Fantastic! This is now going to be a part of our holiday dinners from now on. I used a little less sugar then was called for (3/4 cup) since we like our sauce a tad tart.
Cranberry Sauce
Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
Credit: André Baranowski
frozen cranberries
1 1/2 cup packed light brown sugar
1/2 cup fresh orange juice
1/3 cup Grand Marnier or Cointreau
8 whole black peppercorns
6 whole allspice berries
5 whole cloves
1 2" stick cinnamon, broken in half
1. Heat the cranberries, sugar, orange juice, and Grand Marnier in a 2-qt. saucepan over medium heat. Place the peppercorns, allspice, cloves, and cinnamon in a piece of cheesecloth and tie ends with kitchen twine; add spice bundle to cranberry mixture. Cook, stirring often, until cranberries soften and mixture thickens, 25–30 minutes.
2. Transfer mixture to a medium bowl and refrigerate for at least 1 hour to let the flavors meld. Discard spice bundle and stir sauce before serving.
SERVES 6
Ratings & Reviews (4)
I agree with nwfoodie - reduce the sugar - but this was the best!! The spices add such a great level of complexity. Might try a bit of ground chipotle or other hot pepper, could be interesting. Also good as a spread for toast and in oatmeal - it's so good it's a shame to keep it just for the holidays. Awesome recipe - thanks!!
forgot the starts!
Easily the best cranberry sauce I've ever had. Even a couple of die-hard cran-haters were singing the praises of this sauce. There are so many notes in this sauce with the spices. We used Grand Marnier in our first batch, and Patron Citronge in the second batch (the Patron was better). We also used sucanat in place of the brown sugar, which added to the depth of flavor. This one will be on the table for decades to come!
Cranberry Sauce
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