This is an old family recipe that I’ve had at Thanksgiving for as long as I can remember. It’s also my favorite part of Thanksgiving, so much so that I always make extra now that I’m making it myself. It keeps for months because of the sugar and it’s amazing on chicken, in sandwiches, mixed into oatmeal (a favorite), or any other use you can come up for it.
Kathy’s Brandy Cranberry Sauce
1 bag cranberries
1 cup sugar
1 cup brandy
1/4 cup orange juice
1/4 cup water
pinch of salt
Combine all the ingredients in a saucepan and simmer for 45 minutes, or until it thickens and the cranberries have burst. Depending on how sweet or juicy your cranberries are, you can adjust the proportions. Let cool and then you can put into jars to keep for all uses. Here’s my oatmeal with cranberry sauce (I like regular oats, not instant).
I am headed home to make my fave cranberry recipe now. Thanks for the idea of putting it in oatmeal! Looks yummmmmmie!!
I decided to try this recipe after stumbling upon it on Serious Eats, and I’m very glad I did! It was delicious, though I had to do half brandy, half rum (and the rum was the very potent Bacardi 151)–and I’m convinced all brandy would have been better. So, it was good enough even with my substitution to try again, and of course I want to try it as it’s meant to be. Thank you for sharing!
thanks, glad you liked it!!