Brandied cranberries are an easy Thanksgiving side dish that will impress your guests. They can be made several days ahead of time and can be served cold or at room temperature, which means they don’t take time or stove space on a day that tends to be short on both. They are vegetarian and vegan friendly. (You can even leave some without the brandy for kids and those who abstain from alcohol.) Oh, and they are delicious. My husband says they have ruined all other cranberries for him. No more worrying about him leaving me for some Ocean Spray slut!
I admit there is an odd nostalgia with the deep red cylindrical form of jellied cranberry sauce from a can, which is why I always serve that too. But if you want to try something a little different (and a little boozy) this Thanksgiving try the recipe below.
Brandied Cranberries (a recipe from my mom)
Pick over 4 cups (approximately 1 lb) of fresh or frozen cranberries pulling out any bad ones. Line a large baking pan with foil and arrange berries on it in a single layer. Sprinkle 2 generous cups of sugar over berries. (It will look like too much, but it won’t be.) Cover with another piece of foil and seal the edges. Bake in a 350 degree oven for one hour. Cool. Mix with a quarter cup of brandy or cognac and sprinkle with sugar to taste. You can store the cranberries in the refrigerator for several days.
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