Brandied Cranberry Sauce

brandied cranberry sauce
See the RecipeHelen Rosner

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

Cranberry Sauce
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.