Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cranberry Sauce with Cognac 3.6 (83) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/4 cups This is a spicy variation on traditional cranberry sauce. Ingredients 2 cups fresh or defrosted frozen cranberries 3 tablespoons Cognac 1 cup packed light-brown sugar ¼ cup fresh orange juice 3 whole allspice berries 2 whole cloves 4 whole black peppercorns ½ 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. Rate it Print