This is a very pretty recipe with an excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.
GREAT RECIPE, VERY TASTY - 01 May 2010 (Review from Allrecipes USA and Canada)
This recipe I have now made several times adapting it each time. I leave out the spices as my family is not keen on them. Made it also with gooseberries, leaving out the cranberry juice and just using a sugar/ water syrup. It always looks fantastic when baked. - 09 Sep 2012 (Review from Allrecipes UK & Ireland)
I loved the cranberries with rhubarb flavor. - 28 Feb 2012 (Review from Allrecipes USA and Canada)