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.
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
How to Make It
Preheat oven to 325°. Discard any soft or decayed cranberries.
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.
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I made this last Christmas to rave reviews. It looks gorgeous in a glass dish. Friends seemed a little skeptical since it doesn't look like a chutney or jellied sauce - but the flavors convinced them. I thought the amount of sugar might be excessive, but followed the directions exactly. The ratio was perfect - I like my cranberries a little tart to cut through all the fattiness of the traditional heavy meal.
Really don't like cranberries, but LOVE this recipe. It nearly stole the show at my Thanksgiving table, and I made an extra batch after dinner just to keep for myself! ( Everyone stole my leftovers!) Terrific over ice cream. Yummm...
These were the best cranberries I ever made! They were delicious, and looked fabulous. They remained whole, and glistened. I did not have quite enough brandy so I used a little sherry as well. They were a huge hit, I will make them again, and I have been asked by numerous Thanksgiving Day guests for the recipe! Maria, CA
I made this for the first time and it is nicely tart and sweet. It looks very pretty because of the whole glistening cranberries. Because of the oven cooking, I was able to do other things while this cooked. Just be sure to watch it during the last 20 minutes and stir frequently.
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