Julie's Brandied Cranberries

Time: 1 1/2 hours. Julie Wente, of the fifth-generation Wente winemaking family in Livermore, California, bakes the cranberries instead of simmering them the usual way. They glisten on the plate like jewels.

Yield:

Serves 8 (makes 1 1/2 cups)

Recipe from

Nutritional Information

Calories 166
Caloriesfromfat 0.5 %
Protein 0.2 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 43 g
Fiber 2 g
Sodium 1.3 mg
Cholesterol 0.0 mg

Ingredients

1 bag (12 oz.) fresh or thawed frozen cranberries
1 1/2 cups sugar
1/3 to 1/2 cup brandy
2 tablespoons finely shredded orange zest

Preparation

1. Preheat oven to 325°. Discard any soft or decayed cranberries.

2. Mix cranberries, sugar, brandy to taste, and orange zest in an 8- or 9-in. square baking dish. Bake, uncovered, until most of the liquid has evaporated, 1 to 1 1/4 hours, stirring occasionally.

Make ahead: Cover and chill up to 1 week.

Note: Nutritional analysis is per 3-tbsp. serving.

Note:

Julie Wente, Livermore, California,

November 2008