brandied cranberries

I know, this has been here before, but it bears repeating because it is such a wonderful recipe! Not only is it great spooned over baked brie, it’s a show-stopper ladled over cheesecake or poundcake, over ice cream, dolloped into your celebratory flute of champagne, on Chritmas morning french toast … imagine the possibilities!

brandied cranberries

This recipe is from my friend Sheilah Kaufman, from her book “simply Irresistible.”  Be sure to use non-stick foil under the berries, or you will be yelling quite loudly at me later. And although this recipe makes a quart, bear in mind that they tend to disappear in the refrigerator …

1 pound fresh cranberries
2 cups sugar
4 to 5 tablespoons brandy
additional sugar (optional)

Preheat oven to 350°F. Line a jellyroll pan with a large sheet of non-stick foil.

Wash the cranberries and drain them, removing any damaged berries or foreign objects. Arrange the berries in a single layer on foil-lined pan. Sprinkle with sugar. Cover the pan tightly with aluminum foil; bake one hour.

Remove from the oven and scrape the berries and any liquid into a bowl. Sprinkle the berries with brandy, taste and add additional sugar if desired. When berries have cooled, place in glass jar or sealed container and refrigerate, covered, until ready to serve. Will keep for several weeks if stored properly.

Makes 1 quart.


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