Brandied Cranberries
Author Notes: This is an extremely simple recipe but seems to be our favorite as we make it again and again despite trying others. The key is good cranberries, from a good source, which are plentiful here in Massachusetts. We buy many pounds in season then freeze them for use throughout the year. —Jake
Serves: 6
-
1
pound cranberries
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1
cup fresh squeezed Orange Juice
-
1
cup real maple syrup
-
1
cup sugar
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zest of one orange
-
1/2
cup Brandy
-
1
teaspoon cinnamon
-
1/2
teaspoon clove
-
1/2
teaspoon nutmeg
- Wash and de-stem cranberries
- Add cranberries and rest of ingredients to a medium saucepan
- Bring ingredients to a boil over medium-high heat
- Turn down to a simmer and continue to simmer until all berries have popped and the mixture has reduced to your desired consistency (20-30 minutes)
- Remove from heat and let cool to room temperature before serving
- This recipe was entered in the contest for Your Best Cranberry Sauce
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Fruit|Condiment|Make Ahead|Serves a Crowd|Vegan|Fall|Thanksgiving
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This looks delicious. Do you use it on anything else besides the usual suspects?
Not really, but honestly my favorite way to eat this is on a black pepper water cracker with a thin slice of Parmigiano-Reggiano. Otherwise, we use it in drinks, particularly with tonic or soda and vodka with Cointreau or Gran Gala around the holidays.
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