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Cranberry Sauce with Cognac


This is a spicy variation on traditional cranberry sauce.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, November 1995


  • 2 cups fresh or defrosted frozen cranberries
  • 3 tablespoons Cognac
  • 1 cup packed light-brown sugar
  • 1/4 cup fresh orange juice
  • 3 whole allspice berries
  • 2 whole cloves
  • 4 whole black peppercorns
  • 1/2 teaspoon crushed red-pepper flakes
  • Cinnamon stick (1/2-inch piece)


  1. In a medium saucepan, combine cranberries, Cognac, sugar, and orange juice. Place allspice, cloves, peppercorns, red-pepper flakes, and cinnamon stick in a double layer of cheesecloth; bundle it up, tie with kitchen string, and add to saucepan.

  2. Bring mixture to a boil. Reduce heat to a simmer, and cook, stirring often, until syrupy, 15 to 20 minutes. Discard bundle, and transfer mixture to a bowl, let cool, and refrigerate until needed.

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