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.
Wash and drain cranberries.
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.