Cranberry Sauce with Cognac
We Also Love
1 of 3
- Comments()
Martha Stewart Living, November 1995
- Yield Makes 1 1/4 cups
Add to Shopping List
Ingredients
- 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)
Directions
-
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.
-
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.
I varied this a wee bit because I had half cup of dried cranberries on hand (and I love the different textures of fresh and dried fruit) so I reduced the sugar a smidge. I used brandy instead of cognac because that's all I had on hand (and my 3 TBSP addition. I also increased the spice quantity in the sachet and I added a star anise. My husband pronounced it fabulous and the slightly spiced brandy flavor reminded him of mincemeat though this is not a sweet cranberry sauce.Delicious!
This is my favourite recipe and I also use Grand Marnier (or any orange based liqueur). I also add 1/4 cup. Three tablespoons just isn't enough. I don't put the spices in cheesecloth, I just let throw them in. It is the greatest cranberry sauce recipe. Don't forget to spread some on your bread for left-over turkey sandwiches - Yum, Yum.