to dessert, this is a good choice; I found that the people who disliked this dish were dessert-lovers, and those who liked it generally didn't care for dessert.