Category: cranberry

brandied cranberries

Brandied Cranberries

1 (12 ounce) package fresh cranberries
1 1/2 cups granulated sugar
1/2 cup brandy

Preheat oven to 300 degrees F.

Mix together cranberries, sugar and brandy in 2-quart casserole. Cover with lid or foil and bake for 1 1/2 hours, or until cranberries are soft. Stir several times during baking. Will keep in the refrigerator up to 1 month.

Yields about 3 cups.

stained glass cranberries

Stained Glass Cranberries

These are very pretty. The berries have the appearance of stained glass beads.

4 cups fresh cranberries, rinsed
    and drained, but not dried
2 cups granulated sugar
4 tablespoons brandy

Spread berries in a single layer in a 13 x 9-inch glass baking dish. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees F for 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake 10 more minutes. Again gently move the casserole back and forth.

Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month.

Serve in a cut glass bowl.

cranberries amaretto

Cranberries Amaretto

Source: 1992 Hometown Collection, America’s Best Recipes, Camellia Delights, The Altrusa Club of Gulfport, Mississippi

1/4 cup butter or margarine
1 (12 ounce) package fresh cranberries
2 cups granulated sugar
2 tablespoons lemon juice
1/2 cup amaretto
2 tablespoons orange marmalade
2 teaspoons grated lemon rind

Melt butter in a large saucepan over medium heat. Add cranberries, sugar, and lemon juice; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 10 to 15 minutes or until cranberries begin to pop. Remove from heat; stir in amaretto, marmalade and lemon rind. Serve with pork or turkey.

Yield: 3 2/3 cups.