Homemade Cranberry Sauce (with Brandy)

10m
Prep Time
10-15m
Cook Time
20m
Ready In


"Cranberry sauce from a can is easy and tastes okay, but making your own opens up new flavor options. This one has brandy added for a different taste sensation! This and any cranberry sauce can be made ahead, freeing up some extra time to prepare other things ** When working with cranberries, make sure to wash them and pick them over, discarding any berries that are white, shrivelled, mushy or mouldy, or they will effect the flavor of the sauce and not in a good way! Once you start cooking the berries you might be tempted to omit the sugar to get a tarter result, that is a bad move because you do need a minimum amount for the sauce to gel, you can increase but never omit the sugar! You also need to cook the cranberries long enough so that they burst and release their pectin. Keep in mind that the sauce will firm up a little more as it cools. NOTE: -- ground spices may be substituted for the cinnamon sticks and whole cloves by using 1 teaspoon ground cinnamon and 1/4 teaspoon cloves."

Original is 8 servings

Nutritional

  • Serving Size: 1 (95.5 g)
  • Calories 140.4
  • Total Fat - 3.7 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0 mg
  • Sodium - 55.3 mg
  • Total Carbohydrate - 25.6 g
  • Dietary Fiber - 2.6 g
  • Sugars - 21.4 g
  • Protein - 2.6 g
  • Calcium - 34 mg
  • Iron - 0.3 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a heavy medium saucepan over medium heat, combine cranberries, maple syrup, brown sugar, cinnamon, cloves, nutmeg and water. Cook, stirring occasionally, for 10-15 minutes, or until cranberries have burst and the mixture has thickened.

Step 2

Discard cinnamon sticks. Stir in brandy, if using.

Step 3

Cool then cover and refrigerate for up to 1 week.

Step 4

Serve at room temperature.

Tips


No special items needed.

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