Baked Brandied Cranberries
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I enjoy my cranberries baked this way. The brandy helps to cut down on the tartness of the cranberries, while the sugar gives it just enough sweetness.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
5
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ingredients
- 2 (12 ounce) bags cranberries
- 2 cups granulated sugar
- 1⁄4 cup brandy
- 1⁄3 cup granulated sugar
directions
- Place the cranberries in a glass 13x9x2-inch baking dish.
- Cover the cranberries with the 2 cups of sugar, but do not stir.
- Cover baking dish tightly with aluminum foil.
- Bake 50-55 minutes in a 350º oven; until the cranberries burst.
- Remove baking dish from the oven.
- Remove the foil and stir.
- Let stand 10 minutes, then drizzle with the brandy.
- Stir in the 1/3 cup of sugar.
- Cool to room temperature; then refrigerate.
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RECIPE MADE WITH LOVE BY
@Cindi M Bauer
Contributor
@Cindi M Bauer
Contributor
"I enjoy my cranberries baked this way. The brandy helps to cut down on the tartness of the cranberries, while the sugar gives it just enough sweetness."
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I found this to be outstanding..will never buy store bought sauce again..used capt. morgan spiced rum instead of brandy and it added to the taste..also cut down on the amount of sugar as others suggested..Reply
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I found this to be outstanding..will never buy store bought sauce again..used capt. morgan spiced rum instead of brandy and it added to the taste..also cut down on the amount of sugar as others suggested..Reply
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So easy and so good! I made 1/2 of the recipe and then made it into tarts (pie crust rolled thin, brushed with butter and sprinkled with sanding sugar- bake at 350). They were GREAT! I'll do this again and maybe put in some orange peel or some apples. Thanks for the recipe!Reply
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I just made this tonight, using three bags of cranberries and adjusting the amounts of other ingredients accordingly. It made exactly enough for six 4-oz gift jars and a Mason jar to take to my Mom's for Thanksgiving. I used a 10 X 15 Pyrex pan and made the mistake of cooking it for an hour, thinking I'd need more time for more cranberries; while it turned out fine, several berries had escaped my tight foil cover and made a mess in the oven. Next time I'll check on it earlier :). As Bergy suggested, I used a little less sugar, and I substituted a half cup brown sugar and half cup Splenda for one of the cups of granulated sugar. I did end up adding a bit more Splenda after the brandy, but it was nice to be able to adjust it to fit my taste. I also added just a tiny bit of salt and freshly ground pepper to add a savory aspect to the sweetness. The cranberries taste wonderful freshly made and I expect they will only improve, plus they look simply beautiful in the jars. I have a feeling this would also make a great topping for baked brie or a cream cheese spread with crackers. Thank you so much for this lovely recipe!!Reply
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I just made this tonight, using three bags of cranberries and adjusting the amounts of other ingredients accordingly. It made exactly enough for six 4-oz gift jars and a Mason jar to take to my Mom's for Thanksgiving. I used a 10 X 15 Pyrex pan and made the mistake of cooking it for an hour, thinking I'd need more time for more cranberries; while it turned out fine, several berries had escaped my tight foil cover and made a mess in the oven. Next time I'll check on it earlier :). As Bergy suggested, I used a little less sugar, and I substituted a half cup brown sugar and half cup Splenda for one of the cups of granulated sugar. I did end up adding a bit more Splenda after the brandy, but it was nice to be able to adjust it to fit my taste. I also added just a tiny bit of salt and freshly ground pepper to add a savory aspect to the sweetness. The cranberries taste wonderful freshly made and I expect they will only improve, plus they look simply beautiful in the jars. I have a feeling this would also make a great topping for baked brie or a cream cheese spread with crackers. Thank you so much for this lovely recipe!!Reply
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