Best 12 Cranberry Sauce With Cinnamon And Brandy Recipes

BRANDIED CRANBERRY SAUCE

Steps:

• Rinse the cranberries before use. Sort cranberries and discard anything that looks odd.
• In a medium saucepan over medium heat, combine the cranberries, water, orange zest, orange juice, both sugars, and cinnamon sticks.
• Bring the mixture to a boil, then reduce the heat to simmer. Be careful! Watch the cranberries closely. They can bubble up and could possibly boil over if you are not watching them.
• Simmer the cranberry mixture for 5 minutes, stirring occasionally.
• Stir in the brandy and continue to simmer until cranberries begin to burst and the sauce reduces slightly; about 5 more minutes.
• Turn off the heat. Remove the cinnamon sticks from the cranberry sauce.
• Stir in the vanilla extract and pour the sauce into a serving dish or storage container. Allow the sauce to cool and thicken up; 30 minutes.

EASY BRANDY CRANBERRY SAUCE

Steps:

• Rinse your cranberries and set them aside to dry.
• In a large pot, bring Brandy, water, orange juice, and sugar to a boil, stirring occasionally until the sugar is completely dissolved (about 5 minutes).
• Add 3 and ½ cups cranberries, cinnamon, and orange zest, and continue to cook on medium-high heat uncovered until cranberries burst (about 10 minutes). Conserve the remaining ½ cup of cranberries to add later.
• Once your cranberries burst, turn off the heat but keep the pot on the hot burner. Use a potato masher or wooden spoon to crush cranberries and stir until you have a thick sauce.
• Add remaining cranberries and cover, leaving your pot on the burner (with heat off) for another 5 minutes until whole cranberries soften.
• Transfer to a serving bowl and allow to cool before serving.

HOME-STYLE CRANBERRY SAUCE

Steps:

• 1. Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
• 2. Remove from heat. Stir in vanilla. Cool to room temperature. Cover.
• 3. Refrigerate until ready to serve.
• Cranberry sauce can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.

CRANBERRY SAUCE WITH CINNAMON AND BRANDY

Steps:

• Combine cranberries, orange juice, brandy, into a pot. Stir the sugar, cornstarch, cinnamon, and nutmeg into the pot, ensuring that they disolve completely into the mixture. Bring the pot to a boil on medium-high heat. Lower heat to a simmer and stir the mixture every so often until it thickens and/or cranberries are to your desired softness. Note: For a less tart flavor, more sugar can be added. For a stronger flavor more brandy, cinnamon, or nutmeg can be added. If additional brandy is desired, it may require more corn starch to thicken sufficiently.

CRANBERRY SAUCE WITH BOURBON AND ORANGE

Steps:

• Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
• Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE

Steps:

• Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
• Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
• Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
• Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

CINNAMON AND CLOVE CRANBERRY SAUCE

Steps:

• Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Cook as directed for basic cranberry sauce . Cool to room temperature. Stir in ginger. Cover and store mixture as directed for basic cranberry sauce.

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

BRANDIED CRANBERRY SAUCE

Steps:

• Preheat oven to 300°F. Place cranberries in 13x9-inch baking dish; sprinkle evenly with sugar.
• Bake 1 hour, stirring after 30 minutes.
• Add brandy; stir until well blended. Pour into jars or serving dishes. Cool completely. Cover and refrigerate several hours or until chilled.

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

CINNAMON VANILLA CRANBERRY SAUCE

Steps:

• Bring the juice, Splenda, and cinnamon stick to a boil in a medium saucepan.
• Add the cranberries and orange zest and return to a boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally until all of the berries have popped.
• Remove from the heat and stir in the vanilla.
• Refrigerate until serving time.

BAKED BRANDY-CRANBERRY SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• In a baking dish, mix the cranberries, sugar and brandy.
• Bake 1 hour in the preheated oven, stirring often.