Julie's Brandied Cranberry Sauce

recipe
Notes: Sauce can be made up to 1 week ahead. To serve warm, reheat in a microwave oven.
5

Outstanding

Yield:

Makes about 2 cups; 10 to 12 servings

Recipe from

Sunset

Nutritional Information

Calories 112
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 29 g
Fiber 1 g
Sodium 0.6 mg
Cholesterol 0.0 mg

Ingredients

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

Preparation

1. Sort cranberries and discard any soft or spoiled ones. Rinse and drain berries.

2. Mix cranberries, sugar, brandy, and orange peel in an 8- or 9-inch square baking dish. Bake, uncovered, in a 325° oven until berries are tender when pierced and most of the liquid has evaporated, about 1 hour, stirring occasionally. Serve warm or cool.

Note:

November 1997
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