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 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cranberries
|
|
| 2 | cups |
sugar
|
|
| 1 | x |
brandy
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cranberries
|
|
| 473 | ml |
sugar
|
|
| 1 | x |
brandy
|
*
|
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.
