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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 0.5%
  • Protein: 0.2g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 43g
  • Fiber: 2g
  • Sodium: 1.3mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. Preheat oven to 325°. Discard any soft or decayed cranberries.
  2. 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.
  3. Make ahead: Cover and chill up to 1 week.
  4. Note: Nutritional analysis is per 3-tbsp. serving.
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