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, for about 1 hr and 15 minutes, stirring occasionally. 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.
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