Brandied Cranberries

Brandied Cranberries

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Lynnda Cloutier


From Roux to Do


★★★★☆ 2 votes



  • ·
    12 cups fresh cranberries
  • ·
    4 1/2 to 6 cups sugar
  • ·
    3 oranges, sectioned land chopped
  • ·
    1 pineapple, peeled and chopped
  • ·
    1 jar good quality orange marmalade, 16 oz
  • ·
    3 cups courvoisier

How to Make Brandied Cranberries


  1. Layer the cranberries, sugar, oranges, pineapple and marmalade in large enameled Dutch oven. Add 1/2 of the brandy and any reserved juices from fruit. Bake, covered, at 350 for 1 hour or until the cranberries burst. Remove cover and stir. Taste and add more sugar if needed. Let stand until cool. Stir in remaining brandy. Spoon into large jar. Store, covered, in refrigerator for up to 6 months. You may use 1 1/2 cups Grand Marnier and 1 1/2 cups Courvoisier if desired.
    Makes 12 cups

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About Brandied Cranberries

Course/Dish: Fruit Sauces

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