Brandy Cranberry Sauce Recipes

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:

• Rinse the cranberries before use. Sort cranberries and discard anything that looks odd.
• In a medium saucepan over medium heat, combine the cranberries, water, orange zest, orange juice, both sugars, and cinnamon sticks.
• Bring the mixture to a boil, then reduce the heat to simmer. Be careful! Watch the cranberries closely. They can bubble up and could possibly boil over if you are not watching them.
• Simmer the cranberry mixture for 5 minutes, stirring occasionally.
• Stir in the brandy and continue to simmer until cranberries begin to burst and the sauce reduces slightly; about 5 more minutes.
• Turn off the heat. Remove the cinnamon sticks from the cranberry sauce.
• Stir in the vanilla extract and pour the sauce into a serving dish or storage container. Allow the sauce to cool and thicken up; 30 minutes.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

BRANDIED CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine cranberries, next 6 ingredients, and if desired, brandy. Bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, for 25 to 30 minutes or until berries burst and sauce thickens. Store in an airtight container in refrigerator up to 3 days.

BRANDIED CRANBERRY SAUCE

Steps:

• Preheat oven to 300°F. Place cranberries in 13x9-inch baking dish; sprinkle evenly with sugar.
• Bake 1 hour, stirring after 30 minutes.
• Add brandy; stir until well blended. Pour into jars or serving dishes. Cool completely. Cover and refrigerate several hours or until chilled.

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

EASY BRANDY CRANBERRY SAUCE

Steps:

• Rinse your cranberries and set them aside to dry.
• In a large pot, bring Brandy, water, orange juice, and sugar to a boil, stirring occasionally until the sugar is completely dissolved (about 5 minutes).
• Add 3 and ½ cups cranberries, cinnamon, and orange zest, and continue to cook on medium-high heat uncovered until cranberries burst (about 10 minutes). Conserve the remaining ½ cup of cranberries to add later.
• Once your cranberries burst, turn off the heat but keep the pot on the hot burner. Use a potato masher or wooden spoon to crush cranberries and stir until you have a thick sauce.
• Add remaining cranberries and cover, leaving your pot on the burner (with heat off) for another 5 minutes until whole cranberries soften.
• Transfer to a serving bowl and allow to cool before serving.

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.

PEACHY CRANBERRY SAUCE

Steps:

• Drain peaches, reserving syrup; coarsely chop peaches. In a large saucepan, combine cranberries, onion, sugar, cinnamon, ginger and reserved syrup. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop, stirring occasionally., Stir in chopped peaches; remove from heat. Transfer to a small bowl; refrigerate, covered, until cold. Just before serving, stir in pecans.

BAKED BRANDY-CRANBERRY SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• In a baking dish, mix the cranberries, sugar and brandy.
• Bake 1 hour in the preheated oven, stirring often.