Brandied Cranberries
Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.
Yield
8 servingsPrep
5 minCook
10 minReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | cranberries |
|
| 2 | cups | sugar |
|
| 1 | x | brandy |
*
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Directions
Wash and drain cranberries.
Place in a jelly roll pan or on a cookie sheet with sides.
Sprinkle with sugar until berries are covered. Broil, stirring several times for first few minutes, 6 to 8 inches below burner.
Continue broiling until berries have popped, this takes several minutes.
Pour into a storage container and add generous amount of brandy.
Stir lightly, cover and refrigerate.
Will keep indefinitely in refrigerator.
Good with turkey, chicken or as a topping for pancakes or waffles.
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