Ok so cranberry sauce is just fine but this brandied cranberry sauce sauce is served warm and it’s just spiced and citrusy enough to cut through the richness and bring out the best in your holiday turkey. Or, perhaps mix things up and serve it on duck breast or duck confit, top a pork tenderloin or turkey sandwich or make some extra (read a lot extra) and make my upgraded clementine cranberry cake or two over the holidays. I never knew I loved cranberries until I started making them this way – ditch the can and try this sauce! It is tart and sweet and utter easy perfection.
Brandied Cranberries
The best topping for Turkey or for a Cranberry Clementine Cake
Equipment
- Baking Dish
Ingredients
- 1 12-ounce bag of fresh or frozen cranberries
- 1 ½ cups sugar
- ½ cup brandy
- ½ cup water
- 2 Tbsp finely shredded orange zest use microplane zester or use peel of one orange quartered
- 1 cinnamon stick optional
Instructions
- Preheat oven to 325°F.
- Sort and discard bad cranberries.
- Mix cranberries, sugar, brandy, water and orange zest if using in a 2-quart baking dish, add cinnamon sticks and orange peel if using.
- Bake uncovered until most of the liquid has evaporated, 1 to 1 1/4 hours, stirring occasionally.
Notes
This recipe doubles or, as seen in the picture quadruples beautifully, leftovers keep for weeks and are key for my really yummy clementine cake.
[…] even if I am not adding the cranberries. It gives just the right touch of richness. Second I add brandied cranberries – it is basically a cranberry upside down cake if you add the brandied ones because they […]