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Author Notes: These are great on their own, as a salad topping, or in cocktails. I love to make a Cranhattan using the brandy liquer the berries soak in. Just replace the sweet vermouth in with the soaking liquid, and garnish with the cranberries. —SideworkEnds
Makes 1 pint
- 1 cup whole fresh canberries
- 1/2 cup sugar
- 2 tablespoons water
- 1/2 cup brandy, divided into two 1/4 cup portions
- In a heavy saucepan over medium heat, combine cranberries, sugar, water, and one 1/4 cup of brandy. Simmer until cranberries split open (about 3-5 minutes).
- Remove from heat and add remaining brandy. Allow to cool at least 2 hours before using.
- The cranberries just get better the longer they sit in the syrup, so you can make these 3-5 days in advance. With all the sugar and alcohol in the recipe, these will keep well for about 2-3 weeks in the refrigerator. But you’ll eat them before that, for sure.
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