Brandied and Baked Cranberries

We blog about this recipe here.

Brandied and Baked Cranberries

According to my Bestie, Janet, this was most likely from a Sunset Magazine article circa 1997. The recipe came from the wine-making Wente family – and is simple, gorgeous, and delicious.

  • 1 bag (12 oz.) fresh cranberries
  • 1 1/2 cups sugar
  • 1/3 to 1/2 cup brandy
  • 2 tbsp. finely shredded orange zest

Preheat oven to 325°. Discard any soft or decayed cranberries.

Mix cranberries, sugar, brandy to taste, and orange zest in an 8- or 9-inch square baking dish. Bake, uncovered, until most of the liquid has evaporated, 1 to 1¼ hours, stirring occasionally. (Editor’s note: there is no need to cook them longer than 1 1/4 hours.  At that point take the cranberries out and don’t be shocked if there seems like way way too much runny cranberry juice.  Trust me, the juice will thicken as it cools.  If you still think that the berries are too juicy even after cooling, simply dump a little of the juice out…or better yet, experiment with it in a cocktail!).

The sauce can be made ahead and kept chilled for up to a week.Recipe brought to you by Janet in Boise and BigLittleMeals.com.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: