Brandied Cranberry Sauce Food

BRANDIED CRANBERRY SAUCE

Steps:

• Rinse the cranberries before use. Sort cranberries and discard anything that looks odd.
• In a medium saucepan over medium heat, combine the cranberries, water, orange zest, orange juice, both sugars, and cinnamon sticks.
• Bring the mixture to a boil, then reduce the heat to simmer. Be careful! Watch the cranberries closely. They can bubble up and could possibly boil over if you are not watching them.
• Simmer the cranberry mixture for 5 minutes, stirring occasionally.
• Stir in the brandy and continue to simmer until cranberries begin to burst and the sauce reduces slightly; about 5 more minutes.
• Turn off the heat. Remove the cinnamon sticks from the cranberry sauce.
• Stir in the vanilla extract and pour the sauce into a serving dish or storage container. Allow the sauce to cool and thicken up; 30 minutes.

BRANDIED CRANBERRY SAUCE

Steps:

• Preheat oven to 300°F. Place cranberries in 13x9-inch baking dish; sprinkle evenly with sugar.
• Bake 1 hour, stirring after 30 minutes.
• Add brandy; stir until well blended. Pour into jars or serving dishes. Cool completely. Cover and refrigerate several hours or until chilled.

BRANDIED CRANBERRIES

Steps:

• Sort and discard bad cranberries: Preheat oven to 325°F. Sort through cranberries and discard any that are soft or decayed.
• Mix cranberries, sugar, brandy, and orange zest: in a 2-quart baking dish.
• Bake: Bake at 325°F uncovered, until most of the liquid has evaporated, 1 to 1 1/4 hours, stirring occasionally. Chill up to one week.

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

BRANDIED CRANBERRY-ORANGE SAUCE

Steps:

• Preheat oven to 300 degrees.
• Place cranberries and chopped orange in a 13 x 9" baking dish; sprinkle evenly with sugar and spices.
• Bake one hour, stirring after 30 minutes.
• Add brandy, stir until well blended. Pour into jars or serving dishes. Serve chilled.

MAKE AHEAD BRANDIED CRANBERRY SAUCE

Steps:

• Bring the orange zest and water to a boil, then simmer for 15 minutes.
• Drain, reserving the zest and 1/3 cup water.
• Return to pot, add sugar, orange and lemon juice.
• Bring to a boil,them stir and simmer 5 min's.
• Add cranberries, increase heat, and boil 10 min's or until cranberries have popped.
• Remove from heat, add brandy.
• Pour into jars, refrigerate up to 2 weeks.
• Give as hostess gift with ribbons and recipe attached.

BAKED BRANDY-CRANBERRY SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• In a baking dish, mix the cranberries, sugar and brandy.
• Bake 1 hour in the preheated oven, stirring often.

BRANDIED CRANBERRY SAUCE

Steps:

• Place cranberries in 9 x 13 inch baking dish.
• Sprinkle evenly with sugar.
• Cover and bake at 300 degrees for 1 hour.
• Remove from oven.
• Stir carefully, then stir in brandy or orange juice.
• Pour into jars or serving dishes.
• Store in refrigerator.
• Makes about 3 cups.