Spiced Brandied Cranberry Sauce Recipes

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.

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.

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.

SPICED CRANBERRY SAUCE

Steps:

• Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
• Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.

SPICED ORANGE CRANBERRY SAUCE

Steps:

• Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

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.

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.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

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.

SPICED-BRANDIED CRANBERRY SAUCE

Steps:

• In a saucepan over medium-high heat, add orange juice, sugars and spices and stir to combine. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce the heat so that the mixture simmers for a couple minutes.
• Bring heat back up to medium-high and add cranberries. Boil the cranberries until they pop and the mixture thickens to a gel-like, jammy consistency. If the mixture starts to boil too much, turn the heat down to medium. Stir occasionally.
• Remove from heat and stir in brandy, lemon juice and orange zest. You can serve it warm or cold. Enjoy!

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.

CRANBERRY SAUCE WITH COGNAC

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.

SLOW COOKER CRANBERRY SAUCE

Steps:

• Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
• Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

BRANDIED CRANBERRY-ORANGE SAUCE

Steps:

• Preheat oven to 300 degrees.
• Place cranberries and chopped orange in a 13 x 9" baking dish; sprinkle evenly with sugar and spices.
• Bake one hour, stirring after 30 minutes.
• Add brandy, stir until well blended. Pour into jars or serving dishes. Serve chilled.