Brandied Cherry Cranberry Sauce Recipes

BRANDIED CHERRY CRANBERRY SAUCE

Steps:

• Stir together all ingredients in a heavy-bottomed pot (using 1/3 cup brandy). Bring to a boil, reduce heat, and simmer, stirring often, until cranberries burst and sauce has a slightly-thickened, jammy consistency, 10 minutes.
• Remove from heat. If you prefer a stronger brandy flavor, stir in an additional 1 tablespoon before transferring cranberry sauce to a bowl. Cover and refrigerate until well-chilled. Sauce will thicken as it cools.
• Store sauce, covered, in the refrigerator for up to 5 days or in the freezer for up to 2 months. When chilled, I like to return the sauce to room temperature before serving.

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

BRANDIED CRANBERRY SAUCE

Steps:

• Place cranberries in 9 x 13 inch baking dish.
• Sprinkle evenly with sugar.
• Cover and bake at 300 degrees for 1 hour.
• Remove from oven.
• Stir carefully, then stir in brandy or orange juice.
• Pour into jars or serving dishes.
• Store in refrigerator.
• Makes about 3 cups.

BRANDIED CHERRY SAUCE

Steps:

• Mix sugar, cornstarch and allspice in a medium skillet.
• Stir in cherries, water, brandy, and lemon juice.
• Stir over medium heat until mixture boils and thickens; boil 1 minute, stirring constantly.
• Serve warm.