Brandied Cranberries

GeorgiaXplant said:
I was sure that I posted this recipe a while back but don't find it so here ya go. Cranberries done like this are absolutely, positively the best ever.

3 cups whole fresh cranberries, washed and sorted (a 12-oz pkg)
1 1/2 cups white sugar
4-5 TBSP brandy

Spread cranberries in a 9x13 baking pan and sprinkle with sugar and brandy. Cover tightly with foil and bake at 350F for one hour. Stir well. Ladle into a hot sterilized pint jar and seal. Let cool and refrigerate.


Or...you can wait and pour the brandy in the jar. It all depends on whether you want the brandy flavor or a snootful of brandy. I bake it with the cranberries so that the alcohol will evaporate and there won't be any little kids drunk at dinner.
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It's that time of year again and time to bump up The Recipe. Cranberries for those who love cranberries and cranberries to make believers out of people who hate cranberries.
 

GeorgiaXplant said:
I was sure that I posted this recipe a while back but don't find it so here ya go. Cranberries done like this are absolutely, positively the best ever.

3 cups whole fresh cranberries, washed and sorted (a 12-oz pkg)
1 1/2 cups white sugar
4-5 TBSP brandy

Spread cranberries in a 9x13 baking pan and sprinkle with sugar and brandy. Cover tightly with foil and bake at 350F for one hour. Stir well. Ladle into a hot sterilized pint jar and seal. Let cool and refrigerate.


Or...you can wait and pour the brandy in the jar. It all depends on whether you want the brandy flavor or a snootful of brandy. I bake it with the cranberries so that the alcohol will evaporate and there won't be any little kids drunk at dinner.
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This sounds so easy....my favorite kind of cooking! Thanks!
 

Alizerine said:
I bought cranberries yesterday at Aldi with nothing specific in mind. Now I know what I'll do. Thanks, so much.
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It's @Georgiagranny who shared this recipe, but I would like to say.....

Back in the 1980's, I was given some Brandied Fruit as a Christmas present. I had no idea what it was for, so I put it on my ice cream. Wow! Was that ever good! I'm looking forward to trying it with the cranberries!!!!
 
Here we are again getting ready for Thanksgiving. You know you need the recipe for brandied cranberries. I'm going to make them as soon as there are cranberries in the stores. They keep forfreakingever so you can make them and just store them in the fridge until needed.

Warning: As soon as you taste them, you'll be "tasting" until they're gone, so you might want to double the recipe. Yanno, just in case...
 
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I finally found cranberries today at Publix. Spendy at $2/bag, but the only others I've found were $1.78 at Walmart and they were awful and not even close to ripe.

They'll get "brandied" in the next few days and stored in the fridge.
 
I've never liked cranberries. But maybe I would if they're done this way.

And finding fresh ones that are ripe is a challenge. The under-ripe ones don't look any different than the fully-ripe ones (to me). But they sure taste different.
 
Georgiagranny said:
@Murrmurr Brandied cranberries will make a cranberry lover ❤️out of you. Trust me.

The underripe ones are white or barely pink. Ripe cranberries are red to deep red.
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I've tasted red ones in the store that are so astringent it feels like I just sucked on a ...well, an astringent.

But, yeah, I've seen pinkish ones and ones with white areas on them. And I don't know if they ripen by just sitting around in your kitchen or whatever. Most people buy canned ones, but I bet a lot of those berries are under-ripe when they're canned.
 
Murrmurr said:
I've tasted red ones in the store that are so astringent it feels like I just sucked on a ...well, an astringent.

But, yeah, I've seen pinkish ones and ones with white areas on them. And I don't know if they ripen by just sitting around in your kitchen or whatever. Most people buy canned ones, but I bet a lot of those berries are under-ripe when they're canned.
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I used to make cranberry cordial. The store-bought cranberries were impossible --ripe, handpicked only would do.
 
Another batch of brandied cranberries is brewing baking in the oven as we speak. I put in a little bit more, just a little bit more, than the 4-5 tablespoons of brandy than the recipe calls for. Yanno...for flavor :)
 
Time to bump up this recipe. I've got some in the oven right now, and this time I decided to double the recipe so that I don't need to make more at Christmastime.

The original recipe calls for 4-5 TBSP of brandy. Um. Doubled that, right? I believe in being sort of generous...so 10 TBSP or half cup plus 2 TBSP. Well, there was just another little bit of brandy in the bottle. Like a little more than a quarter cup. I mean, between now and next Thanksgiving, that little bit would probably just evaporate anyway sitting up there in the cabinet over the fridge. Right?

Remember that TV chef called the Ragin' Cajun? He used to add some wine to his recipe and then have a slug for himself. The extra brandy is in honor of the Ragin' Cajun. That guy knew how to cook;)
 
Georgiagranny said:
Time to bump up this recipe. I've got some in the oven right now, and this time I decided to double the recipe so that I don't need to make more at Christmastime.

The original recipe calls for 4-5 TBSP of brandy. Um. Doubled that, right? I believe in being sort of generous...so 10 TBSP or half cup plus 2 TBSP. Well, there was just another little bit of brandy in the bottle. Like a little more than a quarter cup. I mean, between now and next Thanksgiving, that little bit would probably just evaporate anyway sitting up there in the cabinet over the fridge. Right?

Remember that TV chef called the Ragin' Cajun? He used to add some wine to his recipe and then have a slug for himself. The extra brandy is in honor of the Ragin' Cajun. That guy knew how to cook;)
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Thanks for the reminder!
 
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