Cognac Cranberry Sauce Recipes

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CRANBERRY SAUCE WITH COGNAC



Cranberry Sauce with Cognac image

This is a spicy variation on traditional cranberry sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 9

2 cups fresh or defrosted frozen cranberries
3 tablespoons Cognac
1 cup packed light-brown sugar
1/4 cup fresh orange juice
3 whole allspice berries
2 whole cloves
4 whole black peppercorns
1/2 teaspoon crushed red-pepper flakes
Cinnamon stick (1/2-inch piece)

Steps:

  • In a medium saucepan, combine cranberries, Cognac, sugar, and orange juice. Place allspice, cloves, peppercorns, red-pepper flakes, and cinnamon stick in a double layer of cheesecloth; bundle it up, tie with kitchen string, and add to saucepan.
  • Bring mixture to a boil. Reduce heat to a simmer, and cook, stirring often, until syrupy, 15 to 20 minutes. Discard bundle, and transfer mixture to a bowl, let cool, and refrigerate until needed.

BRANDIED ORANGE AND CRANBERRY SAUCE



Brandied Orange and Cranberry Sauce image

This is the best cranberry sauce you will ever eat!

Provided by Claudia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 7

⅔ cup orange zest
2 cups water
2 cups white sugar
⅔ cup orange juice
1 tablespoon lemon juice
3 cups cranberries
1 tablespoon brandy

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.

Nutrition Facts : Calories 236 calories, Carbohydrate 59.5 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 53.4 g

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