Brandied Cranberry Sauce

When I think of decadent holiday cooking and cocktails, brandy always comes to mind. A generous amount transforms cranberry sauce into the most delicious accompaniment to turkey or your choice of roast. Holiday spices, cranberries, and dried fruit, which plumps while cooking, lend even more festive flavor. A touch of orange lends bright citrus that cranberries just seem to crave.

Thanksgiving happens to be my favorite feast of the year, and I’m always looking for new ways to serve up something that will make loved ones feel joyful. Special ingredients and little touches always seem to do the trick. While you could omit the dried fruit, I recommend a combination of peaches and cherries for that touch of something decadent.

If you’re looking for more ways to make Thanksgiving and the winter holidays memorable, you also may love this cranberry linzer torte, which is the perfect alternative to more traditional pies and has a beautiful lattice top. There are plenty of articles on holiday basics on Thirsty Radish as well including how to make gravy from drippings or how to make bread stuffing tastier.

Ingredients

12 ounces fresh or frozen cranberries
⅓ cup freshly squeezed orange juice plus about 2 teaspoons zest
⅓ cup water
¼ cup brandy
1 cup light brown sugar
1 cup chopped dried fruit such as peaches and cherries (optional)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt

Cranberry sauce may be on the of the simplest and yet most flavorful dishes on the holiday table, and it comes together so quickly. The sauce will contain a combination of burst and almost whole berries, which I love.

In a medium saucepan, combine the cranberries, orange juice and zest, water, brandy, light brown sugar, chopped dried fruit, cinnamon, nutmeg, and salt. Bring to a boil over medium heat, reduce to a simmer over medium-low and cook for about 15 minutes or until the cranberry sauce has thickened to your desired consistency, stirring occasionally. The sauce will thicken as it cools.

Let cranberry sauce come to room temperature, stirring occasionally, then refrigerate until serving to allow the flavors to meld.