Brandied Cranberry Sauce

written by Julie Cohn

Even if you are not a big fan of whole cranberry, the enchanting combination of fresh cranberries, orange peel, and cinnamon, kissed with a touch of brandy, makes this Brandied Cranberry Sauce irresistible.  It goes perfect with turkey or ham!  You can make this Thanksgiving morning and serve it at dinner, but the more you let it sit, the better it tastes, so make it ahead of time and let it savor (in the refrigerator).

Brandied Cranberry Sauce

  • 1 Package Fresh Cranberries
  • 1 c. Orange Juice
  • 1 tsp. Orange Peel
  • 1/2 tsp Cinnamon
  • 1/2 c. Brown Sugar
  • 1 1/2 Tbsp. Brandy

Wash the cranberries and drain.  Put the cranberries in a large sauce pan.  Add the orange juice and heat on medium high.  Add the orange peel and cinnamon and stir to mix.  Heat to boiling.  Boil 2-3 minutes and reduce to medium low.  Be careful, as the cranberries will start to “pop”.  Keep a lid on the sauce pan while it simmers, stirring occasionally.  Simmer for about five minutes.  Add the brown sugar and brandy, and stir.  Continue to simmer for about 15 minutes, stirring so the sauce do not stick to the pan.  Remove from heat and cool.  Place in the refrigerator until ready to use.  Use within three days of cooking, and serve chilled.

Brandied Cranberry sauce 2

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