Cranberry Sauce
Helen Rosner
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Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.

Yield: serves 6

Ingredients

  • 1 (14-oz.) package fresh or thawed frozen cranberries
  • 1 12 cups packed light brown sugar
  • 12 cup fresh orange juice
  • 13 cup Grand Marnier or Cointreau
  • 8 whole black peppercorns
  • 6 whole allspice berries
  • 5 whole cloves
  • 1 (2″) stick cinnamon, broken in half

Instructions

  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.

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