I traditionally serve this sauce at the holidays but if you keep cranberries if your freezer, you can make this delicious sauce all year long. It is great over pork, as well as chicken and turkey. I found the original recipe at Kraft Foods over 20 years ago and have tweaked it to this version. —t
What You'll Need
Fresh or frozen cranberries
Orange Juice or Brandy
Preheat oven to 300 degrees
Place cranberries in a 9 x 13 glass casserole dish (do not use a metal pan, as the metal tends to dry out the cranberries). Sprinkle sugar evenly over the cranberries and cover dish with foil to fold in the steam.
Bake 1 hour. Remove covered dish from oven and immediately pour liquid (orange juice or brandy, I use a combination of 1/4 cup OJ and the rest brandy to equal a 1/3 of a cup), over the cooked cranberries. Spoon into a mason jar, seal and let cool completely. If unopened, sauce can be stored in a cool, dry place for a few months. Once opened, place in refrigerator and it will keep for a couple of weeks.