Cranberry Sauce with Brandy
The orange, cinnamon, and brandy make this cranberry sauce a flavorful addition to your Thanksgiving dinner!
Servings: 12 people
Ingredients
- 1 Orange juiced, plus two 3 inch peels
- ½ cup Brandy
- ¼ cup water
- ½ cup brown sugar
- 24 ounces cranberries
- 1 cinnamon stick
Instructions
- In a medium saucepan, stir together the juice of the orange, brandy, water, and brown sugar. Turn the pot on high heat on the stovetop and bring to a boil. Boil until the sugar has completely dissolved, about 1-3 minutes.
- Stir in the cranberries, orange peels, and cinnamon stick. Reduce the heat to low and simmer, stirring occasionally, for 20-25 minutes, or until almost all the cranberries have burst.
- Take the cranberries off the heat and discard the orange peels and cinnamon stick. Serve or refrigerate for up to 10 days.
Notes
- Makes about 3 cups of cranberry sauce
