One of the best things about Thanksgiving season is the availability of fresh or fresh frozen cranberries. We buy bags of them this time of year and freeze them so we can cook with cranberries all year long. Typically grocers stop carrying even frozen cranberries after January, so if you like all things cranberry, it pays to buy extra when they are in season. Usually for cranberry sauce, we make them the old fashioned way, boiling them in a little water with sugar. This brandied cranberry recipe is firmer than typical sauce, with jewels of spiked candied cranberries. Serve like chutney with pork, turkey or chicken.
- 1 (12-ounce) bag of fresh or frozen cranberries
- 1 1/2 cups sugar
- 1/3 to 1/2 cup brandy
- 2 Tbsp finely shredded orange zest (use microplane zester)
1 Preheat oven to 325°F. Sort through cranberries and discard any that are soft or decayed.
2 Mix cranberries, sugar, brandy, and orange zest in a 8 or 9-inch square baking dish. Bake uncovered until most of the liquid has evaporated, 1 to 1 1/4 hours, stirring occasionally.
Chill up to one week.