Brandied Cranberries

Lisa Edwards


Delicious for Thanksgiving and Christmas dinners. Even people who don't like cranberry sauce love this dish. Great with turkey, ham, roast pork, beef.

*Variation: I used 1/3 cup of Frangelico instead of brandy and 1tsp of orange extract instead of Cointreau because I was out of both, and it was still tasty, not as rich but still a very nice tart, sweet, orangey, mild mellow spiced cranberry sauce.


★★★★★ 2 votes

4 to 12
10 Min
1 Hr


How to Make Brandied Cranberries


  1. Rinse cranberries with water in strainer, drain water off, and pour cranberries evenly into a 13" x 9" baking dish.
  2. Add 2 cups sugar, 1 tsp cinnamon, 1/3 cup brandy to cranberries.
  3. Wash orange, then cut the orange peel into 1/8"-1/4" strips, peeling off the orange peel and adding the peels to cranberry mix. Then squeeze the juice out of the orange into the cranberry mix. Discard the orange pulp. Mix all together thoroughly.
  4. Cover baking dish with foil and bake cranberry mixture in 325 degree oven for 1 hour. Berries will burst open and make more juice as they bake.
  5. Remove from oven and remove foil. Stir into the hot cranberry mixture the 1 tab of brandy and 1-2 tsp of Grand Marnier or Cointreau. Let sit uncovered at room temperature for at least 1 hour. Juices will thicken. Transfer to pretty glass serving dish. Enjoy!
  6. P.S.
    Leaving the orange peels in when you put it on the table makes the dish look pretty, but don't eat the peels. You can remove the orange peels if you wish before serving.

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