Brandied Cranberries With Walnuts

Kerfuffle-Upon-Wincle's Note:

Modified from Elise's Nov 22, 2008 post to Simply Recipes -- Have on hand for the holidays; top a cheesecake, or great served on vanilla ice cream or pound cake!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 9-10

Yield: 3 cups

• 340.19 g cranberries (fresh or frozen)
• 354.88 ml brown sugar
• 118.29 ml brandy
• 29.58 ml orange zest (finely shredded ~ or substitute 1 1/2 teaspoons orange oil)
• 354.88 ml walnuts (toasted and chopped)

Directions:

1. Preheat oven to 350°F.
2. Sort through cranberries and discard any that are soft or decayed.
3. Mix cranberries, sugar, brandy, and orange zest in a Pyrex baking dish.
4. Bake, covered, for one hour.
5. While the cranberries are roasting, toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant ~ be careful not to burn them!
6. Stir toasted walnuts into hot roasted cranberries.
7. Makes approximately 3 cups. Chill up to one week.