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24 ounces raw cranberries
Wash and drain the cranberries but do not dry. Spread in a single layer in an 11"x14" baking dish.
Pour the sugar evenly over the berries before covering. Cover with heavy duty foil and crimp well to seal.
Bake at 300°F for 1 hour, shaking back and forth every 20 minutes. Cranberries will remain whole. Let cool in pan and then spoon into sterilized jar.
Stir in brandy. Cover and refrigerate for at least 24 hours. More time is even better. Keeps for 1 month.
Poster's Notes:
Brian Mailman, Z'L says: In addition to the orange liqueur, I put in a few whole cloves and a cinnamon stick when baking the cranberries.
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
3 cups sugar
6 tablespoons brandy (I sometimes substitute orange liqueur)
I make this instead of cranberry sauce. Very pretty served in a clear glass bowl. I don't bother sterilizing the jar. Leftovers don't stay around long. They are great with vanilla ice cream and make a beautiful parfait.