Brandied Cranberries

Side DishThanksgivingCondimentCranberry

Fresh cranberries baked with sugar, brandy, and orange zest.

Photography Credit: Elise Bauer

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.

Brandied Cranberries Recipe

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  • Prep time: 5 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Makes 2 cups.

Ingredients

  • 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)

Method

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.

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Recipe from a Sunset recipe by Julie Wente of Wente Winery.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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25 Comments / Reviews

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Did you make it? Rate it!

  • Kelly K

    I brought this to a Friendsgiving this year. Everybody was RAVING about it. A must make, for sure.

    xxxxxyyyyy

  • Debbie

    I made this for Thanksgiving to serve with red-wine braised turkey thighs – they were a big hit. I’m serving them on Christmas eve with Tourtiere. I use Grand Marnier and the flavor is great.

  • Louise Slawson

    I’ve made these for years, and I’m not allowed at Thanksgiving dinner without bringing them. I feel a little guilty because they take such little effort for something everyone loves. I let it set overnight and serve in a cut crystal bowl; its beautiful as well as delicious.

    xxxxxyyyyy

  • Cheryl

    I have made this every year for Thanksgiving…this is the most amazing dish each year. My only variation is usually the brand of brandy on hand…I an already excited about making it this year!!!

  • Qing

    These are like candies! The house smelled so good while it was baking. Thanks!

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Brandied Cranberries