I cooked it a little longer than the recommended 10 minutes in order to break the cranberries down a little and cook off some of the liquid.
This recipe makes a ton of sauce... I'd say way more than 8 peoples' worth, for sure. We had probably an extra quart at the end of the day. I'm researching creative ways to use up leftover cranberry sauce (beyond putting it on a turkey sandwich, I mean.) The lovely Lindsay recommends heating it up a little and pouring it over goat cheese or cream cheese and serving with crackers. Sounds good to me! I shall report back soon.