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Julie's Brandied Cranberry Sauce

Julie's Brandied Cranberry Sauce

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

Sunset NOVEMBER 1997

  • Yield: Makes about 2 cups; 10 to 12 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 0.0%
  • Protein: 0.1g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 29g
  • Fiber: 1g
  • Sodium: 0.6mg
  • Cholesterol: 0.0mg

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Julie's Brandied Cranberry Sauce recipe