Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
Credit: André Baranowski14-oz. package fresh or thawed
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.