Brandied Cranberries Recipes

BAKED BRANDIED CRANBERRIES

Steps:

• Place the cranberries in a glass 13x9x2-inch baking dish.
• Cover the cranberries with the 2 cups of sugar, but do not stir.
• Cover baking dish tightly with aluminum foil.
• Bake 50-55 minutes in a 350º oven; until the cranberries burst.
• Remove baking dish from the oven.
• Remove the foil and stir.
• Let stand 10 minutes, then drizzle with the brandy.
• Stir in the 1/3 cup of sugar.
• Cool to room temperature; then refrigerate.

BRANDIED CRANBERRIES

Steps:

• Preheat oven to 350 degrees.
• Combine cranberries and sugar in a shallow baking pan allowing a single layer only. Bake for 1 hour. NOTE: Check every 15 minutes for sticking. During the last 30 minutes use a spatula to move cranberries around, mixing them with the melted sugar. Any patches of melted sugar can burn or harden.
• Remove from oven and pour in brandy and orange liqueur. Stir to completely combine as the mixture sizzles.
• Can be served at any temperature. Store in a sealed glass container in the refrigerator.
• Place all ingredients in a small cocktail glass in the order listed using the Bitter Lemon or Ginger ale to fill glass to desirable level.
• Make a quarter slice on the orange slice, twist and add to cocktail for flavor and garnish.

BRANDIED CRANBERRIES

Steps:

• Sort and discard bad cranberries: Preheat oven to 325°F. Sort through cranberries and discard any that are soft or decayed.
• Mix cranberries, sugar, brandy, and orange zest: in a 2-quart baking dish.
• Bake: Bake at 325°F uncovered, until most of the liquid has evaporated, 1 to 1 1/4 hours, stirring occasionally. Chill up to one week.

BRANDIED CRANBERRY SAUCE

Steps:

• Mix ingredients well in a pyrex dish.
• Cook in a preheated 275 degree oven for 1 1/2 hours.
• Stir every 20 minutes.
• Keep in a tightly covered container in the fridge.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

BRANDIED CRANBERRIES WITH WALNUTS

Steps:

• Preheat oven to 350°F.
• Sort through cranberries and discard any that are soft or decayed.
• Mix cranberries, sugar, brandy, and orange zest in a Pyrex baking dish.
• Bake, covered, for one hour.
• While the cranberries are roasting, toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant ~ be careful not to burn them!
• Stir toasted walnuts into hot roasted cranberries.
• Makes approximately 3 cups. Chill up to one week.

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 CRANBERRIES

Steps:

• 1. Rinse cranberries with water in strainer, drain water off, and pour cranberries evenly into a 13" x 9" baking dish.
• 2. Add 2 cups sugar, 1 tsp cinnamon, 1/3 cup brandy to cranberries.
• 3. Wash orange, then cut the orange peel into 1/8"-1/4" strips, peeling off the orange peel and adding the peels to cranberry mix. Then squeeze the juice out of the orange into the cranberry mix. Discard the orange pulp. Mix all together thoroughly.
• 4. Cover baking dish with foil and bake cranberry mixture in 325 degree oven for 1 hour. Berries will burst open and make more juice as they bake.
• 5. Remove from oven and remove foil. Stir into the hot cranberry mixture the 1 tab of brandy and 1-2 tsp of Grand Marnier or Cointreau. Let sit uncovered at room temperature for at least 1 hour. Juices will thicken. Transfer to pretty glass serving dish. Enjoy!
• 6. P.S. Leaving the orange peels in when you put it on the table makes the dish look pretty, but don't eat the peels. You can remove the orange peels if you wish before serving.